Ingredients:

  • 12 oz jumbo pasta shells
  • 1 lb lean ground beef (85/15)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese, drained
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 1 large egg, beaten
  • chopped parsley

Instructions:

  1. Preheat your oven to 375°F (190°C) and ensure the rack is in the center position for even browning.
  2. Boil the jumbo shells in heavily salted water for 2 minutes less than the package's al dente time. Note: This prevents them from becoming mushy during the 30 minute bake.
  3. Drain and rinse the shells immediately with cold water. until the pasta is cool to the touch. This stops the cooking and prevents sticking.
  4. Brown the 1 lb of ground beef in a large skillet over medium high heat. until a deep mahogany crust develops.
  5. Drain the excess fat, then stir in the 2 cloves of minced garlic and 1 tsp of dried oregano. Cook for 1 minute until the garlic is fragrant and set aside to cool for 5 minutes.
  6. Mix the 15 oz of ricotta, 1 cup of mozzarella, 0.5 cup of Parmesan, the beaten egg, and chopped parsley in a bowl.
  7. Fold the slightly cooled ground beef into the cheese mixture. until the beef is evenly distributed.
  8. Spread 1 cup of marinara and 0.5 cup of water in the bottom of your 9x13 dish. until the bottom is fully coated.
  9. Stuff each shell generously with the beef and cheese mixture and arrange them in the dish in a single layer.
  10. Top with the remaining sauce and mozzarella, then cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and browned.