Italian · Dinner
Baked Beef and Cheese Shells
Jumbo pasta shells stuffed with browned ground beef, ricotta, egg and parmesan, then baked in marinara sauce topped with melted mozzarella. The beef is seared with garlic and onion, folded into the cheese filling, and the assembled shells bake until the sauce bubbles and cheese browns lightly.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
618Calories
42.8gProtein
34.2gFat
32.4gCarbs
5.8gSugar
3.1gFiber
984mgSodium
298mgChol
16.2gSat Fat
815mgPotassium
418mgCalcium
4.7mgIron
3.2mcgVitamin B12
9mgVitamin C
protein-rich
rich-umami
Instructions
1
Prep
Boil salted water, cook pasta shells 9–10 minutes until al dente, drain and cool slightly.
2
Sauté garlic and onion in olive oil over medium heat for 3 minutes until softened and translucent.
3
Brown ground beef over medium-high heat for 6–7 minutes, breaking it apart, until no pink remains.
4
Stir canned tomato, oregano, salt and pepper into beef; simmer 4 minutes until thickened, then cool 5 minutes.
5
Mix cooled beef, ricotta, egg and parmesan; spoon filling into shells, spread tomato in baking dish, arrange shells, top with mozzarella, and bake at 375°F for 18–20 minutes until cheese browns and sauce bubbles. Plate: Top with parsley and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground beef
- 1212 jumbo pasta shells, dry (about 2 oz/57g)
- 2/3 cup160g ricotta cheese
- 22 small eggs
- 4 tbsp4 tbsp parmesan cheese
- 2/3 cup74g mozzarella cheese
- 1 cup120g, about a third of a 14.5 oz can canned tomato
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
