Creamy Ricotta Beef Stuffed Shells (Printer-Friendly Version)

# What You'll Need:

→ For the Shells and Filling

01 - 20-24 jumbo pasta shells
02 - 1 lb ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - Salt and pepper, to taste
06 - 1 1/2 cups ricotta cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 large egg
10 - 1 tsp Italian seasoning
11 - 2 tbsp fresh parsley or basil, chopped (plus extra for garnish)

→ For the Sauce

12 - 3 cups marinara sauce (homemade or store-bought)
13 - 1 cup shredded mozzarella cheese (for topping)

# Let's Cook!:

01 - Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just al dente according to package instructions. Drain and rinse under cold water, then set aside.
02 - In a large skillet over medium heat, cook the ground beef with chopped onion until the beef is browned and the onion is softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute. Season with salt and pepper, then remove from heat and let cool slightly.
03 - In a large mixing bowl, combine the ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, and chopped parsley or basil. Stir in the cooked beef mixture until well combined.
04 - Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
05 - Using a spoon, fill each shell with the beef and ricotta mixture. Place the stuffed shells in the prepared baking dish, open side up. Pour the remaining marinara sauce evenly over the shells.
06 - Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle with the remaining mozzarella cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
07 - Garnish with extra parsley or basil and serve warm.

# Cook's Notes:

01 - For extra flavor, try adding a pinch of red pepper flakes to the beef filling for a slight kick.
02 - If you prefer a creamy sauce, mix ½ cup heavy cream into the marinara sauce before pouring over the shells.

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