Cheesy Stuffed Jumbo Shells (Print Version)
# Ingredients:
→ Main Components
01 -
Jumbo pasta shells (24 units)
02 -
Ground beef (450g)
03 -
Marinara sauce (710ml)
→ Aromatics and Seasoning
04 -
Onion, small (1 unit), finely chopped
05 -
Garlic cloves (2 units), minced
06 -
Salt (5ml)
07 -
Black pepper (2.5ml)
08 -
Paprika (5ml)
09 -
Italian herbs (5ml)
→ Ricotta Filling
10 -
Ricotta cheese (425g)
11 -
Egg, large (1 unit)
12 -
Parmesan cheese, grated (120ml)
13 -
Dried parsley (60ml)
14 -
Garlic powder (1.25ml)
→ Topping and Garnish
15 -
Mozzarella cheese, shredded (225g)
16 -
Dried parsley, for garnish
# Instructions:
01 -
Preheat your oven to 200°C. Cook the jumbo pasta shells according to package instructions until al dente. Drain the pasta thoroughly and allow it to cool slightly, making them easier to handle.
02 -
In a large skillet, brown the ground beef and finely chopped onion over medium-high heat. Season the mixture with salt, black pepper, paprika, and Italian herbs. Continue cooking until the beef is fully cooked and crumbled. Incorporate the minced garlic and cook for an additional minute until fragrant.
03 -
Stir the marinara sauce into the beef mixture. Reduce the heat to low and allow the sauce to gently simmer while you prepare the ricotta filling.
04 -
In a separate mixing bowl, combine the ricotta cheese, large egg, grated Parmesan cheese, dried parsley (60ml), and garlic powder. Mix all ingredients thoroughly until well combined.
05 -
Carefully stuff each cooked jumbo shell with approximately 1 to 2 tablespoons of the prepared ricotta filling. Gently press the filling into the shells to ensure they are well-filled.
06 -
Spread a thin, even layer of the marinara sauce (from the skillet) across the bottom of a 9x13 inch (approx. 23x33 cm) baking dish. Arrange the stuffed pasta shells neatly in the baking dish. Pour the remaining marinara sauce evenly over the arranged shells.
07 -
Generously sprinkle the shredded mozzarella cheese over the top of the shells. Bake for 25 minutes, or until the cheese is melted, bubbly, and lightly golden. For a softer texture, cover the dish with foil during baking; for a crispier cheese topping, bake uncovered.
08 -
Before serving, garnish the baked jumbo shells with additional dried parsley. Allow to cool slightly before portioning and serving.
# Notes:
01 -
Make Ahead: Prepare the stuffed shells and sauce ahead of time and store separately in the refrigerator for up to 24 hours. Assemble and bake when ready to serve.
02 -
Freezing: Assemble the shells in the baking dish and freeze before baking. Thaw completely in the refrigerator before baking as directed in the instructions.
03 -
Vegetarian Option: For a meat-free version, replace the ground beef with an equal amount of sautéed mushrooms and spinach.
04 -
Lighter Option: To reduce fat, use part-skim ricotta cheese or substitute half of the ricotta with cream cheese.
05 -
Cheese Variations: Feel free to experiment with other cheeses such as provolone or asiago for a different flavor profile.
06 -
Serving Suggestions: This dish pairs wonderfully with a fresh side salad, warm garlic bread, or a glass of Italian red wine.