Ground Beef Stuffed Shells
These easy Beef Stuffed Shells combine jumbo pasta shells with a creamy ricotta, Parmesan, and mozzarella filling, hearty ground beef marinara sauce, and plenty of melted cheese. Baked until bubbly and golden, they make a comforting family dinner that's perfect for busy weeknights or Sunday supper.
Servings: 6 Servings
Calories: 743kcal
Equipment
- 9 x 13-inch baking dish
- large pot
- colander
- large skillet
- Large Mixing Bowl
- wooden spoon or spatula
- Measuring cups
- Measuring spoons
- aluminum foil
Ingredients
For the Pasta
- 12 ounces jumbo pasta shells
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 24 ounces marinara sauce
For the Cheese Filling
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
For Garnish
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until just shy of al dente.
- Drain the shells and rinse them under cool water to stop the cooking process. Set aside until cool enough to handle.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion.
- Cook, breaking the beef apart with a wooden spoon, until the meat is browned and the onion is tender. Drain any excess grease.
- Stir in the garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes, if using. Cook for 1 minute, or until the garlic is fragrant.
- Pour the marinara sauce into the skillet and stir until combined with the seasoned ground beef. Remove from the heat.
- In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1 cup shredded mozzarella cheese. Stir until evenly combined.
- Prepare the baking dish. Spread about 1 cup of the meat sauce evenly across the bottom of the prepared baking dish.
- Spoon the ricotta mixture into each cooked pasta shell. Arrange the filled shells in the baking dish with the open sides facing up.
- Spoon the remaining meat sauce over and into the stuffed shells.
- Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Carefully remove the foil and bake for another 10 minutes, or until the sauce is bubbling and the mozzarella is completely melted.
- Remove the stuffed shells from the oven and let them rest for about 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
- Cook the jumbo shells just shy of al dente because they will continue cooking in the oven. Cooking a few extra shells is also helpful since some may tear while boiling or filling.
- For easier filling, spoon the ricotta mixture into a large zip-top bag, snip off one corner, and pipe the filling directly into the shells.
- Freshly shredded mozzarella melts especially well and gives the finished dish a creamy, cheesy topping.
Nutrition
Serving: 1Serving | Calories: 743kcal | Carbohydrates: 55g | Protein: 42g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1238mg | Potassium: 844mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1315IU | Vitamin C: 12mg | Calcium: 470mg | Iron: 4mg