Ingredients
→ Pasta
12 oz jumbo shells
→ Meat
1 lb ground beef
→ Seasonings
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp dried parsley
→ Vegetables
1 onion, chopped
1 tbsp minced garlic
→ Sauce
24 oz marinara sauce
→ Dairy
20 oz ricotta cheese
1/2 cup Parmesan cheese
1 cup mozzarella cheese
1 egg
→ Garnish
Dried parsley
Steps
Bring a large pot of water to a boil and cook the jumbo shells according to box instructions. Drain and let cool for a few minutes.
Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Season with salt, pepper, paprika, and Italian seasoning. Cook until browned, then drain excess grease.
Add minced garlic to the cooked beef and stir. Mix in marinara sauce and let simmer on low heat.
In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, garlic powder, and dried parsley. Stir until well mixed.
Using a spoon, carefully fill each shell with 1 1/2 to 2 spoonfuls of the ricotta mixture. You will need approximately 21 shells.
Place filled shells in a skillet with the prepared meat sauce. If not using an oven-safe skillet, transfer everything to a 9×13 inch baking dish. Press shells slightly into the sauce and top with mozzarella cheese.
Bake in the oven at 400°F (200°C) for 25 minutes. If you prefer softer edges on your pasta, cover the dish with aluminum foil. Otherwise, bake uncovered for crispier edges.
Once the cheese has melted, sprinkle dried parsley on top and serve hot.
Tips
- For best results, do not overfill the jumbo shells to avoid them breaking during baking.
Required Tools
- Large pot
- Large skillet
- Mixing bowl
- Spoon
- Oven-safe skillet or 9×13 inch baking dish
- Aluminum foil (optional)