Description
This Beefy Italian Stuffed Shells recipe features jumbo pasta shells stuffed with a savory ricotta and mozzarella cheese mixture, combined with a flavorful ground beef and tomato sauce. Baked to bubbly perfection and garnished with fresh basil, this comforting Italian classic is perfect for a family dinner or special occasion.
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells
Sauce
- 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
Cheese Filling
- 2 cups ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese, divided
- ½ cup parmesan cheese, divided
Garnish
- Chopped fresh basil, for garnish
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a large 3-quart baking dish with cooking spray and set aside.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions, about 9 minutes until al dente. Drain and pat dry. Transfer the shells onto a parchment-lined baking sheet individually to prevent sticking. Set aside.
- Sauté Aromatics and Cook Beef: Heat olive oil in a large frying pan over medium heat. Add diced onions and cook for 2-3 minutes until softened. Add minced garlic and cook until fragrant and onions become translucent. Add the ground chuck and cook until no longer pink. Drain excess fat if needed.
- Simmer Tomato Sauce: Stir in the canned tomato sauce or crushed tomatoes, 1 teaspoon of dried oregano, dried parsley, and salt. Reduce heat to low and let the sauce simmer gently for 20 minutes to develop flavor.
- Prepare Cheese Filling: In a medium bowl, combine ricotta cheese, the large egg, remaining 1 teaspoon oregano, 1 cup mozzarella cheese, and ¼ cup parmesan cheese. Mix well until creamy and uniform in texture.
- Stuff Pasta Shells: Using about 1½ tablespoons of the cheese mixture, stuff each cooked pasta shell carefully. For easier stuffing, fill the cheese mixture into a gallon-size zip-top bag, twist to close, snip a corner, and pipe the filling into shells.
- Assemble in Baking Dish: Spoon half of the simmered tomato sauce into the prepared baking dish and spread evenly. Arrange the stuffed shells in a single layer over the sauce.
- Add Remaining Sauce and Cheese: Gently spoon the remaining tomato sauce around and over the stuffed shells. Sprinkle the top with the remaining 1 cup of mozzarella cheese and remaining ¼ cup parmesan cheese evenly.
- Bake Covered and Uncovered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 5 minutes to allow the cheese to melt and brown slightly.
- Garnish and Serve: Remove from the oven and let the stuffed shells cool slightly for serving. Garnish with freshly chopped basil leaves and serve warm for a comforting Italian meal.
Notes
- For easier cheese stuffing, use a piping bag or a zip-top bag with a small corner cut off to fill the shells neatly.
- Prepare the sauce a day ahead for deeper flavor; store covered in the fridge.
- If you prefer a vegetarian version, omit the ground beef and add sautéed mushrooms or spinach instead.
- Use low-fat cheeses to reduce calories and fat content.
- Cook pasta shells al dente to prevent them from becoming mushy after baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: beef stuffed shells, italian stuffed pasta, baked stuffed shells recipe, ricotta cheese stuffed shells, ground beef pasta bake
