Ingredients
Scale
Cheese Filling
- 2 cups ricotta cheese
- 1 cup fresh mozzarella, shredded
- ¼ cup parmigiano reggiano, grated
- 1 egg
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh parsley (optional)
Meat Sauce
- 1 pound ground beef, I use 90/10
- 16-24 oz marinara sauce*, homemade or store bought
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
Pasta and Topping
- 12 oz jumbo pasta shells, about 15-20 shells
- ½ cup fresh mozzarella, shredded
- ¼ cup parmigiano reggiano, grated
- Basil for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil, heavily salt it, then cook 12 oz jumbo pasta shells until just al dente. Drain and set aside.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add 1 finely diced shallot and cook 3-4 minutes until soft. Stir in 2 minced garlic cloves and cook for 30 seconds.
- Stir in 1 tablespoon tomato paste and cook for 1 minute.
- Add 1 lb ground beef, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until no pink remains, breaking it up as it cooks. Drain excess fat if needed.
- Add 16–24 oz* marinara sauce and simmer for 10 minutes. Remove from the heat.
- In a bowl, combine 2 cups ricotta cheese, 1 cup shredded mozzarella, ¼ cup parmigiano reggiano, 1 egg, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, 2 minced garlic cloves, and 2 teaspoons chopped parsley. Mix until well combined.
- Spoon and evenly spread about ½ cup meat sauce into the bottom of a 9×13 baking dish.
- Fill each pasta shell with about 2 tablespoons of cheese filling and arrange seam side up in the dish. Spoon the remaining meat sauce evenly over the shells.
- Sprinkle ½ cup shredded mozzarella and ¼ cup parmigiano reggiano evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbling and golden. Broil for 1-2 minutes for additional color, watching closely,
- Let rest 10 minutes before serving. Garnish with basil if desired.
Notes
*If you like a heavier meat sauce, use only 16 oz marinara sauce. If you want it to be saucier, use the whole 24 oz, which is a typical store bought sauce jar size.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Stovetop, Oven
- Cuisine: Italian