This recipe combines tender pasta shells st￭ with a savory mixture of ground beef, cheese, and aromatic herbs, all enveloped in a rich tomato sauce. Perfect for cozy weeknight dinners.
Ingredients
Scale:
12 ounces jumbo pasta shells
1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups marinara sauce (store-bought or homemade)
1 tablespoon olive oil
1/2 teaspoon red pepper flakes (optional)
1 cup shredded mozzarella cheese (for topping)
Fresh basil leaves, for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil and minced garlic, sautéing for about 30 seconds. Then, add the ground beef and cook until browned, about 8-10 minutes. Drain excess fat.
In a large mixing bowl, combine the cooked beef, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix well.
Fill each cooked pasta shell with the beef and cheese mixture and place them in a 9x13 inch baking dish.
Pour the marinara sauce over the st￭ shells and sprinkle red pepper flakes on top.
Cover with aluminum foil and bake for 25 minutes. Remove foil, sprinkle remaining mozzarella, and bake for an additional 10-15 minutes until cheese is bubbly and golden.
