Ingredients
- Jumbo Pasta Shells: 1 box (about 24 shells)
- Ground Beef: 1 pound
- Onion: 1 medium, chopped
- Marinara Sauce: 24 ounces
- Ricotta Cheese: 15 ounces
- Egg: 1 large
- Parmesan Cheese: 1/2 cup, grated
- Italian Seasoning: 1 teaspoon
Instructions
- Step 1: Cook pasta shells according to package directions until al dente. Drain well and set aside.
- Step 2: While the pasta cooks, brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in half of the marinara sauce (12 ounces) and simmer for 5 minutes.
- Step 3: In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, and Italian seasoning. Mix well.
- Step 4: Preheat oven to 375°F (190°C). Spread the remaining marinara sauce (12 ounces) in the bottom of a 9×13 inch baking dish.
- Step 5: Stuff each cooked pasta shell with the ricotta cheese mixture. Arrange the stuffed shells in the baking dish, seam-side up, on top of the marinara sauce.
- Step 6: Spoon the ground beef sauce over the stuffed shells. Bake for 20-25 minutes, or until heated through and bubbly. Let stand for a few minutes before serving.
Notes
- For easy leftovers, store the baked shells in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, or the whole dish covered with foil in a 350°F oven until warmed through.
- Garnish with fresh basil and a sprinkle of extra Parmesan cheese for an elevated presentation.
- To prevent watery filling, squeeze excess moisture from the ricotta cheese before mixing it with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American