Cook the pasta: Boil the jumbo shells in salted water until just al dente (about 9 minutes). Drain and drizzle with a little olive oil to prevent sticking.
Cook the beef filling: In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté 2–3 minutes until fragrant. Add the ground beef, Italian seasoning, salt, and pepper. Cook until browned, then drain any excess fat. Let it cool slightly.
Mix the filling: In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, and the cooked beef mixture. Stir until creamy and well blended.
Make the sauce: In a saucepan, warm the marinara sauce and heavy cream together. Stir in ½ cup mozzarella until melted and creamy. Taste and adjust seasoning (add red pepper flakes if desired).
Assemble: Spread 1 cup of the sauce in the bottom of a 9×13-inch baking dish. Fill each shell generously with the ricotta-beef mixture and arrange them in the dish. Pour the remaining sauce evenly over the shells and top with extra mozzarella and Parmesan.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly golden on top.
Serve: Let rest 5 minutes before serving. Garnish with fresh parsley or basil.
💡 Tips
You can replace beef with Italian sausage or a beef-sausage mix for deeper flavor.
Add spinach to the ricotta mixture for a lighter, veggie-packed version.
Serve with garlic bread and a crisp green salad — perfection! 🌿
Would you like me to give you a creamy tomato-spinach variation of this recipe (the filling gets even silkier with a touch of cream cheese and spinach)?
