Ingredients
Scale
- 12 jumbo pasta shells
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Boil salted water and cook the jumbo pasta shells until al dente; drain and set aside.
- In a skillet, heat olive oil, cook ground beef until browned, season with spices, and stir in diced tomatoes.
- In a bowl, mix ricotta, half mozzarella, and half Parmesan until smooth.
- Stuff each cooked shell with the beef mixture and cheese mixture, and place in a greased baking dish.
- Pour beef broth over the shells and top with remaining mozzarella and Parmesan.
- Preheat oven to 350°F (175°C) and bake for 25 minutes until cheese is bubbly and golden brown.
Notes
- Feel free to add vegetables to the beef mixture for extra nutrition.
- Can be prepared ahead of time and stored in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Non-vegetarian