Description
These Beef-Stuffed Shells are a comforting and hearty Italian-American dish featuring jumbo pasta shells filled with a savory mixture of ground beef, creamy ricotta, mozzarella, and Parmesan cheeses, baked to perfection in a rich marinara sauce. Perfect for a family dinner or special occasion, this recipe combines flavorful herbs and a cheesy filling to create a satisfying meal.
Ingredients
Scale
Shells and Sauce
- 20 jumbo pasta shells
- 3 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Beef Filling
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and set aside to cool slightly.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Cook Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through. Drain any excess fat from the skillet.
- Season Beef: Stir in the dried oregano, dried basil, salt, and pepper. Remove from heat and let it cool slightly.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, mozzarella cheese, half of the Parmesan cheese, and the egg. Mix until well combined.
- Combine Fillings: Add the cooled beef mixture to the cheese mixture, stirring until evenly combined.
- Prepare Baking Dish: Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
- Fill Shells: Using a spoon, carefully fill each pasta shell with the beef and cheese mixture, then arrange the stuffed shells in the prepared baking dish.
- Add Sauce: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
- Top with Cheese: Sprinkle the remaining Parmesan cheese over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, and let cool for a few minutes before serving.
Notes
- Make sure to cook the pasta shells just until al dente to prevent them from becoming mushy during baking.
- Drain excess fat from the cooked beef to avoid a greasy filling.
- Use fresh herbs if available for a brighter flavor instead of dried oregano and basil.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, bake covered with foil at 350°F until warmed through.
