Description
Easy Ground Beef Stuffed Shells Dinner is a comforting classic. Learn my family recipe for tender shells, savory beef, and rich sauce for a weeknight win!
Ingredients
Scale
- Main Shells & Filling:
- 1 (12-ounce) box jumbo pasta shells
- 1 pound lean ground beef (80/20)
- 15 ounces ricotta cheese, drained if watery
- 1 large egg
- Sauce & Cheese Layers:
- 1 (24-ounce) jar marinara sauce
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- Flavor Boosters:
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 cup fresh parsley, chopped (for filling and garnish)
- Optional Extras:
- Pinch of red pepper flakes (for a kick)
- 1 cup fresh spinach, chopped (added to beef filling)
Instructions
- Boil the Shells:: First things first, get a big pot of water boiling. Don’t forget to salt that water generously, like the sea! I always remind myself of this step, or else the pasta tastes bland, and nobody wants that. Cook your jumbo shells according to package directions, but pull them off the heat a minute or two before they’re fully done. They’ll finish cooking in the oven, and we don’t want mushy pasta, do we? Drain ’em, rinse ’em with cold water to stop the cooking, and lay them out on a baking sheet to keep them from sticking. Honestly, this is where I usually make a small mess, but it’s worth it!
- Brown the Beef & Sauté Aromatics:: While your shells are chilling, heat a large skillet over medium-high heat. Toss in your ground beef and break it up with a spoon. Cook it until it’s beautifully browned, draining off any excess fat. This step is crucial for flavor, so don’t rush it! Once the beef is looking good, add your chopped onion and cook until it softens and smells amazing, about 5 minutes. Then, stir in that glorious minced garlic and Italian seasoning. Let it cook for just another minute until you can really smell that garlic doing its thing—don’t let it burn, though, because burnt garlic is a sad, sad thing. You want that kitchen to smell incredible!
- Mix the Ricotta Filling:: Now for the creamy, dreamy part! In a large bowl, combine your ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, the egg, and a good sprinkle of salt and pepper. Stir it all together until it’s well combined and looks like a fluffy cloud of deliciousness. I always taste a tiny bit here to check the seasoning, just to make sure it’s spot on. This mixture should be thick and ready to be spooned into those patiently waiting shells. It’s messy, but oh so satisfying to get your hands in there, or at least use a sturdy spoon.
- Stuff the Shells:: Time to get stuffing! Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. This creates a cozy bed for your shells. Now, carefully take each cooked jumbo shell and spoon about 1-2 tablespoons of the ricotta-beef mixture into it. Don’t overfill them, or they’ll explode in the oven like my infamous “lava flow” incident! Arrange the stuffed shells snugly in a single layer in your baking dish. It’s like tucking them into bed, really. I usually get about 20-24 shells, depending on how generous I am with the stuffing.
- Layer & Bake:: Once all your shells are nestled in the dish, pour the remaining marinara sauce evenly over them. Make sure every shell gets a good coating. Then, sprinkle the remaining mozzarella and Parmesan cheese generously over the top. We want a beautiful, cheesy crust, right? Cover the baking dish tightly with aluminum foil. This helps the shells steam and get perfectly tender. Pop it into your preheated oven at 375°F (190°C) for about 20 minutes. The smell at this point is just heavenly, a true sign of comfort food in the making!
- Uncover & Golden Brown:: After 20 minutes, carefully remove the foil. Now, let that cheese get golden and bubbly! Bake for another 10-15 minutes, or until the cheese is melted, slightly browned, and the sauce is simmering away. I often watch it like a hawk, waiting for those perfect crispy bits. Once it’s done, pull it out of the oven and let it rest for about 5-10 minutes before serving. This resting period is crucial; it helps the sauce set a bit and prevents everything from falling apart when you scoop it out. Garnish with fresh parsley, and dig in! This Easy Ground Beef Stuffed Shells Dinner is truly a winner.