Description
Tender pasta shells stuffed with a savory beef and cheese filling, baked in marinara sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook pasta shells according to package directions. Drain and set aside.
- Brown ground beef in a skillet over medium heat. Drain excess fat.
- In a bowl, mix cooked beef, ricotta, Parmesan, egg, basil, oregano, salt, and pepper.
- Spread 1 cup marinara sauce in a baking dish.
- Stuff each shell with the beef mixture and place in the dish.
- Top with remaining sauce and mozzarella cheese.
- Bake for 25 minutes until bubbly and golden.
Notes
- Substitute ground turkey for a lighter option.
- Add spinach to the filling for extra nutrients.
- Freeze unbaked stuffed shells for up to 3 months.
Nutrition
- Serving Size: 3 shells
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: beef-stuffed shells, pasta bake, Italian dinner