Cheesy Stuffed Jumbo Shells
A comforting Italian dish featuring jumbo pasta shells stuffed with a rich and creamy cheese filling, topped with marinara and gooey mozzarella, perfect for family dinners or special occasions.
Ingrédients
Pasta and Filling
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 onion, chopped
- 20 ounces ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese For topping
Seasonings
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Sauce
- 24 ounces marinara sauce
Garnish
- Dried parsley for garnish
Instructions
Preparation
- Gather all your ingredients on the counter, chop the onion, and measure out your spices.
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the jumbo shells and cook according to package instructions, approximately 10-12 minutes for al dente. Drain and let cool slightly.
Cooking the Meat
- In a skillet over medium-high heat, add the ground beef and chopped onion. Season with salt, black pepper, paprika, and Italian seasoning. Cook until browned, about 7-8 minutes.
- Drain excess grease and add minced garlic, sautéing for about 30 seconds.
Combining Ingredients
- Pour marinara sauce over the beef mixture in the skillet, stir to combine, and let it simmer on low.
- In a separate bowl, mix ricotta cheese with the egg, grated Parmesan cheese, garlic powder, and dried parsley until smooth.
Filling and Assembling
- Take each cooked shell and fill it with 1.5 to 2 spoonfuls of the ricotta mixture.
- Nestle the filled shells into the sauce in the skillet, ensuring they are evenly spaced and covered.
- Sprinkle shredded mozzarella cheese over the top and preheat your oven to 400°F (200°C).
Baking
- Bake for 25 minutes until the cheese is melted and bubbly.
Notes
For variations, consider using ground turkey, adding sautéed vegetables, or making it vegetarian by swapping meat for veggies.