Stuffed Shells with Savory Beef and Teriyaki Sauce Recipe
Delicious jumbo pasta shells stuffed with a creamy ricotta and mozzarella cheese mixture, baked in a savory beef sauce seasoned with Italian herbs and a touch of teriyaki for a unique flavor twist. This comforting baked pasta dish is topped with melted mozzarella and fresh basil for a perfect family meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells
Beef Sauce
- 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
Cheese Filling
- 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)
Garnish
- Fresh chopped basil for serving
Instructions
- Cook Pasta Shells: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare Beef Sauce: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent. Add ground beef and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat. Season the beef with Italian seasoning, then stir in pasta sauce and teriyaki sauce. Let simmer for 5 minutes to combine flavors.
- Make Cheese Filling: In a mixing bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and black pepper. Stir well until all ingredients are fully incorporated.
- Stuff Pasta Shells: Fill each cooked pasta shell evenly with the cheese mixture using a spoon.
- Assemble Casserole: Spread 1 cup of the prepared beef sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining beef sauce over the top of the shells, then sprinkle with the remaining ¾ cup shredded mozzarella cheese.
- Bake the Dish: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- Broil for Finish: Remove the foil and broil for an additional 5 minutes, or until the cheese is melted and bubbly with golden spots.
- Serve: Allow the baked shells to rest for 5 minutes before serving. Garnish with fresh chopped basil for a bright, aromatic finish.
Notes
- You can prepare the stuffed shells a day ahead and refrigerate them before baking to save time.
- If you prefer a spicier sauce, add red pepper flakes when cooking the beef.
- For a lighter version, use part-skim ricotta and reduced-fat mozzarella cheese.
- Make sure not to overcook the pasta shells initially, as they will finish cooking during baking.
- Substitute ground turkey or chicken for beef for a different protein option.
Keywords: stuffed shells, baked pasta, beef sauce, Italian recipe, ricotta cheese, mozzarella, pasta casserole
