Ingredients
Scale
- 20 large pasta shells
- 1 lb (450g) ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add ground beef, season with salt, pepper, basil, and oregano. Cook until browned, then remove from heat.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and pepper. Mix until smooth and creamy.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Carefully stuff each shell with the ricotta mixture and place in the dish. Spoon remaining sauce over the shells and sprinkle with extra cheese.
- Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 5 minutes until bubbly and golden. Serve hot.
Notes
- Ensure shells are cooked al dente to prevent tearing when stuffing.
- You can prepare and assemble the shells ahead of time, refrigerate, and bake later.
- Use fresh herbs for a more vibrant flavor if available.
- For a gluten-free version, look for gluten-free pasta shells.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
- Diet: Vegetarian option: use plant-based beef substitute
Nutrition
- Serving Size: 1 shell (approximate)
- Calories: 430 kcal Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 97mg