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Stuffed Shells with Savory Beef Sauce

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plate

Yield

5-6 (4 stuffed shells per serving) 

prep

Prep Time

25 minutes

cook

Cook Time

30 minutes

clock

Total Time

55 minutes

kikkoman products used:

Roasted Garlic Teriyaki Marinade & Sauce
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About this recipe

This cozy dinner is all about comfort. Stuffed shells with meat, melty cheese, and a rich, flavorful sauce that brings it all together. The combo of ricotta stuffed pasta shells and a savory beef and garlic teriyaki tomato sauce made with Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce makes this a guaranteed crowd-pleaser. Perfect for make-ahead meals, family gatherings, or a casual dinner when you want something hearty and satisfying. 

Tips & Tricks 

  • Want to make it ahead? Assemble the full dish, cover, and refrigerate up to 24 hours before baking. 
  • For a shortcut, use jarred pasta sauce—but don’t skip the teriyaki! It adds a garlicky umami twist. 
  • Swap in ground turkey or sausage if you prefer a lighter or spicier version. 
  • These cheese stuffed shells freeze beautifully—just freeze before baking. 
  • Garnish with fresh basil or chopped parsley for a pop of color and flavor. 

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 + ¾ cups 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 

directions

  1. Cook pasta shells according to package instructions until al dente. Drain and set aside to cool slightly. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 2 to 3 minutes. Add ground beef and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat. 
  2. Season beef with Italian seasoning. Stir in pasta sauce and teriyaki sauce and simmer for 5 minutes.
  3. In a bowl, combine ricotta, ½ cup mozzarella, Parmesan cheese, egg, parsley, salt, and pepper.
  4. Fill each shell with the cheese mixture. Spread 1 cup of the beef sauce in 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. Sprinkle with the remaining cup of mozzarella cheese.
  5. Cover with foil and bake at 375°F for 25 minutes. Remove the foil and broil for an additional 5 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving. Serve topped with fresh basil. 

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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