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- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 pound ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) marinara sauce - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish Gathering the right ingredients is key to making stuffed shells. Start with jumbo pasta shells. They should be large enough to hold all your tasty fillings. Next, you'll need ricotta cheese. This cheese adds a creamy texture and rich flavor. Shredded mozzarella and grated Parmesan bring extra cheesy goodness. For the meat, ground beef works best here. It gives a nice savory punch. You will also need a small onion and some garlic. These add great flavor to the beef mixture. Don't forget the marinara sauce, which ties everything together with its rich taste. To spice up the dish, you will add dried oregano and dried basil. They bring a nice herbal note. Lastly, use salt and pepper to taste, and fresh basil leaves for a pretty garnish. With these ingredients, you are all set to create a delicious meal! {{ingredient_image_1}} - Cooking the Pasta Shells Start by boiling water in a large pot. Add a pinch of salt for flavor. Cook the jumbo pasta shells according to the package instructions. Aim for al dente, which means they should be firm but cooked. This usually takes about 9-12 minutes. Once cooked, drain the shells and set them aside to cool. - Sautéing Onion and Garlic While the shells cool, heat a teaspoon of olive oil in a large skillet over medium heat. Add the finely chopped onion first. Sauté the onion for about 3-4 minutes until it’s soft and translucent. Then, add the minced garlic and cook for one more minute. This mix adds a great base flavor. - Browning the Ground Beef Next, add one pound of ground beef to the skillet. Use a wooden spoon to break it up. Cook the beef until it turns brown. This should take about 5-7 minutes. Make sure to drain any excess fat after browning. - Adding Seasonings Now, season the beef with one teaspoon of dried oregano, one teaspoon of dried basil, salt, and pepper. Stir well to combine. This step adds depth to the flavor of your dish. - Filling the Pasta Shells Remove the skillet from heat. Stir in one cup of ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix until it’s smooth. Then, take about 2 tablespoons of this mixture and stuff each pasta shell. - Arranging in Baking Dish Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Place the stuffed shells neatly in the dish. Make sure they fit well and don’t touch too much. - Covering with Marinara Sauce Pour the remaining marinara sauce over the stuffed shells. Ensure they are well coated. This keeps the shells moist while baking. - Baking Time and Temperature Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. Look for the cheese to be bubbly and golden brown. - Cooking Pasta Shells Al Dente: Cook the jumbo pasta shells until they are firm to the bite. This keeps them from getting mushy when baking. Follow the package instructions closely for the best results. - Cheese Combinations for Flavor: Use a mix of ricotta, mozzarella, and Parmesan. This blend gives a rich taste and creamy texture. The mozzarella melts beautifully, while Parmesan adds a nice sharpness. - Overcooking the Beef: Cook the ground beef just until browned. If you cook it too long, it can become dry. Drain excess fat right away to keep the filling moist. - Skipping the Cooling Time: Let the pasta shells cool before stuffing. If they are too hot, the filling can melt and become messy. Cooling helps the shells hold their shape when filled. - Serving Suggestions: Place each stuffed shell on a plate with a spoonful of marinara. This adds color and moisture. You can also serve with a side salad for a complete meal. - Using Fresh Herbs for Garnish: Fresh basil leaves on top make the dish look inviting. They also add a fresh flavor that enhances the meal. Just sprinkle them on right before serving. Pro Tips Perfectly Cooked Pasta: Ensure your jumbo shells are cooked al dente, as they will continue to cook while baking in the oven. Flavor Boost: Add some crushed red pepper flakes to the ground beef mixture for an extra kick of flavor! Cheese Variations: Feel free to mix in different cheeses like ricotta or fontina for a unique taste. Make Ahead: Assemble the stuffed shells a day in advance and refrigerate them. Just add a few extra minutes to the baking time. {{image_2}} You can get creative with your stuffed shells! A great option is a vegetarian version with spinach. To make this, simply replace the ground beef with fresh or frozen spinach. You can also add ricotta, mozzarella, and some herbs for flavor. This mix offers a nice, healthy twist. Another tasty option is to use chicken or turkey instead of beef. Cook the meat in the same way you would with beef. Shred or chop it, then mix it with the cheeses and spices. This keeps the dish light while still packing in great flavor. While marinara sauce works wonders, you can switch it up! Try using Alfredo sauce instead. This creamy option pairs perfectly with the cheesy filling. Just pour it over the stuffed shells before baking. If you want to make your own sauce, a simple homemade tomato sauce is a must-try. Cook down fresh tomatoes with garlic, onion, and your favorite herbs. This fresh sauce will add a burst of flavor to the dish. Experiment with these variations to find your favorite! To keep your stuffed shells fresh, store them in the fridge. Place any leftover shells in an airtight container. They can last up to three days this way. Make sure to cover them with marinara sauce to keep them moist. For freezing, let the stuffed shells cool completely. Arrange them in a single layer on a baking sheet. Once they freeze solid, transfer them to a freezer-safe bag. They can last up to three months in the freezer. The best way to reheat stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover with foil to keep them from drying out. Heat for about 20 minutes. You can also use a microwave for quicker reheating. Place one or two shells on a microwave-safe plate. Cover with a damp paper towel. Heat for 1-2 minutes, checking often to avoid overheating. Yes, you can make stuffed shells ahead of time. Prepare the shells and fill them with the ricotta-beef mixture. Place them in a baking dish and cover with sauce. You can cover the dish and store it in the fridge for up to 24 hours. When ready to bake, just pop it in the oven. If you freeze them, let them thaw in the fridge overnight before baking. If you don’t have ricotta cheese, you can use cottage cheese. Blend it slightly for a smoother texture. Cream cheese also works well if you mix it with a bit of milk. You can even use mascarpone for a richer taste. Each option adds a unique flavor to the dish. Stuffed shells are fully cooked when they are hot and bubbly. After baking for 25 minutes, check the cheese on top. It should be melted and slightly golden. You can also insert a fork into a shell. If it is warm all the way through, it's ready to serve. Absolutely! You can use gluten-free jumbo pasta shells. Many brands offer great options. Just be sure to follow the cooking instructions on the package. Gluten-free pasta may cook faster, so keep an eye on it to avoid overcooking. Stuffed shells with ricotta and beef are simple and delicious. We covered the key ingredients, like jumbo pasta shells and ricotta cheese, and walked through each step, from cooking to baking. Remember to cook the shells al dente and to let the beef cool before using. You can even explore different fillings like spinach or use Alfredo sauce for a twist. Store leftovers properly and reheat them carefully. Enjoy making this fun and tasty dish that the whole family will love!

Cheesy Bliss Stuffed Shells

Delicious jumbo pasta shells stuffed with a cheesy beef mixture and topped with marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cook the jumbo pasta shells according to package instructions, until al dente. Drain and set aside to cool.
  • In a large skillet, heat a teaspoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  • Add the ground beef to the skillet, season with oregano, basil, salt, and pepper, and cook until browned. Drain any excess fat from the skillet.
  • Remove the skillet from heat and stir in ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until well combined.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
  • Stuff each cooked pasta shell with about 2 tablespoons of the ricotta-beef mixture and place the shells neatly in the baking dish.
  • Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated. Sprinkle the remaining mozzarella and Parmesan cheeses on top.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
  • Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves.

Notes

Serve each portion with a dollop of extra marinara on the side and a sprinkle of fresh chopped basil for added color.
Keyword beef, cheesy, pasta, stuffed shells