Ingredients:
20 large pasta shells (conchiglioni)
500g ground beef (or a mix of beef and lamb)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 carrot, finely diced (optional)
2 cups tomato sauce (or marinara sauce)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional)
1 teaspoon Italian seasoning or oregano
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese (optional)
Fresh parsley for garnish
1 egg (optional, for meat mixture binding)
1 cup ricotta cheese (optional, can be mixed with meat or used separately)
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Instructions:
1. Cook the pasta shells:
Boil the shells in salted water until al dente (firm to the bite). Drain and set aside.
2. Prepare the meat filling:
In a pan, heat olive oil. Add chopped onion and sauté until soft.
Add garlic and cook for 1 minute.
Add the ground beef (and diced carrot if using), cook until browned.
Season with salt, pepper, paprika, and Italian herbs.
Add half of the tomato sauce and let it simmer for 5–10 minutes.
(Optional) Mix in ricotta cheese and egg to make the filling creamier and richer.
3. Stuff the shells:
In a baking dish, spread a layer
of tomato sauce.
Fill each pasta shell with the meat mixture and place them in the dish.
Top each shell with a spoon of remaining tomato sauce.
Sprinkle mozzarella cheese (and Parmesan if using) on top.
4. Bake:
Preheat oven to 180°C (350°F).
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake uncovered for another 10 minutes or until cheese is melted and bubbly.
5. Serve:
Garnish with freshly chopped parsley.
Serve hot with garlic bread or salad.
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