Ingredients
Scale
- 20 jumbo pasta shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1/2 pound ground beef
- 24 ounces pasta sauce
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with cooking spray.
- Cook jumbo pasta shells according to package directions until al dente; drain and set aside.
- In a large skillet over medium heat, sauté chopped onions and minced garlic in olive oil until fragrant (about 3 minutes).
- Add ground beef to the skillet; cook until browned.
- Pour in pasta sauce and let it simmer on low heat.
- In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, grated Parmesan, dried parsley, and beaten egg.
- Spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Fill each shell with the ricotta mixture and arrange them in the dish.
- Top with remaining meat sauce and cover with foil.
- Bake for 30 minutes; remove foil, sprinkle remaining mozzarella on top, and bake uncovered for another 5-10 minutes until cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (180g)
- Calories: 460
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg