Cheesy Stuffed Jumbo Shells (Printable Version)

Jumbo shells filled with ricotta blend simmered in rich meat sauce, topped with melted mozzarella cheese.

# Everything You’ll Need:

→ Pasta Shells

01 - 12 ounces jumbo pasta shells

→ Meat Sauce

02 - 1 pound ground beef
03 - 1 onion, chopped
04 - 0.5 teaspoon salt
05 - 0.5 teaspoon black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon Italian seasoning
08 - 1 tablespoon minced garlic
09 - 24 ounces marinara sauce

→ Ricotta Filling

10 - 20 ounces ricotta cheese
11 - 1 large egg
12 - 0.5 cup grated Parmesan cheese
13 - 1 teaspoon dried parsley
14 - 1 teaspoon garlic powder

→ Topping

15 - 1 cup shredded mozzarella cheese
16 - Dried parsley for garnish

# Steps to Cook:

01 - Bring a large pot of salted water to a boil. Cook jumbo shells according to package instructions until al dente. Drain and allow to cool slightly for handling.
02 - Heat a 12-inch oven-safe skillet over medium-high heat. Add ground beef and chopped onion. Season with salt, pepper, paprika, and Italian seasoning. Cook, breaking up beef, until browned.
03 - Drain excess grease from beef. Stir in minced garlic and cook for 30 seconds. Pour in marinara sauce and simmer on low heat while preparing filling.
04 - Combine ricotta cheese, egg, Parmesan cheese, garlic powder, and dried parsley in a bowl. Mix thoroughly until smooth and uniform.
05 - Using a spoon, fill each cooled shell with ricotta mixture, approximately 1.5 to 2 spoonfuls each. Note that some shells may tear; about 21 shells are needed for the skillet.
06 - Nestle filled shells into meat sauce in the skillet, opening side up. If using a baking dish, transfer sauce and shells accordingly. Gently press shells into sauce.
07 - Sprinkle shredded mozzarella cheese evenly over the arranged shells.
08 - Bake at 400°F for 25 minutes. For crispy edges, bake uncovered; cover with foil if softer texture is preferred.
09 - Remove from oven once cheese is melted and bubbly. Sprinkle dried parsley for color. Allow to cool a few minutes before serving.

# Extra Suggestions:

01 - Extra pasta shells are recommended to compensate for any breakage during boiling.
02 - A cast iron skillet is ideal for both sauce preparation and baking.
03 - Cool shells before filling to prevent handling difficulties.
04 - This dish can be assembled ahead and refrigerated for up to 24 hours prior to baking.
05 - Leftovers store well in the refrigerator for up to four days and reheat nicely.
06 - Freezing is possible before or after baking; thaw overnight in the fridge before cooking or reheating.

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