Description
Hearty jumbo pasta shells stuffed with seasoned ground beef and creamy ricotta, baked in marinara and topped with melty mozzarella.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 20–25 jumbo pasta shells
- 3 cups marinara sauce
- 1 1/2 cups shredded mozzarella (for topping)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook pasta shells until al dente; drain and set aside.
- Brown ground beef with onion and garlic; season and cool slightly.
- Mix cheeses, egg, and parsley; combine with cooled beef.
- Fill shells with beef-cheese mixture.
- Spread marinara in baking dish, layer filled shells, top with sauce and mozzarella.
- Bake at 375°F covered for 30 mins, then uncovered for 10–15 mins.
- Garnish and serve warm.
Notes
- Undercook shells slightly to avoid tearing during stuffing.
- Use a piping bag for easier and cleaner shell filling.
- Freeze before baking for a make-ahead meal.
- Substitute ground turkey or sausage for variation.
- Great for leftovers and meal prep.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (approx. 3–4 stuffed shells)
- Calories: 460 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: beef stuffed shells, ricotta stuffed shells, baked pasta recipe, cheesy Italian pasta, ground beef pasta