Beef Stuffed Shells
Hearty pasta pockets filled with savory beef and cheese, perfect for family gatherings and cozy nights in.
Ingredients
Pasta and Sauce
- 12 ounces jumbo pasta shells Cook according to package directions.
- 24 ounces marinara sauce Divided; 1 cup for layering, remaining for topping.
Filling
- 1 lb lean ground beef Can substitute with ground turkey or meat substitute.
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg Lightly beaten.
- 1/2 cup diced yellow onion
- 2 cloves garlic Minced.
- 2 tablespoons fresh parsley Chopped.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 2 cups shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until they are al dente. Drain and set aside.
- In a large skillet, cook the ground beef, diced onion, and minced garlic over medium-high heat until the beef is fully browned. Drain off any excess grease.
- In a large bowl, mix the cooked beef mixture with ricotta cheese, Parmesan cheese, the beaten egg, parsley, Italian seasoning, salt, and pepper until well combined.
Assembly and Baking
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Carefully stuff each cooked shell with the beef and cheese mixture, arranging them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly browned.
- Let stand for 5-10 minutes before serving.
Notes
Serve with a crisp side salad or garlic bread. A sprinkle of parsley or red pepper flakes can add a vibrant flair. Pair with light red wine or sparkling water.