Of course! Here is a delicious and comforting recipe for Pasta Shells with Ground Beef. This dish is like a heartier, beefier version of classic stuffed shells, but much easier to assemble.
Hearty Baked Pasta Shells with Ground Beef
This recipe features jumbo pasta shells filled with a flavorful ricotta and ground beef mixture, smothered in marinara sauce and melted cheese.
Why You’ll Love It:
· Family Favorite: Kids and adults alike love the familiar, comforting flavors.
· Great for Crowds: Perfect for feeding a family or taking to a potluck.
· Make-Ahead Friendly: You can assemble the entire dish ahead of time and bake it when you’re ready.
Recipe
Yield: 4-6 servings Prep Time: 30 minutes Cook Time: 30 minutes Bake Time: 25 minutes
Ingredients:
For the Shells & Filling:
· 20-24 jumbo pasta shells
· 1 tablespoon olive oil
· 1 lb lean ground beef (85/15 or 90/10)
· 1 small onion, finely diced
· 3 cloves garlic, minced
· 1 (15 oz) container ricotta cheese (whole milk for best flavor)
· 1 large egg
· 1 ½ cups shredded mozzarella cheese, divided
· ½ cup grated Parmesan cheese, plus more for serving
· 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
· 1 teaspoon dried oregano
· ½ teaspoon salt
· ¼ teaspoon black pepper
For the Assembly:
· 1 (24 oz) jar of your favorite marinara sauce (or 3 cups homemade)
· Fresh basil or parsley for garnish (optional)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions for al dente (they will cook more in the oven). Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Make the Filling:
· In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
· Add the ground beef, breaking it up with a spoon. Cook until no longer pink. Drain off any excess grease.
· In a large bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella cheese, Parmesan cheese, parsley, oregano, salt, and pepper. Mix well.
· Stir the cooked ground beef mixture into the ricotta cheese mixture until fully combined. - Assemble the Dish:
· Spread about ¾ cup of the marinara sauce on the bottom of a 9×13 inch baking dish.
· Take a cooked shell in your hand and spoon a heaping tablespoon of the beef and ricotta filling into it. Place it seam-side up in the baking dish. Repeat with all remaining shells and filling.
· Pour the remaining marinara sauce evenly over the top of the stuffed shells. Sprinkle the remaining ½ cup of mozzarella cheese over the sauce. - Bake:
· Cover the baking dish tightly with aluminum foil.
· Bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the sauce is hot. - Serve: Let the dish rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with fresh basil or parsley and extra Parmesan cheese.
Pro Tips & Variations:
· Prevent Broken Shells: Be gentle when stirring the shells while boiling and when draining them. Rinsing with cool water makes them easier to handle.
· Cheese Choices: Feel free to use Italian blend cheese instead of just mozzarella. You can also add some provolone for extra flavor.
· Add Veggies: Sneak in some finely chopped spinach (thawed and squeezed dry) or shredded carrots into the beef mixture for extra nutrition.
· Spice it Up: Add a pinch of red pepper flakes to the beef while cooking for a little heat.
· Make-Ahead Instructions: Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold.
· Freezing: Assemble the unbaked dish, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Enjoy this hearty, cheesy, and utterly satisfying meal