Beef Stuffed Shells
Delicious jumbo pasta shells filled with a savory ground beef and cheese mixture, baked in marinara sauce.
Ingredients
Pasta and Sauce
- 12 ounces jumbo pasta shells
- 24 ounces marinara sauce (divided)
Filling
- 1 lb lean ground beef Can substitute with ground turkey for a leaner option.
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese Use freshly grated for better flavor.
- 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
- 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 al dente. Drain and set aside.
- Sauté the ground beef, onion, and garlic in a large skillet over medium-high heat until the beef is browned. Drain any excess grease.
- In a large bowl, combine the cooked beef mixture, ricotta cheese, Parmesan cheese, egg, parsley, Italian seasoning, salt, and pepper. Mix well.
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 ricotta mixture. Arrange the stuffed shells in the baking dish.
- Pour the remaining marinara sauce over the shells, followed by a generous sprinkle of shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
- Let stand for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezes well.