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Beef Stuffed Shells with Ricotta, Mozzarella, and Pesto Recipe

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4.2 from 78 reviews

These Beef Stuffed Shells are a hearty and comforting Italian-inspired dish featuring jumbo pasta shells filled with a savory ricotta and mozzarella mixture combined with seasoned ground beef and tomato sauce. Baked to perfection with a cheesy topping, this recipe makes a perfect family-friendly meal that’s both satisfying and flavorful.

Ingredients

Pasta

  • 25 jumbo pasta shells
  • 1 tablespoon olive oil + more for tossing pasta

Meat Sauce

  • 1 small yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • 1 pound ground beef
  • 24 ounce jar of spaghetti sauce or easy homemade pasta sauce
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Cheese Filling

  • 15 ounce container whole milk ricotta cheese
  • 8 ounces shredded whole milk mozzarella cheese, divided
  • 2 ounces grated Parmesan cheese
  • 2 tablespoons basil pesto
  • 1 egg, beaten
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Fresh chopped parsley for garnish

Instructions

  1. Preheat Oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the stuffed shells.
  2. Cook Pasta: Boil jumbo pasta shells for 2 minutes less than package instructions to ensure they remain firm for baking. Toss cooked shells with olive oil to prevent sticking and set aside.
  3. Sauté Aromatics: In a large sauté pan over medium heat, warm 1 tablespoon olive oil. Add diced onion with salt and pepper, cooking and stirring occasionally for about 4 minutes until translucent.
  4. Add Garlic and Seasoning: Add minced garlic, tomato paste, and Italian seasoning to the pan. Cook for an additional minute while stirring frequently to develop flavors.
  5. Brown the Beef: Push vegetables to the side of the pan to create a well. Place ground beef in the center, seasoning with salt and pepper. Crumble and cook beef until browned and fully cooked through.
  6. Simmer Sauce: Stir in spaghetti sauce along with additional salt and pepper. Let the mixture simmer over medium to medium-low heat for a few minutes to blend flavors as you prepare the filling.
  7. Prepare Cheese Stuffing: In a large bowl, combine ricotta cheese, half the mozzarella, all Parmesan cheese, basil pesto, beaten egg, salt, and pepper. Mix well until evenly incorporated.
  8. Assemble Baking Dish: Pour about 1.5 cups of the meat sauce into the bottom of a 9x13 inch baking dish to prevent sticking.
  9. Stuff Shells: Fill each pasta shell with a heaping tablespoon of the cheese mixture. Arrange the stuffed shells in a single layer in the baking dish, seam side up. Pour remaining meat sauce evenly over the shells.
  10. Add Topping and Bake: Sprinkle the remaining mozzarella cheese on top of the shells. Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and sauce is bubbly.
  11. Rest and Serve: Allow the stuffed shells to sit for a few minutes after baking to set. Garnish with fresh chopped parsley and serve warm.
  12. Enjoy: Serve this comforting dish and enjoy! Don’t forget to leave a 5-star rating and review if you loved the recipe.

Notes

  • Cooking the pasta slightly underdone allows the shells to finish cooking perfectly in the oven without becoming mushy.
  • You can substitute ground beef with ground turkey or Italian sausage for variation.
  • Make sure to cover the dish tightly with foil during the first part of baking to prevent the cheese from drying out.
  • Fresh basil can be added as a garnish in addition to parsley for extra color and flavor.
  • Leftovers can be refrigerated and reheated covered in the oven to maintain moisture.

Find it online: https://recipethrive.com/beef-stuffed-shells-with-ricotta-mozzarella-and-pesto-recipe/