Description
Delicious and comforting Beef Stuffed Shells baked in a rich marinara sauce and topped with melted mozzarella and Parmesan cheese. This hearty Italian-American dish features jumbo pasta shells filled with a savory mixture of ground beef, ricotta, and Italian herbs, perfect for a family dinner or special occasion.
Ingredients
Scale
Shells and Sauce
- 20-25 jumbo pasta shells (about half a box)
- 2 cups marinara sauce (store-bought or homemade)
- Olive oil or cooking spray (for greasing the baking dish)
Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided: 1 cup for filling, 1/2 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil or cooking spray to prevent the shells from sticking.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package directions, usually 9-11 minutes, until al dente. Drain and lay the shells individually on parchment paper or a clean kitchen towel to cool, preventing sticking.
- Prepare the Beef Mixture: Heat a little olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 6-7 minutes, breaking it up as it browns. Add the chopped onion and minced garlic, cooking an additional 2-3 minutes until softened and fragrant. Remove from heat and allow to cool slightly.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, dried basil, dried oregano, salt, and pepper. Stir thoroughly to create an even mixture.
- Combine Beef and Cheese: Mix the cooled beef and onion mixture into the cheese filling until well incorporated.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell generously with the beef and cheese mixture. Place each stuffed shell into the prepared baking dish in a single layer.
- Assemble the Dish: Pour marinara sauce evenly over the stuffed shells, ensuring all are coated. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top of the sauce.
- Bake Covered: Cover the baking dish with aluminum foil to prevent the cheese from browning too fast. Bake in the preheated oven for 25-30 minutes until the dish is heated through and bubbling.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes or until the cheese on top is melted, golden, and bubbly.
- Rest and Serve: Allow the stuffed shells to rest for about 5 minutes after baking. Garnish with fresh basil or parsley, if desired, and serve warm.
Notes
- Be sure not to overcook the pasta shells; they should be al dente to avoid becoming mushy after baking.
- You can prepare the dish a day ahead and refrigerate it before baking; just increase the baking time slightly when cooking cold from the fridge.
- For a spicier version, add more red pepper flakes or a dash of crushed chili pepper.
- If preferred, substitute ground beef with ground turkey or Italian sausage for different flavors.
- Fresh basil or parsley garnish adds a nice color contrast and fresh flavor.
