Stuffed Shells with Meat Sauce

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 to cool slightly.

Step 3: In a large skillet, heat the olive oil over medium heat.

Step 4: Add the diced onion and cook until softened, about 3–4 minutes.

Step 5: Stir in the garlic and cook for 1 minute until fragrant.

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

Step 7: Season the meat mixture with Italian seasoning, salt, and black pepper.

Step 8: Stir in the diced tomatoes and 1 cup of marinara sauce, then simmer for 5 minutes.

Step 9: In a bowl, combine the ricotta cheese, egg, parsley, Parmesan cheese, and 1 cup of mozzarella cheese.

Step 10: Add half of the cooked meat mixture to the cheese mixture and stir until combined.

Step 11: Spread 1 cup of marinara sauce evenly across the bottom of a baking dish.

Step 12: Fill each cooked pasta shell with the meat and cheese mixture and arrange them in the baking dish.

Step 13: Spoon the remaining marinara sauce over the stuffed shells.

Step 14: Sprinkle the remaining mozzarella cheese over the top.

Step 15: Cover the dish with foil and bake for 25 minutes.

Step 16: Remove the foil and bake for another 10–15 minutes until the cheese is melted and lightly golden.

Step 17: Garnish with fresh basil or parsley before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze stuffed shells in a freezer-safe container for up to 2 months.

Reheat individual portions in the microwave for 2–3 minutes or bake in a 350°F oven until heated through.

Add a little extra marinara sauce before reheating to keep the pasta moist and flavorful.