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To make these tasty stuffed shells, gather the following ingredients: - 12 jumbo pasta shells - 1 pound ground beef - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg - 2 cups marinara sauce - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish Choosing the right ingredients makes a big difference. Here are my top tips: - Pasta: Look for sturdy jumbo shells. They should not be cracked or broken. - Ground Beef: Choose lean beef for less grease. Aim for 80/20 meat-to-fat ratio. - Cheese: Fresh ricotta is creamier than packaged. Pick mozzarella that is low-moisture for better melting. - Marinara Sauce: A good sauce should have a rich tomato flavor. Check for no added sugars. - Herbs: Fresh is best. If you must use dried herbs, ensure they are fragrant. If you’re missing some items, don’t worry. Here are some easy swaps: - Ground Beef: Try ground turkey or chicken for a lighter option. - Ricotta Cheese: Cottage cheese can work. Just blend it for a smoother texture. - Italian Seasoning: Use a mix of dried oregano and basil if you don’t have it. - Marinara Sauce: You can use Alfredo sauce for a creamy twist. - Cheese: Swap mozzarella for provolone or cheddar for a different taste. Feel free to experiment with these ingredients to suit your taste. For the full recipe, check the details above. To start, you need to cook the jumbo pasta shells. Bring a large pot of salted water to a boil. Add the shells and cook them until they are al dente. This usually takes about 10 to 12 minutes. Make sure to stir them gently so they don't stick. Once cooked, drain the shells and set them aside to cool slightly. This is key, as it helps prevent burns when you stuff them later. Next, you will cook the ground beef. Heat a large skillet over medium heat. Add the pound of ground beef to the skillet. Use a wooden spoon to break it apart as it cooks. Stir it until it turns brown. This should take about 5 to 7 minutes. Once browned, drain any excess fat. This keeps your dish from being too greasy. Let the beef cool for a few minutes before mixing it with the cheese. Now, it's time to make the cheese filling. In a mixing bowl, combine the cooked ground beef with ricotta cheese, half of the mozzarella cheese, and grated Parmesan cheese. Crack in one egg and add minced garlic, Italian seasoning, salt, and pepper. Use a fork to mix everything until it is well combined. This mixture is creamy and full of flavor. You are now ready to stuff the shells. For the full recipe, refer back to the instructions above. When making stuffed shells, avoid overcooking the pasta. You want them al dente. Overcooked shells can break easily. Also, don’t skip draining the beef. Excess fat makes the filling greasy. Lastly, be careful not to overstuff the shells. They need room to expand and cook. Seasoning is key for tasty stuffed shells. Use fresh garlic for a strong flavor. Italian seasoning adds warmth and depth. Always taste your filling before stuffing. If it lacks flavor, add more salt and pepper. Fresh basil can also brighten the dish. You can mix in crushed red pepper for heat, if you like. Stuffing shells can be fun. Use a spoon or a piping bag for easy filling. Be gentle to avoid tearing the shells. Place the stuffed shells open side up in the baking dish. This helps them stay filled while baking. Pour sauce gently over the top to avoid spills. For a golden finish, sprinkle extra cheese before baking. For more details and instructions, check out the Full Recipe. {{image_2}} You can easily swap ground beef with a plant-based meat alternative. Options like lentils or mushrooms work well. They provide rich flavor and texture in the filling. You can also use crumbled tofu. This adds protein without meat. Many people enjoy the taste of these substitutes. Adding vegetables boosts nutrition and flavor in your stuffed shells. Spinach, zucchini, and bell peppers are great choices. Chop them finely and mix them with the cheese filling. They add color and moisture, making each bite delightful. Roasting the veggies first can enhance their taste. Cheese is vital in stuffed shells. While ricotta and mozzarella are classics, feel free to mix things up. You can add goat cheese for a tangy kick. Feta cheese can add a salty touch. Mixing different cheeses creates a unique flavor profile. Experiment with what you love! For the full recipe, check out the full recipe. To store leftover stuffed shells, let them cool first. Place them in an airtight container. Make sure to layer the shells with marinara sauce to keep them moist. This helps prevent drying out. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you’re ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a little marinara sauce on top to keep them moist. Cover the dish with foil to trap heat and steam. Bake for about 20 minutes, or until heated through. You can also use a microwave. Just place a few shells on a plate and heat them for 2-3 minutes. To freeze stuffed shells, prepare your dish as usual but do not bake it. After stuffing the shells, place them in a single layer in a baking dish. Cover with plastic wrap and then foil to keep air out. This helps keep the shells fresh. You can freeze them for up to three months. When ready to serve, bake from frozen at 375°F (190°C) for about 45 minutes, covered. Then remove the cover and bake until the cheese is bubbly. Enjoy a delicious meal anytime! Yes, you can make stuffed shells in advance. Prepare the shells and the filling. Stuff the shells and place them in a baking dish. Cover them with sauce and wrap them well. Store them in the fridge for up to two days. When ready to eat, bake them straight from the fridge. Just add a few extra minutes to the cooking time. This makes dinner easy on busy nights. Stuffed shells go well with many sides. Here are some great options: - Garlic bread for a crunchy bite - A fresh garden salad for a pop of color - Steamed vegetables like broccoli or green beans - A light Caesar salad for a tasty twist These sides balance the meal and add more flavors and textures. To make stuffed shells gluten-free, choose gluten-free pasta shells. There are many brands available now. Check the labels to ensure they are certified gluten-free. You can also make your own shells with gluten-free flour. The filling can stay the same. Just ensure all your ingredients are gluten-free. This way, everyone can enjoy your delicious stuffed shells. You learned how to make delicious stuffed shells with ground beef. Starting with quality ingredients is key. Choosing the right pasta and cheese makes a big difference. I shared tips for preparing, stuffing, and cooking these shells just right. Mistakes can happen, but now you know how to avoid them. You can even switch up the recipe with veggies or different cheeses. Whether storing leftovers or freezing for later, you'll be set. Enjoy your meal!

Stuffed Shells with Ground Beef

Indulge in a delicious and comforting meal with stuffed shells delight featuring ground beef! This easy recipe combines jumbo pasta shells filled with a creamy beef and cheese mixture, topped with savory marinara sauce and melted mozzarella. Perfect for family dinners or special occasions, it's sure to please everyone at the table. Click to explore the full recipe and make this culinary masterpiece tonight!
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Ingredients
  

12 jumbo pasta shells

1 pound ground beef

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg

2 cups marinara sauce

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.

    Cook the Beef: In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.

      Make the Filling: In a mixing bowl, combine the cooked beef, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.

        Stuff the Shells: Preheat your oven to 375°F (190°C). Take a spoonful of the filling mixture and gently stuff each pasta shell.

          Layer with Sauce: Spread a layer of marinara sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells in the dish, open side up. Pour the remaining marinara sauce over the shells and sprinkle the rest of the mozzarella cheese on top.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Allow to cool for a few minutes before serving. Garnish with fresh basil leaves.

                Prep Time: 20 mins | Total Time: 55 mins | Servings: 4