Description
Hearty Mexican-inspired oven baked shotgun shells burst with zesty ground beef, melted cheese, and rich spices nestled in perfectly crisp pasta tubes. Robust flavors and cheesy comfort make this crowd-pleasing dish a guaranteed dinner winner you’ll crave again and again.
Ingredients
Scale
Pasta and Filling:
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
Sauce and Seasonings:
- 2 cups marinara sauce
- 2 cloves garlic
- 1 tsp italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish and Optional Additions:
- 1/4 cup fresh parsley
- 2 tbsp olive oil
- 1/4 cup chopped onions
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly coating with olive oil.
- Cook jumbo pasta shells in salted boiling water until al dente, then drain and set aside to cool slightly.
- In a skillet, sauté chopped onions and minced garlic until fragrant and translucent.
- Add ground beef to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
- Remove beef mixture from heat and mix in ricotta cheese, italian seasoning, salt, and black pepper until well combined.
- Carefully stuff each pasta shell with the beef and cheese mixture, ensuring they are generously filled.
- Arrange stuffed shells in the prepared baking dish, nestling them close together.
- Pour marinara sauce evenly over the shells, covering them completely.
- Sprinkle mozzarella and parmesan cheese over the top of the shells and sauce.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and continue baking for an additional 10-15 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with freshly chopped parsley and serve hot.
Notes
- Choose jumbo shells that are uniform in size to ensure even cooking and consistent filling.
- Pat pasta shells dry after draining to prevent excess moisture from making the dish watery.
- For a leaner option, substitute ground beef with ground turkey or plant-based meat alternative.
- Drain beef thoroughly after cooking to reduce excess grease and prevent a soggy texture.
- Experiment with different cheese combinations like adding ricotta with provolone for extra depth of flavor.
- Prep shells in advance and refrigerate for up to 24 hours before baking for convenient meal planning.
- Add red pepper flakes to the beef mixture for a subtle spicy kick if desired.
- Ensure shells are completely covered with marinara sauce to prevent drying out during baking.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg