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Stuffed Shells with Meat

Large pasta shells are filled with a cheesy beef and ricotta mixture, baked in marinara for a comforting family meal.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 6 ounces jumbo pasta shells
  • 2 tablespoons olive oil
  • 1/2 large yellow onion finely diced
  • 1 pound ground beef
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons kosher salt Morton
  • 1 teaspoon black pepper
  • 16 ounces ricotta cheese
  • 2 cups shredded Italian cheese blend divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup basil pesto
  • 3 tablespoons basil leaves finely chopped
  • 26 ounces marinara sauce divided
  • fresh basil for garnish

Instructions

  • Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
  • Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain and set aside to cool enough to handle.
  • Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes until softened.
  • Add the ground beef to the skillet with the garlic powder, kosher salt, and black pepper. Cook 8–9 minutes, breaking up the beef, until browned and cooked through. Drain excess fat and let the beef cool slightly.
  • In a mixing bowl, combine ricotta, 1½ cups of the shredded Italian cheese, Parmesan, the whole egg and extra yolk, basil pesto, and the chopped basil. Season with a little additional salt and pepper if desired, then fold in the cooled beef until evenly mixed.
  • Stir about half of the marinara sauce into the remaining beef in the skillet (or reserve half the sauce) and spread that sauce in an even layer across the bottom of the prepared baking dish.
  • Stuff each cooked shell with a generous spoonful of the ricotta-beef mixture and place the filled shells in a single layer in the baking dish.
  • Spoon the remaining marinara sauce over the stuffed shells, then sprinkle the remaining ½ cup of shredded Italian cheese evenly on top.
  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is melted and bubbling.
  • Let the stuffed shells rest a few minutes after baking, then garnish with fresh basil leaves and serve.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Slotted spoon or tongs
  • Mixing Bowl
  • Foil

Notes

  • Use a slotted spoon or tongs to transfer shells to avoid tearing.
  • Drain cooked beef to prevent a watery filling.
  • Allow the beef to cool slightly before adding to the cheese mixture.
  • Cover with foil while baking to keep shells moist.
  • Let the dish rest a few minutes before serving for easier portioning.