Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef (90/10)
  • 24 oz Marinara sauce
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 15 oz Whole Milk Ricotta Cheese
  • 2 cups Shredded Mozzarella Cheese, divided
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 tsp Nutmeg
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook jumbo shells for 2 minutes less than the package instructions for al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
  2. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat (approx. 25% reduction in fat content). Add minced garlic and oregano; sauté for 1 minute.
  3. Stir in the marinara sauce and simmer on low for 10 minutes to allow flavors to meld.
  4. In a medium mixing bowl, combine ricotta cheese, 1 cup of mozzarella, parmesan cheese, beaten egg, parsley, and nutmeg. Mix until a creamy, uniform consistency is reached.
  5. Preheat oven to 375°F (190°C). Spread 1 cup of the meat sauce onto the bottom of a 9x13 inch baking dish.
  6. Stuff each cooked shell with approximately 2 tablespoons of the cheese mixture and arrange in the baking dish. Top with the remaining meat sauce and the remaining 1 cup of mozzarella.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbling.