Stuffed Pasta Shells
Stuffed Pasta Shells filled with savory beef and ricotta, baked in marinara and topped with cheese.
Equipment
- 9x13 baking dish
- Pasta Pot
Ingredients
Pasta and Filling
- 24 pieces uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon fresh ground black pepper or to taste
- 24 ounces Marinara sauce divided
- 15 ounces reduced fat ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 0.25 cup grated Parmesan cheese
- 2 pieces eggs lightly beaten
- 1.5 teaspoon dried oregano or any preferred dried herb
- chopped fresh parsley for garnish
Instructions
Preparation Steps
- Preheat the oven to 375˚F. Add 1 cup of marinara sauce to the bottom of a 9x13 baking dish. Set aside.
- Prepare the pasta shells according to the package directions. Drain and put the shells back into the pot; fill the pot with cold water and set aside.
- Heat the olive oil in a large 12-inch skillet set over medium heat. Add onions and cook for 2 minutes. Stir in garlic and cook for 15 seconds.
- Stir in the beef, season with Italian seasoning, salt, and pepper, and cook until browned, breaking up the meat with a wooden spoon as it cooks. Stir in ¾ cup marinara and cook for 2 minutes. Remove from heat and set aside.
- In a mixing bowl, combine the ricotta, 1 cup shredded mozzarella, Parmesan cheese, eggs, and oregano; mix and stir until combined.
- Add the meat mixture to the ricotta mixture and stir until incorporated.
- Drain the shells. Spoon the filling into the shells, about 2 tablespoons of filling per shell.
- Arrange the shells in the baking dish and top them with the remaining cheese and marinara sauce. Cover with foil and bake for 40 minutes. Remove foil and bake for 4 to 5 more minutes or until the top is slightly browned.
- Remove the stuffed pasta shells from the oven and let them rest for a few minutes. Garnish with parsley and serve.
Notes
Cook the pasta shells just until al dente. Cool the pasta shells with cold water after boiling to halt the cooking process and prevent them from becoming sticky. You can prepare the entire dish in advance and refrigerate for up to 24 hours.
Nutrition
Serving: 3stuffed shellsCalories: 416kcalCarbohydrates: 29gProtein: 31gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 117mgSodium: 901mgPotassium: 647mgFiber: 3gSugar: 5gVitamin A: 860IUVitamin C: 7mgCalcium: 358mgIron: 3mg
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