Ingredients:

  • 20 jumbo pasta shells
  • 1 lb (454g) ground beef (80/20 blend recommended)
  • 2 tablespoons (30ml) olive oil
  • 1 small onion, finely chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 2 cups (454g) whole milk ricotta cheese
  • 1 ½ cups (170g) shredded mozzarella cheese, divided (1 cup / 113g for filling, 1/2 cup / 57g for topping)
  • ½ cup (50g) grated Parmesan cheese, divided (1/4 cup / 25g for filling, 1/4 cup / 25g for topping)
  • 1 large egg, lightly beaten
  • 2 cups (473ml) marinara sauce, divided (1 cup / 237ml for base, 1 cup / 237ml for topping)
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions:

  1. Boil jumbo shells until al dente; drain and rinse with cold water. Set aside to prevent sticking.
  2. Sauté onion and garlic in olive oil. Add ground beef, seasoning with salt, pepper, and Italian seasoning. Cook until browned and cooked through, then drain excess fat and slightly cool.
  3. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, and cooked beef mixture in a bowl. Mix well.
  4. Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the baking dish. Stuff each shell with beef and cheese mixture and arrange in dish.
  5. Spoon remaining marinara sauce over the shells. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake 10-15 minutes more, until cheese is golden and bubbly.
  6. Garnish with fresh basil or parsley, if desired. Serve hot.