Description
Beefy Italian Stuffed Shells are packed with seasoned beef, creamy ricotta, and bubbling cheese. A comforting, family-favorite dinner perfect for weeknights or meal prep.
Ingredients
20 jumbo pasta shells
1 tbsp olive oil
1/2 cup diced yellow onion
2 garlic cloves, minced
1 lb ground chuck
1 (28 oz) can tomato sauce or crushed tomatoes
2 tsp dried oregano (divided)
1/2 tsp dried parsley
1/4 tsp salt
2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese (divided)
Fresh chopped basil, for garnish
Instructions
- Preheat oven to 350°F and lightly grease a 3-quart baking dish.
- Cook pasta shells according to package instructions (about 9 minutes). Drain and pat dry. Arrange them on a parchment-lined baking sheet.
- Sauté aromatics: In a large pan, heat olive oil and cook diced onions for 2-3 minutes. Add minced garlic and cook until fragrant.
- Brown the beef: Add ground chuck to the pan and cook until no longer pink. Drain excess fat.
- Simmer the sauce: Stir in crushed tomatoes, 1 tsp oregano, parsley, and salt. Simmer on low for 20 minutes.
- Prepare cheese filling: In a bowl, mix ricotta, egg, remaining 1 tsp oregano, 1 cup mozzarella, and 1/4 cup Parmesan.
- Stuff the shells: Fill each shell with about 1.5 tablespoons of cheese mixture. (Use a zip-top bag with the corner cut for easier stuffing.)
- Assemble: Spread half the meat sauce in the baking dish. Arrange stuffed shells on top. Spoon remaining sauce around them.
- Top and bake: Sprinkle with the rest of the mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes.
- Garnish and serve: Let cool slightly, garnish with fresh basil, and serve warm
Notes
Use a piping bag or zip-top bag for easier stuffing.
Dish can be made 1 day ahead or frozen for up to 3 months.
Swap beef with Italian sausage or ground turkey if desired.
Let rest 5–10 minutes before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 458
- Carbohydrates: 28.2g
- Protein: 33g