Description
This hearty and comforting Stuffed Shells with Ground Beef recipe combines tender jumbo pasta shells filled with a creamy ricotta and mozzarella cheese mixture, layered with a savory ground beef marinara sauce, and baked until bubbly and golden. Perfect for a family dinner, this classic Italian-American casserole is easy to prepare and full of rich flavors.
Ingredients
Pasta
- 24 jumbo pasta shells (about 8 oz.)
Beef Sauce
- ½ Tbsp cooking oil
- ½ lb. ground beef chuck
- ½ yellow onion, diced
- 3 garlic cloves, minced
- 24 oz. marinara sauce
- 2 Tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper, freshly cracked
Cheese Filling
- 15 oz. whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- ¼ tsp salt
- ¼ tsp black pepper, freshly cracked
- 1 large egg
Topping
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat Oven and Boil Pasta: Preheat your oven to 350°F. Bring a large pot of salted water to a boil, then add the jumbo shells. Cook until al dente, taking care not to overcook to prevent tearing during stuffing. Drain and rinse shells with cool water, then set aside.
- Brown Ground Beef: Heat a large skillet over medium heat and add cooking oil. Add ground beef chuck and brown it thoroughly. Drain any excess fat from the skillet.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the browned beef. Sauté over medium heat until onions are translucent and garlic is fragrant, about 3-4 minutes.
- Simmer Beef Sauce: Add marinara sauce, tomato paste, Italian seasoning, salt, garlic powder, and freshly cracked black pepper to the skillet. Stir to combine all ingredients, reduce heat to medium-low, and simmer for 3-5 minutes to meld flavors.
- Prepare Cheese Filling: In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, chopped parsley, salt, black pepper, and the egg. Mix thoroughly until smooth and well combined.
- Layer Sauce: Spread half of the beef sauce mixture evenly at the bottom of a large 9×13-inch casserole dish to create a flavorful base.
- Stuff Shells: Using a spoon, fill each cooked pasta shell with about 1 to 2 tablespoons of the cheese filling. Arrange the stuffed shells seam side up in the casserole dish over the beef sauce layer.
- Add Remaining Sauce and Cheese: Pour the remaining beef sauce evenly over the stuffed shells. Sprinkle 1½ cups shredded mozzarella cheese evenly over the top.
- Bake: Tent the casserole dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 5-10 minutes or until the sauce is bubbling and cheese is melted and slightly golden around the edges.
- Serve: Remove from oven, let cool slightly, then serve hot and enjoy your homemade stuffed shells with ground beef.
Notes
- Do not overcook the pasta shells; they should be al dente to prevent tearing when stuffed.
- Drain excess fat from ground beef to avoid greasy sauce.
- For a richer flavor, use whole milk ricotta cheese as indicated.
- Freshly cracked black pepper enhances the taste more than pre-ground pepper.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- You may substitute ground turkey or chicken for a leaner option.
- If desired, garnish with extra fresh parsley or basil before serving.
