Description
Beefy Italian Stuffed Shells are jumbo pasta shells filled with a savory ricotta and mozzarella cheese mixture, baked in a rich tomato and ground beef sauce, and topped with melted cheese and fresh basil. This comforting Italian-inspired dish combines hearty beef with creamy cheeses and aromatic herbs, 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 Mixture
- 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: Preheat the oven to 350 degrees Fahrenheit. Lightly spray a large 3-quart baking dish with cooking spray and set aside.
- Cook Pasta Shells: Cook the jumbo pasta shells according to package instructions, about 9 minutes until al dente. Drain and pat dry. Separate the shells and arrange them on a parchment-lined baking sheet to prevent sticking. Set aside.
- Sauté Aromatics and Cook Beef: In a large frying pan, drizzle olive oil over medium heat. Add diced onions and cook for 2-3 minutes until soft and warm. Add minced garlic and cook until onions are translucent and garlic is fragrant. Add ground chuck and cook until no longer pink, breaking it apart as it cooks. Drain excess fat if needed.
- Simmer Sauce: Stir in the tomato sauce or crushed tomatoes, 1 teaspoon of dried oregano, dried parsley, and salt. Reduce heat to low and simmer gently for 20 minutes to let flavors meld.
- Prepare Cheese Filling: While sauce simmers, combine ricotta cheese, egg, remaining teaspoon of oregano, 1 cup mozzarella, and ¼ cup parmesan in a bowl. Mix well. Using a spoon or a piping bag made from a Ziploc bag with a snipped corner, stuff about 1½ tablespoons of the cheese mixture into each cooked shell.
- Assemble Dish: Spread half of the tomato sauce mixture evenly on the bottom of the prepared baking dish. Arrange the stuffed shells in a single layer on top of the sauce.
- Add Remaining Sauce and Cheese: Spoon the remaining tomato sauce gently over and around the shells. Sprinkle the top with the remaining 1 cup mozzarella cheese and ¼ cup parmesan cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes or until hot and bubbly.
- Finish Baking Uncovered: Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and brown slightly.
- Serve: Remove from oven and let cool slightly. Garnish with chopped fresh basil leaves and serve warm.
Notes
- For easier stuffing, use a piping bag made from a plastic Ziploc bag with the corner cut off.
- Jumbo shells can be found in most supermarkets in the pasta aisle.
- Ground chuck is recommended for its flavor and fat content; leaner beef can be substituted but may yield a drier sauce.
- For a vegetarian version, omit the ground beef and use a hearty vegetable tomato sauce.
- Make ahead: the assembled dish can be refrigerated for up to 24 hours before baking.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 3-4 stuffed shells)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 110 mg
Keywords: beef stuffed shells, Italian stuffed shells, baked pasta shells, ricotta stuffed shells, cheesy stuffed shells, Italian dinner, baked pasta recipe
