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

Instructions

Step 1: Cook 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 and cook until mostly browned, about 6 to 8 minutes. Drain any excess fat.

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

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

Step 6: Fill each pasta shell with the cheese mixture.

Step 7: 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.

Step 8: Spoon the remaining beef sauce over the shells. Sprinkle the top with the remaining ¾ cup mozzarella cheese.

Step 9: Cover the dish with foil and bake at 375°F for 25 minutes.

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

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

Tips & Variations

For a vegetarian version, substitute ground beef with sautéed mushrooms or a plant-based meat alternative.

Use fresh pasta shells if available for a tender bite and faster cooking time.

Adding a pinch of crushed red pepper flakes can add a subtle spicy kick.

Leftover sauce can be used as a flavorful base for other pasta dishes.

To make the filling creamier, mix in a little shredded mozzarella with the ricotta blend before stuffing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve texture and flavor, or microwave covered for shorter reheating. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and beef sauce a day in advance. Keep covered in the refrigerator and bake just before serving.

What can I use instead of Kikkoman® Roasted Garlic Teriyaki Marinade & Sauce?

If you don’t have teriyaki sauce, you can replace it with a splash of soy sauce combined with a small amount of garlic powder or minced fresh garlic for similar savory notes.