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Stuffed Shells with Meat
5 from 3 votes

Stuffed Shells with Meat

This cozy Stuffed Shells with Meat recipe is packed with flavor. Featuring pasta, ground beef, marinara, pesto, and plenty of melty, gooey cheese - this hearty comfort dish is a family favorite. It's a great make-ahead option for busy nights and entertaining, and it makes the best leftovers!

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 735 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 6 ounces jumbo pasta shells
  • 2 tablespoons olive oil
  • ½ yellow onion finely diced
  • 1 pound ground beef
  • 2 teaspoons garlic powder
  • 1½ teaspoons kosher salt Morton brand
  • 1 teaspoon black pepper
  • 16 ounces ricotta cheese
  • 2 cups Italian cheese blend divided, shredded
  • ½ cup Parmesan Cheese grated
  • 1 egg plus 1 large egg yolk
  • ⅓ cup basil pesto
  • 3 tablespoons basil finely chopped
  • 26 ounces marinara sauce divided
  • basil fresh, for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350° F and lightly spray a 9" x13" baking dish.
  2. Cook the jumbo pasta shells according to the package instructions, until al dente. Drain and set aside to cool.
  3. Heat a large skillet over medium heat, then add the olive oil. Once the oil is shimmering, add the diced onion and sauté 3-4 minutes, just until softened. Then, add ground beef with garlic powder, salt, and black pepper. Cook 8-9 minutes, breaking up the beef, until it is browned and fully cooked through. Drain any excess fat from the skillet, then let beef cool slightly before adding it to the filling.
  4. In a medium mixing bowl, combine the ricotta cheese, 1½ cups of the shredded Italian cheese, Parmesan cheese, egg and egg yolk, pesto, chopped basil, salt, and black pepper. Fold in the beef mixture until everything is thoroughly combined. Set aside.
  5. Stir the marinara into the remaining beef mixture, right in the skillet. Season with salt and black pepper, if desired. Set aside.
  6. Spread half of the marinara mixture in an even layer on the bottom of the prepared baking dish.
  7. Stuff each cooked pasta shell with a generous spoonful of the ricotta mixture. Place the stuffed shells in the baking dish, arranging them in a single layer.
  8. Spoon the remaining marinara mixture over the stuffed shells. Sprinkle the remaining ½ cup of shredded Italian cheese over the top.
  9. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  10. Remove the stuffed shells from the oven and let cool for a few minutes. Garnish with fresh basil leaves right before serving.

Nutrition Information

Serving 1 Calories 735kcal (37%) Carbohydrates 29g (10%) Protein 48g (96%) Fat 47g (72%) Saturated Fat 19g (95%) Polyunsaturated Fat 23g (135%) Trans Fat 1g (50%) Cholesterol 229mg (76%) Sodium 1470mg (61%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 735

% Daily Value*

Serving 1
Calories 735kcal 37%
Carbohydrates 29g 10%
Protein 48g 96%
Fat 47g 72%
Saturated Fat 19g 95%
Polyunsaturated Fat 23g 135%
Trans Fat 1g 50%
Cholesterol 229mg 76%
Sodium 1470mg 61%
Fiber 4g 16%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.