Ground Beef Stuffed Shells – Perfect for Family Dinners
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Ground Beef Stuffed Shells – Perfect for Family Dinners
Are You Searching for the Ultimate Comfort Food That Kids and Adults Both Adore?
When it comes to weeknight dinners or special family gatherings, there’s one dish that consistently hits the mark for providing that warm, comforting, and utterly delicious experience: Ground Beef Stuffed Shells. This timeless classic, often appearing on menus and in home kitchens alike, offers a delightful combination of tender pasta shells cradling a savory meat filling, all smothered in rich marinara sauce and topped with melted cheese. It’s the kind of meal that evokes feelings of nostalgia and togetherness, making it more than just food – it’s an experience. But have you ever wondered what makes this dish so universally loved, and how you can perfect it in your own kitchen to be a guaranteed crowd-pleaser time and time again? Let’s dive into creating a truly memorable Ground Beef Stuffed Shells recipe that will become a staple in your meal rotation. We’ll explore not just the steps, but the nuances that elevate this dish from good to extraordinary, ensuring your family dinners are always filled with happy faces and satisfied appetites.
The Hearty Ingredients for Rich Flavor
The magic of Ground Beef Stuffed Shells lies in the quality and harmony of its components. Each ingredient plays a crucial role in building layers of texture and taste. Here’s what you’ll need:
- Jumbo Pasta Shells (12 oz box): These are the stars, acting as edible vessels for all that delicious filling. Look for shells that are sturdy and hold their shape well after cooking, so they don’t become mushy.
-
Lean Ground Beef (1 lb): The savory backbone of our filling. Opt for 85/15 or 90/10 lean to avoid excessive grease while retaining moisture and flavor.
- Substitution: Ground turkey or a blend of ground pork and beef can also be used for a different flavor profile. For a vegetarian option, crumbled firm tofu or finely chopped mushrooms can work, though the flavor will be significantly different.
- Onion (1 medium, finely chopped): Provides a sweet and aromatic base. Yellow or white onions are perfect.
- Garlic (3-4 cloves, minced): Elicits a pungent aroma and deep savory flavor that’s indispensable in Italian-inspired dishes.
-
Marinara Sauce (24-30 oz jar): The saucy blanket that ties everything together. Choose a good quality sauce with simple ingredients or make your own!
- Sensory Note: A sauce with a vibrant red hue and a balanced sweet and tangy profile will complement the filling beautifully.
-
Ricotta Cheese (15 oz container): Offers a creamy, slightly sweet contrast to the savory meat and tangy sauce. Whole milk ricotta will yield a richer, creamier texture.
- Substitution: Cottage cheese (drained) can be used in a pinch, but it will have a slightly different texture and tang.
- Parmesan Cheese (1/2 cup, grated, plus more for topping): Adds a nutty, salty depth to the filling and a golden crust on top. Freshly grated is always best for flavor.
- Egg (1 large): Acts as a binder, helping the ricotta filling hold its shape within the shells.
- Italian Seasoning (1 tsp): A blend of herbs like oregano, basil, thyme, and rosemary, enhancing the classic Italian flavor.
- Salt and Black Pepper (to taste): Essential for bringing out and balancing all the flavors.
- Mozzarella Cheese (1 cup, shredded): For that irresistible gooey, melted topping.
Timing Your Delicious Creation
Compared to an average stuffed shell recipe, this version is quite efficient. Many recipes can take upwards of an hour of prep, especially if making sauce from scratch. Our streamlined approach aims for a delicious meal without an overly long kitchen commitment, making it a weeknight warrior.
Crafting Your Ground Beef Stuffed Shells: A Step-by-Step Journey
Let’s get cooking! Follow these simple steps to create a masterpiece:
Step 1: Cook the Beef
In a large skillet over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Once it’s no longer pink, drain off any excess grease. Add the finely chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This aromatic base is crucial for a flavorful filling!
Step 2: Prepare the Shells
While the beef mixture is cooking, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, usually about 9-11 minutes, until al dente. You want them to be tender enough to stuff but still hold their shape. Drain the shells in a colander and rinse them with cool water to stop the cooking and prevent them from sticking together. Set them aside to drain completely.
Step 3: Make the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, the large egg, Italian seasoning, salt, and pepper. Mix well until everything is smoothly incorporated. This creamy, herbaceous mixture will be a delightful contrast to the savory beef.
Step 4: Stuff the Shells
Now for the fun part! Add the cooked beef and onion mixture to the ricotta cheese mixture. Stir gently to combine. It’s okay if it’s not perfectly uniform – the flavors will meld beautifully during baking. Take each cooked pasta shell and carefully spoon the beef and ricotta filling into it. Don’t overfill, but pack them generously!
Step 5: Bake the Shells
Preheat your oven to 375°F (190°C). Spread about half of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. Arrange the stuffed shells, open-side up, in a single layer over the sauce. Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese and a little extra Parmesan cheese evenly over the top. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let it rest for a few minutes before serving!
Nutritional Snapshot
While exact nutritional values can vary based on ingredients used (e.g., fat content of beef, brand of marinara), a typical serving of Ground Beef Stuffed Shells offers a satisfying balance of macronutrients. This dish is a good source of protein, carbohydrates, and some essential vitamins and minerals.
- Calories: Approximately 350-450 per serving
- Protein: Around 20-25g
- Fat: Approximately 15-20g (can be higher or lower depending on cheese and meat choices)
- Carbohydrates: Around 30-40g
Healthier Alternatives for a Lighter Meal
Want to lighten up this classic without sacrificing flavor? Try these swaps:
- Choose Leaner Meats: Use extra-lean ground beef (93% lean or higher) or ground turkey.
- Light Ricotta: Opt for part-skim ricotta cheese. While it’s slightly less creamy, it saves on fat and calories.
- Whole Wheat Shells: If available, whole wheat jumbo shells add more fiber.
- Load Up on Veggies: Mix finely chopped vegetables like zucchini, bell peppers, or spinach into the beef mixture for added nutrients and fiber.
- Reduced-Fat Cheese: Use reduced-fat mozzarella and Parmesan, being mindful that they may melt slightly differently but still offer that cheesy goodness.
- Homemade Sauce: Control sodium and sugar by making your own marinara sauce with fresh tomatoes and herbs.
Elevate Your Meal: Serving Suggestions
Ground Beef Stuffed Shells are a hearty meal on their own, but a few accompaniments can make it even more special:
- Garlic Bread: A must-have for soaking up any extra sauce.
- Fresh Green Salad: A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
- Steamed Broccoli or Green Beans: A simple, healthy side dish that complements the Italian flavors.
- A Sprinkle of Fresh Parsley: Garnish with fresh chopped parsley for a pop of color and freshness just before serving.
Common Mistakes to Avoid
Ensure your stuffed shells are perfect by steering clear of these pitfalls:
- Overcooking the Shells: Mushy shells are difficult to stuff and can break apart. Cook them just until al dente.
- Not Draining the Beef Properly: Excessive grease can make the dish heavy and unappetizing.
- Under-seasoning the Filling: Be generous with salt and pepper, as the pasta and sauce absorb a lot of flavor.
- Drying Out the Dish: Ensure there’s enough marinara sauce to cover the shells, and cover the dish while baking initially to trap moisture.
Storing and Reheating Your Delicious Creation
Leftovers are a gift! Store them properly for maximum enjoyment:
- Refrigeration: Allow the baked dish to cool completely, then cover it tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for 3-4 days.
- Freezing: You can freeze the baked and cooled casserole in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave or the entire dish in a 350°F (175°C) oven, covered with foil, until heated through. Adding a splash of water or marinara sauce before reheating can help prevent dryness.
Frequently Asked Questions
***Can I make the filling ahead of time?***
Yes, you can prepare the beef and ricotta filling up to 24 hours in advance. Store it covered in the refrigerator. You may need to let it sit at room temperature for about 20 minutes before stuffing the shells for easier handling.
***Can I use a different type of pasta?***
These are designed for jumbo shells, but if you can’t find them, you could adapt this recipe by using large manicotti tubes (which require a bit more effort to stuff) or by layering the filling with a broken-up pasta like penne or rigatoni in a casserole, though it won’t be “stuffed” shells in the traditional sense.
***My shells broke while boiling, what went wrong?***
This usually happens if they are overcooked. Ensure you are cooking them only until al dente, as specified on the package and in the instructions. They will continue to cook in the oven.
***Can I make this vegetarian?***
Absolutely! Omit the ground beef and increase the amount of ricotta cheese slightly. You can also add sautéed mushrooms, spinach, or finely diced zucchini to the filling for extra texture and flavor.
Your Go-To Family Favorite Awaits!
Ground Beef Stuffed Shells are more than just a meal; they are a vessel for comfort, a catalyst for connection, and a testament to simple, delicious cooking. With this guide, you’re well-equipped to create this beloved dish that’s sure to become a staple in your home, bringing smiles and satisfaction to the table. So, gather your ingredients, preheat that oven, and get ready to create memories one delicious shell at a time. Don’t wait – make your next family dinner extraordinary!
Stuffed Pasta Shells with Ground Beef
ThisStuffed Pasta Shellsrecipe features tender jumbo shells filled with a rich, cheesy ground beef mixture, baked to perfection in a flavorful spaghetti sauce. It’s a hearty, comforting dish that’s ideal for family dinners or entertaining guests.
Ingredients
- For the shells and filling:½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beatenFor the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- ½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- Salt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- 1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
- ½ cupgrated parmesan cheese1large egg, beaten
- 1large egg, beaten
- For the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- 1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
- Extra mozzarella and parmesan cheese for topping
Instructions
- 1️⃣Prepare the pasta shells:Preheat your oven to 350°F (175°C).Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 2️⃣Cook the beef filling:
- Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 3️⃣Prepare the cheese mixture:
- In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 4️⃣Assemble the dish:
- Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Arrange the stuffed shells in the baking dish, open side up, in a single layer.
- 5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- 6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
Notes
Make Ahead:Assemble the stuffed shells ahead of time, cover, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10 minutes to the cooking time.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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