Jumbo Stuffed Shells with Meat and Ricotta
Jumbo Stuffed Shells with Meat and Ricotta
Ingredients
For the Pasta
- 1 box jumbo pasta shells, 12-ounce
- 1 tablespoon salt, for pasta water
For the Meat Filling
- 1 tablespoon olive oil
- 1 pound ground beef, or Italian sausage
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Ricotta Filling
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly grated, optional
For Assembly and Garnish
- 24 ounces marinara sauce, about 3 cups
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the jumbo pasta shells according to package directions until al dente. Add 1 tablespoon of salt to the boiling water. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the meat filling. Heat olive oil in a large skillet over medium-high heat. Add ground beef (or Italian sausage) and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min
- 3
Add diced yellow onion to the skillet with the browned meat and cook until softened, about 3-4 minutes. Stir in minced garlic and dried oregano, cooking for another minute until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.
⏱️ 5 min
- 4
In a large mixing bowl, combine the whole milk ricotta cheese, grated Parmesan cheese, large egg, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and optional grated nutmeg. Mix until well combined.
⏱️ 5 min
- 5
Add the cooled meat mixture to the ricotta mixture and stir until thoroughly combined.
⏱️ 2 min
- 6
Preheat your oven to 375°F. Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
🌡️ 375
- 7
Carefully stuff each cooked jumbo shell with a generous amount of the meat and ricotta filling (about 1 1/2 to 2 tablespoons per shell). Arrange the stuffed shells in a single layer in the prepared baking dish.
⏱️ 10 min
- 8
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese evenly over the top.
⏱️ 3 min
- 9
Bake for 30-35 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
⏱️ 35 min•🌡️ 375
- 10
Remove from oven and let rest for 5 minutes before serving. Garnish with the remaining 2 tablespoons of fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Stuffed Shells with Meat and Ricotta
Ingredients
For the Pasta
- 1 box jumbo pasta shells, 12-ounce
- 1 tablespoon salt, for pasta water
For the Meat Filling
- 1 tablespoon olive oil
- 1 pound ground beef, or Italian sausage
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Ricotta Filling
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly grated, optional
For Assembly and Garnish
- 24 ounces marinara sauce, about 3 cups
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the jumbo pasta shells according to package directions until al dente. Add 1 tablespoon of salt to the boiling water. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the meat filling. Heat olive oil in a large skillet over medium-high heat. Add ground beef (or Italian sausage) and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 5 min - 3
Add diced yellow onion to the skillet with the browned meat and cook until softened, about 3-4 minutes. Stir in minced garlic and dried oregano, cooking for another minute until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.
⏱️ 5 min - 4
In a large mixing bowl, combine the whole milk ricotta cheese, grated Parmesan cheese, large egg, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and optional grated nutmeg. Mix until well combined.
⏱️ 5 min - 5
Add the cooled meat mixture to the ricotta mixture and stir until thoroughly combined.
⏱️ 2 min - 6
Preheat your oven to 375°F. Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
🌡️ 375 - 7
Carefully stuff each cooked jumbo shell with a generous amount of the meat and ricotta filling (about 1 1/2 to 2 tablespoons per shell). Arrange the stuffed shells in a single layer in the prepared baking dish.
⏱️ 10 min - 8
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese evenly over the top.
⏱️ 3 min - 9
Bake for 30-35 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
⏱️ 35 min•🌡️ 375 - 10
Remove from oven and let rest for 5 minutes before serving. Garnish with the remaining 2 tablespoons of fresh chopped parsley.
⏱️ 5 min