Introduction

Stuffed shells with savory beef sauce is a comforting and hearty Italian-inspired dish perfect for family dinners. Jumbo pasta shells filled with a rich ricotta cheese mixture and topped with a flavorful beef and tomato sauce create a satisfying meal that everyone will love.

A white plate holds a serving of layered pasta casserole with visible three layers: the bottom layer is soft yellow pasta, the middle layer is thick, red tomato meat sauce with browned ground beef, and the top layer is melted light brown and golden cheese with small green basil leaves scattered on top. The plate is placed on a brown wooden surface with a silver fork resting on its left side. Next to the plate, there is a white baking dish filled with more of the same pasta casserole, showing the browned meat sauce and cheese topping. A dark brown bottle of Kikkoman roasted garlic teriyaki sauce with a purple cap is placed to the plate's bottom right. The background features a white marbled texture under a light green cloth. Photo taken with an iphone --ar 4:5 --v 7

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
¾ cup shredded mozzarella cheese, divided (total 1½ cups)
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

Step 1: Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
Step 3: Add ground beef to the skillet and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat.
Step 4: Season the beef with Italian seasoning. Stir in pasta sauce and Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce. Simmer the mixture for 5 minutes.
Step 5: In a bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix well.
Step 6: Fill each cooked pasta shell with the cheese mixture.
Step 7: Spread 1 cup of the beef sauce in the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer on top of the sauce.
Step 8: Spoon the remaining beef sauce over the shells and sprinkle with the remaining ¾ cup mozzarella cheese.
Step 9: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
Step 10: Remove the foil and broil for an additional 5 minutes until the cheese is melted and bubbly.
Step 11: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped basil.

Tips & Variations

Use fresh basil or substitute with dried oregano or thyme for added herb flavor.
For a vegetarian version, substitute ground beef with cooked lentils or sautéed mushrooms.
Be sure not to overcook the pasta shells to prevent them from breaking when stuffing.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions. You can also freeze the unbaked dish covered tightly for up to 2 months; bake from frozen adding extra cook time as needed.

How to Serve

A white plate holds a serving of lasagna with visible layers of wide pasta sheets, rich red tomato meat sauce, and melted cheese. The top is sprinkled with fresh green basil leaves adding a fresh touch. Next to the plate is a silver fork, and in the background, part of a white baking dish filled with more lasagna and meat sauce can be seen resting on a green cloth. A bottle of Kikkoman roasted garlic teriyaki marinade and sauce with a purple cap is positioned nearby. The whole scene is set on a smooth white marbled surface with a glass of water nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and refrigerate for a few hours before baking. This makes it easy to prepare in advance for gatherings.

What can I use instead of ricotta cheese?

For a substitute, try cottage cheese blended until smooth or cream cheese mixed with a little milk for similar texture and flavor.

Stuffed Shells with Savory Beef Sauce Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

Delicious jumbo pasta shells stuffed with a creamy ricotta and mozzarella cheese mixture, baked in a savory beef sauce infused with Italian seasoning and a touch of roasted garlic teriyaki marinade. This comforting baked pasta dish is topped with melted mozzarella and fresh basil for a flavorful and hearty meal.

Author: Kai
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Pasta Shells

20 jumbo pasta shells

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 Mixture

1½ cups ricotta cheese
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 large egg
1 tablespoon parsley, chopped
½ teaspoon salt
½ teaspoon black pepper

Topping

¾ cup shredded mozzarella cheese
Fresh chopped basil for serving

Instructions

Cook Pasta Shells: Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain them carefully and set aside to cool slightly to prevent breaking during stuffing.
Prepare Beef Sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Add ground beef and cook, stirring frequently, until mostly browned, about 6 to 8 minutes. Drain off any excess fat. Season the beef with Italian seasoning, then 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 mixing bowl, combine ricotta cheese, ½ cup of shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix well until fully incorporated and creamy.
Stuff Shells: Carefully fill each cooked pasta shell with the prepared cheese mixture, ensuring they are generously filled without tearing the shells.
Assemble and Bake: Preheat your oven to 375°F (190°C). Spread 1 cup of the beef sauce evenly over 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 evenly over the stuffed shells. Sprinkle the remaining ¾ cup of mozzarella cheese on top. Cover the baking dish with aluminum foil.
Bake and Broil: Bake the covered dish in the preheated oven for 25 minutes. Remove the foil carefully and switch the oven to broil. Broil the shells for an additional 5 minutes or until the cheese is melted, bubbly, and slightly golden.
Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish the stuffed shells with fresh chopped basil. Serve warm and enjoy your hearty stuffed shells with savory beef sauce.

Notes

Be sure to cook pasta shells just until al dente to prevent them from breaking during stuffing and baking.
Adjust seasoning to taste, especially salt and pepper, after combining cheese filling and beef sauce.
Use fresh herbs like parsley and basil for enhanced flavor and garnish.
Broiling at the end gives a lovely golden bubbly cheese topping — watch closely to avoid burning.
For a lighter option, substitute ground turkey for ground beef or use part-skim cheeses.

Keywords: stuffed shells, baked pasta, ground beef sauce, Italian seasoning, ricotta cheese, mozzarella, Parmesan, teriyaki marinade