Ingredients:

  • 1 box (12 oz) jumbo pasta shells
  • 24 oz marinara sauce
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 0.5 tsp dried oregano
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 tbsp fresh parsley
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Boil the water. Use a large pot with plenty of salt. Cook the 1 box (12 oz) jumbo pasta shells for about 2 minutes less than the box directions until they are pliable but still quite firm.
  2. Drain and cool. Rinse the shells with cold water until they are cool enough to handle. Note: This stops the cooking process and prevents them from sticking together.
  3. Brown the meat. In your skillet, heat 1 tbsp extra virgin olive oil and add 1 lb lean ground beef. Cook until no pink remains.
  4. Season the base. Stir in 2 cloves minced garlic and 0.5 tsp dried oregano. Cook for 1 minute until the garlic smells fragrant.
  5. Prep the sauce. Pour about 1 cup of the 24 oz marinara sauce into the bottom of your 9x13 baking dish. Mix the rest of the sauce into your browned beef.
  6. Mix the filling. In a bowl, combine 15 oz ricotta, 1 cup of the mozzarella, 0.5 cup Parmesan, 1 beaten egg, 2 tbsp parsley, 0.5 tsp sea salt, and 0.25 tsp black pepper until completely smooth and combined.
  7. Stuff the shells. Take a shell, scoop about 2 tablespoons of the cheese mixture inside, and place it in the baking dish. Repeat until all shells are nestled in the sauce.
  8. Top and bake. Pour any remaining meat sauce over the shells and sprinkle with the remaining 1 cup mozzarella. Cover with foil.
  9. Heat it through. Bake at 375°F for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbling and golden brown.