Description
Comforting stuffed pasta shells filled with a savory mixture of cheese and ground beef, baked in a rich basil tomato sauce.
Ingredients
Scale
- 20 large pasta shells (conchiglioni)
- 400 g ground beef
- 250 g ricotta cheese
- 100 g shredded mozzarella cheese
- 50 g grated parmesan cheese
- 1 egg
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups basil tomato sauce
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the pasta shells according to package instructions, then drain and set aside.
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat and let cool briefly.
- In a mixing bowl, combine the cooked beef, ricotta, mozzarella, parmesan, egg, garlic, oregano, salt, and pepper. Mix until well combined.
- Stuff each pasta shell with the beef and cheese mixture.
- Spread a layer of basil tomato sauce at the bottom of a baking dish.
- Place the stuffed shells on top of the sauce and pour remaining sauce over them.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly.
- Garnish with chopped parsley before serving.
Notes
The egg helps bind the filling, ensuring the shells hold their shape. For a lighter meal, consider swapping ground beef with ground turkey or chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: stuffed pasta, comfort food, baked pasta, family dinner, Italian cuisine