Description
Cheesy ground beef stuffed shells bring Italian-American comfort straight to dinner tables with rich, hearty flavors. Melted cheese and seasoned beef nestle inside perfectly cooked pasta shells, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) ground beef
- 20 jumbo pasta shells
- 1 cup (240 grams) ricotta cheese
- 1 cup (100 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
- 1 jar (24 ounces/680 grams) marinara sauce
Aromatics and Seasonings:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Binding Ingredient:
- 1 egg
Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the oven by heating to 375°F, ensuring a perfectly warm environment for baking the stuffed shells.
- Cook jumbo pasta shells in boiling water until they reach al dente texture, then drain and set aside to cool slightly.
- Heat a large skillet over medium temperature and brown ground beef with onions and garlic, cooking until meat is completely cooked and onions become translucent, approximately 5-7 minutes. Drain excess fat thoroughly.
- Create the filling by mixing cooked beef with ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper until the mixture becomes smooth and well-incorporated.
- Spread a thin marinara sauce layer across the bottom of a 9×13 inch baking dish to prevent sticking.
- Carefully stuff each pasta shell with the beef and cheese mixture, arranging them neatly in the prepared baking dish.
- Generously pour remaining marinara sauce over the stuffed shells, ensuring complete coverage, then sprinkle additional mozzarella cheese on top for extra richness.
- Cover the baking dish with aluminum foil, taking care not to let it touch the cheese, and bake for 25 minutes.
- Remove foil and continue baking for an additional 15 minutes until cheese turns golden and bubbly.
- Allow the stuffed shells to rest for a few minutes after removing from the oven, then garnish with freshly chopped parsley before serving.
Notes
- Choose lean ground beef (85/15 or 90/10) to reduce excess grease and create a cleaner, more flavorful filling.
- Rinse pasta shells in cold water immediately after cooking to stop the cooking process and prevent them from becoming mushy.
- Thoroughly drain the ground beef to avoid watery or greasy stuffed shells, using a colander or paper towels to remove excess fat.
- Experiment with cheese variations like adding goat cheese or using a blend of mozzarella and provolone for more complex flavor profiles.
- For a low-carb alternative, replace pasta shells with zucchini boats or bell pepper halves to make the dish more diet-friendly.
- Enhance the meat mixture by incorporating finely chopped spinach or mushrooms for added nutrition and depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 470
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg