Cheesy Stuffed Shells (Print Version)

# Ingredients:

→ Pasta

01 - 12 oz box jumbo pasta shells

→ Meat Sauce

02 - 1 lb ground beef
03 - 1 medium onion, chopped
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon Italian seasoning
08 - 1 tablespoon minced garlic
09 - 24 oz jar marinara sauce

→ Ricotta Filling

10 - 20 oz ricotta cheese
11 - 1 large egg
12 - 1/2 cup grated Parmesan cheese
13 - 1 teaspoon dried parsley
14 - 1 teaspoon garlic powder

→ Topping

15 - 1 cup shredded mozzarella cheese
16 - Dried parsley for garnish

# Instructions:

01 - Bring a large pot of salted water to boil. Cook jumbo shells according to package directions until al dente. Drain and let cool for a few minutes to make handling easier.
02 - Heat a large oven-safe skillet over medium-high heat. Add ground beef and chopped onion, cooking until beef is browned and onion is softened. Season with salt, pepper, paprika, and Italian seasoning.
03 - Remove excess grease and add minced garlic, cooking for 30 seconds until fragrant. Pour in marinara sauce and let simmer on low heat while you prepare the filling.
04 - In a large bowl, combine ricotta cheese, egg, Parmesan cheese, dried parsley, and garlic powder. Mix well until smooth and creamy.
05 - Using a spoon, carefully fill each cooked shell with 1 1/2 to 2 spoonfuls of ricotta mixture. You'll need about 21 shells for a 12-inch skillet.
06 - Place stuffed shells into the skillet with meat sauce, pressing them gently down into the sauce. If not using an oven-safe skillet, transfer sauce to a 9x13 baking dish first.
07 - Sprinkle mozzarella cheese evenly over the shells. Bake uncovered at 400°F for 25 minutes until cheese is melted and edges are lightly golden and crispy.
08 - Remove from oven and sprinkle with dried parsley for color. Let cool for 5 minutes before serving to allow filling to set slightly.

# Notes:

01 - Cook shells just until al dente since they'll finish cooking in the oven
02 - An oven-safe skillet works great for this recipe, but a 9x13 dish works too
03 - Bake uncovered for crispy edges or cover with foil for softer texture
04 - You'll have a few extra shells in case any break during cooking

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