Easy Ground Beef Stuffed Shells
Comforting pasta shells stuffed with a creamy ricotta and ground beef filling, baked in marinara sauce until golden and bubbly.
Ingredients
Pasta & Sauce
- 12-15 pieces Large pasta shells fresh or dried
- 2 cups Marinara sauce store-bought or homemade
Meat & Cheese Filling
- 1 lb Ground beef lean works best
- 15 oz Ricotta cheese
- 1.5 cups Shredded mozzarella cheese plus extra for topping
- 0.5 cups Shredded parmesan cheese
Flavorings
- 2 cloves Garlic minced
- 1 tbsp Olive oil for cooking
- 1 tsp Italian seasoning
- Salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, boil salted water and cook the pasta shells according to package instructions, usually about 8-10 minutes. Drain and set aside to cool slightly.
- In a skillet over medium heat, add the olive oil and sauté the minced garlic for about a minute. Then, add the ground beef and cook until browned, breaking it up with a spatula. Drain excess fat.
- In a bowl, combine the cooked beef, ricotta cheese, 1 cup of mozzarella, parmesan, Italian seasoning, salt, and pepper. Stir until well mixed.
Assembly and Baking
- Spoon the filling into each pasta shell, ensuring they are generously filled but not overflowing.
- Spread half of the marinara sauce in the bottom of a baking dish. Arrange the stuffed shells seam side up on top of the sauce, then pour the remaining marinara over the shells. Top with the rest of the mozzarella cheese.
- Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let them cool for a few minutes before serving. Enjoy your delicious meal with friends and family!
Notes
Use lean ground beef to reduce grease. Customize the dish with toppings like fresh basil or additional cheese. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.