Cheesy Beef-Stuffed Shells
A cozy baked pasta dish filled with seasoned ground beef, creamy ricotta, mozzarella, and Parmesan, then baked in marinara until bubbly and golden. The method follows the classic approach of cooking the shells just shy of al dente, filling them, covering with sauce and cheese, and baking until bubbling.
Ingredients
Makes about 5–6 servings
- 20 jumbo pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1½ cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella, divided
- ¼ cup grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo shells 1–2 minutes less than the package directions so they remain slightly firm. Drain and rinse under cool water to stop the cooking and prevent sticking.
- Cook the beef: Heat a large skillet over medium heat. Add the ground beef and onion. Cook for about 6–8 minutes, breaking the beef apart, until fully cooked. Drain excess grease if needed.
- Add garlic and seasoning: Stir in minced garlic, Italian seasoning, salt, and black pepper. Cook for another 1–2 minutes.
- Make the filling: Let the beef cool slightly. In a large bowl, combine the beef mixture, ricotta, ½ cup mozzarella, Parmesan, and parsley. Mix until well combined.
- Prepare the baking dish: Spread about ½ cup marinara sauce over the bottom of a 9×13-inch baking dish.
- Stuff the shells: Carefully spoon about 2–3 tablespoons of the beef-and-cheese mixture into each shell. Arrange the stuffed shells open-side up in the baking dish.
- Add sauce and cheese: Spoon the remaining marinara over the shells. Sprinkle the remaining ½ cup mozzarella evenly over the top.
- Bake: Cover loosely with foil and bake at 375°F (190°C) for 20–25 minutes. Remove the foil and bake another 5–10 minutes, until the cheese is melted, golden, and bubbling.
- Rest and serve: Let the shells rest for about 5 minutes, then garnish with fresh parsley and a little Parmesan.
