Creamy Tomato Ground Beef Shell Pasta Bake

• 12 jumbo pasta shells, cooked
• 1 lb ground beef
• 1 can (28 oz) crushed tomatoes
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese (for topping)
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ground beef in olive oil over medium heat until browned; drain if necessary.
3. 3 In a bowl, mix ricotta, 1/2 cup Parmesan, mozzarella, egg, basil, garlic, oregano, salt, and pepper.
4. 4 Stuff pasta shells with the cheese mixture.
5. 5 Layer stuffed shells in a greased 9x13 inch baking dish.
6. 6 Pour crushed tomatoes over the shells.
7. 7 Top with remaining mozzarella and 1/2 cup Parmesan.
8. 8 Bake uncovered for 45 minutes until bubbly and golden.
9. 9 Let stand 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• skillet

Variations

• Use turkey or plant-based ground meat for a lighter option.
• Add diced bell peppers for extra crunch and color.

Substitutions

• If ricotta isn't available, substitute with cottage cheese for a similar creamy texture.

Pairings

• Side Caesar salad
• Garlic bread

Nutrition

Tips

• For make-ahead convenience, assemble the dish up to a day ahead and bake when ready.
• Adding a handful of spinach or mushrooms can boost the nutrition and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 375°F for 45 minutes.

Serving Suggestions

• Serve with a side Caesar salad for a complete meal.
• Pair with garlic bread for extra indulgence.

FAQ