Stuffed Jumbo Pasta Shells
A comforting, hearty dish of jumbo pasta shells filled with a savory ground beef and creamy cheese mixture, smothered in rich tomato-based sauce and melted mozzarella. Aromatic garlic and Italian seasoning create a flavorful family favorite. Serve warm with optional garnish.
Servings: 6 servings
Calories: 620kcal
Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef
- 2 cups pasta sauce (tomato-based)
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente (8-10 minutes). Drain and cool.
- Prepare the ground beef mixture: Heat a skillet over medium heat. Brown the ground beef, breaking it into small pieces with a spatula. Drain excess grease.
- Add seasonings: Add garlic, Italian seasoning, salt, and pepper to the cooked beef. Stir until fragrant and remove from heat.
- Mix the cheese filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan cheese, and the egg. Mix until smooth.
- Combine beef and cheese: Add the cooled beef mixture to the cheese mixture and stir thoroughly.
- Prepare the baking dish: Spread 1 cup of pasta sauce in the bottom of a 9x1 park-inch baking dish.
- Stuff the shells: Fill each cooked shell with a generous amount of the mixture and arrange in the dish.
- Add the sauce and cheese topping: Pour the remaining 1 cup sauce over the shells and sprinkle with remaining mozzarella.
- Bake covered: Cover with foil and bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Notes
For halal compliance, ensure the tomato-based sauce contains no alcohol. Leftovers can be refrigerated in an airtight container for up to 3 days.
Top with fresh parsley or basil for added freshness.
Top with fresh parsley or basil for added freshness.