Stuffed Pasta Shells
A comforting Italian dish featuring jumbo pasta shells filled with a rich mixture of meat, cheese, and herbs, baked in marinara sauce, perfect for family dinners.
Ingredients
Pasta and Sauce
- 24 pieces uncooked jumbo pasta shells
- 1 jar Marinara sauce (24 ounces, divided) You can also use your favorite tomato-based pasta sauce
Filling
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper or to taste
- 1½ teaspoons dried oregano or any other favorite dried herb
- 2 eggs lightly beaten
- 1 tub reduced fat ricotta cheese (15 ounces)
- 2 cups shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese
Garnish
- 1 bunch Chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Add 1 cup of marinara sauce to the bottom of a 9x13 baking dish and set aside.
- Prepare the pasta shells according to package directions. Drain and set aside with cold water to prevent sticking.
Cooking the Filling
- Heat olive oil in a large skillet over medium heat. Sauté onions for 2 minutes, then add garlic and cook for an additional 15 seconds.
- Add the ground beef, seasoning with Italian seasoning, salt, and pepper. Cook until browned, breaking up the meat as it cooks. Stir in ¾ cup marinara and cook for 2 minutes. Remove from heat and set aside.
Preparing the Cheese Filling
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan cheese, eggs, and oregano. Mix until well combined.
Assembling the Dish
- Add the meat mixture to the ricotta mixture and stir to incorporate.
- Drain the pasta shells. Spoon about 2 tablespoons of filling into each shell.
- Arrange the stuffed shells in the baking dish. Top with the remaining mozzarella and marinara sauce. Cover with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 4 to 5 minutes until the top is slightly browned.
Finishing Touches
- Remove the pasta shells from the oven and let them rest for a few minutes. Garnish with parsley and serve.
Notes
The dish can be customized with favorite vegetables like spinach or mushrooms. For a spicier kick, add red pepper flakes to the ground beef. Leftovers can be stored in an airtight container for up to 3 days.