1. Prepare the Pasta

Start by boiling a large pot of salted water. Add the jumbo shells and cook until they’re al dente (about 8-10 minutes). Drain carefully—because no one wants a broken shell on their dinner plate! Rinse them gently with cold water, and set aside.

2. Make the Filling

In a medium skillet, brown the ground beef over medium heat until it’s no longer pink. Drain the excess fat and stir in Italian seasoning, salt, and pepper. Once the beef is cooked, take it off the heat and let it cool slightly.

In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella, Parmesan cheese, the egg, and the cooked beef. Mix until everything is well combined.

3. Stuff the Shells

Now comes the fun part! Grab your cooked shells and carefully stuff each one with a generous spoonful of the beef and cheese mixture. It’s a bit like doing a puzzle, but don’t worry if they look a little messy—perfectly imperfect is totally okay in the kitchen!

4. Assemble and Bake

In a baking dish, pour a thin layer of marinara sauce on the bottom (this helps prevent sticking). Place your stuffed shells in the baking dish, then drizzle the remaining marinara over them. Sprinkle the remaining mozzarella on top.

Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

5. Garnish and Serve

Once they’re out of the oven, let those cheesy beauties rest for a few minutes. You can garnish with fresh basil for a pop of color and flavor. Then serve warm and watch your loved ones dig in—just don’t forget to save a plate for yourself!