Ingredients
- Jumbo shells: Choose a good-quality brand so the pasta holds up to stuffing
- Ground beef: Pick fresh lean beef for the best flavor and texture
- Salt and pepper: Season to taste and balance the other flavors
- Paprika and Italian seasoning: Adds warmth and complexity Italian seasoning brings familiar herbs like basil oregano and thyme
- Onion: Yellow onions add a little sweetness and depth to the sauce
- Minced garlic: Fresh garlic gives a punchy flavor always worth the extra minute to chop
- Marinara: Go for a jarred sauce you actually like or a homemade batch if you have time
- Ricotta cheese: Whole milk ricotta is creamier and less watery use a brand with minimal ingredients
- Egg: Helps the cheese mixture set and stay creamy
- Dried parsley and garlic powder: Extra layers of herby and savory freshness parsley really lifts the filling
- Parmesan cheese: Nutty and savory buy it in a wedge and grate yourself for best results
- Mozzarella cheese: Choose low moisture whole milk mozzarella for that essential melty top
- Dried parsley: A little sprinkle before serving makes everything pop
Step-by-Step Instructions
- Boil the Pasta:
- Cook jumbo shells in a large pot of salted boiling water Use plenty of water and stir gently to prevent sticking Drain well and let cool slightly so you can handle them
- Brown the Beef and Aromatics:
- In a large skillet add ground beef and chopped onion over medium-high heat Season with salt pepper paprika and Italian seasoning Cook until beef is browned and onions are tender Break the meat into small crumbles as it cooks
- Simmer with Marinara:
- Spoon out any excess grease from the skillet Add minced garlic and cook for one minute until fragrant Pour in the jar of marinara sauce Stir and let the mixture gently simmer on low as you prepare the filling
- Mix the Cheese Filling:
- In a medium bowl combine ricotta cheese egg Parmesan dried parsley and garlic powder Mix thoroughly until creamy and uniform A sturdy spatula works well here
- Stuff the Shells:
- Spoon the ricotta filling gently into each shell Aim for one and a half to two spoonfuls per shell Handle the shells carefully so they do not tear
- Assemble the Dish:
- Nestle the filled shells in a single layer over your meat sauce in a skillet or baking dish Press lightly so they settle into the sauce Sprinkle everything generously with mozzarella
- Bake to Perfection:
- Place the dish uncovered in a preheated oven at four hundred degrees F Bake for twenty five minutes or until cheese is golden and bubbly Cover with foil if you prefer your cheese softer
- Serve and Finish:
- Take out of the oven let cool for a few minutes and add a final shower of dried parsley Serve hot and enjoy