Magic is bound to happen when you combine noodles, cheese, and a meat sauce to create a delicious and easy weeknight meal. Maybe that magic looks like your child asking for seconds or maybe there are no complaints when it’s served for leftovers the following night. Regardless, we hope you love this tasty, satisfying, and simple dish that uses some of our favorite ingredients. If you don’t have jumbo shells on hand, try this cheesy baked rigatoni instead. And if you’re looking for a vegan option, we’ve got you covered.

What You Will Need

• whole milk ricotta cheese – This subtly sweet and slightly textured cheese makes the filling for the pasta shells easy to work with and super creamy.
• spinach – Flecks of mild spinach throughout provides a pop of color and a nutritional boost.
• pesto – Talk about flavor! This fresh kitchen staple is a must to bring this dish to the next level. If you need a vegan option, try out our vegan pesto recipe.
• parmesan and mozzarella cheese – these two cheeses provide the melty gooeyness that we know and love plus a whole slew of complex and rich flavors.
• lemon juice – When in doubt, a bit of lemon juice will brighten any dish.
• Italian seasoning and fresh basil – These classic Italian flavors pair perfectly with the pasta shells and subtle cheeses.
• egg – This ingredient helps to bind all of the cheeses to ensure they don’t slip right out of the noodles.
• jumbo pasta shells – How fun are these! Young and old alike will find some delight in giant noodles on their plate.
• olive oil, garlic, onion – These sharp flavors meld nicely with the softer cheese flavors.
• ground beef – Any variety will do.
• marinara sauce – Feel free to pick up your favorite store bought brand or try out our homemade marinara recipe.
• shredded cheese of your choice – Any option is a good option, even dairy-free if that’s your thing.
• kosher salt & black pepper – Last but definitely not least, this duo brings out the best in all the flavors throughout the dish.

Mix all of the ricotta mixture ingredients together and set aside. Next, cook pasta al dente according to package instructions. Drain and toss with a little olive oil to keep them from sticking together and drying out while you prepare the sauce.

Bring a large cast iron skillet to medium-high heat. Add olive oil and swirl to coat the pan. Add garlic and move around the pan until fragrant, about 30 seconds. Next add the ground beef and move it around the pan until it’s fully cooked. Drain the access grease and finally add the onion, fresh basil, salt, pepper, and marinara sauce. Mix to combine.

Add half of the meat sauce to the bottom of a 9×13 baking dish.

One by one, take a shell and fill it with the ricotta mixture. Place them in the pan and repeat until the ricotta mixture is all used up.

Cover the shells with the remaining meat sauce.

Finally, top with shredded cheese.

Cover the pan with foil and place on the middle rack of your oven for 30 minutes at 350 degrees F. Remove foil and return to oven for 5-10 minutes or until the cheese is melted.

Let cool slightly and then serve! Feel free to top with additional fresh basil and parmesan cheese.

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