Directions
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Preheat the oven to 375°F (190°C). This initial step is crucial to ensure a tremendous baking environment for your stuffed pasta shells.
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Cook the pasta shells according to package instructions until they are al dente; drain and cool. Your shells should be firm since they’ll be filled and baked.
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In a skillet, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. Drain excess fat after browning to avoid a greasy dish.
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In a bowl, mix the cooked beef, ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined. This mixture should be creamy and slightly thick, ensuring a tremendous flavor in every bite.
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Stuff each pasta shell with the beef and ricotta mixture carefully, using a spoon for ease. Don’t overstuff; just fill them generously.
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Spread some marinara sauce on the bottom of a baking dish, which will keep the shells moist during baking. This also adds a lovely base layer of flavor.
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Arrange the stuffed shells on top of the sauce in a single layer, ensuring they fit snugly but aren’t cramped.
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Pour the remaining marinara sauce over the shells and sprinkle with mozzarella and Parmesan cheese. This creates the perfect cheesy surface, bubbling with deliciousness.
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Cover the baking dish with foil and bake for 20 minutes. This helps to steam the shells, making them extraordinarily tender.
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Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Keep an eye on it; the golden-brown cheese is a tremendous sight!
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Garnish with fresh basil if desired and serve hot. This touch adds a vibrant color and herbaceous note that enhances the dish.
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