Ingredients
Scale
- 12 jumbo pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese (whole milk recommended)
- 1 ½ cups shredded mozzarella cheese
- 2 cups marinara sauce
- ¼ cup fresh basil (chopped)
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the pasta shells: Boil salted water in a large pot. Cook the jumbo shells until al dente, then drain and set aside.
- Cook the filling: In a skillet over medium heat, sauté the chopped onion until translucent (about 3-4 minutes). Add minced garlic and ground beef; cook until browned. Drain excess fat if needed.
- Prepare the filling: In a bowl, mix the cooked beef mixture with ricotta, half of the mozzarella, basil, salt, and pepper.
- Stuff the shells: Fill each shell generously with the beef-and-cheese mixture. Arrange them upright in a baking dish coated with marinara sauce.
- Top and bake: Cover stuffed shells with remaining marinara sauce and sprinkle with leftover mozzarella and Parmesan. Bake at 375°F for 25 minutes; uncover for the last 10 minutes to brown the cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 300g)
- Calories: 510
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: <0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg