Description
A hearty and comforting Beef Stuffed Shells recipe featuring jumbo pasta shells filled with a savory ground beef and creamy ricotta cheese mixture, baked in rich marinara sauce and topped with melted mozzarella and Parmesan. Perfect for quick weeknight dinners, meal prep, and family-friendly meals with versatile options for customization.
Ingredients
Scale
Pasta
- 1 package jumbo pasta shells (about 20 shells)
Beef Filling
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Cheese Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Sauce and Garnish
- 2 cups marinara or tomato sauce
- Fresh parsley, chopped (optional)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop cooking and prevent sticking. Lay them out on a lightly oiled sheet pan to keep separated.
- Prepare the beef filling: In a skillet over medium heat, sauté the diced onions and minced garlic until fragrant and translucent. Add the ground beef and cook until browned and no longer pink. Drain any excess fat, then stir in Italian seasoning, salt, and pepper. Remove from heat and let the mixture cool slightly.
- Mix the cheese filling: In a large bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, and the cooked beef mixture. Mix gently until all ingredients are evenly incorporated.
- Stuff the shells: Carefully fill each cooled pasta shell with the beef and cheese mixture using a spoon or piping bag to avoid tearing. Place each stuffed shell on a plate or tray for easier transfer to the baking dish.
- Assemble and bake: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Cover the shells with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese on top. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. Remove the foil during the last 10 minutes to allow the cheese to melt and brown.
Notes
- Do not overcook pasta; boil shells just until al dente to keep them tender but intact during baking.
- Drain excess grease from the beef well to avoid a greasy filling.
- Use room temperature cheeses for a smoother filling mixture and even baking.
- Stuff and assemble the shells a day ahead to save cooking time; bake them just before serving.
- Keep the baking dish covered while baking to retain moisture and tender shells.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 3 shells)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg