Stuffed Shells with Savory Beef Sauce Recipe

Introduction

Stuffed Shells with Savory Beef Sauce is a comforting and flavorful Italian-inspired dish. Jumbo pasta shells are filled with a creamy cheese mixture and baked in a rich beef and tomato sauce with a hint of teriyaki glaze. It’s a perfect meal for family dinners or special occasions.

Ingredients

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• ½ cup onion, chopped
• 1 pound ground beef
• 1 tablespoon Italian seasoning
• 2 cups pasta sauce
• 2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce
• 1½ cups ricotta cheese
• ¾ cup shredded mozzarella cheese, plus ¾ cup shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon parsley, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh chopped basil for serving

Instructions

1. Step 1: Cook pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
3. Step 3: Add ground beef to the skillet and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat.
4. Step 4: Season beef with Italian seasoning. Stir in pasta sauce and teriyaki sauce, then simmer for 5 minutes to blend flavors.
5. Step 5: In a bowl, combine ricotta cheese, ½ cup shredded mozzarella, Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix well.
6. Step 6: Fill each cooked pasta shell with the cheese mixture. Spread 1 cup of the beef sauce in the bottom of a 9×13-inch baking dish.
7. Step 7: Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining beef sauce over the top of the shells.
8. Step 8: Sprinkle the remaining 1½ cups shredded mozzarella cheese evenly over the shells.
9. Step 9: Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil, then broil for an additional 5 minutes until the cheese is melted and bubbly.
10. Step 10: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped basil and enjoy.

Tips & Variations

• Substitute ground turkey or chicken for a lighter protein option.
• Add chopped spinach to the cheese mixture for extra greens and nutrition.
• Use homemade pasta sauce or your favorite jarred variety to customize flavor.
• For a vegetarian version, replace beef with sautéed mushrooms or lentils.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual servings until hot. For longer storage, freeze the baked stuffed shells for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the dish and refrigerate covered for up to 24 hours before baking. Just add a little extra baking time if baking straight from the fridge.

What can I use if I don’t have jumbo pasta shells?

If jumbo shells are unavailable, large manicotti tubes or large pasta sheets cut into squares can be used as an alternative for stuffing.

Stuffed Shells with Savory Beef Sauce Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

Delicious jumbo pasta shells stuffed with a rich and creamy ricotta cheese mixture, baked in a savory beef and teriyaki-infused pasta sauce, topped with melted mozzarella and fresh basil. This comforting Italian-American casserole is perfect for a satisfying family dinner.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta Shells

• 20 jumbo pasta shells

Savory Beef Sauce

• 1 tablespoon olive oil
• ½ cup onion, chopped
• 1 pound ground beef
• 1 tablespoon Italian seasoning
• 2 cups pasta sauce
• 2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce

Cheese Filling

• 1½ cups ricotta cheese
• ¾ cup shredded mozzarella cheese (plus additional ¾ cup for topping)
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon parsley, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper

Garnish

• Fresh chopped basil for serving

Instructions

1. Cook Pasta Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and set aside to cool slightly to make handling easier.
2. Prepare Beef Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Add the ground beef and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat from the skillet.
3. Season and Simmer: Season the cooked beef with Italian seasoning. Stir in the pasta sauce and Kikkoman Roasted Garlic Teriyaki Marinade & Sauce. Allow the mixture to simmer gently for 5 minutes to blend the flavors.
4. Make Cheese Filling: In a bowl, combine the ricotta cheese, ½ cup of the shredded mozzarella, grated Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix thoroughly until well combined.
5. Stuff the Shells: Carefully fill each cooked pasta shell with the cheese mixture using a spoon.
6. Assemble in Baking Dish: Spread 1 cup of the prepared beef sauce evenly in the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining beef sauce over the top of the shells. Sprinkle the remaining ¾ cup shredded mozzarella cheese evenly over the shells.
7. Bake Covered: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
8. Broil for Finish: Remove the foil and broil the shells for an additional 5 minutes or until the cheese on top is melted, bubbly, and slightly browned.
9. Rest and Serve: Let the baked stuffed shells rest for 5 minutes before serving. Garnish with fresh chopped basil for a burst of color and flavor.

Notes

• Be careful not to overcook the pasta shells as they will continue to cook in the oven and may become mushy.
• Draining excess fat from the ground beef helps reduce greasiness in the dish.
• Using the teriyaki marinade adds a unique savory depth to the traditional beef sauce.
• Covering with foil during baking keeps the shells moist and prevents the cheese from drying out.
• This dish can be assembled a day ahead and baked before serving for convenience.

Keywords: stuffed shells, beef sauce, ricotta cheese, baked pasta, Italian casserole, teriyaki marinade, comfort food