Description
Delicious Beef-Stuffed Shells with a creamy ricotta and cheese filling, baked in savory marinara sauce for a comforting Italian-inspired meal perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
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
Other
- 3 cups marinara sauce
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly so they are easier to handle.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they become translucent and fragrant.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through. Drain any excess fat for a leaner filling.
- Season the Beef: Stir in dried oregano, dried basil, salt, and pepper to the cooked beef mixture. Remove from heat and allow to cool slightly before combining with the cheese.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, shredded mozzarella, half of the grated Parmesan cheese, and the egg. Mix thoroughly to create a creamy, cohesive filling.
- Combine Beef and Cheese: Add the cooled beef mixture to the cheese mixture, stirring gently until everything is evenly blended for a rich and flavorful filling.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the beef and cheese mixture. Arrange the stuffed shells in the prepared baking dish neatly.
- Add Sauce: Pour the remaining marinara sauce over the stuffed shells, ensuring all shells are well-covered to keep them moist during baking.
- Top with Cheese: Sprinkle the remaining Parmesan cheese on top to add a golden, cheesy crust after baking.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake for 25 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, allowing the cheese on top to become bubbly and slightly golden.
- Garnish and Serve: Take the dish out of the oven, garnish with chopped fresh parsley for color and fresh flavor, and let it rest for a few minutes before serving.
Notes
- For best texture, cook pasta shells just until al dente to avoid overcooking during baking.
- Feel free to use a mix of ground beef and Italian sausage for a more complex flavor.
- Substitute fresh basil for dried if available for fresher taste.
- You can prepare this dish a day ahead, assemble it, and refrigerate before baking to save time on cooking day.
- If desired, add red pepper flakes to the beef mixture for a spicy kick.
