(A hearty, cheesy, and comforting pasta dish featuring jumbo shells stuffed with seasoned beef and creamy ricotta, baked in a rich marinara sauce.)
Ingredients:
For the stuffed shells:
20-25 jumbo pasta shells 

500 g (1 lb) ground beef 

1 small onion, finely chopped 

2 garlic cloves, minced 

1 tsp Italian seasoning 

½ tsp salt 

¼ tsp black pepper 

For the creamy ricotta filling:
250 g (1 cup) ricotta cheese 

1 cup shredded mozzarella cheese 

½ cup grated Parmesan cheese 

1 egg 

2 tbsp fresh parsley, chopped (or 1 tsp dried parsley) 

For the marinara sauce:
3 cups marinara sauce (store-bought or homemade) 

1 cup shredded mozzarella (for topping) 

Instructions:
Step 1: Prepare the Shells

Step 2: Cook the Beef Filling


Step 3: Make the Ricotta Filling


Step 4: Assemble the Dish




Step 5: Bake

Step 6: Serve


Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4-6
Notes:
Make-Ahead: Assemble the stuffed shells up to a day in advance, cover tightly, and refrigerate. Bake as directed when ready.
Freezing Option: Freeze the assembled dish (before baking) for up to 3 months. Bake from frozen at 180°C (350°F) for about 1 hour, covered, then uncover to finish.
Cheese Substitutes: Substitute ricotta with cottage cheese for a lighter filling.