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These cheesy stuffed shells are the ultimate cozy comfort food for those nights when all you want is something warm and filling. Picture tender beef, a creamy ricotta blend, and a rich tomato sauce coming together under a melty layer. I love the way the shells grab onto the filling, making every bite a little surprise that always hits the spot.
Ingredients
- Jumbo shells: These hold lots of filling and stay firm after baking
- Ground beef: Fresh beef from the butcher gives the best, hearty flavor
- Salt and black pepper: The essentials for seasoning, use freshly cracked pepper if you can
- Paprika: For a nice smokey kick, go with smoked or Hungarian paprika
- Italian herbs: Dried oregano and basil bring out that Mediterranean twist
- Onion: Chopped up small, adds a bit of sweet flavor as it cooks
- Garlic: Finely chopped for a little heat and lots of depth, fresher is always better
- Marinara sauce: Grab a tomato sauce that's low on sugar and packin' tomatoes
- Ricotta: This makes the filling so creamy, best straight from the fridge section
- Egg: Stir in at room temp, holds the stuffing together
- Dried parsley: For a bit of color and flavor, skip the fresh stuff since it'll burn in the oven
- Garlic powder: Rounds out the flavors without taking over
- Parmesan: Freshly grated for that savory salty punch
- Mozzarella: Gives you those stretchy cheese strings, get buffalo mozzarella if you spot it
- Dried parsley for topping: Adds an easy finishing touch and a pop of green
Step-by-Step Directions
- Get your shells ready:
- Boil those big pasta shells in salty water until just barely cooked, drain well, let them cool so you don't tear them when stuffing
- Make the beef and sauce:
- Heat a frying pan, toss in the ground beef and onions, add salt, pepper, paprika, and those Italian herbs—wait ‘til the beef's browned and crumbly. Toss in the garlic, give it a short stir, then pour in the marinara sauce and let it all simmer together on low
- Mix the ricotta filling:
- Grab a bowl and blend the ricotta, egg, Parmesan, garlic powder, and dried parsley until smooth. A spoon works better here than a whisk and keeps things thick
- Stuff those shells:
- Scoop one to two heaping spoons of the ricotta mix into each shell, pressing in gently so you don't break the pasta
- Pan or dish time:
- Arrange the stuffed shells right in your pan over the meat and tomato sauce. If your pan can't go in the oven, switch everything to a buttered baking dish and line them up. Pour any leftover sauce over top and add heaps of mozzarella
- Bake and serve:
- Pop in a 400°F oven for about twenty-five minutes. Leave it open for a crunchier top or cover it with foil for a softer bite. Finish with dried parsley right before you plate it up
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What to Know
This is serious comfort food that'll fill you up and warm your bones
The cheesy layer keeps the shells moist, even if you reheat ‘em
You can get most of it done ahead and just bake when you're ready
I adore the creamy ricotta with the Parmesan, and it's rare we have leftovers—my kid loves helping fill the shells too
Storage Tips
Once stuffed, they'll keep in the fridge under a lid for two to three days easy. Sprinkle parsley on after warming it up in the oven. Want to make ahead? Freeze in containers by the portion, and after a quick bake, they come out tasting just as good as fresh
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Ingredient Swaps
Try using half pork and half beef if you can't get ground beef. For a meatless spin, sautéed mushrooms and spinach work awesome too. If you're looking for lighter, swap in half the ricotta for regular cream cheese. Italians sometimes add chopped spinach to ricotta for some extra zip
Serving Ideas
This is amazing next to a bright green salad. Some crispy garlic bread is perfect for soaking up the sauce. Got a bottle of Italian red? That fits right in. For dinner parties, serve in individual dishes—it always disappears fast
The Background
Stuffed shells are a staple in Italian-American kitchens. They started out in southern Italy as conchiglioni, but got famous in the US for being packed with hearty meat sauce and lots of cheese. These are the kind of meals that bring families together for big celebrations
Recipe FAQs
- → What's packed inside the shells?
The filling is a smooth, tasty combo of ricotta, parmesan, egg, dried parsley and a handful of seasonings, making it creamy and full of flavor.
- → Do I need to cook the pasta before stuffing?
Yep, cook the shells first as directed on the box, let ’em cool down, and then fill.
- → Which kind of meat works here?
For that hearty taste, stick with ground beef browned up with onion, garlic, and plenty of seasonings.
- → Can I swap in other cheeses?
Of course! Ricotta, parmesan, and mozzarella are classic, but feel free to toss in your favorite kind too.
- → How much time does it need in the oven?
Bake the stuffed shells for about 25 minutes at 200°C so they get hot and bubbly on top.
- → Can I make this ahead of time?
Absolutely, both the sauce and shells can be prepped and chilled, then baked fresh when you’re ready for dinner.