Cheesy Stuffed Shells (Print version)

Jumbo pasta shells stuffed with creamy ricotta, tucked into meat sauce, and baked under a bubbly mozzarella topping.

# Ingredients:

For the shells and sauce

01 - 12 oz (340 g) jumbo pasta shells
02 - 1 tablespoon olive oil
03 - 1 lb (450 g) ground beef
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 3 cups (720 ml) marinara sauce
07 - 1/2 teaspoon kosher salt, plus more for pasta water
08 - 1/4 teaspoon black pepper

For the cheese filling

09 - 15 oz (425 g) whole milk ricotta cheese
10 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided
11 - 1/2 cup (50 g) grated parmesan cheese
12 - 1 large egg
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
15 - 1/4 teaspoon kosher salt
16 - 1/4 teaspoon black pepper

For baking

17 - 1 cup (115 g) shredded mozzarella cheese for topping
18 - Extra parsley or basil for garnish, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the jumbo shells 2 minutes less than the package directions, just until flexible. Drain and arrange them on a lightly oiled tray to cool.
02 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until the beef is browned and the onion is soft.
03 - Add the garlic, salt, and pepper to the skillet and cook for 30 seconds. Stir in the marinara sauce and simmer for 5 minutes. Spoon about 1 cup of sauce into a 9x13-inch baking dish.
04 - In a bowl, stir together ricotta, 1 cup mozzarella, parmesan, egg, parsley, basil, salt, and pepper until evenly combined.
05 - Fill each cooled shell with a heaping spoonful of the ricotta mixture. Nestle the shells open side up in the sauced baking dish.
06 - Spoon the remaining meat sauce over the shells and sprinkle with the remaining mozzarella. Cover with foil and bake at 375°F for 25 minutes.
07 - Remove the foil and bake for 10-12 minutes more, until the cheese is melted and the sauce is bubbling at the edges. Rest for 10 minutes before garnishing and serving.

# Good to know:

01 - Cook a few extra shells in case some tear while boiling.
02 - Assemble up to 24 hours ahead and refrigerate before baking.
03 - Leftovers keep well refrigerated for 3-4 days.

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