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Loaded with cheesy goodness, these stuffed pasta shells bring pure comfort with every bite. Savory beef, smooth ricotta, melty mozzarella—the flavors all come together in every shell. It’s a dish that feels cozy, whether you’re sharing with friends or prepping meals for busy days ahead. You’ll want seconds for sure!
INGREDIENTS
- Fresh parsley, chopped (for garnish): Gives your dish some bright color and a bit of fresh taste at the end.
- Salt and black pepper, to taste: Let’s all the other flavors really shine and keeps things balanced.
- 2 cloves garlic, minced: Brings a punchy, tasty depth to the filling.
- 1 tsp dried oregano: Just a little sprinkle gives your beef that classic Italian flair.
- 2 ½ cups tomato basil sauce: Helps keep everything juicy and ties the flavors together with tang and zest.
- 1 large egg, beaten: Gets the filling to stick together so it’s easy to stuff.
- ½ cup grated Pecorino Romano cheese: A sharp, salty bite that cuts through the richness.
- 1 ½ cups shredded mozzarella cheese, divided: You’ll use some in the filling and the rest gets bubbly and golden on top.
- 1 cup ricotta cheese: Adds a creamy feel that mellows out the beef.
- 1 lb lean ground beef: The main protein, giving the filling its heartiness.
- 20 large pasta shells: Big enough to hold all that tasty filling and bake up just right.
VARIATIONS
- Spicy Kick: Give your meal a little heat by mixing in red pepper flakes to either the filling or the sauce.
- Extra Veggies: Toss in diced zucchini or bell peppers for a pop of flavor and some extra color and crunch.
- Turkey Swap: Want it lighter? Just use lean turkey—keep everything else as is.
- Vegetarian: Leave out the beef and add in some sautéed mushrooms or spinach for a filling, flavor-packed veggie option.
INSTRUCTIONS
- Step 10:
- Let everything cool off for a few minutes once you pull the pan from the oven. Top with parsley and dig in while it’s warm.
- Step 9:
- Put foil over your baking dish and bake 25 minutes. Remove the foil, bake about 10 more minutes so the cheese on top turns golden and bubbly.
- Step 8:
- Take that last half cup of mozzarella and sprinkle it all over the shells before baking.
- Step 7:
- Pour what’s left of your tomato sauce—about 1½ cups—on top, making sure to cover the shells so everything bakes up juicy.
- Step 6:
- Fill each of your pasta shells with that beef and cheese mixture you made. Line them up in your pan.
- Step 5:
- Coat the bottom of your pan with about a cup of tomato basil sauce before adding the shells.
- Step 4:
- Mix together the cooled beef, ricotta, a cup of mozzarella, Pecorino Romano, the egg, and a pinch of salt and pepper in a bowl.
- Step 3:
- Brown your ground beef in a skillet over medium, crumbling as you go. Stir in garlic and oregano for another minute or two, let it get fragrant, then set aside to cool.
- Step 2:
- Heat a big pot of salted water til it boils. Cook those pasta shells til just tender, drain, and let them cool while you get the filling ready.
- Step 1:
- Crank your oven to 375°F (190°C) and grease a pan so nothing sticks later.
Serving and Storage Tips
- You’ll want to eat these beefy shells hot. They go great with garlic bread and a crisp salad—total comfort meal vibes.
- If you end up with leftovers, just put them in a tight container and keep them in the fridge for a couple days. Warm them up in the oven or microwave when you’re hungry.
- These freeze like a dream. Build the dish, wrap with foil, and stash it in your freezer for up to two months. When you need dinner, let them thaw in the fridge overnight and bake as usual.
Tips from well-known chefs
- Chef Ina Garten: “Drop a little fresh nutmeg into your ricotta filling. It adds a cozy flavor you’ll love, but it won’t steal the show.”
- Chef Lidia Bastianich: “Don’t stuff the pasta shells too full. Leave a bit of space so the filling can puff up while it bakes.”
- Chef Giada De Laurentiis: “Pick the best ricotta you can find. If it’s watery, just drain it first. That way your stuffed shells come out nice and creamy, not soggy.”