Description
This comforting and hearty Beef-Stuffed Shells recipe features jumbo pasta shells filled with a creamy ricotta and ground beef mixture, baked in a rich marinara sauce and topped with melted mozzarella cheese. Perfect for a satisfying family dinner, it combines Italian-inspired flavors with an easy baking method that yields a deliciously cheesy and flavorful meal.
Ingredients
Scale
Pasta
- 12 jumbo pasta shells
Filling
- 1 pound ground beef (95% lean recommended)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Sauce and Topping
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese (remaining portion for topping)
- Fresh basil, chopped (for garnish)
- Olive oil (for sautéing garlic)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed shells later.
- Cook Pasta Shells: Boil a large pot of salted water and add the jumbo pasta shells. Cook them until al dente, about 8-10 minutes. Drain the shells and set them aside to cool slightly.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Cook Ground Beef: Add the ground beef to the skillet with garlic. Season with salt, black pepper, Italian seasoning, and optional red pepper flakes. Cook until the beef is browned and cooked through, approximately 6-8 minutes. Drain excess fat if needed and set aside to cool slightly.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, and the egg. Add the cooked ground beef mixture and mix well until fully combined.
- Assemble in Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Carefully stuff each cooked pasta shell with the beef and cheese filling and arrange the stuffed shells in the dish.
- Add Sauce and Toppings: Pour the remaining 1 cup of marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and let flavors meld.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes or until the cheese on top is melted, bubbly, and slightly golden.
- Rest and Garnish: Let the stuffed shells sit for 5 minutes after baking to settle. Garnish with freshly chopped basil before serving.
Notes
- Use lean ground beef to reduce grease and enhance the texture of the filling.
- If jumbo pasta shells are unavailable, large pasta shells or large manicotti tubes can be substituted.
- For a spicier version, increase or omit red pepper flakes according to your preference.
- Leftover stuffed shells can be refrigerated for up to 3 days and reheated in the oven.
- To make ahead, assemble the stuffed shells and refrigerate covered before baking; bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Beef stuffed shells, baked pasta, ricotta filling, Italian dinner, cheesy stuffed shells, comfort food
