Stuffed Shells with Savory Beef Sauce Recipe
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.
- 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
