Beef Stuffed Shells

Instructions

Step 1. Preheat the oven to 375°F (190°C).

Step 2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside.

Step 3. Heat olive oil in a skillet over medium heat.

Step 4. Add the diced onion and cook until softened.

Step 5. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 6. Add the ground beef and cook until browned, breaking it apart as it cooks.

Step 7. Drain excess grease and stir in 1 cup of marinara sauce, Italian seasoning, salt, and black pepper.

Step 8. In a bowl, combine the ricotta cheese, half of the mozzarella cheese, parmesan cheese, egg, and parsley.

Step 9. Mix the cooked beef mixture into the cheese filling.

Step 10. Spread the remaining marinara sauce into the bottom of a baking dish.

Step 11. Fill each pasta shell with the beef and cheese mixture and place them into the baking dish.

Step 12. Sprinkle the remaining mozzarella cheese evenly over the stuffed shells.

Step 13. Cover with foil and bake for 25 minutes.

Step 14. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

Step 15. Let the stuffed shells cool slightly before serving.

Storage and Reheating Tips

Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Freeze assembled stuffed shells before baking for up to 3 months.

Thaw overnight in the refrigerator before baking for best results.