Description
Jumbo pasta shells stuffed with a creamy ricotta filling and covered in a rich, flavorful beef sauce and melted mozzarella cheese. A comforting and satisfying classic!
Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound jumbo pasta shells
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Meat Sauce: In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease. Add the chopped onion and minced garlic and cook until softened, about 5-7 minutes. Stir in the crushed tomatoes, tomato sauce, and diced tomatoes and green chilies (Rotel). Add the dried oregano, dried basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes (or longer for richer flavor), stirring occasionally.
- Cook the Pasta Shells: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions, reducing the cooking time by about 2 minutes (al dente). Drain well and rinse with cold water.
- Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and chopped fresh parsley. Add the lightly beaten egg and mix until well combined and smooth.
- Assemble the Creamy Beef Shells: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spoon a thin layer of meat sauce into the bottom of the dish. Stuff each cooked shell with the ricotta cheese mixture and arrange them in the baking dish, seam-side up, on top of the sauce. Pour the remaining meat sauce over the stuffed shells, covering them evenly. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake the Creamy Beef Shells: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for 10 minutes before serving.
- Serving: Serve hot, garnished with extra parsley or Parmesan cheese, if desired. Pairs well with a side salad or garlic bread.
Notes
- Spice it up: Add a pinch of red pepper flakes to the meat sauce for a little extra heat.
- Add vegetables: Sauté some chopped bell peppers, mushrooms, or zucchini along with the onion and garlic for added flavor and nutrients.
- Use different cheeses: Substitute provolone or Monterey Jack cheese for the mozzarella cheese, or add a layer of fontina for a richer flavor.
- Make it vegetarian: Replace the ground beef with cooked lentils or crumbled tofu for a vegetarian version.
- Use different pasta: If you can’t find jumbo shells, you can use manicotti shells or even large rigatoni pasta.
- Make it ahead: Assemble the shells ahead of time and store them in the refrigerator until ready to bake. Add about 10-15 minutes to the baking time if baking from cold.
- Freeze for later: Assemble the shells in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw completely in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour