Best Stuffed Shells With Ground Beef: Irresistibly Cheesy Powerhouse

Ever since I was little, kitchen adventures have been my way to connect with the world. There’s something magical about bringing ingredients together, especially when crafting the best stuffed shells with ground beef. It’s the kind of dish that takes me back to bustling family gatherings where every bite was a mix of laughter and love.

The aroma of onions sizzling in olive oil, the richness of tomato sauce mingling with beef, these scents are forever etched in my memory. It’s not just about the food; it’s about the moments, the stories, and the people you share them with. Creating the best stuffed shells with ground beef isn’t just a recipe—it’s an experience.

As I mix ricotta with spinach or stuff each shell with care, I find joy in the process. These culinary rituals turn a simple meal into a shared celebration. The best stuffed shells with ground beef is more than a recipe; it’s a reminder of why I fell in love with cooking in the first place.

Cooking shouldn’t be intimidating; it should be a delightful exploration. With each step, from boiling pasta to layering sauces, I embrace the creative journey. Let’s dive into making the best stuffed shells with ground beef and make some delicious memories together.

Best Stuffed Shells With Ground Beef

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• Author: Chloe
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian

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Description

Discover the ultimate recipe for the Best Stuffed Shells with Ground Beef! Learn how to create a delicious and satisfying meal the whole family will love.

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Ingredients

• 27 jumbo pasta shells (640 g)
• 1 teaspoon olive oil (5 ml)
• 1 onion, chopped
• 3/4 teaspoon (4 ml) salt, divided
• 2 garlic cloves, chopped
• 1 pound lean ground beef (450 g)
• 28 ounces tomato sauce (800 g)
• 1 (15-oz) container part skim ricotta cheese (425 g)
• 1 (16-oz) package frozen spinach, thawed and squeezed well (450 g)
• 2 cups part skim shredded Italian cheese blend (or shredded mozzarella), divided (200 g)
• ½ cup grated cheese, divided (50 g)
• Chopped fresh parsley

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Instructions

1. Set your oven to 350°F to preheat.
2. Boil the pasta shells in a pot of salted water, cooking them for 2-3 minutes less than the package suggests, so they’re just under al dente. Drain them, rinse with cold water, and keep them aside.
3. During the pasta cooking process, warm a large pan on medium heat. Pour in the olive oil and cook the chopped onion with ¼ teaspoon of salt until the onion becomes clear, approximately 3-5 minutes. Add the garlic and stir for about a minute until it’s aromatic.
4. Incorporate the ground beef into the pan with ¼ teaspoon of salt. Cook until the beef is browned and thoroughly cooked, breaking it into small bits, about 5-7 minutes. Remove any excess oil if needed.
5. Mix in the tomato sauce, combine well, then remove from the stove.
6. In a big bowl, blend together the ricotta, spinach, 1 cup of the Italian cheese blend, ¼ cup of the grated cheese, and ¼ teaspoon of salt until well mixed.
7. Once the pasta shells are ready and cooled, stuff each one with about 2 heaping tablespoons of the ricotta-spinach mixture.
8. Spread half of the beef-tomato sauce mixture on the bottom of a large baking dish.
9. Place the stuffed shells in the baking dish, then cover them with the rest of the beef-tomato sauce and sprinkle the remaining 1 cup of Italian cheese blend and ¼ cup of grated cheese on top.
10. Cover the dish with foil and place it in the oven to bake for 40 minutes. Then remove the foil and bake for an additional 5 minutes.
11. Garnish with chopped parsley, if desired, and serve hot.

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Notes

• Make sure to thoroughly drain the spinach to avoid excess moisture in the ricotta mixture, preventing a watery filling.
• For a healthier option, consider using ground turkey or chicken in place of ground beef.
• Enhance the flavor of the ricotta-spinach mixture by adding your preferred herbs or spices like oregano, basil, or red pepper flakes.

Making the Best Stuffed Shells With Ground Beef

Fundamentals

The foundation of the best stuffed shells with ground beef starts with understanding the ingredients. Each element plays a crucial role in building flavor and texture. Jumbo pasta shells act as the vessel, eagerly waiting to be filled with a rich ricotta-spinach mixture.

Ground beef brings a hearty depth, while the tomato sauce ties everything together with its tangy sweetness. The cheeses—ricotta, Italian blend, and grated—add creaminess and a savory punch that enhances every bite. It’s all about balancing these components to create a harmonious dish.

Preparation/Setup

Preparation is key to creating the best stuffed shells with ground beef. Start by setting your oven to 350°F to preheat. As you boil the pasta shells in salted water, cook them for slightly less time than the package suggests. This ensures they remain firm enough to hold the filling.

While the pasta cooks, heat olive oil in a pan and sauté chopped onions with a pinch of salt until translucent. Add garlic, letting it infuse its aroma for about a minute before incorporating the ground beef. Season again, cook until browned, and then mix in the tomato sauce.

In a separate bowl, blend ricotta, thawed spinach, half of the Italian cheese blend, and grated cheese. This mixture forms the heart of your stuffed shells, offering a creamy contrast to the robust beef sauce. Once ready, stuff each cooled shell with the ricotta-spinach mix.

Crafting the Perfect Stuffed Shells

Technique

To achieve the best stuffed shells with ground beef, focus on technique. Layer half of your beef-tomato sauce in a baking dish before arranging the stuffed shells. This ensures the flavors meld and the shells remain moist during baking.

Cover the stuffed shells with the remaining sauce, then sprinkle the rest of the Italian cheese blend and grated cheese on top. Covering the dish with foil helps retain moisture, allowing the shells to cook evenly and the cheese to melt perfectly.

Tips/Tricks

For the best stuffed shells with ground beef, consider a few tips. If you want a slightly crispy cheese topping, remove the foil for the last five minutes of baking. This gives the cheese a golden crust that adds texture.

Make sure to squeeze excess water from the spinach thoroughly. This prevents the filling from becoming watery, ensuring a perfect blend of flavors and textures. When stuffing the shells, use a spoon to neatly fill each one without overfilling.

Achieving Stuffed Shell Perfection

Perfecting Results

The best stuffed shells with ground beef require attention to detail. Check the pasta shells periodically while baking to ensure they remain tender but intact. Overcooked shells may fall apart, while undercooked ones might be too firm.

If you find the sauce drying out, add a splash of water or tomato sauce before the final bake. This keeps everything moist and flavorful, ensuring a delightful dining experience.

Troubleshooting/Variations

Sometimes, even the best stuffed shells with ground beef need troubleshooting. If the filling seems too thick, add a tablespoon of milk or cream to loosen it. Should the sauce be too tart, a pinch of sugar can balance the acidity.

For variations, try adding mushrooms or bell peppers to the beef mix for extra flavor. You can also swap spinach for kale or arugula for a different taste profile, tailoring the dish to your preferences.

Serving and Storing Your Stuffed Shells

Serving/Presentation

Presentation is key when serving the best stuffed shells with ground beef. Garnish with freshly chopped parsley for a pop of color and a hint of freshness. Arrange the shells neatly on a serving platter to showcase the rich, inviting colors of the dish.

Serve these stuffed shells as a main dish accompanied by a simple green salad or garlic bread. The combination of textures and flavors creates a satisfying meal that’s sure to impress your guests.

Pairings/Storage

Pair your stuffed shells with a refreshing side like a crisp Caesar salad. For storage, place leftovers in an airtight container and refrigerate. These shells can be reheated in the oven, maintaining their texture and flavor.

If you plan to freeze them, do so before baking. Simply assemble the dish, cover tightly, and freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight, then bake as directed.

Conclusion

Crafting the best stuffed shells with ground beef is a rewarding culinary journey. This recipe combines rich flavors and textures, creating a comforting dish perfect for sharing. By understanding the fundamentals and employing the right techniques, you can achieve delicious results every time.

From preparation to presentation, each step plays a crucial role in ensuring these stuffed shells become a beloved favorite. Whether you’re cooking for family or friends, these shells offer a taste of nostalgia and joy, making every gathering memorable.

Embrace the process, enjoy the flavors, and most importantly, savor the moments spent in the kitchen. The best stuffed shells with ground beef are more than just a meal—they’re a celebration of food and connection.

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