Ingredients
- Jumbo Pasta Shells: 1 box (12 ounces) – These large shells are perfect for holding a generous amount of filling.
- Lean Ground Beef: 1.5 lbs – Using lean beef (90/10 or leaner) reduces excess grease, making for a cleaner-tasting filling.
- Yellow Onion: 1 medium, finely chopped – Adds a foundational aromatic sweetness to the beef mixture.
- Garlic: 3-4 cloves, minced – For that essential savory, pungent flavor kick.
- Ricotta Cheese: 1 container (15 ounces), whole milk recommended – Provides a creamy, luscious texture to the filling.
- Mozzarella Cheese: 2 cups, shredded, divided – For that iconic cheese pull and melty topping.
- Parmesan Cheese: 1/2 cup, freshly grated, divided – Adds a salty, nutty depth of flavor to both the filling and topping.
- Egg: 1 large – Acts as a binder for the ricotta filling, helping it hold its shape.
- Fresh Parsley: 1/4 cup, chopped, plus more for garnish – Brings a fresh, herbaceous note to the filling.
- Italian Seasoning: 1 tablespoon – A convenient blend of dried herbs that complements the beef and tomato.
- Salt: 1 teaspoon, or to taste – Enhances all the flavors.
- Black Pepper: 1/2 teaspoon, or to taste – Adds a touch of warmth and spice.
- Marinara Sauce: 1 jar (24-28 ounces), good quality – Forms the flavorful base for the pasta bake. Choose your favorite brand or use homemade.
- Olive Oil: 1 tablespoon – For sautéing the aromatics and browning the beef.
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente (usually about 8-10 minutes). It’s important not to overcook them, as they will continue to cook in the oven and you want them to hold their shape for stuffing. Once cooked, drain the shells carefully and rinse with cold water to stop the cooking process and prevent them from sticking. Set aside, perhaps drizzling with a tiny bit of olive oil to further prevent sticking. It’s wise to cook a few extra shells, as some may tear during boiling or handling.
- Prepare the Beef Mixture: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Beef: Add the lean ground beef to the skillet with the onions and garlic. Break it apart with a spoon and cook, stirring occasionally, until it’s thoroughly browned and no pink remains. Drain off any excess fat from the skillet.
- Season the Beef: Stir in the Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the browned beef mixture. Taste and adjust seasonings if necessary. Remove from heat and let it cool slightly.
- Create the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, 1/4 cup of the grated Parmesan cheese, the large egg, chopped fresh parsley, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Mix well until everything is thoroughly incorporated.
- Combine Fillings (Optional but Recommended): For a more integrated flavor, you can add about half of the cooled beef mixture directly into the ricotta cheese mixture and stir to combine. Alternatively, you can keep them separate and layer them into the shells. Many prefer the combined method for ease of stuffing and flavor distribution. If you keep them separate, you’ll add a spoonful of beef then a spoonful of cheese filling to each shell. For this recipe, we’ll assume you’re combining for optimal flavor. Stir the slightly cooled beef mixture into the ricotta cheese mixture until well combined. This is your stuffing.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds a layer of flavor.
- Stuff the Shells: Carefully take each cooked pasta shell and, using a small spoon or a piping bag (a zip-top bag with the corner snipped off works well too), generously fill it with the beef and cheese mixture. Don’t be shy with the filling! Arrange the stuffed shells in a single layer, open side up, in the prepared baking dish over the sauce. Nestle them closely together.
- Assemble the Casserole: Once all shells are stuffed and arranged, pour the remaining marinara sauce evenly over the top of the shells. Ensure they are well-covered, but some peaks can show through.
- Add Topping and Bake: Sprinkle the remaining 1 cup of shredded mozzarella cheese and the remaining 1/4 cup of grated Parmesan cheese evenly over the sauced shells.
- Bake: Cover the baking dish loosely with aluminum foil (you can tent it slightly to prevent the cheese from sticking to the foil). Bake in the preheated oven for 20 minutes. Then, carefully remove the foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly, the cheese is melted and golden brown, and the filling is heated through.
- Rest and Serve: Once baked, remove the dish from the oven and let it rest for at least 10-15 minutes before serving. This allows the cheese and sauce to set slightly, making it easier to serve and preventing a molten cheese disaster on your plate (and tongue!). Garnish with additional fresh chopped parsley, if desired, before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 650