Description
These Cheesy Beef-Stuffed Pasta Shells are the ultimate comfort food! Large pasta shells filled with a savory beef mixture and smothered in marinara sauce and melted cheese, making for a cheesy, satisfying meal the whole family will love. Whether you’re hosting a dinner party or looking for a hearty weeknight dinner, this recipe is easy to prepare and packed with flavor. The combination of ground beef, seasonings, and mozzarella creates a perfectly balanced filling, and when baked to golden perfection, it’s a dish that’s sure to please!
Ingredients
Scale
- 2 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned, breaking it up into crumbles. Drain any excess fat.
- Stir in the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, dried basil, onion powder, and salt and pepper. Mix well to combine.
- Stuff each cooked pasta shell with the beef and cheese mixture.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Place the stuffed shells in the dish, seam-side down.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh basil (optional) and serve!
Notes
- You can swap ground beef for ground turkey or chicken for a lighter version.
- If you prefer a spicier kick, add red pepper flakes or diced jalapeños to the beef mixture.
- To make this ahead of time, assemble the shells, cover with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if cooking from the fridge.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner, Italian