Description
Tender jumbo pasta shells are stuffed with a creamy ricotta and seasoned beef filling, topped with marinara and mozzarella, then baked until bubbly and golden. This cozy pasta dinner is hearty, cheesy, and perfect for family meals or make-ahead comfort food.
Ingredients
Scale
- 20 to 24 jumbo pasta shells
- 1 pound ground beef
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded and divided
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 4 cups marinara sauce
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Spread 1 cup of marinara sauce across the bottom.
- Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain carefully and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned. Stir in the minced garlic and cook for 30 seconds more. Remove from the heat and let cool slightly.
- In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, parsley, Italian seasoning, salt, black pepper, and the cooked beef mixture. Mix until fully combined.
- Fill each shell generously with the ricotta and beef mixture, then arrange the shells in a single layer in the prepared baking dish.
- Spoon the remaining marinara sauce evenly over the shells and sprinkle with the remaining 1 cup mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted, bubbly, and lightly golden.
- Let the dish rest for 10 minutes before serving. Garnish with extra parsley if desired and serve warm.
Notes
- Do not overcook the shells before stuffing, because they will continue cooking in the oven.
- Let the beef cool slightly before mixing it with the cheeses so the filling stays creamy.
- A generous layer of sauce helps keep the shells moist while baking.
- This dish can be assembled up to 24 hours in advance and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
Keywords: stuffed shells, baked pasta, ricotta stuffed shells, beef stuffed shells, cheesy pasta bake, marinara pasta casserole