Cheesy Beefy Delight Stuffed Shells Recipe

Ingredients

Main Ingredients

• 12 jumbo pasta shells
• 1 lb ground beef (80 % lean)
• 2 cups fresh spinach, chopped

Cheese Filling

• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 large egg, lightly beaten
• ¼ cup whole milk

Sauce & Seasonings

• 2 cups marinara sauce (store‑bought or homemade)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon crushed red‑pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Instructions

Assembling the Shells

1. Cook the shells. Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook for 8‑10 minutes, or until al dente. They should be firm enough to hold their shape but still soft inside. Drain and rinse briefly under cool water to stop cooking.
2. Fill each shell. Using a small spoon or a piping bag, stuff each shell with about 2‑3 tablespoons of the cheese‑beef mixture. Pack gently; over‑filling can cause the sauce to spill during baking.
3. Layer the sauce. Spread ½ cup of marinara sauce evenly across the bottom of a 9‑x 13‑inch baking dish. Arrange the stuffed shells in a single layer, seam‑side up, then spoon the remaining sauce over the top, ensuring every shell is lightly covered.
4. Add finishing cheese. Sprinkle the remaining ¼ cup of mozzarella and a pinch of Parmesan over the sauced shells. This creates a golden, bubbly crust as it bakes.
5. Bake. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and continue baking for an additional 10‑12 minutes, or until the cheese is melted, lightly browned, and the sauce is bubbling around the edges.