Cheesy Stuffed Shells Italian (Printable Version)
# What You'll Need:
→ Pasta
01 -
21 jumbo pasta shells
→ Meat Sauce
02 -
500 g ground beef
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon sweet paprika
07 -
1/2 teaspoon fine sea salt
08 -
1/4 teaspoon freshly ground black pepper
09 -
700 ml marinara sauce
→ Ricotta Filling
10 -
450 g ricotta cheese
11 -
1 large egg
12 -
60 g freshly grated Parmesan cheese
13 -
1/2 teaspoon garlic powder
14 -
1 tablespoon dried parsley
→ Assembly and Topping
15 -
200 g shredded mozzarella cheese
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente according to package instructions. Drain carefully and spread shells out to cool so they do not stick together.
02 -
Heat a large oven-safe skillet over medium-high heat. Add ground beef and chopped onion, season with salt, black pepper, paprika, and Italian seasoning. Cook, breaking up beef, until fully browned and onion is soft. Drain excess fat.
03 -
Add minced garlic to the beef mixture and cook for 30 seconds until fragrant. Pour in marinara sauce, reduce heat to low, and simmer gently while preparing the ricotta filling.
04 -
In a medium bowl, combine ricotta cheese, egg, grated Parmesan, garlic powder, and dried parsley. Mix thoroughly until smooth and creamy.
05 -
Spoon 1.5 to 2 tablespoons of ricotta mixture into each cooled shell, being careful not to overfill.
06 -
Press stuffed shells into the meat sauce in the skillet, ensuring they are slightly submerged. If not using an ovenproof skillet, transfer sauce to a 23x33 cm baking dish and add the shells.
07 -
Sprinkle shredded mozzarella evenly over all shells.
08 -
Bake uncovered in a preheated oven at 200°C for 25 minutes, or until cheese is melted, golden, and bubbling. For softer texture, cover with foil while baking.
09 -
Let the dish rest for 5 minutes after removing from oven to allow cheese to set. Serve hot, garnished with fresh basil and extra Parmesan as desired.
# Helpful Notes:
01 -
Cool pasta shells completely before stuffing to prevent the filling from scrambling and to ease handling.
02 -
Assemble up to a day in advance and refrigerate; add extra baking time if starting from cold.
03 -
For added flavor and nutrition, spinach or sautéed mushrooms can be folded into the ricotta filling.
04 -
Stuffed shells freeze very well before baking; thaw overnight in the refrigerator before baking as directed.
05 -
A splash of reserved pasta cooking water can loosen the meat sauce for easier assembly.