Description
Beef-Stuffed Shells with Marinara and Mozzarella
Ingredients:
For the Filling:
1 lb ground beef
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1/2 tsp dried oregano
Salt and pepper, to taste
For the Sauce:
3 cups marinara sauce (store-bought or homemade)
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional, for a little heat)
For the Topping:
1 1/2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
For the Pasta:
20-25 jumbo pasta shells
Instructions:
Cook the Pasta:
Preheat the oven to 375°F (190°C).
Boil the jumbo pasta shells according to package instructions, but cook them just until al dente. Drain and set aside.
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
Add chopped onion and minced garlic to the pan. Cook for 3-4 minutes until softened.
Remove from heat and let cool slightly. Stir in ricotta cheese, mozzarella, Parmesan, egg, oregano, salt, and pepper.
Assemble the Dish:
In a baking dish, spread 1 1/2 cups of marinara sauce on the bottom. Spoon the beef mixture into each cooked pasta shell, filling them generously.
Place the stuffed shells in the baking dish in a single layer, arranging them over the marinara sauce.
Pour the remaining marinara sauce over the top of the shells, then sprinkle with shredded mozzarella.
Bake:
Cover the baking dish with foil and bake for 25-30 minutes, until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes until the top is golden and slightly crispy.
Serve:
Garnish with freshly chopped parsley and serve hot.
These stuffed shells are rich, cheesy, and full of savory beef flavor. Perfect for a comforting meal that the whole family will enjoy!
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed shells every time. First, ensure your pasta shells are only cooked to al dente; they will soften further during baking. After draining, lay them in a single layer on a baking sheet to prevent sticking. For the filling, let the cooked beef mixture cool for 10 minutes before adding the cheeses and egg to avoid scrambling the egg. Use a piping bag or a small spoon to neatly fill each shell. Arrange them snugly in the sauced dish to prevent tipping.
Serving Suggestions
Serve these hearty shells hot from the oven. They pair beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a classic Italian meal, add a side of garlic bread or roasted vegetables like broccoli or zucchini. A medium-bodied red wine, such as a Chianti, complements the savory beef and tomato flavors perfectly.
How-to Summary
To summarize: Cook shells al dente. Brown beef with onion and garlic, then cool. Mix with ricotta, mozzarella, Parmesan, egg, and seasonings. Spread sauce in a dish, fill shells, and arrange them. Top with more sauce and cheese. Bake covered at 375°F for 25-30 minutes, then uncovered for 5-10 minutes until golden. Garnish and serve.
Frequently Asked Questions
Can I prepare stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the fridge.
Can I use a different type of meat? Yes. Ground turkey, chicken, Italian sausage, or a plant-based meat alternative work well as substitutes for the ground beef.
How do I prevent the shells from tearing while stuffing? Ensure they are only cooked to al dente and handle them gently. Using a piping bag can reduce stress on the pasta.
Can I freeze beef-stuffed shells? Yes. Assemble the unbaked dish, wrap it well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
What can I use instead of ricotta? Cottage cheese (drained and blended for smoother texture) or a mixture of mascarpone and grated Parmesan are excellent alternatives.
Common Mistakes to Avoid
- Overcooking the pasta initially: This leads to mushy shells after baking. Always stop at al dente.
- Adding the egg to hot meat: This will cook the egg. Let the meat mixture cool first.
- Under-seasoning the filling: Taste the beef mixture before adding it to the shells and adjust salt and pepper.
- Skipping the foil cover: Baking without covering first can dry out the shells and cause the cheese to burn before the center is hot.
Conclusion
Beef-Stuffed Shells with Marinara and Mozzarella is a classic, crowd-pleasing dish that combines comforting pasta with a rich, cheesy filling. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal at home. Perfect for weeknight dinners or entertaining, this versatile recipe is sure to become a family favorite. Enjoy the delicious, hearty results of your effort!