Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 24 jumbo pasta shells
- 2 cups marinara sauce
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Feel free to substitute ground turkey for a leaner option or use a mixture of beef and pork for added depth of flavor. The cheeses can also be swapped according to your preference or what you have on hand, like using Asiago in place of parmesan for a nuttier taste.
Instructions
- Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef, oregano, cumin, salt, and pepper. Cook until the beef is browned, breaking it up with a wooden spoon as it cooks.
- Remove from heat and stir in the ricotta cheese until well combined. This was always my mom’s secret for extra creaminess in the filling.
- In the prepared baking dish, spread a thin layer of marinara sauce on the bottom.
- Stuff each shell with a generous amount of the beef mixture and place them in the baking dish.
- In a mixing bowl, combine the remaining marinara sauce with the heavy cream and pour over the stuffed shells.
- Sprinkle shredded mozzarella and parmesan cheese over the top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International