Cheesy Stuffed Shells Dinner (Print Format)
Jumbo pasta shells with rich beef, ricotta, and melty cheese, finished in a vibrant tomato sauce.
# Ingredients:
→ Pasta
01 -
12 oz jumbo shells
→ Meat
02 -
1 lb ground beef
→ Seasonings
03 -
1/2 tsp salt
04 -
1/2 tsp pepper
05 -
1 tsp paprika
06 -
1 tsp Italian seasoning
07 -
1 tsp garlic powder
08 -
1 tsp dried parsley
→ Vegetables
09 -
1 onion, chopped
10 -
1 tbsp minced garlic
→ Sauce
11 -
24 oz marinara sauce
→ Dairy
12 -
20 oz ricotta cheese
13 -
1/2 cup Parmesan cheese
14 -
1 cup mozzarella cheese
15 -
1 egg
→ Garnish
16 -
Dried parsley
# Steps:
01 -
Bring a large pot of water to a boil and cook the jumbo shells according to box instructions. Drain and let cool for a few minutes.
02 -
Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Season with salt, pepper, paprika, and Italian seasoning. Cook until browned, then drain excess grease.
03 -
Add minced garlic to the cooked beef and stir. Mix in marinara sauce and let simmer on low heat.
04 -
In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, garlic powder, and dried parsley. Stir until well mixed.
05 -
Using a spoon, carefully fill each shell with 1 1/2 to 2 spoonfuls of the ricotta mixture. You will need approximately 21 shells.
06 -
Place filled shells in a skillet with the prepared meat sauce. If not using an oven-safe skillet, transfer everything to a 9x13 inch baking dish. Press shells slightly into the sauce and top with mozzarella cheese.
07 -
Bake in the oven at 400°F (200°C) for 25 minutes. If you prefer softer edges on your pasta, cover the dish with aluminum foil. Otherwise, bake uncovered for crispier edges.
08 -
Once the cheese has melted, sprinkle dried parsley on top and serve hot.
# Tips:
01 -
For best results, do not overfill the jumbo shells to avoid them breaking during baking.