Ingredients

The following ingredients have 8 Servings
  • 18 jumbo pasta shells
  • 1 pound ground beef or other ground meat (See Kelly's Note)
  • 3/4 cup whole milk ricotta
  • 1 (10-oz.) package frozen chopped spinach, thawed and drained well
  • 1 large egg
  • 2 teaspoons ground oregano
  • 3 cups homemade or store-bought marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Grated Parmesan cheese, for garnish

Instruction

  • Preheat the oven to 350°F.
  • Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside. 
  • Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink. Using a slotted spoon, transfer the ground beef to a bowl and set it aside to cool completely. 
  • Once the ground beef has cooled, stir in the ricotta cheese, spinach, egg, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
  • Add half of the tomato sauce to the bottom of a 10-inch skillet or baking dish.
  • Divide the ground beef mixture among the shells then arrange them in a single layer in the baking dish. Top the shells with the remaining sauce then sprinkle them with the mozzarella cheese.
  • Bake the shells until the cheese is melted and the shells just begin to crisp, about 25 minutes.  
  • Top the shells with grated Parmesan cheese and fresh basil and then serve.