Beef Stuffed Shells Pasta Recipe

Introduction

Beef stuffed shells pasta is a comforting Italian-American classic that combines tender pasta shells filled with a savory beef and cheese mixture, all baked in a rich marinara sauce. This hearty dish is perfect for family dinners or special occasions when you want something satisfying yet simple to prepare.

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: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the ground beef to the skillet. Season with oregano, basil, salt, and black pepper. Cook, breaking up the meat with a spoon, until browned and cooked through. Remove from heat and let cool slightly.
4. Step 4: In a large bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped parsley, and the cooked ground beef mixture. Mix well to combine all ingredients.
5. Step 5: Spread half of the marinara sauce in the bottom of a baking dish. Stuff each cooked pasta shell generously with the beef and cheese filling and place them in the baking dish in a single layer.
6. Step 6: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese and additional Parmesan cheese on top.
7. Step 7: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Step 8: Let the stuffed shells cool slightly for 5 minutes before serving. Garnish with extra fresh parsley if desired.

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Use fresh herbs like basil and oregano if available for more vibrant flavor.
• Try adding spinach or chopped mushrooms to the filling for extra veggies.
• Make the dish ahead and refrigerate before baking to save time on busy days.
• Use homemade marinara sauce for a more personalized touch.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions. You can also freeze cooked stuffed shells for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta shell?

Jumbo pasta shells work best for stuffing, but you can substitute large manicotti tubes or large rigatoni if needed.

Do I have to cook the shells before stuffing?

Yes, cooking the pasta shells until al dente makes them flexible and easier to stuff while ensuring they finish perfectly baked with the filling.

Beef Stuffed Shells Pasta Recipe

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This hearty Beef Stuffed Shells Pasta recipe features jumbo pasta shells filled with a savory mixture of ground beef, ricotta, and Parmesan cheeses, flavored with aromatic herbs and garlic, and baked in a rich marinara sauce topped with melted mozzarella. Perfect for a comforting family dinner, this dish combines Italian flavors with a satisfying, cheesy filling that everyone will love.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound jumbo pasta shells

Beef Filling

• 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

Cheese Mixture

• 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

Sauce and Topping

• 1 (25 ounce) jar marinara sauce
• 8 ounces mozzarella cheese, shredded

Instructions

1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
2. Prepare the beef filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain any excess fat from the skillet.
3. Season the beef: Stir in dried oregano, dried basil, salt, and black pepper. Cook for another minute to blend flavors. Remove the skillet from heat and allow the mixture to cool slightly.
4. Make the cheese mixture: In a large mixing bowl, combine ricotta cheese, grated Parmesan cheese, beaten egg, chopped fresh parsley, and the cooked beef mixture. Mix well to combine all ingredients evenly.
5. Stuff the shells: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Spoon the beef and cheese mixture into each cooked jumbo shell and place them open side up in the baking dish in a single layer.
6. Add sauce and topping: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese and additional grated Parmesan cheese over the top.
7. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted and bubbly and starting to brown.
8. Serve: Let the stuffed shells rest for 5 minutes before serving. Garnish with additional parsley if desired, and enjoy your delicious Beef Stuffed Shells Pasta.

Notes

• You can prepare the beef filling a day ahead and refrigerate to save time.
• For a lighter version, use ground turkey instead of beef and low-fat cheese.
• Make sure not to overcook the pasta shells during boiling to avoid mushy shells.
• Fresh herbs can be substituted for dried but adjust quantities accordingly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: beef stuffed shells, stuffed pasta shells, baked pasta, Italian dinner, cheesy stuffed shells, ground beef pasta recipe