Description
Hearty keto-friendly stuffed shells made with lean ground beef, a four-cheese blend, and sugar-free marinara. This pork-free, high-protein Italian-American recipe delivers gourmet satisfaction without compromising dietary needs.
Ingredients
Olive Oil
Lean Ground Beef (1 lb., 90/10 or 93/7 ratio)
White or Yellow Onion (1 cup, finely diced)
Garlic Cloves (4 cloves, minced fresh)
Oregano (1 tsp, dried)
Salt (1/2 tsp, adjust to taste)
Marinara Sauce (28 oz, sugar-free, e.g., Rao’s)
Jumbo Pasta Shells (16-20, use keto-friendly pasta or zucchini boats)
Ricotta Cheese (1 cup, whole milk)
Parmesan Cheese (1/2 cup, freshly grated)
Mozzarella (1/2 cup, shredded)
Egg (1 large, optional for binding)
Mozzarella (1/4 cup, shredded for topping)
Instructions
Preheat oven to 375°F (190°C)
Heat 1 tsp olive oil in a skillet over medium-high heat
Add onion and sauté 3-4 minutes until softened
Add garlic and cook 1 minute until fragrant
Raise heat to high; cook beef until browned (5-7 minutes)
Stir in oregano, salt, and 1/4 tsp black pepper (optional)
Reduce heat and mix in 24 oz marinara, simmer 10 minutes
Remove from heat and let cool slightly
In a bowl, combine ricotta, 1/2 cup parmesan, and egg for cheese filling
Spoon half the beef sauce into a 9×13-inch baking dish
Fill each shell with a mixture of beef sauce and cheese filling
Arrange shells in dish pointing upward
Top remaining shells with beef sauce and place in dish
Cover with remaining 4 oz marinara and 1/4 cup mozzarella
Notes
If using zucchini boats, hollow out zucchini leaves slightly before stuffing
For tighter fillings, drain ricotta in a cheesecloth
Keto-friendly pasta options include shirataki or konjac-based shells
Leftovers refrigerate well for 3-4 days
- Prep Time: 20
- Cook Time: 30
- Category: Main dish
- Method: Baking
- Cuisine: Italian-American