Marinara Ground Beef Shell Pasta Bake

• 12 oz jumbo pasta shells, cooked
• 1 lb ground beef
• 1 (24 oz) jar marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned; drain fat.
3. 3 Stir in marinara sauce, garlic powder, oregano, salt, and pepper. Simmer for 10 minutes.
4. 4 In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, eggs, and a pinch of salt and pepper.
5. 5 Stuff each pasta shell with the ricotta mixture.
6. 6 Layer half the sauce in a baking dish, place stuffed shells on top, then cover with remaining sauce.
7. 7 Sprinkle the remaining mozzarella over the top.
8. 8 Bake uncovered for 30 minutes, until bubbly and cheese is golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Mixing bowls

Variations

• Add a layer of sliced zucchini for a veggie twist.
• Use turkey or chicken sausage instead of ground beef for a different flavor profile.

Substitutions

• Substitute ricotta with cottage cheese for a lower-fat option.
• Use gluten-free pasta shells for a gluten-free version.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate overnight before baking.
• Add sautéed vegetables like spinach or mushrooms for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of red wine for a cozy dinner.

FAQ