Beefy Cheesy Stuffed Shells

$To make these stuffed shells, you need some key ingredients. Here’s what you’ll need: - 20 jumbo pasta shells - 1 pound ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus more for topping) - 1/2 cup grated Parmesan cheese - 1 jar (24 oz) marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients create a rich and hearty filling. The jumbo shells hold the beef and cheese well. Choosing the right cheese adds depth. I recommend using: - Ricotta cheese for creaminess. - Mozzarella cheese for stretchy, melty goodness. - Parmesan cheese for a sharp, nutty touch. This mix keeps the filling flavorful and satisfying. You can also add more mozzarella on top for a delicious, gooey finish. Seasonings bring life to your dish. I like to use: - Dried Italian herbs for a classic flavor. - Salt and pepper to balance the taste. Feel free to play with spices like red pepper flakes for heat or fresh herbs for brightness. These little details make a big difference in flavor. {{ingredient_image_2}} To start, you need to preheat your oven to 375°F (190°C). This is key for baking. Next, bring a large pot of salted water to a boil. Gently add 20 jumbo pasta shells. Cook them until they are al dente, which means firm but not hard. After cooking, drain the shells in a colander. Let them cool while you work on the next steps. In a large skillet, heat over medium heat. Add one small finely chopped onion and two minced garlic cloves. Sauté them until the onion is soft, about 3-4 minutes. Then, increase the heat slightly. Add one pound of ground beef to the skillet. Use a spatula to break the beef apart as it cooks. Make sure it turns brown all over. Drain any extra fat from the pan after cooking. Once browned, stir in one teaspoon of dried Italian herbs and season with salt and pepper to taste. Mix well and remove from heat. Allow this to cool for a few minutes. In a mixing bowl, combine one cup of ricotta cheese, half of one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese into the cooled beef mixture. Stir everything together until it is creamy and smooth. Take a 9x13 inch baking dish and spread half of a jar of marinara sauce on the bottom. Carefully fill each cooled pasta shell with the beef and cheese mixture. Place the filled shells seam-side up in the dish. After arranging all the shells, pour the rest of the marinara sauce over them. Top with the remaining shredded mozzarella cheese for extra cheesiness. Cover the baking dish with aluminum foil. This helps to keep the top from browning too much. Bake in your preheated oven for 25 minutes. After that, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for a nice touch. Enjoy your tasty stuffed shells! To keep your shells intact, cook them just right. Boil the shells until they are al dente. This means they should be firm but not hard. If you cook them too soft, they can break. After cooking, let them cool before you fill them. This helps them hold their shape better. For cheese that melts perfectly, cover your baking dish with foil at first. This traps steam and helps the cheese melt evenly. After 25 minutes, take off the foil and let it bake for another 10 minutes. This step gives you that nice golden top. Use fresh mozzarella for the best flavor and texture. To make your dish look special, serve the stuffed shells on warm plates. Drizzle some marinara sauce on the plate before placing the shells. Top with fresh basil leaves for color. You can also add a sprinkle of extra Parmesan on top. This gives a lovely finish and impresses your guests. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh herbs and quality ground beef. Fresh ingredients can elevate the dish significantly. Don’t Overcook the Pasta: Cook the jumbo shells just until al dente. They will continue cooking while baking, ensuring they don't become mushy. Customize Your Cheese: Feel free to experiment with different cheeses, such as adding ricotta or feta for a unique taste and texture. Make Ahead: Prepare the stuffed shells in advance and refrigerate them before baking. This makes for a quick dinner option on busy nights. {{image_4}} If you want a meat-free option, try using vegetables. Spinach, zucchini, and mushrooms work well. You can mix these veggies with ricotta cheese for a creamy filling. Another great choice is to use lentils or chickpeas. They add protein and fiber. You can also try a blend of herbs to boost flavor. This way, your stuffed shells remain tasty and satisfying. For those needing gluten-free options, look for gluten-free jumbo pasta shells. Many brands now offer these. You can also use zucchini boats for a fresh twist. Simply slice zucchini in half and scoop out some flesh. Fill them just like the pasta shells. This option keeps the dish light and healthy, while still offering that comforting flavor. You can switch up the flavors in your stuffed shells by adding different ingredients. For example, try adding cooked sausage or ground turkey for a new taste. You can also incorporate sun-dried tomatoes or roasted red peppers. These add a nice kick to your filling. For a cheesy twist, mix in some goat cheese or feta. Each option can create a unique flavor profile that keeps dinner exciting. To keep your stuffed shells fresh, let them cool first. Place them in an airtight container. You can store them in the fridge for up to three days. Make sure the container is sealed well to avoid any odors. This will keep your meal tasty and safe. Freezing stuffed shells is simple and smart. First, let the shells cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the shells to a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. When you are ready to enjoy your stuffed shells again, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil to avoid drying out. Heat for 20-25 minutes. You want the cheese to be nice and melty. Enjoy every bite! The best type of pasta for stuffed shells is jumbo pasta shells. These large shells hold the filling well and make it easy to enjoy each bite. You can find them in most grocery stores. Look for brands that offer quality pasta for the best results. Yes, you can make stuffed shells ahead of time. Prepare the filled shells and place them in the baking dish. Cover and refrigerate them for up to 24 hours. When you are ready to bake, just add a few extra minutes to the cooking time. This saves time on busy days. Stuffed shells pair well with several sides. Consider serving a fresh garden salad for crunch. Garlic bread is another great choice for dipping into the sauce. You can also add steamed veggies for color and nutrients. These sides complete the meal and enhance your dining experience. Stuffed shells with beef are a delicious meal that combines rich flavors and fun textures. We covered essential ingredients, like cheese and seasonings, that make your dish stand out. I shared clear steps to prepare, cook, and assemble these tasty shells. Tips helped ensure your pasta stays whole and your cheese melts just right. Plus, I offered easy variations and smart storage tips for leftovers. Try making these stuffed shells your own, and enjoy the tasty results!$

Beefy Cheesy Stuffed Shells

Delicious jumbo pasta shells stuffed with a savory beef and cheese mixture, topped with marinara sauce and melted mozzarella.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

20 pieces jumbo pasta shells
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried Italian herbs
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus additional for topping)
0.5 cup grated Parmesan cheese
1 jar marinara sauce (24 oz)
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Begin by preheating your oven to 375°F (190°C) to prepare for baking.
In a large pot, bring salted water to a boil. Gently add the jumbo pasta shells and cook them following the package instructions until al dente. Once done, drain the shells and let them cool in a colander.
While the shells are cooling, heat a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté them together until the onion becomes translucent and fragrant, about 3-4 minutes.
Increase the heat slightly and add the ground beef to the skillet. Use a spatula to break the beef apart as it cooks, continuing until it’s browned all the way through. Be sure to drain any excess fat from the pan.
Once the beef is browned, stir in the dried Italian herbs, and add salt and pepper to taste. Give the mixture a good stir and then remove it from the heat, allowing it to cool slightly.
In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and the grated Parmesan cheese into the cooled beef mixture. Stir everything together until fully blended and creamy.
Next, spread half of the marinara sauce evenly across the bottom of a 9x13 inch baking dish.
Take each cooled pasta shell and carefully fill it with the beef and cheese mixture, being generous. Place the filled shells seam-side up into the baking dish.
Once all the shells are arranged, pour the remaining marinara sauce evenly over the stuffed shells. Don't forget to sprinkle the rest of the shredded mozzarella cheese on top for that delicious cheesy layer!
Cover the baking dish with aluminum foil to prevent excessive browning, and bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
After baking, let the dish cool for a few minutes. Finally, garnish with fresh basil leaves for a burst of color and freshness before serving.

Notes

Serve warm with a drizzle of marinara sauce and fresh basil leaves for an elegant touch.

Keyword beef, cheesy, Italian, pasta, stuffed shells