Description
Cozy Beef Stuffed Shells filled with seasoned ground beef and creamy ricotta, topped with marinara and melty cheese — the perfect comfort food.
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 15 oz ricotta cheese
- 1 cup shredded mozzarella, plus extra for topping
- 1/2 cup grated Parmesan
- 1 large egg, lightly beaten
- 3 cups marinara sauce (homemade or store-bought)
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cook the jumbo shells according to package directions until al dente, drain, and lay out on a lightly oiled baking sheet so they don’t stick.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 4 minutes. Add garlic, cook 30 seconds, then add ground beef. Season with oregano, basil, red pepper flakes, salt, and pepper. Cook until no pink remains, breaking the meat into small pieces. Drain any excess fat.
- In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, and half the chopped parsley. Fold in the cooled beef mixture until evenly combined.
- Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Using a spoon, fill each shell with about 2 tablespoons of the beef-ricotta mixture and place them seam-side up in the dish. Pour remaining marinara sauce over the shells and sprinkle with extra mozzarella.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden. Let rest 5 minutes, garnish with parsley, and serve.
Notes
Ensure shells are cooked al dente to avoid overcooking in the oven. The filling can be made a day ahead for easier prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian