A delightful dish of pasta shells stuffed with a creamy cheese mixture, topped with a hearty meat sauce, and baked to perfection.
Cook the pasta shells in a large pot of salted boiling water until al dente, then drain and set aside.
Avoid overcooking the pasta shells as they will continue to cook in the oven.
In a skillet, cook the ground beef until browned, then stir in the marinara sauce and let it simmer for a few minutes.
For a richer flavor, add a splash of red wine to the sauce while simmering.
In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated parmesan, egg, basil, oregano, garlic powder, and parsley until well mixed.
Ensure the cheese mixture is smooth and evenly combined for consistent flavor.
Stuff each pasta shell with a generous spoonful of the cheese filling and arrange them in a casserole dish.
Use a piping bag for easier filling of the pasta shells.
Pour the meat sauce over the stuffed shells, covering them evenly.
Ensure the sauce covers all the shells to prevent them from drying out during baking.
Bake the dish in a preheated oven at 350°F for 30 minutes, then sprinkle with additional parmesan cheese and bake for another 10 minutes.
Let the dish rest for a few minutes after baking to allow the flavors to meld.
Serve the stuffed shells warm, garnished with fresh parsley if desired.
Pair with a side salad and garlic bread for a complete meal.
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