Cheesy Ground Beef Stuffed Shells
These robust Italian-American stuffed shells feature tender jumbo pasta cradling a savory, protein-rich filling of ground beef, creamy ricotta, and melted mozzarella. Perfectly baked to achieve a bubbling, golden crust while maintaining structural integrity, this restaurant-grade dinner is a Crowd-pleasing classic. By browning the meat perfectly and parboiling the pasta, we ensure layers of deep umami flavor and a satisfying texture that elevates the home cooking experience without the need for pork or alcohol.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings
- Category: Main dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
12 jumbo pasta shells
1 lb ground beef (85/15 ratio)
1 cup marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella
1 tsp smoked paprika
Instructions
Preheat your convection oven to 375°F (190°C).
Boil a large pot of salted water and cook the jumbo shells for two minutes less than package directions for al dente; drain and rinse with cold water.
Brown the ground beef in a skillet until deep brown crust develops; drain excess fat.
In a mixing bowl, combine the browned beef with ricotta cheese and smoked paprika.
Spread a small amount of marinara sauce in the bottom of a baking dish.
Stuff each parboiled shell with the beef and ricotta mixture and arrange them in the baking dish.
Top the shells with the remaining marinara sauce and shredded mozzarella.
Cover with foil and bake for 20 minutes to steam through.
Remove foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
Notes
Drain the ricotta cheese well before mixing to prevent a watery consistency in the shells. Use high-quality whole milk mozzarella for the best melt quality. If the top requires more color, place under the broiler for 1-2 minutes at the very end watching closely.
Find it online: https://kindeat.com/cheesy-ground-beef-stuffed-shells/