Beef Stuffed Shells with Creamy Ricotta
| 12 | jumbo pasta shells |
| 1 lb | ground beef |
| 1 cup | ricotta cheese |
| 1 cup | marinara sauce |
| 1 cup | mozzarella cheese, shredded |
| ½ cup | Parmesan cheese, grated |
| 1 | egg |
| 1 tsp | Italian seasoning |
| Salt and pepper to taste |
| Preheat oven to 190°C. Cook pasta shells according to package instructions; drain and cool. |
| In a skillet, brown ground beef over medium heat. Drain excess fat and mix in marinara sauce. Remove from heat. |
| In a bowl, combine ricotta, egg, Italian seasoning, salt, and pepper. |
| Fill each pasta shell with the ricotta mixture, then place in a baking dish. Top with the beef mixture and sprinkle with mozzarella and Parmesan. |
| Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly. |