Description
Delicious Beef-Stuffed Shells with a creamy ricotta and cheese filling, baked to perfection in a rich marinara sauce. This comforting Italian-American dish combines tender pasta shells filled with a savory mixture of ground beef, ricotta, mozzarella, and Parmesan cheeses, seasoned with herbs and spices, then baked until bubbly and golden.
Ingredients
Scale
Pasta Shells
- 12 large pasta shells
Beef Mixture
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Oil
- 2 cups marinara sauce (divided)
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook them until al dente, about 8 minutes. Drain and set aside to cool slightly.
- Brown Ground Beef: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned and fully cooked, about 5 to 7 minutes. Drain any excess fat from the skillet.
- Prepare Cheese Mixture: In a large mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, chopped fresh parsley, garlic powder, onion powder, salt, and black pepper. Mix well to blend all ingredients.
- Combine Beef and Cheese: Stir the cooked ground beef into the cheese mixture thoroughly until evenly incorporated.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a baking dish to prevent sticking and build flavor.
- Stuff Shells: Using a spoon, fill each cooked pasta shell generously with the beef and ricotta cheese mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells. Sprinkle the remaining shredded mozzarella cheese on top of the shells.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes, until the cheese on top is melted, bubbly, and slightly golden.
- Rest and Serve: Remove the dish from the oven and let the stuffed shells rest for 5 minutes before serving. Garnish with extra chopped parsley if desired for a fresh finish.
Notes
- Make sure to cook the pasta shells al dente so they hold their shape when stuffed and baked.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If fresh parsley is not available, dried parsley can be used, but reduce the quantity by half.
- For extra creaminess, add a splash of heavy cream to the cheese mixture if desired.
- This dish can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
