Stuffed Pasta Shells with Ground Beef
Indulge in these cheesy, meaty, and saucy stuffed pasta shells with ground beef—a comfort food classic perfect for family dinners or special occasions.
Ingredients
- Main Ingredients:
- 12 jumbo pasta shells
- 1 lb ground beef lean
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup Parmesan cheese grated
- 2 cups marinara sauce
- Flavor Boosters:
- 2 cloves garlic minced
- 1 medium onion diced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the jumbo pasta shells until al dente, according to package instructions.
- Drain the shells and set them aside to cool.
- Step 2: Prepare the Filling
- In a skillet, sauté the onion and garlic over medium heat until translucent.
- Add the ground beef to the skillet and cook until browned.
- Season with Italian seasoning, salt, and pepper.
- Allow the beef mixture to cool slightly, then combine it with ricotta, Parmesan, and half of the mozzarella cheese in a mixing bowl.
- Step 3: Stuff the Shells
- Using a spoon, fill each pasta shell with the beef and cheese mixture.
- Step 4: Assemble and Bake
- Preheat your oven to 375°F (190°C).
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish, then pour the remaining marinara sauce over the top.
- Sprinkle the remaining mozzarella cheese evenly over the shells.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Step 5: Garnish and Serve
- Garnish with fresh parsley or basil (optional) and serve hot.
Notes
- Pasta Cooking Tip: Cook the shells until al dente so they hold their shape when stuffed.
- Customizations: Add chopped spinach or mushrooms to the filling for extra nutrition.
- Make Ahead: You can assemble the dish up to 24 hours in advance and bake it when ready to serve.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat with a splash of marinara to maintain moisture.