Ingredients

• 20 jumbo pasta shells (6 ounces)
  
• 2 tablespoons olive oil
  
• 1 small onion, chopped
  
• 3 cloves garlic, minced
  
• ½ pound ground beef
  
• 24 ounces pasta sauce (or homemade meat sauce)
  
• 15 ounces ricotta cheese
  
• 2 cups shredded mozzarella, divided
  
• ½ cup grated Parmesan cheese
  
• 1 egg
  
• 2 tablespoons dried parsley

Instructions

1. Heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray.
2. Cook the shells following the package instructions.
3. Warm the olive oil in a large skillet over medium heat.
4. Sauté the onion and garlic for about 3 minutes, until they become fragrant.
5. Add the ground beef and cook until thoroughly browned.
6. Stir in the pasta sauce and let it gently simmer on low heat.
7. In a separate mixing bowl, beat the egg. Add the ricotta, 1 cup of the mozzarella, the Parmesan, and the parsley; combine until smooth.
8. Spread one-third of the meat sauce across the bottom of the prepared baking dish.
9. Fill each cooked shell with the cheese mixture and arrange them in the dish.
10. Spoon the remaining meat sauce evenly over the stuffed shells. Cover the dish with foil.
11. Bake for 30 minutes.
12. Remove the foil, sprinkle the remaining 1 cup of mozzarella over the top, and return the dish to the oven for another 5–10 minutes, or until the cheese has melted.
    

• For a lighter version with extra protein, you can substitute low-fat cottage cheese for the ricotta in equal amounts. Use it as-is for more texture or blend it first for a smoother filling.