Description
Classic jumbo pasta shells filled with creamy ricotta and savory meat sauce, baked to golden perfection.
Ingredients
Scale
- 1 (12 ounce) package jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (25 ounce) jar marinara sauce, divided
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces mozzarella cheese, shredded
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions (8-10 minutes) until al dente. Drain and rinse with cold water.
- Prepare Meat Sauce: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease.
- Add Aromatics: Add chopped onion to the skillet and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Simmer Sauce: Pour half of the marinara sauce into the skillet. Stir to combine. Bring to a simmer, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Season Meat Sauce: Season with salt and pepper to taste.
- Prepare Ricotta Filling: In a large bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, parsley, and egg.
- Add Seasoning to Filling: Add oregano, salt, and pepper to the ricotta mixture.
- Mix Filling: Mix all ingredients until well combined.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Dry Pasta: Drain the cooked pasta shells and rinse them with cold water to stop the cooking process. Gently pat them dry with paper towels.
- Sauce the Pan: Spread the remaining marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Stuff Shells: Fill each pasta shell with the ricotta mixture using a spoon or piping bag.
- Arrange Shells: Place the stuffed shells in the baking dish on top of the marinara sauce in a single layer.
- Top with Cheese: Sprinkle mozzarella cheese evenly over the top. Sprinkle with additional Parmesan cheese.
- Bake: Cover the baking dish with aluminum foil. Bake for 25 minutes.
- Uncover and Brown: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through.
- Cool Slightly: Let the stuffed shells cool for a few minutes before serving.
Notes
- Meat Options: Substitute ground beef with ground turkey, ground chicken, or Italian sausage. For a vegetarian option, omit the meat and add more vegetables to the sauce.
- Cheese Variations: Experiment with different cheeses in the ricotta filling (provolone, asiago, goat cheese).
- Vegetable Additions: Add finely chopped spinach or kale to the ricotta filling. Squeeze out excess moisture first.
- Spice it Up: Add a pinch of red pepper flakes to the meat sauce or ricotta filling.
- Make Ahead: Assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking.
- Freezing Instructions: Stuffed shells can also be frozen for longer storage. Assemble the shells in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months.
- Herb Variations: Instead of parsley, try using fresh basil, oregano, or thyme in the ricotta filling.
- Sauce Variations: Use your favorite homemade marinara sauce or try a different type of sauce altogether, such as a creamy Alfredo sauce or a pesto sauce.
- Garlic Bread Pairing: Serve with warm garlic bread to soak up all the delicious sauce.
- Salad Pairing: A simple green salad with a vinaigrette dressing is a great way to balance out the richness of the stuffed shells.
- Prep Time: 30 minutes
- Cook Time: 50 minutes