Description
This Easy Stuffed Shells with Ground Beef recipe features jumbo pasta shells filled with a savory mixture of ground beef, Italian sausage, and cheeses, baked in a rich tomato sauce. Perfectly seasoned with herbs and spices, this comforting Italian-American dish is ideal for a family dinner or special occasion, offering a hearty and delicious meal that’s simple to prepare.
Ingredients
For the Pasta Shells
- 25 Jumbo pasta shells
- Water (for boiling)
- 1 tablespoon Salt (for boiling water)
For the Meat Filling
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 lb Ground beef (or a mix of ground beef and Italian sausage)
- 2 tablespoons Tomato paste
- 3/4 cup Tomato sauce
- 1/2 cup Water
- Salt and black pepper, to taste
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
- Pinch of Chili flakes (optional)
For the Cheese Mixture
- 3/4 cup Ricotta cheese
- 1/2 cup Mozzarella cheese, shredded (half for filling)
- 1/4 cup Grated Parmesan cheese
For the Topping and Baking
- 1 1/2 cups Tomato sauce
- Salt and pepper, to taste
- 1 cup Mozzarella cheese, shredded (for topping)
Instructions
- Cook the pasta shells: Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the jumbo pasta shells until al dente following package instructions. Drain the shells carefully and spread them out on a large tray or baking sheet to cool, preventing sticking and tearing.
- Make the meat filling: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 6–7 minutes until soft and golden. Add minced garlic and cook for an additional 1–2 minutes until fragrant.
- Brown the meat: Increase the heat to high, add the ground beef (or beef and Italian sausage mixture), and cook until fully browned, breaking the meat apart with a spoon as it cooks.
- Add tomato paste and seasonings: Stir in tomato paste and cook for 1 minute to develop its flavor. Add tomato sauce, water, salt, black pepper, paprika, dried oregano, dried basil, and optional chili flakes. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.
- Incorporate cheeses: Remove the skillet from heat and let the meat mixture cool slightly. Stir in ricotta cheese, half of the shredded mozzarella, and grated Parmesan until fully combined and creamy.
- Prepare for baking: Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch (23x33cm) baking dish or equivalent size round pan. Spread a thin layer of tomato sauce (from the topping ingredients) over the bottom of the dish.
- Fill the shells: Using a spoon or piping bag, fill each cooled pasta shell with about 1½ to 2 tablespoons of the meat and cheese filling. Arrange the stuffed shells snugly in the prepared baking dish.
- Add sauce and cheese topping: Pour the remaining tomato sauce over the arranged shells, spreading it evenly. Sprinkle the dish with the remaining shredded mozzarella cheese for a bubbly, golden top.
- Bake the stuffed shells: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25–30 minutes. Remove the foil and bake uncovered for an additional 8–10 minutes until the cheese is melted and slightly golden brown.
- Serve: Garnish with freshly chopped basil or parsley. Serve the hot stuffed shells with a side salad or garlic bread for a complete meal.
Notes
- For the best texture, cook the jumbo pasta shells just until al dente to prevent them from becoming mushy when baked.
- If you prefer a spicier dish, increase the amount of chili flakes or add a dash of hot sauce to the meat filling.
- You can substitute ground turkey or chicken for a lighter protein option.
- Make ahead tip: Prepare the filling and stuff the shells, then refrigerate covered for up to 24 hours before baking.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.
