Name: Stuffed Shells with Savory Beef and Teriyaki Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells; 1 tablespoon olive oil; ½ cup onion, chopped; 1 pound ground beef; 1 tablespoon Italian seasoning; 2 cups pasta sauce; 2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce; 1½ cups ricotta cheese; ¾ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 1 large egg; 1 tablespoon parsley, chopped; ½ teaspoon salt; ½ teaspoon black pepper; ¾ cup shredded mozzarella cheese (for topping); Fresh chopped basil for serving

Introduction

Stuffed Shells with Savory Beef Sauce is a comforting Italian-American classic that combines tender pasta shells filled with a creamy cheese mixture, smothered in a rich, flavorful beef sauce. This baked dish is perfect for family dinners and gatherings, offering hearty flavors and a satisfying texture.

A white round plate holds a serving of baked pasta featuring several layers. The bottom layer consists of wide pasta shells stuffed with a rich meat and tomato sauce, topped with melted cheese that is slightly browned. The sauce is deep red with chunks of ground meat, while fresh green basil leaves are scattered on top for color contrast. A silver fork rests on the plate's edge. Part of a white rectangular baking dish filled with more of the same pasta is visible to the side, sitting on a folded green cloth. Nearby, a dark bottle of Kikkoman roasted garlic teriyaki marinade and sauce with a purple cap stands upright. The setup is on a white marbled surface with a clear glass of water beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 jumbo pasta shells

1 tablespoon olive oil

½ cup onion, chopped

1 pound ground beef

1 tablespoon Italian seasoning

2 cups pasta sauce

2 tablespoons Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce

1½ cups ricotta cheese

¾ cup shredded mozzarella cheese, divided

¼ cup grated Parmesan cheese

1 large egg

1 tablespoon parsley, chopped

½ teaspoon salt

½ teaspoon black pepper

Fresh chopped basil for serving

Instructions

Step 1: Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.

Step 3: Add ground beef to the skillet and cook, breaking it up with a spoon, until mostly browned, about 6 to 8 minutes. Drain any excess fat.

Step 4: Season the beef with Italian seasoning. Stir in the pasta sauce and roasted garlic teriyaki marinade, then simmer for 5 minutes to blend the flavors.

Step 5: In a bowl, combine ricotta cheese, ½ cup of mozzarella, Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix until well combined.

Step 6: Fill each cooked shell with the cheese mixture. Spread 1 cup of the beef sauce evenly in the bottom of a 9×13-inch baking dish.

Step 7: Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining beef sauce over the shells.

Step 8: Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.

Step 9: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes.

Step 10: Remove the foil and broil for an additional 5 minutes or until the cheese is melted and bubbly.

Step 11: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped basil.

Tips & Variations

For a vegetarian option, substitute ground beef with sautéed mushrooms or lentils and use vegetable pasta sauce.

Use fresh basil inside the cheese mixture for an extra burst of flavor.

Add a pinch of red pepper flakes to the beef sauce if you prefer a little heat.

Make the dish ahead and refrigerate before baking; just add a few extra minutes to baking time.

FAQs

Can I use frozen pasta shells for this recipe?

Yes, if using frozen shells, thaw and cook them according to package instructions before stuffing to ensure they are tender and pliable.

Can I prepare stuffed shells in advance?

Absolutely! Assemble the stuffed shells and cover the baking dish, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.