Ingredients
Scale
- 1 lb Ground Beef
- 1 tablespoon Olive Oil
- ½ Medium Yellow Onion
- 2 cloves Garlic
- 1 cup Ricotta Cheese
- ½ cup Grated Parmesan Cheese
- ¼ cup Chopped Fresh Parsley
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 (24 oz) jar Marinara Sauce
- 1 (10 oz) can Cream of Mushroom Soup
- 1 cup Shredded Mozzarella Cheese
- 1 box Jumbo Pasta Shells
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Brown beef in oil, drain excess grease.
- Sauté onion and garlic in the same skillet.
- Combine ricotta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Add cooled beef mixture and mix well.
- Cook pasta shells al dente, drain.
- Whisk together marinara sauce and cream of mushroom soup.
- Spread half of the sauce in the baking dish. Fill shells with ricotta mixture and arrange in the dish.
- Top with remaining sauce and mozzarella cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly. Let cool slightly and serve.
Notes
Add spinach and artichoke hearts for a vegetarian option. Use Italian sausage for a spicy twist. Incorporate pesto for a vibrant flavor. Make ahead of time for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Stuffed Shells, Ricotta Beef Stuffed Shells, Pasta Bake, Italian Casserole