Stuffed Shells with Savory Beef Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Stuff the Shells: Carefully fill each cooked pasta shell with the cheese mixture using a spoon.
- 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.
- Bake Covered: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- 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.
- 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
