23large shells, cook extra to account for breakage.
1lb.lean ground beef
1mediummedium onionchopped
1mediumbell pepperchopped
1cupfrozen chopped broccoli floretsthawed
2garlic clovesminced
1Tbstomato paste
1teaspoonoregano
¼teaspoonsalt and pepper(can leave out)
15ouncewhole milk ricotta cheese
½cupfresh basilroughly chopped
2cupsfavorite marinara sauceor no salt added tomato sauce
1cupmozzarella cheese, can add more or less
Instructions
Preheat oven to 375°F.
Cook pasta in a large pot of boiling water for a couple of minutes less than the package instructions. Allow for them to cool. Drain, rinse under cold water and either drizzle with olive oil or lay them out on a baking sheet to prevent sticking.
Heat a large pan. Add ground beef and cook, breaking up chunks, for about 2-3 min. Add onion, garlic, bell pepper, broccoli and saute until softened, about 5 min. or so. Add tomato paste and oregano and stir to combine. Turn off the heat. Stir in ricotta and basil.
Spread ¾ cup of sauce on the bottom of a baking dish. Using a spoon, fill each cooked shell with the ground beef and vegetable mixture. Arrange the stuffed pasta shells in a single layer on top of the sauce.
Pour remaining sauce over top, sprinkle with cheese.
Cover and bake for 20-25 min. Remove foil and bake for additional 10 minutes. Garnish with fresh basil or parsley and enjoy!
Notes
Be sure to cook the pasta a couple of minutes under package instructions. You want them to be firm enough to stuff
Make ahead tips: Fully assemble, cover the whole dish and refrigerate for up 1-2 days in advance. When ready to enjoy, add 5-10 minutes to the suggested baking time.
Cooked pasta will last for 3-5 days in the refrigerator.
Refer to the post for directions on how to freeze.