Ah! You’re thinking about stuffed jumbo pasta shells with ground beef—classic comfort food. Here’s a full recipe idea for you:
Ingredients (for 4 servings)
- 12–16 jumbo pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (for binding the filling)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Cook the pasta shells:
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells according to package instructions until al dente.
- Drain and place on a lightly oiled tray to prevent sticking.
- Prepare the beef filling:
- In a skillet, heat a little olive oil over medium heat.
- Add the onion and sauté until soft.
- Add the garlic and cook for 30 seconds.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Season with salt, pepper, and Italian seasoning.
- Drain any excess fat and let the mixture cool slightly.
- Mix the cheese filling:
- In a bowl, combine ricotta, Parmesan, egg, and a pinch of salt and pepper.
- Stir in the cooked ground beef mixture until evenly combined.
- Stuff the shells:
- Preheat oven to 375°F (190°C).
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Spoon the beef-cheese mixture into each pasta shell and place in the baking dish.
- Pour remaining marinara sauce over the shells.
- Sprinkle shredded mozzarella on top.
- Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden.
- Serve:
- Garnish with fresh parsley or basil.
- Optional: serve with garlic bread or a side salad.
If you want, I can also suggest a faster, stovetop version where you cook and assemble everything in one pan—less cleanup but just as cheesy and delicious.
Do you want me to do that version too?
