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Beefy Stuffed Shells

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A hearty dish featuring jumbo pasta shells stuffed with a savory beef and ricotta cheese mixture, baked with marinara sauce and topped with mozzarella cheese.

Ingredients

Scale
  • 20 uncooked jumbo pasta shells (about 6 oz.)
  • 1 tablespoon cooking oil
  • 1 small onion, minced
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1 (15 oz.) container whole milk ricotta cheese
  • 1 egg, lightly beaten
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons garlic powder
  • 1 (24 oz.) jar prepared marinara sauce, divided
  • 1 cup shredded mozzarella cheese

Instructions

  1. Bring a large pot of salted water to a boil. Boil the pasta shells according to package directions until al dente. Drain and set aside.
  2. Heat oil in a medium skillet over medium-high heat. Add the minced onion and cook until soft, about 2 minutes.
  3. Add the ground beef and salt to the skillet. Cook until well browned and caramelized, stirring occasionally. Drain excess fat and remove from heat to cool slightly.
  4. In a large bowl, combine ricotta cheese, egg, Italian seasoning, and garlic powder. Stir in the cooled ground beef mixture and taste. Adjust seasoning with salt, black pepper, and garlic powder as needed.
  5. Preheat oven to 350°F (175°C). Spread some marinara sauce in the bottom of a baking dish.
  6. Stuff each cooked shell with the beef-ricotta filling and place them in the dish.
  7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
  8. Cover with foil and bake for about 30 minutes until hot and bubbly. Remove foil in the last 5 minutes to brown the cheese slightly.

Notes

1. Be sure to taste the filling before stuffing shells and adjust seasoning since no additional seasoning is added after. 2. Use whole milk ricotta for creamier texture. 3. For a twist, add chopped fresh herbs like basil or parsley to the filling.

Nutrition

Find it online: https://www.receipster.com/beef-stuffed-shells/

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