Ingredients
Scale
- 20 jumbo pasta shells
- 1 lb lean ground beef
- 1 cup fresh ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook jumbo pasta shells in boiling water until al dente (8-10 minutes). Drain and set aside.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and mix in ricotta cheese, Italian seasoning, salt, pepper, and half of the mozzarella.
- Fill each shell with the ricotta-beef mixture.
- Spread half of the marinara sauce in a baking dish and arrange the stuffed shells on top. Pour remaining sauce over the shells.
- Top with remaining mozzarella and Parmesan cheese.
- Cover with foil (avoid contact with cheese) and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg