Ingredients
Scale
12–16 large pasta shells
1 lb ground beef
15 oz ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup Parmesan cheese
2 cups marinara sauce
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley (optional) for garnish
Instructions
- Preheat your oven to 375°F (190°C)
- Bring a large pot of salted water to boil. Cook the shells according to package instructions until al dente, then drain and set aside
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Drain excess fat if necessary
- In a bowl, combine the cooked beef, ricotta cheese, half of the mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well incorporated
- Spread a thin layer of marinara sauce on the bottom of a baking dish
- Carefully fill each cooked pasta shell with the beef and ricotta mixture, then arrange them in the baking dish
- Once your shells are filled, pour the remaining marinara sauce over the top, ensuring each shell is coated
- Sprinkle the remaining mozzarella cheese over the sauce
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golde
- Garnish with fresh parsley if desired, and serve warm
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat at 350°F (175°C) until warmed through.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg