Creamy Ricotta Beef Stuffed Shells

Ingredients:
For the shells:

• 12 jumbo pasta shells, cooked al dente
• 1 pound ground beef
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
  For the ricotta filling:
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 egg
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh parsley, chopped

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the onion and garlic over medium heat until softened. Add ground beef, breaking it up, and cook until browned. Drain any excess fat. Stir in basil, oregano, salt, pepper, and marinara sauce. Let simmer for 5 minutes.
3. In a bowl, mix ricotta cheese, Parmesan cheese, half the mozzarella, egg, nutmeg, and parsley until well combined.
4. Fill each pasta shell with a spoonful of ricotta mixture, then top with the beef mixture. Arrange the filled shells in a baking dish.
5. Sprinkle the remaining mozzarella cheese over the shells and cover the dish with aluminum foil.
6. Bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
7. Garnish with extra parsley before serving.

Prep Time: 20 minutes, cooking time: 30 minutes, servings: 4, kcal: 450 per serving