Cheesy Stuffed Pasta Shells (with Ground Beef)

Cheesy stuffed pasta shells with ground beef — the ultimate comfort food! 🍝✨ This easy dinner recipe is loaded with seasoned beef, marinara sauce, and plenty of melty cheese. Perfect for a cozy family meal or when you need a simple make-ahead dinner.

►Full written recipe:

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For the shells:
• Jumbo pasta shells (about 20–25)
• Water, for boiling
• Salt
For the beef filling:
• 1–2 tablespoons olive oil
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1 Lbs. (450g) Ground beef (or a mix of beef and Italian sausage)
• 2 tablespoons tomato paste
• ¾ cup (180g) tomato sauce
• 1/2 cup (120ml) Water
• Salt and black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Pinch of chili flakes (optional)
• 3/4 cup (180g) ricotta cheese
• 1/2 cup (60g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan
For the sauce and topping:
• 1½ cups (360g) tomato sauce
• Salt and pepper, to taste
• 1 cup (120g) shredded mozzarella cheese

Instructions:
1. Cook the pasta shells: Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the shells until al dente according to package directions. Drain and spread them out on a large tray or baking sheet to cool, this prevents sticking and tearing.
2. Make the meat filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 6–7 minutes until soft and golden. Stir in garlic and cook for 1–2 minutes more.
3. Increase heat to high, add the ground beef (or beef/sausage combo), and cook until fully browned, breaking it up as it cooks.
4. Stir in the tomato paste and cook for 1 minute to concentrate the flavor. Add tomato sauce, water, and seasonings (salt, pepper, paprika, oregano, basil, chili flakes). Lower heat and simmer uncovered for 15–20 minutes, or until thickened.
5. Add the cheese: Remove the pan from heat and let the mixture cool slightly. Stir in ricotta, half of the mozzarella, and the Parmesan until fully combined.
6. Fill the shells: Preheat oven to 180°C (350°F). Prepare a 9×13-inch (23x33cm) baking dish or a round or 12-inch (30cm) round pan or a similar-sized pan. Spoon a thin layer of the tomato sauce (from the topping section) into the bottom of the dish.
Using a spoon or piping bag, fill each pasta shell with 1½–2 tablespoons of the beef mixture and arrange them snugly in the baking dish.
7. Top and bake: Mix remaining tomato sauce with salt, and pepper, and spoon it over the stuffed shells. Sprinkle the top with the remaining mozzarella.
8. Cover loosely with foil and bake for 25-30 minutes. Uncover and bake for 8–10 minutes more, or until the cheese is melted and slightly golden.
9. Serve: Garnish with fresh chopped basil or parsley. Serve hot, ideally with a side salad or garlic bread.