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This Cheesy Stuffed Pasta Bake with Ground Beef and Herbs is a comforting and satisfying dish that will have your taste buds dancing. Picture tender pasta shells filled with a savory beef and cheese mixture, all smothered in a rich tomato sauce and topped with bubbling melted cheese. This easy weeknight dinner is not only delicious but also a cinch to make, making it perfect for busy families or anyone craving a hearty meal.
Why You’ll Love This Recipe
This cheesy stuffed pasta bake is the ultimate comfort food, combining familiar flavors and textures. It’s perfect for meal prep or a quick dinner, and the leftovers are just as delightful. Here’s why you’ll want to whip this up tonight:
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- Flavor-packed: The combination of beef, cheese, and herbs creates a mouthwatering filling.
- Easy to make: Simple ingredients and straightforward steps make this a breeze.
- Customizable: You can easily adjust the stuffing and sauce to suit your taste.
- Great for leftovers: Perfect for lunches or a second dinner.
Ingredients
- 1 pound jumbo pasta shells
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (for garnish)
- Salt and pepper to taste
- Olive oil for cooking
How to Make Cheesy Stuffed Pasta Bake
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
- In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until translucent, about 3-4 minutes.
- Add the minced garlic, ground beef, oregano, basil, salt, and pepper. Cook until the beef is browned and cooked through, about 6-8 minutes. Drain any excess fat.
- In a mixing bowl, combine the cooked beef mixture with ricotta cheese, half of the cheddar cheese, and half of the Parmesan cheese. Mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of a large baking dish.
- Stuff each cooked pasta shell with the beef and cheese mixture, then place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
- Sprinkle the remaining cheddar and Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before garnishing with fresh basil.
- Serve hot and enjoy!
Tips for the Best Results
- Ensure the pasta shells are cooked al dente to prevent them from becoming mushy during baking.
- Feel free to mix in some sautéed vegetables like spinach or bell peppers into the meat mixture for added flavor and nutrition.
- Don’t skip the fresh basil at the end; it adds a burst of freshness that complements the dish beautifully.
Easy Variations
- Swap out the ground beef for ground turkey or chicken for a lighter version.
- Use a different cheese blend, such as mozzarella or pepper jack, for a unique twist.
- Add a layer of sautéed mushrooms or zucchini for extra texture and flavor.
What to Serve With It
- A simple side salad with mixed greens and vinaigrette.
- Garlic bread or breadsticks for a hearty accompaniment.
- Steamed vegetables, such as broccoli or green beans, for a colorful plate.
Storage and Reheating
This cheesy stuffed pasta bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions for a quick meal.
Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Ingredients:
- 1 pound jumbo pasta shells
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook pasta shells until al dente, drain, and set aside.
- Sauté onion in olive oil until translucent, then add garlic and ground beef with spices, cooking until browned.
- Mix beef mixture with ricotta, half of the cheddar, and half of the Parmesan.
- Spread marinara sauce in a baking dish, stuff pasta shells, and place them in the dish.
- Cover stuffed shells with remaining marinara sauce, sprinkle with cheddar and Parmesan, and bake for 25-30 minutes.
- Let cool slightly, garnish with fresh basil, and serve.
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Notes: This dish is great for leftovers and can be customized with different proteins or vegetables!
