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Stuffed shells have a storied history that can be traced back to Italian-American cuisine. Originating from the classic pasta dishes of Italy, these jumbo shells became popular for their ability to hold a variety of fillings, making them a versatile choice for home cooks. Their unique shape allows for an abundance of flavors, and they can be filled with everything from ricotta and spinach to rich meat mixtures.

Cheesy Beef and Broccoli Stuffed Shells

Discover the irresistible comfort of cheesy beef and broccoli stuffed shells! This delicious recipe features tender jumbo pasta filled with savory ground beef, creamy cheeses, and nutritious broccoli. Perfect for family dinners or special gatherings, these stuffed shells combine rich flavors and essential nutrients in every bite. Follow our step-by-step guide to create a satisfying meal that everyone will love. Treat your loved ones to this comforting classic!
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Ingredients
  

12 jumbo pasta shells

1 lb ground beef

2 cups broccoli florets (can use fresh or frozen)

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp Italian seasoning

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready to bake your stuffed shells.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the jumbo shells and cook according to the package instructions until they are al dente. Once cooked, drain the shells and lay them out on a clean surface to cool. This will prevent them from sticking together and make them easier to fill.

      Prepare the Filling:

        - In a large skillet over medium heat, add the ground beef. Cook, breaking it apart with a wooden spoon, until fully browned and no longer pink.

          - Stir in the minced garlic, along with salt, pepper, and Italian seasoning. Cook for an additional 1-2 minutes until the garlic is fragrant.

            - If you are using fresh broccoli, steam or blanch the florets until tender, then chop them finely. For frozen broccoli, simply thaw and chop before mixing. Add the chopped broccoli to the skillet and stir until well combined with the beef mixture.

              - In a separate large bowl, combine the mixture from the skillet with ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix everything together until evenly blended.

                Stuff the Shells: Using a spoon or a piping bag for convenience, carefully fill each jumbo shell with the beef and broccoli filling, being generous but ensuring the filling doesn’t overflow.

                  Assemble the Dish: In a large baking dish, pour 1 cup of marinara sauce to cover the bottom evenly. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the stuffed shells and sprinkle with extra shredded mozzarella cheese for a cheesy topping.

                    Bake: Cover the baking dish with aluminum foil (spraying the foil with cooking spray first will help prevent it from sticking). Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                      Serve: After baking, allow the dish to cool for a few minutes before serving. Optionally, garnish with freshly chopped parsley for a burst of color and flavor. Serve hot and enjoy!

                        Prep Time, Total Time, Servings: 25 mins | 55 mins | 4-6 servings