(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
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain, rinse under cold water, and set aside.Step 2: Cook the Beef Filling
In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 3-4 minutes).
Add the ground beef, Italian seasoning, salt, and pepper. Cook until the beef is browned and fully cooked. Drain excess grease and let the mixture cool slightly.Step 3: Make the Ricotta Filling
In a large mixing bowl, combine ricotta, shredded mozzarella, Parmesan, egg, and parsley. Stir until well mixed.
Add the cooked beef mixture to the ricotta filling and mix until combined.Step 4: Assemble the Dish
Preheat your oven to 190°C (375°F).
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the beef-ricotta filling and place them in the dish, seam side up.
Pour the remaining marinara sauce over the stuffed shells, ensuring all are covered. Sprinkle the shredded mozzarella on top.Step 5: Bake
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.Step 6: Serve
Let the shells rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired. Serve with garlic bread or a side salad for a complete meal.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.