Stuffed Pasta Shells
Indulge in cheesy, comforting stuffed pasta shells filled with a savory beef and ricotta mixture, topped with marinara and melted cheese.
Ingredients
Pasta and Filling
- 12 pieces Large pasta shells Cook according to package instructions.
- 1 lb Ground beef Can substitute with ground turkey or chicken.
- 15 oz Ricotta cheese
- 1 cup Parmesan cheese Grated
- 1 cup Mozzarella cheese Shredded, for topping
- 1 large Egg For binding the cheese mixture.
- 2 cloves Garlic Minced
- 1 medium Onion Chopped
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 2 tbsp Olive oil For sautéing
- 1 tbsp Fresh basil Chopped, optional for stuffing.
Sauce
- 2 cups Marinara sauce For layering and topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the large pasta shells according to package instructions, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add ground beef, cook until browned. Season with salt and pepper, then remove from heat.
- In a bowl, mix ricotta cheese, cooked beef mixture, egg, parmesan cheese, and chopped basil (if using).
- Stuff each cooked pasta shell with the beef and cheese mixture.
Baking
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells on top of the sauce, then cover with more marinara sauce and sprinkle with mozzarella cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
Serve fresh out of the oven, garnished with fresh basil or crushed red pepper. These shells will keep in the fridge for about 3–4 days in an airtight container. You can even freeze them for up to 3 months.