Beef Stuffed Shells Pasta: A Delicious and Easy Recipe

Introduction

Beef Stuffed Shells Pasta is a hearty and comforting dish that combines tender pasta shells with a savory beef and cheese filling. This easy recipe is perfect for a family dinner or special occasion, delivering rich flavors and satisfying textures in every bite.

Ingredients

• 1 pound jumbo pasta shells
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1.5 pounds ground beef
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (25 ounce) jar marinara sauce
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 8 ounces mozzarella cheese, shredded

Instructions

1. Step 1: Cook pasta shells in salted boiling water according to package directions, reducing cooking time by 2 minutes for al dente. Drain and immediately plunge into an ice bath to stop cooking. Drain again and lay shells on a parchment-lined baking sheet.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef and cook, breaking it up, until browned. Drain excess grease. Stir in oregano, basil, salt, and pepper. Pour in half of the marinara sauce and simmer for 5-10 minutes. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well and season with salt and pepper to taste.
4. Step 4: Preheat oven to 375°F (190°C). Gently open each cooked pasta shell and fill with a generous amount of the beef mixture. Place stuffed shells in a lightly greased baking dish.
5. Step 5: Spoon remaining marinara sauce over the stuffed shells. Sprinkle with shredded mozzarella cheese and extra grated Parmesan cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted, bubbly, and lightly golden brown.
6. Step 6: Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh basil or parsley, if desired. Serve with a side salad, garlic bread, or steamed vegetables.

Tips & Variations

• For extra flavor, add chopped mushrooms or bell peppers to the beef mixture during cooking.
• Use ground turkey or chicken as a leaner alternative to ground beef.
• Swap out fresh parsley for fresh basil to add a different herbal note.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the marinara sauce.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but baking helps maintain the texture and flavor best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze beef stuffed shells?

Yes, you can freeze the cooked stuffed shells before baking. Arrange them in a baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake them from frozen, adding extra baking time, covered with foil until heated through, then uncover to brown the cheese.

Can I prepare this recipe ahead of time?

Absolutely! You can prepare the stuffed shells and assemble the dish the day before. Keep it covered in the refrigerator and bake it fresh when ready to serve, adding a few extra minutes to the baking time if the dish is cold from the fridge.

Beef Stuffed Shells Pasta: A Delicious and Easy Recipe

Print Recipe

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5 from 103 reviews

Beef Stuffed Shells Pasta is a hearty and comforting Italian-American dish featuring jumbo pasta shells filled with a savory mix of ground beef, ricotta, and Parmesan cheeses, baked in rich marinara sauce and melted mozzarella. This easy recipe combines robust flavors with creamy textures for a perfect family meal.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 1 pound jumbo pasta shells

Beef Mixture

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1.5 pounds ground beef
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (25 ounce) jar marinara sauce, divided

Cheese Filling

• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 8 ounces shredded mozzarella cheese

Instructions

1. Cook Pasta Shells: Boil salted water and cook jumbo pasta shells according to package instructions, reducing the cooking time by 2 minutes to keep them al dente. Drain and immediately transfer to an ice bath to stop cooking. Drain again and arrange shells on a parchment-lined baking sheet.
2. Prepare Beef Sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add ground beef and cook while breaking it up with a spoon until thoroughly browned. Drain any excess grease. Mix in dried oregano, dried basil, salt, and pepper. Pour in half the jar of marinara sauce and simmer gently for 5-10 minutes. Remove from heat and allow the mixture to cool slightly.
3. Make Cheese Filling: In a large bowl, combine ricotta cheese, grated Parmesan cheese, beaten egg, and chopped fresh parsley. Stir until blended and season with salt and pepper to taste.
4. Preheat Oven: Set the oven temperature to 375°F (190°C).
5. Stuff Shells: Carefully open each cooked pasta shell and fill liberally with the beef mixture. Arrange the stuffed shells in a lightly greased baking dish in a single layer.
6. Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese and additional grated Parmesan over the top. Cover the dish with aluminum foil.
7. Bake: Bake covered for 20 minutes. Then remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and beginning to turn golden brown.
8. Rest and Serve: Take the dish out of the oven and let it rest for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired. Serve with a side salad, garlic bread, or steamed vegetables to complete the meal.

Notes

• Reducing the pasta cooking time ensures shells remain firm enough to hold stuffing without falling apart.
• Cooling the beef mixture slightly before combining with cheese prevents the cheese from melting too early.
• Covering the baking dish while baking keeps the shells moist and ensures even cooking.
• Resting the dish post-baking allows the sauce to thicken and flavors to meld.
• Additional herbs like fresh basil can enhance the flavor as garnish.

Keywords: beef stuffed shells, pasta recipe, Italian casserole, baked pasta, comfort food, ricotta filled shells