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Jumbo Stuffed Shells With Meat (Ground Beef!)

Classic jumbo pasta shells filled with a seasoned ricotta and beef mixture baked in marinara until bubbly.
Prep Time30 minutes
Cook Time35 minutes
Total Time35 minutes
Servings: 20 pieces

Ingredients

  • 20 pieces jumbo shell pasta about half of a 12-ounce box
  • salt for pasta water and seasoning
  • 24 ounces marinara sauce use a 24–28 ounce jar
  • 1/2 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 pound ground beef use 80/20 if desired
  • 1/2 teaspoon salt for seasoning the beef
  • 2 large eggs
  • 15 ounces ricotta cheese part-skim
  • 1/4 cup Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt for the cheese mixture
  • 1/2 teaspoon black pepper
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
  • Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook 8–9 minutes, just under al dente so they remain slightly firm and don’t fall apart. Drain in a colander and set aside to cool slightly.
  • Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook 1–2 minutes until fragrant.
  • Add the ground beef to the skillet, season with 1/2 teaspoon salt, and break it up with a spatula. Cook until no longer pink, about 5–8 minutes. Drain excess grease and set the beef aside to cool slightly.
  • In a large bowl, beat the eggs with a fork. Add the ricotta, Parmesan, oregano, basil, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until combined.
  • Stir the cooked ground beef into the cheese mixture (or gently fold beef into the mixture as preferred) until evenly distributed.
  • Spoon the cheese-and-beef filling into each cooked shell and place the filled shells in rows in the prepared baking dish over the marinara sauce.
  • Place dollops of the remaining marinara sauce over the tops of the stuffed shells, then sprinkle the shredded mozzarella evenly over everything. Cover the dish with aluminum foil.
  • Bake for 20–25 minutes, until heated through and the cheese is melted and gooey. Remove foil for the last 5 minutes if you want the cheese slightly browned. Serve warm.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Colander
  • Large Skillet
  • Mixing Bowl
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Notes

  • Most adults will eat 3–5 shells; this pan usually serves 5–6 people as a main dish.
  • Use a large pot of water to prevent shells from sticking and breaking.
  • Boil shells 8–9 minutes, slightly less than package directions, so they hold their shape for stuffing.
  • Mixing the cooked ground beef into the ricotta mixture ensures every bite has both meat and cheese.