Ingredients
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1 (12 ounce) box jumbo pasta shells
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1 pound lean ground beef
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1 small onion, chopped
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2 teaspoons Worcestershire sauce
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1 clove garlic, minced
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1 (32 ounce) container ricotta cheese
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½ cup shredded Cheddar cheese
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1 egg
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¼ cup Parmesan cheese
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1 tablespoon chopped fresh parsley
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 (16 ounce) jar double Cheddar pasta sauce (such as Ragu®)
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¼ cup water
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1 (14.5 ounce) can Italian-style diced tomatoes, drained
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2 tablespoons shredded Cheddar cheese
Directions
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Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.
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Preheat oven to 350 degrees F (175 degrees C).
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Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.
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Mix pasta sauce with water together in a bowl.
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Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.
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Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.
Cook's Note:
You can use a 15-ounce container of ricotta cheese if you don't want to overstuff the shells.
Nutrition Facts (per serving)
429 | Calories |
18g | Fat |
38g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 429 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 9g | 47% |
Cholesterol 91mg | 30% |
Sodium 708mg | 31% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 28g | 56% |
Vitamin C 1mg | 1% |
Calcium 346mg | 27% |
Iron 3mg | 14% |
Potassium 418mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.