Description
Beefy Stuffed Shells is a hearty Italian-American baked pasta dish featuring jumbo pasta shells stuffed with a flavorful mixture of lean ground beef, ricotta cheese, and seasonings, baked in marinara sauce and topped with melted mozzarella cheese. This comforting meal is perfect for family dinners and offers a satisfying balance of creamy, savory, and cheesy flavors.
Ingredients
Scale
Pasta
- 20 uncooked jumbo pasta shells (about 6 oz.)
Beef Filling
- 1 Tbsp. cooking oil
- 1 small onion, minced
- 1 lb. lean ground beef
- 1 tsp. salt
- 1 (15 oz.) container whole milk ricotta cheese
- 1 egg, lightly beaten
- 2 tsp. dried Italian seasoning
- 2 tsp. garlic powder
Sauce and Topping
- 1 (24 oz.) jar prepared marinara sauce, divided
- 1 cup shredded mozzarella cheese
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until they are al dente. Drain the shells and set aside.
- Prepare Beef Filling: While the pasta cooks, heat cooking oil in a medium skillet over medium-high heat. Add the minced onion and cook, stirring occasionally, until softened, about 2 minutes.
- Cook Ground Beef: Add the lean ground beef and salt to the skillet with the onions. Cook, stirring occasionally, until the beef is well browned and caramelized. Remove from heat, drain any excess fat or liquid, and transfer the beef to a large plate to cool slightly.
- Mix Ricotta Filling: In a large bowl, combine whole milk ricotta cheese, lightly beaten egg, dried Italian seasoning, and garlic powder. Stir the mixture well, then add the cooked ground beef. Mix everything together thoroughly. Taste and season with additional salt, black pepper, or garlic powder as desired.
- Preheat Oven: Set your oven to 425°F (220°C) to preheat.
- Prepare Baking Dish: Grease a 9×13 inch baking dish with cooking spray or oil. Spread 2 cups of the marinara sauce evenly across the bottom of the dish.
- Stuff Shells: Fill each cooked pasta shell with about one heaping tablespoon of the beef and ricotta filling. Arrange the stuffed shells side by side in rows in the marinara sauce in the baking dish. If there is any leftover filling, sprinkle it around the shells in the sauce.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the stuffed shells. Then sprinkle the shredded mozzarella cheese evenly over the top of the shells and sauce.
- Cover and Bake: Cover the baking dish tightly with a large piece of aluminum foil (grease one side of the foil with cooking spray or oil and have the oiled side facing down onto the food).
- Bake Initial: Place the covered dish in the oven and bake until the sauce is bubbling, about 20 to 25 minutes.
- Remove Cover and Bake More: Remove the foil and continue baking an additional 6 to 8 minutes or until the cheese is melted and starting to brown.
- Serve: Remove the dish from the oven and serve the beefy stuffed shells immediately, enjoying the cheesy, savory flavors while hot.
Notes
- Do not overcook shells when boiling; they should be al dente to hold the filling without falling apart.
- For a richer filling, use whole milk ricotta; low-fat ricotta may change the texture slightly.
- Season the filling mixture carefully—taste before adding extra salt or spices to balance flavors.
- Leftover beef filling can be used in other recipes such as lasagna or stuffed peppers.
- You can prepare this dish ahead of time and refrigerate before baking; just add an extra 5-10 minutes to baking time if baking straight from fridge.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 3-4 stuffed shells)
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: thirty-two g
- Cholesterol: 110 mg
Keywords: beef stuffed shells, baked pasta shells, ricotta beef stuffed pasta, Italian stuffed shells, casserole pasta dish
