Ingredients:

  • 1 (12-ounce/340g) box jumbo pasta shells (conchiglie)
  • 1 tablespoon olive oil
  • Salt, for pasta water
  • 1 tablespoon olive oil
  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely diced (approximately 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 15 ounces (425g) whole milk ricotta cheese, drained
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (15g) chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28-ounce/794g) can crushed tomatoes
  • 1 (15-ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (227g) mozzarella cheese, shredded
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and drizzle with olive oil to prevent sticking.
  2. Sauté onion and garlic in olive oil. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat. Stir in oregano, basil, red pepper flakes (if using), salt, and pepper. Set aside to cool slightly.
  3. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, nutmeg, salt, and pepper. Mix well.
  4. Sauté garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, sugar (if using), salt, and pepper. Simmer for at least 15 minutes, stirring occasionally.
  5. Combine the cooled beef filling and ricotta filling. Using a spoon or piping bag, generously stuff each cooked pasta shell with the filling.
  6. Spread a thin layer of tomato sauce in the baking dish. Arrange the stuffed shells in the dish. Cover with the remaining tomato sauce. Sprinkle with shredded mozzarella cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  8. Garnish with fresh basil leaves (if using) and serve hot.