Cheesy Beef and Shells Bake
Cheesy Beef and Shells Bake
Cheesy Beef and Shells Bake combines jumbo pasta shells, ground beef, marinara sauce in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Jumbo pasta shells — 12 oz dry
- Ground beef — 1 lb
- Marinara sauce — 2 cups
- Ricotta cheese — 1 cup
- Egg — 1 large
- Mozzarella cheese — 1 1/2 cups, shredded or thinly sliced
- Parmesan cheese — 1/2 cup, grated
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente.
- In a mixing bowl, combine the ricotta cheese, egg, and parmesan cheese until well blended.
- Once the shells are cooked, carefully drain them and let them cool slightly.
- Stuff each shell with the ricotta mixture and some cooked ground beef.
- Spread a layer of marinara sauce in a baking dish and arrange the stuffed shells on top.
- Pour additional marinara sauce over the shells and sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbly and golden.
- Remove from oven, let cool for a few minutes, and
Continue baking as necessary until the center is hot and the edges are bubbling. Egg-based fillings should be set rather than liquid. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Cheesy Beef and Shells Bake
Ingredients
Pasta and Filling Ingredients
- 12 oz Jumbo pasta shells Dry shells
- 1 lb Ground beef
- 2 cups Marinara sauce
- 1 cup Ricotta cheese
- 1 Large egg
- 1.5 cups Mozzarella cheese, shredded or thinly sliced Reserved for topping
- 0.5 cup Parmesan cheese, grated
- Salt, to taste Add after combining sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente.
- In a mixing bowl, combine the ricotta cheese, egg, and parmesan cheese until well blended.
- Once the shells are cooked, carefully drain them and let them cool slightly.
- Stuff each shell with the ricotta mixture and some cooked ground beef.
- Spread a layer of marinara sauce in a baking dish and arrange the stuffed shells on top.
- Pour additional marinara sauce over the shells and sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbly and golden.
- Remove from oven, let cool for a few minutes, and continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
