Stuffed Meat Shells
Stuffed Meat Shells
Ingredients
For the Stuffed Shells
- 24 jumbo pasta shells
- 1 pound ground beef, 80/20 lean
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 24 fluid ounces marinara sauce
- 2 cups mozzarella cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and rinse with cold water to prevent sticking. Set aside.
⏱️ 15 min•🌡️ 375
- 2
In a large bowl, combine the ground beef, grated Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min
- 3
Take each cooked pasta shell and carefully stuff it with about 1 1/2 to 2 tablespoons of the raw meat mixture. Gently press the meat into the shell to fill it completely.
⏱️ 10 min
- 4
Pour about 1/2 cup of marinara sauce into the bottom of a 10-inch cast iron skillet or a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. If using a cast iron skillet, arrange them in a circular pattern.
⏱️ 5 min
- 5
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese generously over the top.
⏱️ 3 min
- 6
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the meat inside the shells is cooked through (internal temperature of 160°F for ground beef).
⏱️ 30 min•🌡️ 375
- 7
Remove the pan from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Meat Shells
For the Stuffed Shells
- 24 jumbo pasta shells
- 1 pound ground beef, 80/20 lean
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 24 fluid ounces marinara sauce
- 2 cups mozzarella cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells and rinse with cold water to prevent sticking. Set aside.
⏱️ 15 min•🌡️ 375 - 2
In a large bowl, combine the ground beef, grated Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 3
Take each cooked pasta shell and carefully stuff it with about 1 1/2 to 2 tablespoons of the raw meat mixture. Gently press the meat into the shell to fill it completely.
⏱️ 10 min - 4
Pour about 1/2 cup of marinara sauce into the bottom of a 10-inch cast iron skillet or a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. If using a cast iron skillet, arrange them in a circular pattern.
⏱️ 5 min - 5
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese generously over the top.
⏱️ 3 min - 6
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the meat inside the shells is cooked through (internal temperature of 160°F for ground beef).
⏱️ 30 min•🌡️ 375 - 7
Remove the pan from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min