Cheesy Beef-Stuffed Pasta Shells Delight

$- 12 jumbo pasta shells - 1 pound ground beef - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cups marinara sauce - 2 cloves garlic, finely minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish To make stuffed shells with beef, gather these simple ingredients. First, you need jumbo pasta shells. They are large and perfect for stuffing. Then, get one pound of ground beef. This adds flavor and protein. Next, you will need ricotta cheese. It gives the filling a creamy texture. Don't forget the shredded mozzarella cheese. It melts beautifully and adds that cheesy goodness. Grated Parmesan cheese brings a salty kick. You will also need one large egg. This helps bind the filling. Marinara sauce is key for flavor and moisture. Garlic adds a lovely aroma. Italian seasoning gives a nice herb blend. Lastly, have salt and pepper on hand to enhance the taste. Use fresh basil leaves for garnish. They add color and freshness to the dish. With these ingredients, you can create a hearty and delicious meal. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - In a large pot, bring salted water to a boil. - Add 12 jumbo pasta shells and cook them for 10-12 minutes until al dente. - Drain the shells and set them aside to cool slightly. - In a skillet over medium heat, add 1 pound of ground beef. - Cook for about 5-7 minutes, breaking it into small pieces. - Add 2 cloves of minced garlic and cook for 1-2 minutes. - Season with salt, pepper, and 1 teaspoon of Italian seasoning. - In a large bowl, combine the cooked beef, 1 cup of ricotta cheese, half of the 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. - Add 1 large egg to the mix and stir until fully combined and creamy. - Carefully stuff each cooked pasta shell with the beef and cheese mixture. - In a baking dish, pour half of the 2 cups of marinara sauce at the bottom. - Arrange the stuffed shells in a single layer on top of the sauce. - Pour the remaining marinara sauce over the shells and sprinkle the rest of the mozzarella cheese on top. - Cover the dish tightly with aluminum foil and bake for 25 minutes. - After 25 minutes, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly. - Let the dish rest for a few minutes and garnish with fresh basil leaves. To make perfect stuffed shells, cook the pasta just right. Aim for al dente. This means the pasta should be firm but not hard. Follow the package directions. Usually, it takes about 10-12 minutes in boiling water. To prevent shells from breaking, handle them gently. Once cooked, let them cool slightly. Use a slotted spoon to lift them out. Avoid stacking them on top of each other. To boost flavor, add fresh herbs like basil or parsley. A pinch of red pepper flakes adds warmth. You can also mix in some sautéed onions for sweetness. For cheese, try alternatives to ricotta. Cream cheese gives a rich taste. Goat cheese adds a tangy twist. Mix these options with the beef for new flavors. For serving, arrange the stuffed shells on a large platter. Drizzle some marinara sauce on top. Add a sprinkle of extra Parmesan for a nice touch. Pair your stuffed shells with a simple side salad. A fresh green salad balances the meal. Garlic bread is another great option to soak up sauce. Pro Tips Pre-soak the shells: Soaking the jumbo pasta shells in warm water for about 10 minutes before cooking can make them more pliable and easier to stuff. Mix up the cheeses: For added flavor, consider mixing in some goat cheese or feta with the ricotta for a tangy twist. Make it ahead: Prepare the stuffed shells in advance and refrigerate them. Just bake them when you're ready to serve for an easy meal. Experiment with sauces: Don't hesitate to try different sauces like Alfredo or pesto instead of marinara for a unique flavor profile. {{image_4}} You can easily swap the ground beef for other meats. Ground turkey or chicken works well. These options create a lighter dish while keeping it tasty. If you want a vegetarian option, try spinach and ricotta. Mix in mushrooms or zucchini for added flavor. These fillings give a fresh twist to stuffed shells. Marinara sauce is classic for stuffed shells. You can make your own or buy it. Homemade sauce can be richer and fresher. Use crushed tomatoes, garlic, and Italian herbs for a simple recipe. If you choose store-bought, look for low-sodium options. This helps keep the dish balanced and healthy. Don't be afraid to try different sauces like Alfredo or pesto for a unique flavor. Jumbo pasta shells are the star here, but you can use other types of pasta. Manicotti or cannelloni are great substitutes. They hold fillings just as well. For a gluten-free option, look for gluten-free pasta shells. These are widely available and work nicely. Just be sure to follow the cooking time on the package for the best results. Store any leftover stuffed shells in an airtight container. Make sure to use a container that fits them well. This helps keep them from drying out. Place your shells in the fridge. They can stay fresh for up to three days. To reheat, use your oven for the best taste. Preheat the oven to 350°F (175°C). Place the shells in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes. Check that they are hot all the way through before serving. You can freeze stuffed shells for later. First, prepare them as usual but do not bake. After stuffing the shells, place them in a single layer in a baking dish. Cover them tightly with plastic wrap and then foil. This helps prevent freezer burn. They can last up to three months in the freezer. When you're ready to eat, take them out. Move the shells to the fridge to thaw overnight. Once thawed, you can bake them as you normally would. Preheat your oven to 375°F (190°C), cover them with marinara sauce, and bake for 25 to 30 minutes. Make sure the cheese is bubbly and golden. Enjoy your tasty meal! Can I make stuffed shells ahead of time? Yes, you can make stuffed shells ahead of time. Prepare the shells and the filling, then stuff them. Place the stuffed shells in a baking dish and add marinara sauce. Cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to your cooking time. How do I prevent the stuffed shells from sticking together? To prevent stuffed shells from sticking, coat them lightly with oil after cooking. You can also place them in a single layer on a baking sheet until you are ready to stuff them. This keeps them from clumping together. What can I substitute for ricotta cheese? If you need a substitute for ricotta cheese, try cottage cheese. Blend it to make it creamy. You can also use cream cheese or goat cheese for a different flavor. Each option gives a unique taste while still being delicious. How long to bake stuffed shells at different temperatures? For stuffed shells, bake at 375°F (190°C) for 25 minutes covered with foil. Remove the foil and bake for another 10 minutes until the cheese is golden. If you bake at a lower temperature, such as 350°F (175°C), add about 5 to 10 extra minutes to the time. Stuffed pasta shells combine rich flavors and textures, making a perfect meal. We covered the key ingredients, step-by-step prep, and baking instructions. I also shared tips to enhance flavor and ways to store leftovers. Remember, you can adapt this dish with meats, sauces, or pasta types. Explore your choices to make it your own. Cooking should be fun and creative, so don’t hesitate to try different options. Enjoy your delicious stuffed shells, and share them with friends or family for a happy meal moment!$

Cheesy Beef-Stuffed Pasta Shells Delight

Delicious jumbo pasta shells filled with a creamy beef and cheese mixture, topped with marinara sauce and melted mozzarella.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

12 pieces jumbo pasta shells
1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
2 cloves garlic, finely minced
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Begin by preheating your oven to 375°F (190°C) to prepare for baking.
In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to the package directions until they are al dente. This usually takes around 10-12 minutes. Once cooked, drain the shells and set them aside to cool slightly.
In a skillet over medium heat, add the ground beef. Cook for about 5-7 minutes, breaking it into small pieces with a spatula, until it is nicely browned and fully cooked. Then, add the minced garlic and sauté for an additional 1-2 minutes until it releases its aroma. Season the beef with salt, pepper, and Italian seasoning, mixing well.
In a large mixing bowl, combine the cooked beef mixture, ricotta cheese, half of the shredded mozzarella, grated Parmesan, and the egg. Stir everything together until it’s fully combined and creamy.
Using a spoon, carefully stuff each cooked pasta shell with the beef and cheese mixture, ensuring they are generously filled.
In a baking dish, pour half of the marinara sauce over the bottom to create a flavorful base. Arrange the stuffed shells in a single layer on top of the sauce, neatly packing them together.
Pour the remaining marinara sauce over the stuffed shells and sprinkle the leftover mozzarella cheese evenly on top.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, allowing the flavors to meld together.
After 25 minutes, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and begins to turn a golden brown.
Once out of the oven, let the dish rest for a few minutes to settle. Garnish with fresh basil leaves to add a touch of color and freshness before serving.

Notes

Serve the stuffed shells on a large platter, drizzled with a bit of marinara sauce and sprinkled with extra Parmesan for an inviting look.

Keyword baked, beef, cheese, Italian, pasta