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Meat Stuffed Shells

Baked Meat Stuffed Shells with Ricotta and Mozzarella Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 15 oz whole-milk ricotta
  • 2 cups shredded low-moisture mozzarella, divided
  • ¾ cup grated Parmesan, divided
  • 1 large egg, beaten
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 cups marinara sauce
  • Salt and black pepper

Method
 

  1. Preheat oven to 375°F. Cook shells in salted boiling water until al dente, about 9 minutes. Drain and spread on a baking sheet.
  2. Brown the beef in olive oil over medium-high heat for 5 minutes. Add onion and garlic, cook 3 more minutes. Season with salt, pepper, and Italian seasoning. Drain fat and cool slightly.
  3. Mix ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, parsley, and the meat until combined.
  4. Spread 1 cup marinara in a 9x13-inch dish. Spoon filling into shells and arrange open side up in the dish.
  5. Top with remaining sauce, 1 cup mozzarella, and ¼ cup Parmesan. Cover with foil and bake 25 minutes, uncover, bake 10 minutes. Let rest 5 minutes before serving.

Notes

Let the shells rest for a full 5 minutes after baking so the filling sets and the sauce thickens. Ricotta that’s still cold from the fridge can make the filling stiff; let it sit on the counter for 15 minutes before mixing.