Description
A hearty and comforting Italian-American dish featuring jumbo pasta shells stuffed with a flavorful mixture of seasoned ground beef and creamy cheeses, baked in marinara sauce until bubbly and golden.
Ingredients
Scale
Meat Filling
- 1 lb ground beef
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Seasonings
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper (to taste)
- 1/2 tsp red pepper flakes (optional)
Pasta & Sauce
- 20–25 jumbo pasta shells (about half a box)
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, usually about 9-11 minutes, until al dente. Drain and spread the shells on parchment paper or a clean towel to cool and prevent sticking.
- Prepare the Filling: Heat a bit of olive oil in a large skillet over medium-high heat. Brown the ground beef for 6-7 minutes, breaking it up as it cooks. Add the chopped onion and minced garlic, cooking for another 2-3 minutes until softened. Remove from heat and let cool slightly.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, dried basil, dried oregano, salt, and pepper. Stir well to combine thoroughly.
- Stuff the Shells: Gently fill each cooked shell with the beef mixture followed by the cheese mixture. Place each stuffed shell carefully in the prepared baking dish.
- Assemble the Dish: Once all the shells are filled and arranged, pour the marinara sauce evenly over them. Sprinkle the remaining 1/2 cup mozzarella cheese on top of the sauce for a melty finish.
- Bake: Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake for 25-30 minutes in the preheated oven. Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and golden.
- Serve: Let the stuffed shells rest for about 5 minutes before serving. Garnish with fresh basil or parsley for added freshness and presentation.
Notes
- Be careful not to overcook the pasta shells; they should be al dente as they will continue cooking in the oven.
- If you prefer a spicier dish, include the optional red pepper flakes in the cheese mixture or sprinkle on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lighter version, use lean ground beef or substitute with ground turkey or plant-based meat substitutes.
- Make sure to grease the baking dish well to prevent sticking and make cleanup easier.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Boiling, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (approx. 1/6 of the recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: beef stuffed shells, jumbo pasta shells, baked pasta, Italian comfort food, ricotta cheese stuffing, easy baked pasta recipe
