Description
A delightful dish featuring tender pasta shells filled with rich ricotta and savory beef, topped with marinara sauce.
Ingredients
Scale
- 12 large pasta shells (conchiglioni)
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the pasta shells by bringing a large pot of salted water to a boil and cooking them until al dente.
- Cook the ground beef in a skillet with olive oil until browned, then mix in garlic, oregano, basil, salt, and pepper.
- Prepare the ricotta mixture by combining ricotta, mozzarella, Parmesan, and egg in a bowl. Add the cooked beef mixture and blend.
- Stuff each shell with the ricotta and beef mixture using a spoon or piping bag.
- Assemble the casserole by arranging the stuffed shells in a greased baking dish and pouring marinara sauce over them.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and cheese is melted.
- Serve warm, garnished with fresh basil leaves if desired.
Notes
Add a pinch of red pepper flakes for a kick, or mix in sautéed spinach or mushrooms for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg