🍽️ Stuffed Pasta Shells with Ground Beef

Here’s a comforting, family-style classic: Stuffed Pasta Shells with Ground Beef! These jumbo shells are loaded with a savory beef and cheese filling, smothered in marinara, and baked until bubbling and golden. Perfect for cozy dinners or make-ahead meals! 🍝🧀

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🍽️ Stuffed Pasta Shells with Ground Beef

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: ~55 minutes
Servings: 6–8

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📝 Ingredients:

• 20–25 jumbo pasta shells
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• 1 (24 oz) jar marinara sauce (or homemade)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ¼ cup grated Parmesan cheese
• 1 large egg

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook shells according to package directions until al dente. Drain and rinse with cool water to stop cooking. Set aside.
3. Prepare beef filling:
   Heat olive oil in a skillet. Sauté onion until soft, then add garlic and cook 1 minute more. Add ground beef and cook until browned. Drain excess fat.
   Season with salt, pepper, and Italian seasoning. Let cool slightly.
4. Make cheese mixture:
   In a bowl, combine ricotta, mozzarella, Parmesan, egg, and half the cooked beef. Stir to combine.
5. Stuff the shells:
   Fill each shell with 1–2 tablespoons of the beef-cheese mixture.
6. Assemble the casserole:
   Spread 1 cup of marinara sauce on the bottom of the baking dish. Arrange stuffed shells on top.
   Spoon remaining sauce over the shells and sprinkle with extra mozzarella and Parmesan.
7. Bake:
   Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
8. Serve:
   Let rest 5 minutes before serving. Garnish with chopped parsley or basil if desired.

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✅ Tips & Variations:

• Add spinach to the filling for extra veggies.
• Swap ricotta for cottage cheese for a lighter option.
• Use ground turkey or a beef/pork mix if preferred.
• Can be assembled ahead and baked later.

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🧊 Storage & Reheating:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze before or after baking for up to 3 months. If frozen unbaked, thaw overnight before baking.
• Reheat: In oven at 350°F for 20–25 minutes or microwave individual portions.