Ingredients
For the Pasta
20–25 jumbo pasta shells
Water for boiling
1 tablespoon salt
For the Meat Filling
500g (1 lb) ground beef or ground turkey
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely diced (optional)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
Salt and black pepper, to taste
For the Tomato Sauce
2 cups tomato sauce or marinara
1 tablespoon tomato paste
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon sugar (optional)
For the Cheese Layer
1 cup shredded mozzarella
½ cup ricotta or cream cheese
¼ cup grated Parmesan
Fresh parsley for garnish
Instructions
- Cook the Pasta Shells
Bring a large pot of water to a boil, then add the salt. Add the jumbo pasta shells and cook until al dente—soft but firm enough to hold the filling. This usually takes about 10 to 12 minutes.
Drain the pasta and rinse with cold water to prevent sticking. Set aside.
- Prepare the Meat Filling
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for another minute until fragrant.
Add the ground beef or turkey to the pan. Break it apart with a spoon and cook until browned. Add the diced carrot (optional) and season with oregano, basil, paprika, salt, and pepper.
Cook for 5–7 minutes, stirring occasionally, until all flavors blend well. Remove from heat and allow the mixture to cool slightly.
- Make the Tomato Sauce
In a separate saucepan, combine the tomato sauce, tomato paste, pepper, thyme, and sugar. Mix well and cook on medium heat for 5–8 minutes to slightly thicken the sauce.
Spread one cup of the sauce on the bottom of a baking dish.
- Stuff the Pasta Shells
Take each pasta shell and fill it generously with the meat mixture. Place each stuffed shell on top of the sauce in the baking dish. Continue filling until all shells are used.
- Add the Cheese Topping
In a small bowl, mix the mozzarella, ricotta (or cream cheese), and Parmesan. Place a spoonful of this cheese mixture on top of each shell.
Pour the remaining tomato sauce around the shells, making sure not to cover the cheese topping.
- Bake
Preheat your oven to 190°C (375°F).
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese melts and becomes lightly golden.
Let the dish rest for 5 minutes before serving. Garnish with chopped parsley.
Tips
Don’t overcook the pasta shells so they don’t break during stuffing.
You can replace beef with turkey, chicken, or Italian sausage.
Add spinach or mushrooms to the filling for extra flavor.
Prepare the dish one day ahead and store in the fridge before baking.
Serving Suggestions
Serve the stuffed pasta shells with garlic bread, a fresh salad, or roasted vegetables. They also reheat very well, making the leftovers perfect for lunch the next day.
Conclusion
Stuffed jumbo pasta shells are a delicious and filling meal that combines tender pasta, flavorful meat, and creamy cheese in one comforting dish. With simple ingredients and easy steps, this recipe is ideal for weeknight dinners or special occasions. It’s a beautiful meal to serve and even better to enjoy.