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Jumbo pasta shells stuffed with a flavorful mix of ground beef, ricotta cheese, and Italian herbs, baked in marinara sauce and topped with melted mozzarella cheese. A comforting, family-friendly Italian-American classic.

Ingredients

Scale
  • 12 ounces jumbo pasta shells
  • 24 ounces marinara sauce, divided
  • 1 lb lean ground beef
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 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

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook jumbo pasta shells until just al dente; drain and rinse with cool water and set aside.
  3. In a large skillet over medium-high heat, brown ground beef with diced yellow onion and minced garlic; drain off excess grease.
  4. In a large bowl, combine the cooked beef mixture with ricotta, grated Parmesan, the lightly beaten egg, chopped parsley, Italian seasoning, salt, and pepper; taste and adjust seasoning.
  5. Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
  6. Carefully stuff each cooked shell with the beef and ricotta mixture using a small spoon or piping bag and place them in a single layer in the dish.
  7. Pour the remaining marinara sauce evenly over the stuffed shells.
  8. Sprinkle shredded mozzarella evenly over the top.
  9. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes; remove the foil and bake an additional 10–15 minutes until the cheese is melted, bubbly, and golden.
  10. Let the casserole rest 5–10 minutes before serving.

Notes

Use freshly grated cheeses for best melting and flavor., Taste and adjust seasoning of the filling before stuffing shells., Letting the casserole rest after baking helps the filling to firm up and makes serving neater., Perfect served with a crisp green salad with vinaigrette, garlic bread, and roasted vegetables such as broccoli or asparagus., Substitutions and additions include replacing beef with Italian sausage or ground turkey, adding cooked spinach or mushrooms, and adding red pepper flakes for spice., Ricotta substitutes: blended cottage cheese or cream cheese with milk, or a mix of both., Make ahead: Assemble and refrigerate up to 24 hours before baking; add about 10 minutes extra baking time if baking from cold., Freezing: Assemble in freezer-safe container, cover tightly, freeze up to 3 months; thaw overnight in fridge and bake as usual.

Nutrition

Find it online: https://cookingcrumbs.com/beef-stuffed-shells-the-ultimate-comfort-food-recipe/