1 cup mozzarella – shredded (plus more for topping)
½ cup parmesan cheese – grated (plus more for topping)
1 egg – beaten
Optional: Frozen chopped spinach
Instructions
Preheat oven to 350°F (175°C).
Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells to prevent sticking.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper, and sauté until softened, about 4-5 minutes. Add garlic and cook for another minute.
Add the ground beef and cook until browned, breaking it up as it cooks. Sprinkle Italian herbs over the beef and stir in 1 cup of the spaghetti sauce, then remove from heat.
In a small bowl, combine ricotta, mozzarella, parmesan, and the beaten egg. Mix well, then combine with the beef mixture.
Grease a 9″x13″ baking dish and spread the remaining spaghetti sauce evenly on the bottom. Spoon the filling carefully into each shell and arrange them on the sauce. Sprinkle with additional mozzarella and parmesan cheese.
Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.
Storage Instructions
To store homemade stuffed shells, first allow them to cool completely after cooking. Transfer to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3-5 days.
If freezing, you can freeze them before or after baking:
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