Prep time: 20 mins | Bake time: 25–30 mins | Servings: 6
Ingredients
- The Pasta: 1 box (12 oz) jumbo pasta shells, cooked al dente and cooled.
- The Meat Sauce:
- 1 lb ground beef or Italian sausage.
- 1 jar (24 oz) marinara or pasta sauce.
- 1/2 onion, finely diced.
- 1 tsp garlic powder and 1 tsp Italian seasoning.
- The Creamy Filling:
- 1 container (15 oz) ricotta cheese.
- 1 egg, lightly beaten (to bind the filling).
- 1/2 cup grated Parmesan cheese.
- 1 cup shredded Mozzarella cheese.
- The Topping: 1.5 cups shredded Mozzarella cheese.
- Garnish: Freshly chopped parsley.
Instructions
- Prep: Preheat your oven to 375°F. Grease a large baking dish or use a large oven-safe skillet.
- Sizzle & Simmer: In a skillet, brown the ground meat with the onions until fully cooked. Drain any excess fat. Stir in the pasta sauce and seasonings, then let it simmer for 5 minutes.
- Mix the Filling: In a medium bowl, combine the ricotta, beaten egg, Parmesan, and 1 cup of mozzarella. Stir until well blended.
- Stuff: Carefully spoon a generous amount of the ricotta mixture into each cooked shell.
- Assemble: Spread a thin layer of the meat sauce on the bottom of your baking dish. Arrange the stuffed shells in the dish, nestled closely together. Pour the remaining meat sauce around and over the shells.
- Cheese & Bake: Sprinkle the remaining mozzarella over the top. Cover with foil and bake for 20 minutes.
- Brown: Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbling and golden brown.
- Finish: Garnish with fresh parsley before serving.