Italian · Dinner
Baked Stuffed Shells
Jumbo pasta shells filled with seasoned ground beef and ricotta, enriched with parmesan and egg, baked under marinara and melted mozzarella until the cheese browns. Finished with a scatter of fresh parsley, served hot straight from the baking dish.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
670Calories
44.5gProtein
35.9gFat
38.8gCarbs
6.8gSugar
2.6gFiber
1090mgSodium
215mgChol
17.2gSat Fat
820mgPotassium
520mgCalcium
4.6mgIron
2.8mcgVitamin B12
8.2mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Bring salted water to a boil and cook the pasta shells 9 to 10 minutes until al dente, then drain and cool slightly.
2
Heat the olive oil in a skillet over medium heat, add the garlic, and cook 30 seconds until fragrant.
3
Brown the ground beef over medium-high heat 5 to 6 minutes, breaking it apart, until no pink remains.
4
Combine the browned beef, ricotta, half the mozzarella, parmesan, egg, oregano, salt, and pepper in a bowl, mixing well.
5
Spoon the filling into each shell and arrange open-side up in a baking dish; top with marinara sauce and remaining mozzarella.
6
Bake uncovered at 375°F (190°C) for 20 minutes until the sauce bubbles and the cheese is melted and lightly golden.
7
Rest the dish out of the oven for 5 minutes so the filling sets.
8
Plate
Transfer the shells to a plate, spoon over extra sauce, and finish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9 oz420g ground beef
- 1212 jumbo pasta shells, dry (about 2 oz/57g)
- 2/3 cup160g ricotta cheese
- 1/2 cup56g shredded mozzarella cheese, divided
- 4 tbsp4 tbsp parmesan cheese
- 22 small eggs, beaten (about half a large egg)
- 1 1/3 cup320ml marinara sauce
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
