Description
Delicious stuffed jumbo pasta shells filled with a savory mixture of ground beef, ricotta, and mozzarella cheeses, baked in a rich marinara sauce. This hearty and comforting Italian-inspired dish is perfect for family dinners and special occasions.
Ingredients
Scale
Pasta
- 18-20 jumbo pasta shells
Meat Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce & Garnish
- 2 cups marinara sauce
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- Cook Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Cook Ground Beef: Add ground beef to the skillet and cook thoroughly, breaking it up with a spoon until browned. Drain any excess fat from the skillet.
- Prepare Cheese and Meat Mixture: In a large bowl, combine ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella cheese, basil, salt, and pepper. Stir in the cooked ground beef mixture until evenly mixed.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Stuff Shells: Fill each cooked pasta shell with the beef and ricotta cheese mixture and arrange them in the baking dish over the sauce.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Allow the stuffed shells to cool for a few minutes. Garnish with fresh parsley if desired and serve warm.
Notes
- For a vegetarian version, substitute ground beef with sautéed mushrooms or spinach.
- Make sure not to overcook the pasta shells as they will bake further in the oven.
- Use a fresh basil for brighter flavor or dried basil if fresh is unavailable.
- Can be prepared a day ahead; assemble and refrigerate before baking.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven.
