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Homemade Stuffed Shells with Meat photo

Stuffed Shells with Meat

This Stuffed Shells with Meat is a comforting delight! Jumbo pasta shells filled with savory meat and cheese, topped with rich marinara sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells:
  • 6 ounces jumbo pasta shells
  • 2 tablespoons olive oil for sautéing
  • 1 large yellow onion finely diced
  • 1 pound ground beef
  • 2 teaspoons garlic powder
  • 1 teaspoon Morton kosher salt
  • 1 teaspoon black pepper
  • 16 ounces ricotta cheese
  • 2 cups shredded Italian cheese blend
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 large egg yolk
  • ½ cup basil pesto
  • 3 tablespoons finely chopped basil leaves
  • 26 ounces marinara sauce
  • Fresh basil for garnish

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Spatula
  • Aluminum foil

Method
 

Directions
  1. Step 1: Prepare the Pasta - Start by bringing a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook according to the package instructions until al dente, usually around 9-11 minutes. Drain the shells and lay them flat on a baking sheet to prevent sticking.
  2. Step 2: Sauté the Onion and Beef - In a skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes. Then, add the ground beef, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Season with garlic powder, kosher salt, and black pepper.
  3. Step 3: Make the Filling - In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded Italian cheese blend, grated Parmesan cheese, the large egg, egg yolk, basil pesto, and chopped basil leaves. Mix until well combined. Then, fold in the cooked beef and onion mixture.
  4. Step 4: Assemble the Shells - Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9x13 inch baking dish. Using a spoon, fill each pasta shell with the meat and cheese mixture and place them in the baking dish, open side up. Once all shells are filled, pour the remaining marinara sauce over the top and sprinkle with the remaining shredded Italian cheese blend.
  5. Step 5: Bake the Stuffed Shells - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  6. Step 6: Garnish and Serve - Once out of the oven, let the stuffed shells sit for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your hearty plate of Stuffed Shells with Meat!

Notes

  • For a lighter option, substitute ground beef with ground turkey or chicken.
  • Use cottage cheese blended until smooth if you’re out of ricotta.
  • Leftovers can be stored in the refrigerator for up to 3 days.