Cheesy Beef Stuffed Shells Recipe
This Cheesy Stuffed Shells with Beef Recipe is the ultimate crowd pleaser! Jumbo shells are stuffed with three kinds of cheese and baked to perfection in a delicious, hearty meat sauce. This dish is surprisingly easy, using simple ingredients, but tastes like you slaved over it all day. Pair with a salad and some garlic bread and you'll have a bunch of happy people!
Ingredients
For the sauce
- 2 tsp olive oil
- 1 lb. lean ground beef
- 1 small white or yellow onion, diced about a cup
- 4 cloves garlic, minced
- 1 tsp oregano Italian seasoning also works
- 1/2 tsp salt
- 1 28 oz. jar marinara sauce (or pasta sauce) Rao's is my absolute favorite!
For the stuffed shells
- 16-20 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, divided
- 1/4 cup fresh basil, chopped
- 1 1/2 cups mozzarella cheese, divided
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 2 tsp fresh lemon juice optional
Instructions
- Cook shells: Boil jumbo shells in a large pot of water to al dente. Drain and rinse pasta under cold water to stop the cooking. Set aside. Note: Some packages say to cook shells for 12-14 minutes. I typically cook them for about 10 minutes so they are slightly undercooked, since they will be cooking a bit more in the oven as well. It also makes them easier to stuff!
- Make the ricotta filling: In a medium bowl, add ricotta cheese, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, basil, salt, garlic powder and lemon juice (if using). Stir well until all ingredients are well mixed. Set side.
- Make the meat sauce: In a large skillet over medium-high heat, add olive oil. When oil is hot, add beef and cook 2-3 minutes, breaking it up with a spoon. Pro Tip: When browning ground meat, using a potato masher works so well to get the meat into nice, fine, small pieces. Start breaking up the meat with a wooden spoon, then switch to your potato masher about halfway through cooking!
- Add onions, garlic and season meat with oregano, garlic powder and salt. Cook another 2-3 minutes until onion softens, then add marinara sauce. Cook a few minutes more.
- In a 9x12 baking dish, spread about two cups of the meat mixture over the bottom of the dish.
- Preheat oven: to 375˚F.
- Stuff the shells: Take a cooked shell and stuff it with a heaping tablespoon of the ricotta cheese mixture. Repeat for 16-20 shells. Place stuffed pasta shells in a single layer in the casserole dish with the sauce.
- When all shells are stuffed, pour the remaining sauce over the top of the shells. Then, top with remaining cup of mozzarella cheese and 1/4 cup Parmesan cheese.
- Cover baking dish with aluminum foil and bake 20-25 minutes until sauce is bubbling. Remove foil and broil about 3 minutes to get these cheese browned on top (optional).
- Allow a few minutes to cool then sprinkle with fresh parsley or more basil if you like and dig in!
Notes
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 464kcalCarbohydrates: 37.7gProtein: 37gFat: 17.8gSaturated Fat: 7.8gCholesterol: 93mgSodium: 983mgPotassium: 862mgFiber: 4.7gSugar: 13.7gCalcium: 251mgIron: 4mg
Tried this recipe?Let us know how it was!