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The Best Stuffed Pasta Shells

These stuffed shells with meat are filled with ground beef, three types of cheese, and pesto for incredible flavor. A cozy, make-ahead pasta bake the whole family will love.

8 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	446 kcal	Sugar	2 g
Carbs	21 g	Cholesterol	116 mg
Protein	35 g	Sodium	714 mg
Fat	23 g	Fiber	1 g
Sugar	2 g
Cholesterol	116 mg
Sodium	714 mg
Fiber	1 g

Prep Time: 30 min Cook Time: 40 min Total Time: 70 min

https://www.theseasonedmom.com/favorite-stuffed-shells/

Preheat oven to 350°F. Cook pasta shells in a large pot of salted boiling water according to package instructions for al dente. Drain the shells in a colander and rinse under cold water.
Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
Top the shells with the marinara sauce mixture. 
Sprinkle the remaining ½ cup of Italian cheese blend over top.
Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

Ingredients

1 (12 ounce) box jumbo pasta shells

1 lb. ground beef (you can substitute with ground turkey, ground Italian sausage, or ground chicken)

1 cup chopped onion

2 cups shredded Italian blend cheese, divided (you can substitute with shredded mozzarella cheese)

1 (15 ounce) container ricotta cheese

½ cup grated Parmesan cheese

1 large egg

¼ cup pesto (use prepared store-bought pesto for convenience or homemade pesto when basil is fresh)

1 (24 ounce) jar marinara sauce

Optional garnish: chopped fresh parsley or basil

Instructions

Step 1

Preheat oven to 350°F. Cook pasta shells in a large pot of salted boiling water according to package instructions for al dente. Drain the shells in a colander and rinse under cold water.

Step 2

Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.

Step 3

Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.

Step 4

Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.

Step 5

Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.

Step 6

Top the shells with the marinara sauce mixture.

Step 7

Sprinkle the remaining ½ cup of Italian cheese blend over top.

Step 8

Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!