Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions, al dente. You want them to be cooked but still firm enough to hold their shape when stuffed. Drain the shells and rinse them with cool water to prevent them from sticking together. Set aside.1 box jumbo pasta shells
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or sausage, or a combination) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound ground beef, 1 medium onion, 2 cloves garlic
- Pour the crushed tomatoes and tomato sauce into the skillet with the meat and onions. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 10-15 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a medium bowl, combine the ricotta cheese, the lightly beaten egg, 1/2 cup of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. Mix until well combined.1 large egg, 15 oz ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Spread about 1 cup of the meat sauce evenly over the bottom of a 9x13 inch baking dish. This layer of sauce will prevent the shells from sticking and add extra flavor.Fresh parsley
- Carefully spoon the ricotta cheese mixture into each cooked pasta shell. Don't overfill them, but aim for a generous portion.
- Arrange the stuffed shells, opening-side up, in a single layer over the sauce in the baking dish.
- Pour the remaining meat sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top.1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For an extra golden-brown top, you can finish by broiling for 1-2 minutes, watching carefully to prevent burning.
- Let the stuffed shells rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and makes them easier to serve. Garnish with fresh chopped parsley, if desired.Fresh parsley
Notes
This recipe is easily customizable with different meats or vegetables in the sauce.