Ingredients
Scale
- 12 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 ½ cups shredded whole milk mozzarella cheese (divided)
- ½ cup freshly grated parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- ¼ cup chopped fresh basil or parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Boil water in a large pot; cook pasta shells until al dente. Drain and cool.
- In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat; season with salt and pepper.
- In a bowl, mix cooked beef, ricotta, half of the mozzarella, beaten egg, herbs, salt, and pepper until combined.
- Stuff each shell generously with the meat mixture.
- Spread some marinara sauce on the bottom of a baking dish; place stuffed shells seam-side up and cover with remaining sauce. Top with remaining mozzarella.
- Cover with foil and bake for 25 minutes; remove foil for the last 10 minutes to brown cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 300g)
- Calories: 490
- Sugar: 8g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg