Beef-Stuffed Shells with Creamy Ricotta Filling
Ingredients:
20 jumbo pasta shells
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground beef
1 ½ cups ricotta cheese
1 egg
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 cups marinara sauce
Optional: fresh basil for garnish
Directions:
Preheat oven to 375°F (190°C).
Cook jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 1 more minute.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat and set aside to cool slightly.
In a large bowl, combine ricotta cheese, egg, 1 cup of mozzarella cheese, Parmesan cheese, chopped parsley, Italian seasoning, and the cooked beef. Mix well.
Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Fill each shell with about 2 tablespoons of the beef-ricotta mixture and arrange them in the dish.
Pour remaining marinara sauce over the stuffed shells, and top with remaining ½ cup mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
Garnish with fresh basil before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 480 kcal | Servings: 5 servings (4 shells per serving)
#stuffedshells #beefrecipes #ricottastuffed #pastaideas #italiancomfortfood #weeknightdinner #cheesylove #homemadepasta #pastabake #savorydinners #familyfavorites #easybake #jumboShells #pastanight #comfortfoodclassic #italianrecipes #ovenbakedgoodness #heartymeals #beefandcheese #weekendbaking