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Stuffed Shells with Savory Beef Sauce Recipe

Stuffed Shells with Savory Beef Sauce Recipe
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★★★★★

4.7 from 20 reviews

Delicious jumbo pasta shells stuffed with a creamy ricotta and mozzarella cheese mixture, baked in a savory beef and Italian-seasoned tomato sauce enhanced with a hint of roasted garlic teriyaki, topped with melted mozzarella and fresh basil for a comforting Italian-inspired meal.

Ingredients

Scale

For the Shells and Filling:

  • 20 jumbo pasta shells
  • 1½ cups ricotta cheese
  • ¾ cup shredded mozzarella cheese (divided)
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon parsley, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Beef Sauce:

  • 1 tablespoon olive oil
  • ½ cup onion, chopped
  • 1 pound ground beef
  • 1 tablespoon Italian seasoning
  • 2 cups pasta sauce
  • 2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce

For Garnish:

  • Fresh chopped basil for serving

Instructions

  1. Cook the Pasta Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain them carefully and set aside to cool slightly for handling.
  2. Prepare the Beef Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Add ground beef and cook, stirring occasionally, until mostly browned about 6 to 8 minutes. Drain any excess fat, then season the beef with Italian seasoning. Stir in the pasta sauce and Kikkoman® Roasted Garlic Teriyaki Sauce, then let the mixture simmer gently for 5 minutes to blend flavors.
  3. Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, ½ cup of shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
  4. Stuff the Shells: Carefully fill each cooked pasta shell with the cheese mixture, distributing it evenly. Set aside once all shells are stuffed.
  5. Assemble the Dish: Preheat your oven to 375°F. Spread 1 cup of the prepared beef sauce evenly in the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining beef sauce over the top of the shells. Sprinkle the remaining ¾ cup of shredded mozzarella evenly over everything.
  6. Bake and Broil: Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F. After baking, remove the foil and broil on high for 5 minutes or until the cheese is melted, bubbly, and lightly browned.
  7. Rest and Serve: Remove from the oven and let the stuffed shells rest for 5 minutes before serving. Garnish with fresh chopped basil to add a fragrant and colorful finish.

Notes

  • Be sure to not overcook the pasta shells initially, as they will finish cooking in the oven.
  • Draining excess fat from the beef keeps the sauce from becoming greasy.
  • You can substitute part-skim cheeses to reduce fat content.
  • Use fresh herbs if available for enhanced flavor.
  • Allowing the dish to rest after baking helps the sauce set slightly for easier serving.

Nutrition

Keywords: stuffed shells, jumbo pasta shells, beef sauce, ricotta filling, baked pasta, Italian recipe, savory beef tomato sauce

Find it online: https://zarameals.com/stuffed-shells-with-savory-beef-sauce-recipe/