Description
Cheesy Beef Stuffed Shells combine savory ground beef, creamy ricotta, and gooey mozzarella all wrapped in tender pasta and baked with marinara sauce for a comforting and satisfying meal.
Ingredients
12 oz jumbo pasta shells
1 lb ground beef
½ tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
1 onion, chopped
1 Tbsp minced garlic
24 oz jar marinara sauce
20 oz ricotta cheese
1 large egg
1 tsp garlic powder
1 tsp dried parsley
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Dried parsley, for garnish
Instructions
- Preheat the oven to 400°F.
- Cook the pasta shells in salted water until al dente. Drain and set aside.
- In a skillet over medium-high heat, cook the ground beef and onion. Season with salt, pepper, paprika, and Italian seasoning. Drain excess fat.
- Stir in minced garlic and marinara sauce. Let it simmer on low.
- In a bowl, mix ricotta, egg, Parmesan, garlic powder, and dried parsley until well combined.
- Stuff each shell with the ricotta mixture using a spoon.
- Spread a layer of meat sauce on the bottom of a baking dish. Arrange the stuffed shells on top.
- Pour the remaining meat sauce over the shells and sprinkle with mozzarella.
- Bake uncovered for 25 minutes until the cheese is melted and the edges are golden and crispy.
- Garnish with dried parsley before serving.
Notes
- Use Italian sausage for a richer flavor.
- Add sautéed spinach or kale to the ricotta mixture for a veggie boost.
- Substitute cottage cheese for ricotta for a lighter version.
- Mix in red pepper flakes for a spicier kick.
- Try pink sauce instead of marinara for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of dish
- Calories: 540
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
