BEEF-STUFFED SHELLS WITH CREAMY RICOTTA
Ingredients:
1 lb ground beef
20 jumbo pasta shells
1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce (store-bought or homemade)
Chopped parsley for garnish
Directions:
Preheat oven to 375°F (190°C).
Cook the pasta shells in salted boiling water until just al dente. Drain and lay flat on a baking sheet to cool slightly.
In a skillet, heat olive oil over medium heat. Add diced onion and sauté until soft. Stir in garlic and cook another minute.
Add ground beef and cook until browned. Season with Italian seasoning, smoked paprika, salt, and pepper. Let cool slightly.
In a large bowl, combine ricotta cheese, egg, Parmesan, and half the mozzarella. Stir in the cooled beef mixture.
Pour 1 cup of marinara sauce into the bottom of a 9x13-inch baking dish.
Stuff each shell with the beef and ricotta mixture and arrange them in the dish.
Pour remaining sauce over the top and sprinkle with the rest of the mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
Garnish with parsley and serve warm.
Cooking Time: 45 minutes | Servings: 4–5 | Calories: ~580 per serving