Ingredients
Scale
- 12 jumbo pasta shells
- 1 lb lean ground beef
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 2 cups marinara sauce
- ½ cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 1 small onion, chopped
- Salt and pepper to taste
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted water until al dente; drain and set aside.
- In a skillet over medium heat, add olive oil and sauté the onion until translucent. Add garlic and ground beef; cook until browned.
- In a bowl, combine cooked beef mixture with ricotta, half of the mozzarella, herbs, Italian seasoning, salt, and pepper.
- Stuff each shell with the filling and place seam-side up in a greased baking dish.
- Pour marinara sauce over the stuffed shells and top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes; uncover for the last 10 minutes to achieve a golden crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 405
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg