Description
Delicious Ground Beef Stuffed Shells baked to perfection with a creamy ricotta and mozzarella filling, seasoned with Italian herbs and garlic, and topped with marinara sauce and melted cheese. This hearty Italian-American classic makes a perfect comfort meal for family dinners or special occasions.
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells
Beef Filling
- 1 lb (450g) ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce (store-bought or homemade)
- 1/4 cup water (to thin if needed)
Garnish
- Chopped fresh parsley or basil
- Extra Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil salted water and cook the jumbo pasta shells until al dente, about 8–9 minutes. Drain and rinse under cool water to stop cooking and prevent sticking.
- Sauté Ground Beef: In a skillet over medium heat, cook the ground beef until browned, about 6–8 minutes. Drain any excess fat and let the meat cool slightly to mix easier with the cheese filling.
- Prepare the Filling: In a large bowl, combine the cooked ground beef with ricotta, mozzarella, Parmesan cheese, the egg, dried Italian seasoning, garlic powder, salt, and pepper. Mix well to create a creamy filling.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell evenly with the beef and cheese mixture.
- Prepare Baking Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch (23×33 cm) baking dish to prevent sticking and add flavor.
- Arrange Stuffed Shells: Place the stuffed shells in a single layer inside the baking dish. Pour the remaining marinara sauce over the top and sprinkle generously with extra shredded mozzarella cheese.
- Bake Covered: Cover the dish with foil and bake for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake an additional 10 minutes until the cheese is bubbly and lightly golden on top.
- Garnish and Serve: Sprinkle chopped fresh parsley or basil and extra Parmesan cheese over the baked shells before serving hot.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or chopped mushrooms.
- You can prepare the stuffed shells ahead of time and refrigerate before baking.
- Add a pinch of red pepper flakes for a spicy kick.
- Use homemade marinara sauce for a fresher taste.
- Ensure shells are al dente to prevent them from becoming mushy during baking.
