Description
Indulge in the ultimate comfort food with these Beef Stuffed Shells filled with a rich, savory beef mixture and a creamy ricotta filling. This hearty dish is perfect for family gatherings or a cozy night in.
Ingredients
- Jumbo Pasta Shells
- Lean Ground Beef (85-90% lean)
- Whole Milk Ricotta Cheese
- Parmesan Cheese (freshly grated)
- Mozzarella Cheese (shredded, whole milk low-moisture)
- Egg
- Fresh Parsley or Basil (finely chopped)
- Onion (chopped)
- Garlic (minced)
- Marinara or Tomato Sauce
- Italian Seasoning
- Salt
- Black Pepper
- Olive Oil
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions for al dente, usually about 8-10 minutes. Drain and rinse with cold water, then drizzle with olive oil and set aside.
- In a large skillet or Dutch oven over medium-high heat, add the lean ground beef and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat.
- Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and 1 teaspoon of Italian seasoning, cooking for another minute until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the whole milk ricotta cheese, ½ cup of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, the egg, and the chopped fresh parsley (or basil). Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Mix until well combined.
- Once the beef mixture has cooled slightly, add it to the ricotta mixture and mix gently until evenly distributed.
- Pour about 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
- Take each cooked pasta shell and spoon or pipe a generous amount of the beef and ricotta filling into it. Arrange the stuffed shells in a single layer in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, covering most of them. Sprinkle the remaining 1 cup of shredded mozzarella cheese and ¼ cup of Parmesan cheese evenly on top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly. Broil for 1-2 minutes if you want a browned top.
- Let the beef stuffed shells rest for about 5-10 minutes before serving. Garnish with extra fresh parsley or basil if desired.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 shell
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Don't overcook the shells; they should be firm al dente. Cool the beef filling before mixing with ricotta to prevent the egg from cooking prematurely. Use quality cheeses for the best flavor.