Name: Beefy Italian Stuffed Shells Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 1 tbsp olive oil; ½ cup diced yellow onion; 2 garlic cloves, minced; 1 lb ground chuck; 1 (28 oz) can of tomato sauce or crushed tomatoes; 2 tsp dried oregano or dried Italian seasoning mix, divided; ½ tsp dried parsley; ¼ tsp salt; 2 cups ricotta cheese; 1 large egg; 2 cups mozzarella cheese, divided; ½ cup parmesan cheese, divided; Chopped fresh basil, for garnish

Ingredients

20 jumbo pasta shells

1 tbsp olive oil

½ cup diced yellow onion

2 garlic cloves, minced

1 lb ground chuck

1 (28 oz) can of tomato sauce or crushed tomatoes

2 tsp dried oregano or dried Italian seasoning mix, divided

½ tsp dried parsley

¼ tsp salt

2 cups ricotta cheese

1 large egg

2 cups mozzarella cheese, divided

½ cup parmesan cheese, divided

Chopped fresh basil, for garnish

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Lightly spray a large 3-quart baking dish with cooking spray and set aside.

Step 2: Cook the jumbo pasta shells according to package instructions, about 9 minutes. Drain and pat dry, then place them separated on a parchment-lined baking sheet. Set aside.

Step 3: Heat olive oil in a large frying pan over medium heat. Add diced onions and cook for 2-3 minutes until warm. Stir in the minced garlic and cook until the onions are translucent and the garlic is fragrant.

Step 4: Add the ground beef to the pan. Cook, breaking it up, until no longer pink. Drain any excess fat if necessary.

Step 5: Stir in the tomato sauce, 1 teaspoon of dried oregano, dried parsley, and salt. Reduce heat to low and simmer the sauce for 20 minutes.

Step 6: While the sauce simmers, combine ricotta cheese, egg, remaining teaspoon of oregano, 1 cup mozzarella, and ¼ cup parmesan in a medium bowl. Mix well.

Step 7: Stuff each cooked shell with about 1½ tablespoons of the cheese mixture. For easy filling, place the mixture into a gallon-size plastic bag, twist the top closed, snip a corner, and pipe the filling into each shell.

Step 8: Spread half of the tomato sauce on the bottom of the prepared baking dish. Arrange the stuffed shells over the sauce.

Step 9: Spoon the remaining tomato sauce evenly around the shells. Sprinkle the top with the remaining mozzarella and parmesan cheese.

Step 10: Cover the dish with foil and bake for 25 minutes until hot and bubbly. Remove the foil and bake an additional 5 minutes to allow the cheese to finish melting.

Step 11: Let the stuffed shells cool slightly before serving. Garnish with chopped fresh basil and serve warm.

Tips & Variations

Use fresh basil or Italian parsley in the cheese filling for an extra burst of flavor.

Switch ground beef for ground turkey or sausage for a different twist.

To make ahead, assemble the shells and refrigerate covered for up to 24 hours before baking.

Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

FAQs

Can I use regular pasta shells instead of jumbo shells?

Jumbo shells work best because they hold a good amount of filling. Smaller shells may be more difficult to stuff and won’t hold as much cheese mixture.

Is it possible to freeze the stuffed shells?

Yes, you can freeze them before baking by wrapping the prepared dish tightly with foil and plastic wrap. Freeze for up to 2 months. Bake covered at 350°F for about 40-50 minutes from frozen until heated through and bubbly.