Description
Delicious jumbo pasta shells stuffed with a creamy ricotta and cheese mixture, baked in a savory beef sauce infused with Italian seasoning and roasted garlic teriyaki marinade, and topped with melted mozzarella and fresh basil for a comforting Italian-American meal.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
Beef Sauce
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 2 cups pasta sauce
- 2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce
Cheese Filling
- 1½ cups ricotta cheese
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon parsley, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings
- ¾ cup shredded mozzarella cheese
- Fresh chopped basil for serving
Instructions
- Cook Pasta Shells: Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly, making them easier to handle for stuffing.
- Prepare Beef Sauce: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent. Add ground beef and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat to keep the sauce from being greasy.
- Season and Simmer Sauce: Season the cooked beef with Italian seasoning. Stir in the pasta sauce and roasted garlic teriyaki marinade, then simmer the mixture for 5 minutes to blend flavors nicely.
- Make Cheese Filling: In a medium bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix thoroughly until well blended.
- Stuff Shells: Fill each slightly cooled pasta shell with the prepared cheese mixture, ensuring each shell is generously stuffed for maximum flavor and texture.
- Assemble in Baking Dish: Spread 1 cup of the beef sauce evenly in the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining beef sauce over the top of the shells, then sprinkle with the remaining ¾ cup shredded mozzarella cheese.
- Bake and Broil: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and broil for an additional 5 minutes or until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Let the baked shells rest for 5 minutes before serving. Garnish with fresh chopped basil for a burst of fresh flavor and attractive presentation.
Notes
- For best results, do not overcook the pasta shells; they should be al dente to hold filling without breaking.
- You can substitute ground beef with ground turkey or plant-based ground meat for a leaner or vegetarian option, adjusting cook times as needed.
- If you don’t have Kikkoman® Roasted Garlic Teriyaki Marinade, a mix of soy sauce and minced garlic can be used as a substitute, though flavor will differ slightly.
- Fresh basil can be replaced with fresh parsley or oregano if preferred.
- Make sure to cover with foil while baking to prevent the cheese from drying out, then broil at the end for a perfect golden topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximately 3-4 stuffed shells)
- Calories: 530 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg
Keywords: stuffed shells, beef pasta recipe, baked pasta shells, Italian stuffed shells, savory beef sauce, ricotta stuffed shells
