There’s nothing quite like pulling a bubbling skillet of stuffed pasta shells from the oven. These jumbo shells are filled with a rich blend of seasoned ground beef, creamy ricotta, and melty mozzarella, then baked in tangy marinara sauce until golden and bubbly. Finished with fresh basil, this cozy Italian-inspired dinner is comfort food at its finest.
Why You’ll Love This Recipe
- Hearty and satisfying — a complete meal of pasta, beef, and cheese in every bite
- Make-ahead friendly — assemble it earlier in the day and bake when ready
- Crowd-pleaser — comforting, familiar flavors the whole family will love
- Great leftovers — reheats beautifully for easy lunches
Ingredients
- Jumbo pasta shells
- Ground beef
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Marinara sauce
- Onion
- Garlic
- Egg
- Fresh basil
- Italian seasoning
- Salt
- Black pepper
- Olive oil
Instructions
- Cook the shells: Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain and rinse under cool water so the shells don’t stick together.
- Make the beef filling: Heat the olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until softened, then add the ground beef with Italian seasoning, salt, and black pepper. Cook until browned, then drain any excess fat.
- Mix the cheese filling: In a large bowl, stir together the ricotta, half of the mozzarella, the parmesan, and the beaten egg until smooth. Fold in the cooked beef mixture and some chopped fresh basil.
- Stuff and assemble: Spread a layer of marinara sauce in a cast iron skillet or baking dish. Fill each shell generously with the beef and cheese mixture and nestle them into the sauce. Spoon more marinara over the top and sprinkle with the remaining mozzarella.
- Bake and serve: Bake at 375°F (190°C) for 25–30 minutes, until hot, bubbly, and lightly golden. Garnish with fresh basil and serve warm.
Serving Suggestions
- Serve with garlic bread and a crisp green salad for a complete Italian-style meal.
- Pair with a glass of red wine or sparkling water with lemon.
- Add roasted vegetables on the side for extra color and nutrition.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze the assembled unbaked dish for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed.
Advertisement
