Stuffed Pasta Shells
Delicious jumbo pasta shells filled with a creamy mixture of ricotta, herbs, and ground beef, topped with melted cheese and marinara sauce, perfect for family gatherings.
Ingredients
Pasta and Sauces
- 12 pieces jumbo pasta shells Ensure there’s ample space for filling.
- 2 cups marinara sauce Key for flavor and moisture.
Fillings
- 1 lb ground beef Can be substituted with turkey or mushrooms.
- 15 oz ricotta cheese Adds creaminess and binds the filling.
- 1 cup mozzarella cheese For topping and filling.
- 1/2 cup Parmesan cheese For robust flavor.
- 1 pc egg Helps bind the filling.
- 1 tbsp Italian seasoning For flavor enhancement.
- to taste salt Season to your preference.
- to taste pepper Add for seasoning.
Garnish
- 1 tbsp fresh basil For garnish before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and let them cool.
Cooking the Filling
- In a skillet over medium heat, add ground beef and cook until browned. Drain any excess fat and let it cool.
- In a large mixing bowl, combine the cooled ground beef, ricotta cheese, beaten egg, Italian seasoning, salt, and pepper. Mix until well combined.
Assembling the Dish
- Stuff each pasta shell with the filling mixture using a teaspoon or piping bag.
- Spread half of the marinara sauce in a baking dish, place the stuffed shells seam-side up, cover with remaining sauce, and top with mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Garnish with fresh basil before serving.
Notes
Feel free to prepare the filling ahead of time and store in the refrigerator. Experiment with various fillings to keep your meals fresh and exciting.