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Beef stuffed shells recipe.
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Beef Stuffed Shells

Jumbo stuffed shells filled with cheese baked in a ground beef sauce. These beef stuffed shells have fresh basil and the salty and smooth combo of ricotta and parmesan.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dinner, Entree, Main Dish, Pastas
Cuisine: American
Servings: 6 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 8 ounces jumbo pasta shells about 32
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 pound ground beef
  • 3 teaspoons Italian seasoning
  • 1 teaspoon black pepper divided
  • 1 (24-ounce) jar marinara
  • 1 large egg
  • 1 (15-ounce) carton ricotta cheese
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup grated Parmesan cheese divided
  • ¼ cup chopped basil plus more for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and rinse in cold water and set aside.
  • In a large skillet over medium heat, heat the oil. Add the onion and garlic, and cook for about 5 minutes, until softened and fragrant.
  • Add the ground beef, Italian seasoning and ½ teaspoon of pepper. Cook for 5 to 7 minutes, breaking up the ground beef as it cooks until browned. Add the marinara, bring to a boil, then reduce heat to a simmer and cook for about 15 minutes.
  • Preheat the oven to 375°F.
  • In a medium bowl combine the egg, ricotta cheese, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, basil, and remaining pepper.
  • Spread half of the beef sauce into a 9x13 baking dish. Spoon the cheese mixture into the pasta shells and place in the baking dish on top of the sauce. Spoon the remaining sauce over the shells and sprinkle with remaining mozzarella cheese and parmesan cheese.
  • Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 20 minutes or until the cheese is golden and bubbly.

Notes

Storage: Kept in an airtight container or covered dish in the fridge, this recipe will keep 3-4 days. You can easily reheat portions in the microwave or transfer the baking dish to a 350°F oven until the shells are warm. 

Nutrition

Serving: 2oz | Calories: 579kcal | Carbohydrates: 42g | Protein: 40g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 983mg | Potassium: 848mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1079IU | Vitamin C: 10mg | Calcium: 505mg | Iron: 4mg

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