Beef-Stuffed Shells with Creamy Ricotta Filling

Ingredients

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Cook the Pasta 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 with cold water, and set aside.
2. Prepare the Beef Mixture
   • Heat olive oil in a large skillet over medium heat.
   • Add the ground beef and cook until browned, breaking it apart with a spoon.
   • Drain excess grease if necessary.
   • Stir in garlic powder, onion powder, Italian seasoning, salt, and black pepper.
   • Add half of the marinara sauce and mix well. Remove from heat.
3. Prepare the Ricotta Filling
   • In a mixing bowl, combine ricotta cheese, half of the Parmesan cheese, and half of the mozzarella cheese.
   • Mix until smooth and well combined.
4. Stuff the Shells
   • Preheat oven to 375°F (190°C).
   • Spread a thin layer of marinara sauce in the bottom of a baking dish.
   • Stuff each cooked pasta shell with a spoonful of the ricotta mixture and top with the beef mixture.
   • Place the stuffed shells in the prepared baking dish.
5. Bake the Shells
   • Spoon the remaining marinara sauce over the shells.
   • Sprinkle the remaining mozzarella and Parmesan cheese on top.
   • Cover with foil and bake for 20 minutes.
   • Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
   • Remove from the oven and let cool for a few minutes.
   • Garnish with chopped fresh parsley.
   • Serve warm and enjoy!