Stuffed Shells

5 from 1 vote

Indulge in the richness of my Stuffed Shells, an enticing medley of tender pasta filled with creamy ricotta, melted mozzarella, and savory ground beef. This is comfort food at its finest, sure to impress and satisfy every palate.

Prep Time30

Cook Time55

Total Time1 25

Course: Dinner

Cuisine: Italian

Servings:

Calories: 601kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

24 jumbo pasta shells
1 pound ground beef
1 cup ricotta cheese
2 cups mozarella cheese shredded, divided
1 cup Parmesan cheese grated, divided
1 large egg beaten
2 tablespoons fresh parsley chopped
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
24 ounces marinara sauce

Instructions

Preheat the oven to 350°F (180°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned and cooked through. Drain any excess fat from the skillet.
In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, ½ cup grated Parmesan cheese, beaten egg, chopped fresh parsley, minced garlic, salt, and black pepper. Mix well.
Add the cooked ground beef to the cheese mixture and stir to combine.
Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
Using a spoon, stuff each cooked jumbo pasta shell with the beef and cheese mixture. Place the stuffed shells in the baking dish.
Pour the remaining marinara sauce over the top of the stuffed shells, making sure to cover all of the shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese evenly over the shells.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil from the baking dish and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly.
Let the stuffed shells cool for a few minutes before sprinkling with extra chopped parsley and serving.

Notes

Handle the shells carefully. Rinse the cooked shells with cold water to stop the cooking process. Then lay them on a flat surface lined with parchment paper to prevent them from sticking together or tearing apart.
Add extra sauce. Top the shells with a bit more sauce if they seem to be getting dry while baking in the oven. You can also top them with another layer of sauce when reheating them to add some moisture.
Cover with foil. Covering the shells with foil for the first 25 minutes of baking helps the shells cook more evenly and the flavors meld, but it also prevents the cheese from burning.
Meat Variation: Although this recipe calls for ground beef, feel free to substitute with ground turkey, chicken, or sausage if you prefer.

Nutrition