Cheesy Stuffed Shells (Print Version)
# Ingredients:
→ Pasta and Meat Sauce
01 -
12 oz box jumbo pasta shells
02 -
1 lb ground beef
03 -
1 medium onion, chopped
04 -
1 tablespoon minced garlic
05 -
24 oz jar marinara sauce
→ Cheese Filling
06 -
20 oz ricotta cheese
07 -
1 large egg
08 -
½ cup grated Parmesan cheese
09 -
1 cup shredded mozzarella cheese
→ Seasonings and Garnish
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
1 teaspoon paprika
13 -
1 teaspoon Italian seasoning
14 -
1 teaspoon dried parsley
15 -
1 teaspoon garlic powder
16 -
Extra dried parsley for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and let them cool for a few minutes so they're easier to handle when stuffing.
02 -
In a large oven-safe skillet over medium-high heat, brown the ground beef with chopped onion. Season with salt, pepper, paprika, and Italian seasoning. Once browned, drain excess grease and add minced garlic. Cook for 30 seconds, then stir in marinara sauce and simmer on low.
03 -
In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, garlic powder, and dried parsley. Mix well until smooth and creamy. This filling will stuff about 21 shells.
04 -
Using a spoon, carefully fill each cooled shell with 1½ to 2 spoonfuls of the ricotta mixture. Don't overfill them or they'll be difficult to handle and may break.
05 -
Preheat oven to 400°F. Place the stuffed shells in the skillet with the meat sauce, pressing them gently into the sauce. If using a regular skillet, transfer everything to a greased 9x13 baking dish. Top with mozzarella cheese.
06 -
Bake uncovered for 25 minutes until the cheese is melted and edges are slightly crispy. Cover with foil if you prefer softer edges. Let cool for 5 minutes, garnish with dried parsley, and serve hot.
# Notes:
01 -
A 12-inch cast iron skillet works perfectly for cooking the sauce and baking the shells all in one pan
02 -
You'll use about 21 shells from the box - save the extras for another use or double the recipe
03 -
For a larger family, use the full 32 oz ricotta container with an extra egg to stuff all the shells
04 -
Bake uncovered for crispy edges, or cover with foil for softer pasta and cheese