Description
Delicious and filling conchiglioni pasta shells stuffed with savory beef and cheese, topped with marinara and melted mozzarella.
Ingredients
- Conchiglioni pasta shells
- Ground beef
- Ricotta cheese
- Marinara sauce
- Mozzarella cheese
- Parmesan cheese
- Garlic
- Onion
- Olive oil
- Salt
- Pepper
- Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the conchiglioni pasta shells according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat, add diced onion and minced garlic, and sauté until translucent.
- Add ground beef to the skillet, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat.
- Combine the cooked beef mixture, ricotta cheese, and grated Parmesan cheese in a bowl.
- Stuff each pasta shell with the beef and ricotta mixture.
- Spread some marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, and top with remaining marinara sauce and shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Garnish with fresh basil or parsley. Pairs well with a side salad and garlic bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian