Ingredients
For the Stuffed Shells:
- 12 large pasta shells
- 1 lb ground beef (lean preferred for less grease)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder (optional but recommended)
- Salt and pepper to taste
- Olive oil for drizzling (optional)
For the Sauce and Assembly:
- 2 cups marinara sauce (store-bought or homemade)
- Extra mozzarella for topping
- Chopped parsley or basil for garnish (optional)
Preparation Notes:
- You can use oven-ready pasta shells, but boiling them gives better texture and flexibility during stuffing.
- If you want a lighter version, substitute part of the ricotta with cottage cheese or Greek yogurt.
- Pre-shred your own cheese for better melting quality—store-bought shredded cheese often contains anti-caking agents.
- Use a good-quality marinara sauce to enhance flavor, or simmer your own with garlic, onion, and crushed tomatoes.
Instructions
Step 1: Cook the Pasta Shells
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Bring a large pot of salted water to a boil.
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Add the pasta shells and cook them until al dente according to package instructions (usually about 9–10 minutes).
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Drain and rinse under cold water to stop the cooking process.
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Drizzle lightly with olive oil to prevent sticking. Set aside.
Step 2: Cook the Ground Beef
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Heat a skillet over medium heat.
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Add the ground beef and cook until browned, breaking it into crumbles.
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Season with salt, pepper, and a pinch of garlic powder.
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Drain any excess grease and allow the beef to cool slightly.
Step 3: Prepare the Cheese Filling
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In a large mixing bowl, combine ricotta cheese, ¾ cup mozzarella, Parmesan cheese, and the egg.
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Add Italian seasoning and a small pinch of salt and pepper.
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Stir in the cooled ground beef until the mixture is smooth and evenly combined.
Step 4: Preheat Oven and Prepare Baking Dish
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Preheat your oven to 375°F (190°C).
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Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. This will prevent the shells from sticking and keep them moist.
Step 5: Stuff the Shells
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Using a spoon or piping bag, fill each shell with the cheese and beef mixture.
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Place the stuffed shells in the baking dish, open side up, arranging them in a single layer.
Step 6: Add Sauce and Cheese
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Pour the remaining marinara sauce evenly over the shells.
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Sprinkle the top with the remaining mozzarella and a touch more Parmesan if desired.
Step 7: Bake the Dish
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Cover the dish with foil and bake for 20 minutes.
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Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and bubbling.
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Let cool for 5–10 minutes before serving.
Notes
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Don’t overcook the shells: Slightly undercooking pasta ensures it holds its shape when baking.
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Let beef cool before mixing: Hot beef can cook the egg prematurely, resulting in a grainy filling.
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Use a piping bag for neat filling: If you’re struggling to stuff the shells cleanly, transfer the filling into a large resealable bag, snip the corner, and pipe it in.
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Layer sauce strategically: Start with a base layer to prevent drying and finish with a top layer of cheese for that golden-brown finish.
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Double the recipe: Make a full tray now and freeze one for later. Simply thaw overnight in the fridge and bake when needed.
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Avoid dry pasta edges: Cover well with foil during the first half of baking and be generous with the sauce.
- Prep Time: 25 minutes
- Cook Time: 35 minutes