Description
Delicious jumbo pasta shells stuffed with a creamy ricotta and mozzarella cheese mixture, baked in a savory beef and teriyaki-infused tomato sauce, and topped with melted mozzarella and fresh basil. This hearty and comforting dish combines Italian flavors with a hint of Asian-inspired teriyaki for a unique twist.
Ingredients
Scale
Pasta
- 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
Toppings
- ¾ cup shredded mozzarella cheese
- Fresh chopped basil for serving
Instructions
- Cook the pasta shells: Boil water and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly to make handling easier.
- Prepare the beef sauce: Heat olive oil over medium heat in a large skillet. Add the chopped onion and sauté for 2 to 3 minutes until translucent. Add the ground beef and cook for about 6 to 8 minutes until mostly browned. Drain excess fat, then season the beef with Italian seasoning. Stir in the pasta sauce and Kikkoman Roasted Garlic Teriyaki Marinade & Sauce. Simmer the mixture for 5 minutes to blend the flavors.
- Make the cheese filling: In a medium bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated Parmesan, the egg, chopped parsley, salt, and black pepper. Mix thoroughly until smooth and well combined.
- Stuff the shells: Carefully fill each cooked pasta shell with the cheese mixture, ensuring they are generously filled but not overstuffed.
- Assemble in baking dish: Spread 1 cup of the beef sauce 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 evenly over the shells. Sprinkle the remaining ¾ cup shredded mozzarella cheese over the top for a golden cheesy finish.
- Bake the dish: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and broil the dish for an additional 5 minutes until the cheese is melted, bubbly, and slightly browned.
- Serve: Allow the stuffed shells to rest for 5 minutes after baking. Garnish with fresh chopped basil before serving to add a fragrant, fresh herbal note.
Notes
- Cook pasta shells just until al dente to prevent overcooking during baking.
- Drain excess fat from the ground beef to avoid greasy sauce.
- Using fresh herbs like basil at the end brightens the dish.
- If Kikkoman Roasted Garlic Teriyaki Marinade & Sauce is unavailable, substitute with a mix of soy sauce and a touch of garlic powder for similar flavor.
- Covering with foil helps keep the shells moist while baking.
- Broiling at the end adds a crispy, golden cheese topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: stuffed shells, baked pasta, beef sauce, ricotta cheese, savory pasta bake, Italian comfort food, teriyaki pasta sauce
