Ingredients
For the Pasta
- 20–24 jumbo pasta shells
For the Meat Sauce
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
For the Cheese Filling
- 1½ cups ricotta cheese
- ½ cup shredded mozzarella cheese (from the 1½ cups total)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp chopped fresh parsley, plus extra for garnish
For the Topping
- 1 cup shredded mozzarella cheese (the remaining portion)
- Extra Parmesan, optional
Instructions
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
Add the jumbo pasta shells and cook according to the package directions until al dente, stirring occasionally to prevent sticking. Drain carefully and rinse briefly with cool water to stop the cooking. Arrange the shells in a single layer on a clean tray or towel while you prepare the filling.
Pro tip: Cook a few extra shells, since a couple will likely tear. Having spares means you won’t run short when it’s time to fill the dish.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for about 6–8 minutes, breaking it into small crumbles with a spoon, until browned and fully cooked.
Add the diced onion and cook for another 3–4 minutes, until softened. Stir in the minced garlic and cook for about 30 seconds, until fragrant. Drain any excess grease from the skillet.
Add the marinara sauce, crushed tomatoes, Italian seasoning, garlic powder, onion powder, salt, and black pepper to the skillet. Stir well, then let the sauce simmer gently for 8–10 minutes, stirring occasionally. This allows the beef and tomato flavors to blend.
Spread a thin layer of the meat sauce across the bottom of a 9 × 13-inch baking dish. This layer prevents sticking and keeps the shells moist.
In a medium bowl, combine the ricotta cheese, ½ cup of the shredded mozzarella, grated Parmesan, egg, and chopped parsley. Mix until evenly incorporated, then season lightly with salt and black pepper if desired.
The mixture should be creamy and thick enough to spoon into the pasta shells without running out.
Use a small spoon to fill each cooked jumbo shell with the ricotta mixture. Arrange the stuffed shells in the prepared baking dish, open side up, over the layer of meat sauce. Continue until all the filling and shells are used, arranging them snugly in a single layer.
Spoon the remaining meat sauce around and over the stuffed shells, allowing some of the cheese filling to remain visible. Make sure the pasta is surrounded by sauce, which helps keep it moist as it bakes.
Sprinkle the remaining 1 cup of shredded mozzarella evenly over the shells. For extra cheesy flavor, add a little additional Parmesan if you like.
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling, the cheese is fully melted, and the top is lightly golden.
If you prefer a more browned cheese topping, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Remove the dish from the oven and let the stuffed shells rest for 5–10 minutes. Garnish with extra chopped parsley and serve warm, making sure each portion includes tender pasta, creamy cheese filling, savory beef, and plenty of tomato sauce.