Stuffed Shells with Ricotta and Meat
A classic Italian comfort dish made with jumbo pasta shells stuffed with a rich, cheesy ricotta and meat filling, baked in a flavorful marinara sauce.
Equipment
- Baking dish
Ingredients
Pasta Shells
- 12 jumbo pasta shells cooked al dente
Meat Filling
- 1 lb ground beef or Italian sausage cooked and drained
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1 egg beaten
- 1 tsp Italian seasoning
- 1 clove garlic minced
Tomato Sauce
- 2 cups marinara sauce
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Cook the pasta shells in salted water until al dente. Drain and set aside.
- In a pan, cook the ground beef or sausage until browned. Add the diced onion and minced garlic, cooking until softened. Drain excess grease.
- In a bowl, mix the cooked meat, ricotta cheese, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
- Preheat oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the ricotta and meat mixture, then arrange in the baking dish.
- Pour the remaining marinara sauce over the shells and top with additional mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Garnish with fresh basil or parsley and serve warm. Enjoy!
Notes
For a richer taste, use fresh mozzarella and let the dish rest for a few minutes before serving to enhance the flavors.