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Jumbo pasta shells stuffed with a savory blend of ground beef, ricotta, and cheeses, baked in marinara sauce until bubbly and golden.

Ingredients

Scale
  • ½ pound jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped fine
  • Salt and pepper, to taste
  • 3 garlic cloves, minced
  • 1 pound ground beef
  • 2 tablespoons Italian seasoning
  • 1 cup spaghetti sauce (for the filling)
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 cup spaghetti sauce (for the baking dish)
  • Extra mozzarella and Parmesan for topping

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil.
  3. Cook jumbo pasta shells until al dente according to package instructions.
  4. Drain shells and rinse briefly with cold water to stop cooking.
  5. Lay shells out on a baking sheet so they don’t stick while they dry.
  6. Heat 2 tablespoons olive oil in a skillet over medium heat.
  7. Add the chopped yellow onion, season with salt and pepper, and cook 4–5 minutes until soft and fragrant.
  8. Add the minced garlic and cook 1–2 minutes.
  9. Add ground beef, break it up, and cook until browned, about 5–7 minutes.
  10. Drain excess fat from the beef.
  11. Stir in Italian seasoning and 1 cup spaghetti sauce; let the beef mixture cool slightly.
  12. Beat the egg.
  13. In a large bowl, combine ricotta, half the shredded mozzarella, grated Parmesan, and beaten egg.
  14. Gently fold the cooled beef mixture into the cheese mixture until evenly combined.
  15. Lightly grease a 9×13-inch baking dish.
  16. Spread 1 cup spaghetti sauce across the bottom of the baking dish.
  17. Fill each pasta shell with the beef-cheese mixture and arrange them open-side up in the baking dish.
  18. Sprinkle the remaining mozzarella and extra Parmesan over the filled shells.
  19. Cover the dish with foil and bake 25–30 minutes.
  20. Remove foil for the last 5–10 minutes to brown and bubble the cheese, then let rest a few minutes before serving.

Notes

Do not overcook pasta shells; they should be al dente to hold shape during baking., Let beef mixture cool before mixing into cheese to prevent premature melting., Drain excess fat from cooked beef to avoid greasy filling., Fill shells carefully but firmly to maintain shape., Cover with foil during baking to keep moisture, remove near end to brown cheese., For fast reheating, microwave at medium power in short bursts to avoid rubbery texture., Freezing instructions: assemble unbaked shells in freezer-safe container, freeze up to 3 months; thaw overnight before baking, adding a few extra minutes baking time., Leftovers can be refrigerated up to 3 days and reheated covered at 350°F for 15–20 minutes.

Nutrition

Find it online: https://cookingcrumbs.com/stuffed-pasta-shells-with-ground-beef/