Stuffed Shells with Meat
Yield: 6 servings
This cozy Stuffed Shells with Meat recipe is packed with flavor. Featuring pasta, ground beef, marinara, pesto, and plenty of melty, gooey cheese - this hearty comfort dish is a family favorite. It's a great make-ahead option for busy nights and entertaining, and it makes the best leftovers!
Ingredients
- 6 ounces jumbo pasta shells
- 2 tablespoons olive oil
- ½ of a large yellow onion finely diced
- 1 pound ground beef
- 2 teaspoons garlic powder
- 1½ teaspoons Morton kosher salt
- 1 teaspoon black pepper
- 16 ounces ricotta cheese
- 2 cups shredded Italian cheese blend divided
- ½ cup grated Parmesan cheese
- 1 large egg + 1 large egg yolk
- ⅓ cup basil pesto
- 3 tablespoons finely chopped basil leaves
- 26 ounces marinara divided
- Fresh basil for garnish
Instructions
- Preheat oven to 350° F and lightly spray a 9" x13" baking dish.
- Cook the jumbo pasta shells according to the package instructions, until al dente. Drain and set aside to cool.
- Heat a large skillet over medium heat, then add the olive oil. Once the oil is shimmering, add the diced onion and sauté 3-4 minutes, just until softened. Then, add ground beef with garlic powder, salt, and black pepper. Cook 8-9 minutes, breaking up the beef, until it is browned and fully cooked through. Drain any excess fat from the skillet, then let beef cool slightly before adding it to the filling.
- In a medium mixing bowl, combine the ricotta cheese, 1½ cups of the shredded Italian cheese, Parmesan cheese, egg and egg yolk, pesto, chopped basil, salt, and black pepper. Fold in the beef mixture until everything is thoroughly combined. Set aside.
- Stir the marinara into the remaining beef mixture, right in the skillet. Season with salt and black pepper, if desired. Set aside.
- Spread half of the marinara mixture in an even layer on the bottom of the prepared baking dish.
- Stuff each cooked pasta shell with a generous spoonful of the ricotta mixture. Place the stuffed shells in the baking dish, arranging them in a single layer.
- Spoon the remaining marinara mixture over the stuffed shells. Sprinkle the remaining ½ cup of shredded Italian cheese over the top.
- Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove the stuffed shells from the oven and let cool for a few minutes. Garnish with fresh basil leaves right before serving.
Nutrition Information:
Serving: 1 Calories: 735kcal Carbohydrates: 29g Protein: 48g Fat: 47g Saturated Fat: 19g Polyunsaturated Fat: 23g Trans Fat: 1g Cholesterol: 229mg Sodium: 1470mg Fiber: 4g Sugar: 9g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.