Stuffed Pasta Shells
Lasagna in a shell! Homemade marinara sauce with shells stuffed with 3 different kinds of cheeses. A classic comfort with a twist.
Equipment
- 9x13 glass pan
- spatula
Ingredients
- 24 Jumbo Pasta Shells
- 16 oz Ricotta cheese
- 4 cups shredded mozzarella (divided)
- ¾ cup grated parmesan cheese
- 2 lbs ground beef or pork
- 2½ tsp Italian seasoning
- 1 egg
- 4 cups marinara sauce
- chopped parsley for topping
- sprinkle of salt and pepper
Instructions
- Cook the ground beef until it is no longer pink. Once complete add the marinara sauce to the pan and let simmer.
- In a pot of boiling salted water cook the pasta noodles according to their directions. Drain and let cool slightly until they can be handled.
- In a bowl combine the ricotta cheese, about 2 cups of the mozzarella cheese, Italian seasoning, eggs, and salt and pepper. Stir until combined.
- Take the 9x13 pan, lay down a layer of the meat and marinara sauce, only use about ½ of the sauce. Stuff the pasta shells with the cheese mixture and lay in a single layer on top of the marinara sauce.
- Once the shells are stuffed and complete, cover with the rest of the marinara sauce and sprinkle with the rest of the mozzarella cheese on top.
- Preheat your oven to 375℉. Cover the pan with tinfoil and place in oven to bake for 20 minutes covered. Then an additional 10-15 minutes uncovered to melt the cheese on top.
- Remove and sprinkle with parsley. Serve warm and enjoy!