Ingredients
Scale
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 1/2 cups marinara sauce (for topping)
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions, stopping 1-2 minutes before fully done. Drain and set aside to cool slightly.
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Season the beef with garlic powder, Italian seasoning, salt, and pepper. Stir to combine and remove from heat to cool slightly. Mix in ricotta cheese, Parmesan, and mozzarella (if using).
- Stuff each cooked shell with the beef and ricotta mixture, pressing gently to pack.
- Spread 1 cup of marinara sauce in a 9×13-inch baking dish. Arrange the stuffed shells on top, pour remaining marinara sauce over them, and sprinkle with mozzarella.
- Cover with aluminum foil and bake for 20-25 minutes. Remove foil and bake for another 5-10 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg