Ingredients
- Jumbo pasta shells: 1 box (24-30 shells)
- Ground beef: 1 pound
- Italian seasoning: 1 tablespoon
- Marinara sauce: 24 ounces
- Ricotta cheese: 15 ounces
- Egg: 1 large
- Parmesan cheese: 1/2 cup, grated
- Mozzarella cheese: 1 cup, shredded
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Step 2: While pasta is cooking, brown ground beef in a large skillet over medium-high heat. Drain any excess grease. Stir in Italian seasoning and half of the marinara sauce (12 ounces). Simmer for 5 minutes.
- Step 3: In a medium bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
- Step 4: Stuff each cooked pasta shell with the ricotta cheese mixture, then place them in a 9×13 inch baking dish that has been lightly coated with the remaining marinara sauce.
- Step 5: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining Parmesan cheese and mozzarella cheese.
- Step 6: Bake for 20-25 minutes, or until cheese is melted and bubbly and the sauce is heated through. Let stand for 5 minutes before serving.
Notes
- For easier stuffing, slightly undercook the pasta shells, as they will continue to cook in the oven.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven until heated through.
- Serve these comforting shells with a simple side salad and garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American