Creamy Beef and Cheese Stuffed Shells are a savory delight filled with a rich mixture of ground beef and cheeses, topped with marinara sauce and baked to perfection.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:Serves 4
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 jumbo pasta shells
1 pound ground beef
1 cup ricotta cheese
1 cup cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
In a mixing bowl, combine the cooked ground beef, ricotta cheese, cream cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff each cooked pasta shell with the beef and cheese mixture.
Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce.
Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the dish cool for a few minutes before serving. Garnish with chopped parsley.
Notes
For a lighter version, substitute ground turkey or chicken for the beef.
Add spinach or mushrooms to the cheese mixture for extra flavor and nutrition.