Ingredients:

  • 12 oz (340g) Jumbo pasta shells
  • 24 oz (680g) Marinara sauce
  • 1 cup (115g) Shredded mozzarella cheese
  • 1 lb (450g) Lean ground beef (90/10)
  • 15 oz (425g) Whole milk ricotta cheese
  • 1 large Egg, beaten
  • 1/2 cup (50g) Grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Onion powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the jumbo shells for 2 minutes less than the 'al dente' package instructions. Drain and rinse under cold water to stop the cooking and prevent sticking.
  2. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat. Add minced garlic, dried oregano, and onion powder; sauté for 60 seconds until fragrant. Remove from heat.
  3. In a large mixing bowl, combine the ricotta cheese, beaten egg, grated Parmesan, and the seasoned cooked ground beef. Stir until well incorporated.
  4. Spread 1 cup of the marinara sauce across the bottom of a 9x13 inch baking dish. Fill each par-cooked shell with approximately 2 tablespoons of the meat and cheese mixture and arrange them in the dish.
  5. Top the shells with the remaining marinara sauce and the shredded mozzarella. Cover the dish with foil, tenting slightly to avoid contact with the cheese.
  6. Bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling.