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Table of Contents
- Enjoying Ground Beef Stuffed Shells: A Comforting Family Favorite
- Delectable Ingredients for Your Ground Beef Stuffed Shells
- Perfect Timing for Your Culinary Creation
- Crafting Your Ground Beef Stuffed Shells: A Step-by-Step Guide
- Nourishing Details: Nutritional Snapshot
- Healthier Twists on a Classic
- Serving Suggestions to Delight
- Common Pitfalls and How to Avoid Them
- Storing Your Delicious Leftovers
- Frequently Asked Questions
Ground Beef Stuffed Shells – Perfect for Family Dinners
Enjoying Ground Beef Stuffed Shells: A Comforting Family Favorite
Are you craving a meal that brings everyone to the table with smiles? A recent study found that 78% of families consider classic comfort food like baked pasta dishes to be essential for creating warm, memorable mealtime experiences. Ground Beef Stuffed Shells perfectly embody this sentiment. This recipe is not just about a delicious meal; it’s about creating an experience. It’s an easy-to-follow, incredibly satisfying dish that’s ideal for those cherished family gatherings or even for a comforting weeknight dinner when you want something special without the fuss. Prepare to make your mealtime moments truly special with this timeless, crowd-pleasing favorite!
Delectable Ingredients for Your Ground Beef Stuffed Shells
The magic of Ground Beef Stuffed Shells lies in the quality and interplay of its components. Each ingredient plays a vital role in creating that perfect bite, a harmonious blend of tender pasta, savory meat, and rich, cheesy goodness.
Pasta Perfection: The Jumbo Shells
1 box (12 oz) jumbo pasta shells: These are the vessels of our culinary adventure. Look for shells that are firm and hold their shape well. They should be perfectly cooked yet have a slight al dente bite to withstand the stuffing and baking process without becoming mushy.
Substitution: If jumbo shells are unavailable, large conchiglie (conch) pasta can work, though they might be slightly trickier to stuff. Ensure they are cooked al dente.
The Hearty Ground Beef Filling
1 lb ground beef (80/20 or 85/15 recommended): This provides the savory, rich foundation of our filling. The fat content contributes to moisture and flavor, ensuring the filling isn’t dry. A medium-lean blend offers the best balance of flavor and texture.
Substitution: For a leaner option, use 90% lean ground beef. You can also swap for ground turkey or Italian sausage for a different flavor profile.
Rich Sauce and Creamy Cheese Topping
1 jar (24 oz) marinara sauce or your favorite pasta sauce: This is the luscious binder and flavor enhancer. Choose a sauce with a robust tomato flavor and a good balance of herbs and sweetness.
Substitution: Homemade marinara sauce will elevate this dish. A simple vodka sauce also works beautifully.
1 container (15 oz) ricotta cheese: This adds a wonderful creaminess and a slightly sweet, milky counterpoint to the savory beef and tangy sauce. Full-fat ricotta offers the richest texture.
Substitution: For a lighter version, use part-skim ricotta. Cottage cheese, well-drained, can be a substitute, though it will alter the texture slightly.
1 cup shredded mozzarella cheese: This is for that irresistible, melty, stretchy topping that makes stuffed shells a crowd-pleaser.
Substitution: A blend of mozzarella and provolone adds a sharper flavor. Monterey Jack is another good melter.
1/2 cup grated Parmesan cheese: This adds a salty, nutty depth of flavor to both the filling and the topping.
Substitution: Pecorino Romano offers a sharper, saltier alternative.
Aromatic Seasonings
1 large egg, lightly beaten: Acts as a binder for the filling, ensuring it stays together during baking.
1 teaspoon dried Italian seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that infuses the filling with classic Italian aromas.
Substitution: Use individual dried herbs like 1/2 tsp dried oregano and 1/2 tsp dried basil.
1/2 teaspoon garlic powder: Adds a convenient, consistent garlic flavor.
Substitution: Two cloves of fresh garlic, minced, can be used instead.
Salt and freshly ground black pepper: To taste, essential for bringing out the flavors of all the other ingredients.
Perfect Timing for Your Culinary Creation
Consistency is key in the kitchen, and knowing your timings helps ensure success. These Ground Beef Stuffed Shells are designed for efficiency and maximum flavor payoff.
Compared to an average baked pasta dish which might take 1 hour 15 minutes to 1 hour 30 minutes, this recipe is wonderfully efficient, getting a delicious, hearty meal on the table in just under an hour. This makes it an excellent choice for busy weeknights!
Crafting Your Ground Beef Stuffed Shells: A Step-by-Step Guide
Follow these simple steps to create a sensational dish that will have your family asking for seconds!
Preheat and Prep Your Pan
Begin by preheating your oven to 375°F (190°C). This ensures even baking from the moment the shells enter the oven. Grab a 9×13 inch baking dish. Ladle about 1 cup of your marinara sauce into the bottom of the dish and spread it evenly. This prevents the shells from sticking and adds an extra layer of flavor to the bottom.
Cook the Jumbo Shells
Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them according to package directions, but aim for al dente – slightly undercooked. They should be pliable enough to stuff but not so soft they break. Drain them carefully and rinse them with cool water. This stops the cooking process and makes them easier to handle. Set them aside on a clean plate or baking sheet so they don’t stick together.
Brown the Ground Beef
While the shells are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned and no pink remains. Drain off any excess grease. This step is crucial for developing that deep, savory flavor. Stir in the Italian seasoning and garlic powder (or fresh garlic) during the last minute of cooking to toast the spices and release their aromas.
Create the Creamy Ricotta Mixture
In a medium bowl, combine the ricotta cheese, beaten egg, about 1/2 cup of the Parmesan cheese, half of the mozzarella cheese, and a generous pinch of salt and pepper. Mix well until everything is thoroughly combined. This creamy, cheesy base will bind the beef filling and add a delightful richness.
Combine and Stuff
Add the browned, seasoned ground beef to the ricotta mixture. Stir everything together until the beef is evenly distributed. Now comes the fun part! Carefully spoon the beef and ricotta mixture into each cooked jumbo shell. Don’t overstuff, but make sure they are generously filled. A small spoon or a piping bag (if you’re feeling fancy) works well for this.
Assemble and Bake
Arrange the stuffed shells, opening side up, snugly in the prepared baking dish over the layer of sauce. Pour the remaining marinara sauce over the tops of the stuffed shells, ensuring they are well-covered. Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top. Cover the baking dish tightly with aluminum foil.
Rest and Serve
Bake in the preheated oven for 20 minutes covered. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese and sauce to set slightly, making them easier to serve and preventing them from falling apart.
Nourishing Details: Nutritional Snapshot
While primarily a comfort food, understanding the nutritional breakdown can help you make informed choices. Nutritional information can vary based on specific ingredients used. A typical serving (about 3-4 stuffed shells) might contain approximately:
- Calories: 400-500 kcal
- Protein: 20-25g
- Fat: 20-30g
- Carbohydrates: 30-40g
- Sodium: Varies significantly based on sauce and cheese choices.
Healthier Twists on a Classic
You can enjoy the comforting taste of stuffed shells with a few smart modifications:
- Leaner Protein: Opt for lean ground turkey, chicken, or a high-fiber plant-based crumble instead of ground beef.
- Whole Wheat Shells: Use whole wheat jumbo shells for added fiber.
- Lighter Cheese: Use part-skim ricotta and mozzarella.
- Veggie Boost: Incorporate finely chopped sautéed vegetables like spinach, zucchini, mushrooms, or onions into the meat filling for added nutrients and fiber.
- Lower Sodium Sauce: Choose a low-sodium marinara or make your own sauce with reduced salt.
Serving Suggestions to Delight
Ground Beef Stuffed Shells are a hearty main course on their own, but they pair beautifully with a variety of sides to create a complete meal:
- Fresh Green Salad: A simple salad with a light vinaigrette offers a refreshing contrast. Think mixed greens, cherry tomatoes, cucumber, and bell peppers.
- Garlic Bread: What’s pasta without garlic bread? Perfect for soaking up any extra sauce.
- Steamed or Roasted Vegetables: Broccoli, asparagus, green beans, or Brussels sprouts add color and nutrients.
- Caesar Salad: A classic pairing that’s always a hit.
Common Pitfalls and How to Avoid Them
Even with a simple recipe, a few common mistakes can happen:
- Overcooking the Shells: Soft shells will break when stuffing and baking. Cook them slightly less than the package directs (al dente).
- Dry Filling: Ensure you drain excess grease from the beef and don’t skimp on the ricotta or egg, as they keep the filling moist.
- Sauce Too Thin/Thick: Use a good quality marinara. If yours is very watery, let it simmer down slightly. If too thick, you can add a splash of water or broth.
- Not Enough Cheese: Don’t be shy with the mozzarella and Parmesan topping for that perfect golden crust!
Storing Your Delicious Leftovers
Leftover Ground Beef Stuffed Shells are a treasure! Ensure they have cooled completely. Store them in an airtight container in the refrigerator for 3-4 days. They reheat beautifully in the oven or microwave, often tasting even better the next day!
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the ground beef and ricotta filling up to 24 hours in advance. Store it covered in the refrigerator. You may need to add a tablespoon or two of marinara sauce to the filling mixture if it seems a bit stiff when you’re ready to stuff the shells.
Can I freeze stuffed shells?
Absolutely! You can freeze them either before or after baking. For unbaked shells, assemble them in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the covered baking time. For baked shells, let them cool completely, then freeze in an airtight container for up to 3 months. Reheat gently in the oven.
Can I use a different type of pasta instead of shells?
While jumbo shells are ideal for stuffing, you can also use large mannicotti tubes, or even bake this mixture layered with lasagna noodles (making it more of a lasagna casserole) or stirred through ziti or penne for a baked ziti style dish. The texture and eating experience will vary.
How do I prevent the shells from sticking together?
After boiling and draining the shells, a quick rinse with cool water helps prevent them from sticking. Laying them out on a lightly oiled baking sheet or parchment paper until you’re ready to stuff them also helps.
Ready to Create This Family Favorite?
Ground Beef Stuffed Shells are more than just a meal; they’re an invitation to gather, share, and savor. This recipe promises a comforting, delicious, and memorable dining experience for your loved ones. So, tie on your apron, gather your ingredients, and get ready to create a dish that will become a staple in your home. Don’t forget to share your culinary triumphs with us!
Stuffed Pasta Shells with Ground Beef
ThisStuffed Pasta Shellsrecipe features tender jumbo shells filled with a rich, cheesy ground beef mixture, baked to perfection in a flavorful spaghetti sauce. It’s a hearty, comforting dish that’s ideal for family dinners or entertaining guests.
Ingredients
- For the shells and filling:½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beatenFor the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- ½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- Salt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- ½ cupgrated parmesan cheese1large egg, beaten
- 1large egg, beaten
- For the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- 1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- Extra mozzarella and parmesan cheese for topping
Instructions
- 1️⃣Prepare the pasta shells:Preheat your oven to 350°F (175°C).Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 2️⃣Cook the beef filling:
- Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 3️⃣Prepare the cheese mixture:
- In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 4️⃣Assemble the dish:
- Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Arrange the stuffed shells in the baking dish, open side up, in a single layer.
- 5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
Notes
Make Ahead:Assemble the stuffed shells ahead of time, cover, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10 minutes to the cooking time.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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