Stuffed Pasta Shells

4 from 1 vote

Stuffed pasta shells with a savory beef and ricotta filling, baked in marinara and topped with melted cheese. It’s like lasagna in shells!

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner

Cuisine: Italian

Keyword: stuffed pasta shells

Servings:

24 uncooked jumbo pasta shells
2 tablespoons olive oil
1 small yellow onion diced
3 cloves garlic minced
1 pound lean ground beef
1 teaspoon Italian Seasoning
½ teaspoon salt
½ teaspoon fresh ground black pepper or to taste
1 jar (24 ounces) Marinara sauce divided, (you can also use your favorite tomato-based pasta sauce)
1 tub (15 ounces) reduced fat ricotta cheese
2 cups shredded mozzarella cheese divided
¼ cup grated Parmesan cheese
2 eggs lightly beaten
1½ teaspoons dried oregano or any other favorite dried herb
chopped fresh parsley for garnish

Prep. Preheat the oven to 375˚F. Add 1 cup of marinara sauce to the bottom of a 9x13 baking dish. Set aside.
Boil the pasta. Prepare the pasta shells according to the package directions. Drain and put the shells back into the pot; fill the pot with cold water and set aside.
Sauté the aromatics. Heat the olive oil in a large 12-inch skillet set over medium heat. Add onions and cook for 2 minutes. Stir in garlic and cook for 15 seconds.
Cook the beef. Stir in the beef, season with Italian seasoning, salt, and pepper, and cook until browned, breaking up the meat with a wooden spoon as it cooks. Stir in ¾ cup marinara and cook for 2 minutes. Remove from heat and set aside.
Make the cheese filling. In a mixing bowl, combine the ricotta, 1 cup shredded mozzarella, Parmesan cheese, eggs, and oregano; mix and stir until combined.
Combine. Add the meat mixture to the ricotta mixture and stir until incorporated.
Stuff the pasta shells. Drain the shells. Spoon the filling into the shells, about 2 tablespoons of filling per shell.
Bake. Arrange the shells in the baking dish and top them with the remaining cheese and marinara sauce. Cover with foil and bake for 40 minutes. Remove foil and bake for 4 to 5 more minutes or until the top is slightly browned.
Rest and serve. Remove the stuffed pasta shells from the oven and let them rest for a few minutes. Garnish with parsley and serve.

Cooking the Pasta: Cook the pasta shells just until al dente. It will be easier to stuff them, and they will retain their shape after baking.
Cooling the Shells: Cool the pasta shells with cold water after boiling to halt the cooking process and prevent them from becoming sticky.
Filling Variations: Feel free to incorporate greens like spinach into your cheese mix, or consider using sausage instead of ground beef for a different twist.
Prepare Ahead: You can put together the entire dish in advance and just store it in the fridge for up to 24 hours. When you're ready to bake, simply add a few minutes to the baking time and bake until it is heated through.