Lemon Garlic Chicken Wings: A Zesty Twist for Game Night

Get Ready for Game Day Flavor

Are you tired of the same old boring appetizers for your game nights? Do you find yourself endlessly searching for a crowd-pleasing recipe that’s both exciting and incredibly easy to make? If your answer is a resounding YES, then you’ve landed on the perfect page! We’re about to dive into the world of Lemon Garlic Chicken Wings, a recipe so bursting with zesty, savory, and bright flavors that it’s guaranteed to become your new go-to. Forget soggy, bland wings; these baked beauties are designed for maximum crispiness and an explosion of taste in every bite. Perfect for Super Bowl Sunday, casual get-togethers, or simply when you’re craving something truly delicious, this recipe elevates the humble chicken wing to star status. Get ready to impress your friends and family with minimal effort and maximum flavor!

Gather Your Zesty Arsenal

The magic of these wings lies in the simple yet powerful combination of fresh lemon and pungent garlic. Here’s what you’ll need to create this culinary masterpiece:

• Chicken Wings: 2.5-3 pounds, split into drumettes and flats. (Tip: Look for fresh, plump wings for the best texture. If you buy whole wings, trim off the tips before splitting to avoid burning.)
• Olive Oil: 3 tablespoons. (A good quality extra virgin olive oil will add a subtle fruity note. Regular olive oil works just as well.)
• Fresh Lemon Juice: ¼ cup, from about 2-3 medium lemons. (Freshly squeezed juice is non-negotiable here; bottled juice lacks the vibrant, zesty punch.)
• Garlic: 6-8 cloves, minced. (Don’t be shy! The more garlic, the more intense the flavor. Feel free to adjust to your preference.)
• Dried Oregano: 1 teaspoon. (For an herbaceous undertone.)
• Red Pepper Flakes: ½ teaspoon (or to taste). (Adds a gentle warmth to balance the zest. Omit if you prefer no heat.)
• Salt: 1 teaspoon, plus more for seasoning. (Kosher or sea salt are recommended for their clean flavor.)
• Black Pepper: ½ teaspoon, freshly ground. (Freshly ground pepper offers a more robust aroma and taste.)
• Fresh Parsley: 2 tablespoons, chopped, for garnish. (Adds a pop of color and freshness.)
• Lemon Zest: From 1 lemon, for extra lemon oomph (optional). (This is where you pack in even more bright, citrusy essence.)

Substitutions & Additions:

• Lemon: While fresh lemon is key, if you’re in a pinch, a tablespoon of lemon zest combined with lemon juice from concentrate can work, though the flavor will be less bright.
• Garlic: Garlic powder (1 teaspoon) can be used if fresh garlic is unavailable, but the minced fresh cloves provide superior flavor and texture.
• Herbs: Dried thyme or a mix of Italian herbs can be substituted for oregano.
• Spice: Increase red pepper flakes for a spicier kick, or add a dash of cayenne pepper.
• For Extra Crispy Skin: Some chefs swear by a pinch of baking powder mixed with the salt and pepper (about 1 teaspoon per pound of wings) in their dry rub. This helps draw out moisture and promote crisping.

The Clock is Ticking: Timing Your Wings

This recipe is designed for efficiency without sacrificing flavor or texture. Here’s a breakdown of the time commitment:

Compared to many traditional baked wing recipes that can take longer to achieve crispiness, this method is relatively quick, especially when you factor in the hands-off marinating and baking time.

Step-by-Step Instructions

Step 1: Preheat Oven and Prep Baking Sheet

Begin by preheating your oven to a robust 400°F (200°C). This high heat is crucial for achieving that coveted crispy exterior on your wings. Line a large baking sheet with parchment paper or aluminum foil. This not only makes cleanup a breeze but also helps prevent the wings from sticking. If you want to take your crispiness to the next level, consider placing a wire rack on top of the lined baking sheet. This allows air to circulate around the wings, promoting even cooking and a perfectly bronzed, crunchy finish on all sides.

Step 2: Prepare the Chicken Wings

If your wings aren’t already separated, carefully split them into drumettes and flats. Discard or save the wing tips for making stock. Pat the wings thoroughly dry with paper towels. This step is *absolutely critical* for crispy skin. Moisture is the enemy of crispiness, so take your time here. The drier the wings, the crispier they will become in the oven.

Step 3: Craft the Zesty Lemon Garlic Marinade

In a medium-sized bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, red pepper flakes, salt, and black pepper. If you’re using the optional lemon zest, add it now for an extra burst of citrus aroma and flavor. Taste the marinade and adjust seasonings as needed. You want a nicely balanced flavor profile – zesty, savory, with a hint of warmth.

Step 4: Marinate the Wings

Add the dried chicken wings to the bowl with the lemon garlic marinade. Toss them gently until each wing is thoroughly coated. Cover the bowl tightly with plastic wrap or transfer the wings and marinade to a resealable plastic bag. Place the bowl or bag in the refrigerator to marinate. For a subtle hint of flavor, 30 minutes is sufficient. For a truly infused taste, aim for at least 2-4 hours, or even overnight for the most intense flavor. The longer they marinate, the deeper the lemon and garlic will penetrate.

Step 5: Bake the Wings to Crispy Perfection

Once the marinating time is up, remove the wings from the refrigerator. If you marinated them in a bowl, you can discard most of the excess liquid, but a little is fine. Arrange the marinated wings in a single layer on the prepared baking sheet (or on the wire rack if using). Ensure they are not overcrowding the pan; give them a little space so they can get crispy. Bake for 40-50 minutes, flipping the wings halfway through (around the 20-25 minute mark), until they are golden brown, cooked through, and delightfully crispy. The internal temperature should reach 165°F (74°C), but the goal is that beautiful crisp exterior.

Step 6: Garnish and Serve Your Masterpiece

Once baked to perfection, remove the wings from the oven. Transfer them to a clean serving platter. Garnish generously with freshly chopped parsley and, if desired, a sprinkle of extra lemon zest. Serve immediately while they are hot and at their crispiest. These wings are fantastic straight from the oven!

Nutritional Spotlight

While this recipe is all about flavor, it’s good to have an idea of what you’re enjoying. Nutritional values can vary based on exact ingredients and portion sizes, but here’s a general estimate per serving (assuming 3-4 wings per serving):

• Calories: ~250-350 kcal
• Protein: ~20-25g
• Fat: ~15-25g (depending on skin on/off and oil used)
• Carbohydrates: ~5-10g
• Sodium: ~300-500mg (can vary greatly with added salt)

Note: These are estimated values. For precise nutritional information, please use a reliable online recipe nutrition calculator with your specific ingredients and quantities.

Healthier Twists, Same Great Taste

Looking to lighten things up without sacrificing flavor? Here are a few simple swaps:

• Reduce Oil: Use only 1-2 tablespoons of olive oil in the marinade. The lemon juice and garlic will still impart plenty of flavor.
• Broil for Crispness: After baking, briefly broil the wings for 1-2 minutes on each side (watch carefully to prevent burning) to enhance crispiness using less oil.
• Skinless Wings: For a significant reduction in fat and calories, consider using skinless chicken wings. While you lose some crisp factor from the skin, the marinade will still penetrate well.
• Air Fryer Method: An air fryer is a fantastic tool for achieving crispy wings with much less oil. Toss marinated wings in the air fryer basket and cook at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and crisp.

Serving Suggestions: Beyond the Basics

These Lemon Garlic Chicken Wings are incredibly versatile. Beyond game night:

• Appetizer Platter: Serve with a selection of dips like ranch, blue cheese, or a cool yogurt-dill sauce.
• Light Lunch/Dinner: Pair them with a refreshing green salad, coleslaw, or roasted vegetables.
• Sandwich/Wrap Filler: Shred the cooked meat and use it as a zesty filling for sandwiches, wraps, or tacos.
• Pasta Dish: Toss the cooked wings with your favorite pasta, a light cream sauce, and extra herbs for a vibrant meal.

Avoid These Common Wing Pitfalls

To ensure your Lemon Garlic Chicken Wings turn out perfectly every time, steer clear of these common mistakes:

• Not Drying the Wings: We can’t stress this enough – properly drying the wings is paramount for crispiness.
• Overcrowding the Pan: Giving wings enough space on the baking sheet allows hot air to circulate, leading to even cooking and crisping.
• Using Bottled Lemon Juice: Fresh lemon juice provides a brighter, more authentic flavor that bottled alternatives can’t replicate.
• Skipping the Marinating Time: While you can cook them immediately, marinating allows the flavors to truly meld and penetrate the meat.
• Under-Baking: Ensure the wings are cooked through and have achieved a lovely golden-brown, crispy exterior.

Storing Your Glorious Wings

If, by some miracle, you have leftovers, store them properly to maintain quality:

• Cool the wings completely at room temperature.
• Transfer them to an airtight container.
• Refrigerate for up to 3-4 days.
• Reheating: For best results and to regain some crispiness, reheat them in a 375°F (190°C) oven or an air fryer for 5-10 minutes until warmed through and slightly crisped. Microwaving will result in soft, chewy wings.

Game Night Game Changer!

There you have it – the ultimate recipe for Lemon Garlic Chicken Wings that’s sure to ignite your taste buds and impress your guests. With their bright, zesty flavor profile and satisfyingly crispy texture, these wings are far more than just an appetizer; they’re an experience. Easy to prepare and customize, this recipe is your ticket to effortlessly elevating any gathering. So, what are you waiting for? Gather your ingredients, get marinating, and prepare for a flavor sensation that will have everyone asking for the recipe. Happy cooking, and enjoy your game night!

Frequently Asked Questions

***What is the best way to ensure crispy baked chicken wings?***

The keys to crispy baked wings are: patting the wings extremely dry before seasoning, using a high oven temperature (400°F/200°C or higher), and allowing space between the wings on the baking sheet for air circulation. Using a wire rack over the baking sheet is also highly recommended.

***Can I make the lemon garlic marinade ahead of time?***

Yes, absolutely! The marinade can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

***How long should I marinate the chicken wings?***

A minimum of 30 minutes is recommended for a hint of flavor. For a more robust taste, marinate for 2-4 hours. You can even marinate them overnight in the refrigerator for the most intense flavor penetration.

***Can I use dried garlic instead of fresh?***

You can, but the flavor will be less intense and complex. Use about 1 teaspoon of garlic powder for every 3-4 cloves of fresh garlic recommended.

***Can I grill these wings instead of baking?***

Yes, these wings would be delicious grilled! Marinate as directed, then grill over medium-high heat, turning frequently, until cooked through and nicely charred, about 15-20 minutes.

Baked Lemon Garlic Chicken Wings

• Author: Chef Sara

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Description

TheseBaked Lemon Garlic Chicken Wingsare bursting with zesty citrus flavor and a hint of garlic. With a crispy texture and juicy interior, they’re perfect for game days, parties, or as a delicious appetizer.

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Ingredients

Scale 1x2x3x

• 2pounds chicken wings (about12–16wings)2 tablespoonsolive oil5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 2 tablespoonsolive oil5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 5cloves garlic, minced (or2 teaspoonsgarlic powder)2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 2 tablespoonslemon juice, freshly squeezed1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 1 teaspoonlemon zest1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 1 teaspoonpaprika1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 1 teaspoonItalian seasoning½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• ½ teaspoonsalt (or to taste)½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• ½ teaspoonblack pepper2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• 2 tablespoonsfresh parsley, chopped (optional, for garnish)Lemon wedges (optional, for serving)
• Lemon wedges (optional, for serving)

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Instructions

1. 1️⃣Prepare the chicken wings:Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispy results.If using whole wings, separate them into flats and drumettes. Discard or save the tips for stock (optional).2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
2. Pat the chicken wings dry with paper towels to remove excess moisture, ensuring crispy results.
3. If using whole wings, separate them into flats and drumettes. Discard or save the tips for stock (optional).2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
4. 2️⃣Marinate the wings:In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
5. In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, salt, and pepper.
6. Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (overnight for deeper flavor).3️⃣Preheat the oven:Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
8. 3️⃣Preheat the oven:
9. Preheat your oven to 400°F (200°C) for crispy and evenly cooked wings.4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
10. 4️⃣Prepare the baking sheet:Line a baking sheet with parchment paper or a silicone mat for easy cleanup.For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
11. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
12. For extra crispiness, place a wire rack on top of the baking sheet and arrange the wings in a single layer. The rack allows hot air to circulate for even crisping.5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
13. 5️⃣Bake the wings:Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
14. Arrange the marinated chicken wings on the prepared baking sheet or rack, ensuring they don’t overlap.
15. Bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking.The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
16. The wings should be golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F or 74°C).6️⃣Optional crisp finish:For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
17. 6️⃣Optional crisp finish:
18. For extra crispiness, broil the wings for 1-2 minutes at the end of baking. Keep a close eye to prevent burning.7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
19. 7️⃣Garnish and serve:Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!
20. Garnish the wings with freshly chopped parsley and serve with lemon wedges for an added citrusy kick. Enjoy while hot and crispy!

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Notes

Serving Suggestions:Pair these wings with a creamy dipping sauce like ranch or garlic aioli for added indulgence.Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to restore crispiness.Make Ahead:Marinate the wings overnight to save time and maximize flavor.
Storage:Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to restore crispiness.Make Ahead:Marinate the wings overnight to save time and maximize flavor.
Make Ahead:Marinate the wings overnight to save time and maximize flavor.

Slow Cooker Cowboy Potato Casserole Recipe for Busy Days

Answering the Dinner Dilemma: Can You Make a Hearty Meal in Under 15 Minutes of Active Prep?

In the whirlwind of modern life, do you ever find yourself staring into the fridge at 5 PM, dreading the thought of a lengthy cooking process after a long day? If you’re like most busy home cooks, the answer is a resounding yes! Between work, school, extracurriculars, and the general chaos of life, finding time for a delicious, home-cooked meal can feel like an impossible task. But what if I told you that you could achieve ultimate comfort food status with minimal effort? This Slow Cooker Cowboy Potato Casserole is designed precisely for those demanding days, transforming simple ingredients into a rich, savory, and incredibly satisfying dish all thanks to the magic of your crockpot. It’s the kind of meal that warms you from the inside out, requires minimal standing at the stove, and the aroma as it cooks will have everyone in the house eagerly awaiting dinnertime.

Ingredients that Sing Together

The beauty of this casserole lies in its straightforward, yet flavorful, ingredient list. These are humble ingredients that, when combined, create something truly special. We’ve also included some ideas for delicious substitutions to make it your own!

• 1.5 lbs Ground Beef: The hearty foundation of our cowboy dish. For a leaner option, 90% lean is ideal, but any fat percentage will work as the slow cooker renders out excess fat.
  • Substitution: Ground turkey or chicken can be used for a lighter protein. If using, consider adding a tablespoon of olive oil to the slow cooker to prevent it from drying out.
• 1 Onion, chopped: Adds a sweet, aromatic depth. Yellow or white onions work best.
  • Substitution: Shallots or green onions (white and green parts) can offer a milder, yet still delightful, flavor.
• 2 cloves Garlic, minced: The quintessential aromatic that elevates any savory dish.
  • Substitution: Garlic powder can be used in a pinch (about 1/2 teaspoon).
• 2 lbs Potatoes, cubed (about 1-inch pieces): Russet or Yukon Gold potatoes are perfect for their creamy texture when cooked. Peel them if you prefer, or leave the skins on for extra fiber and rustic appeal.
  • Substitution: Sweet potatoes or a mix of potatoes and sweet potatoes would add a wonderful sweetness. Red potatoes also hold their shape well.
• 1 (15 ounce) can Black Beans, rinsed and drained: These add a lovely texture and color, plus a boost of protein and fiber.
  • Substitution: Kidney beans or pinto beans are excellent alternatives.
• 1 (14.5 ounce) can Diced Tomatoes, undrained: The juices help create a luscious sauce. Fire-roasted diced tomatoes add an extra layer of smoky flavor.
  • Substitution: Use fresh tomatoes if they are in season, about 2-3 cups chopped.
• 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained: This is where the “cowboy” kick often comes from! Adjust the heat level by choosing mild, original, or hot Rotel.
  • Substitution: Use a can of diced tomatoes and a can of chopped green chilies separately, or add a few diced jalapeños for more heat.
• 1 cup Beef Broth: Adds moisture and deepens the beefy flavor.
  • Substitution: Chicken or vegetable broth can also be used.
• 1 teaspoon Chili Powder: For that classic Tex-Mex warmth.
  • Substitution: A blend of cumin and paprika can mimic the flavor profile.
• 1/2 teaspoon Cumin: Adds earthy, smoky notes.
  • Substitution: A tiny pinch of cayenne pepper can boost the heat if cumin is omitted.
• Salt and Black Pepper to taste: Essential for bringing out all the other flavors.
• Optional Toppings: Shredded cheese (cheddar, Monterey Jack), sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions. These add freshness and creamy contrast.

Timing is Everything

Compared to traditional casseroles that might require pre-cooking starches or stovetop simmering, this slow cooker version shines with its minimal active time. While the total time might seem long, your hands-off involvement is incredibly short, making it ideal for busy weekdays when you can start it before leaving for work or during a midday break.

Step-by-Step Instructions

Let’s get this easy dinner on its way! Follow these simple steps to create a truly delicious and satisfying meal.

Step 1: Brown the Ground Beef

In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon, until no pink remains. Drain off any excess grease. This step is crucial for developing a richer flavor and a better texture in the final casserole.

Step 2: Prepare the Vegetables

While the beef is browning, chop your onion and mince your garlic. Quickly rinse and drain your black beans and prepare your potatoes by cubing them into roughly 1-inch pieces. It’s okay if the potato pieces aren’t perfectly uniform; they’ll all cook down beautifully.

Step 3: Assemble the Casserole

Add the browned ground beef to your slow cooker. Toss in the chopped onion and minced garlic. Next, add the cubed potatoes, rinsed black beans, undrained diced tomatoes, undrained Rotel, and beef broth. Sprinkle in the chili powder and cumin, and season generously with salt and black pepper.

Step 4: Slow Cook to Perfection

Stir everything gently to combine all the ingredients. Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the potatoes are fork-tender and the flavors have melded together beautifully. The cooking time can vary based on your slow cooker, so check for potato tenderness.

Step 5: Finish and Serve

Once the potatoes are tender, give the casserole a final stir. Taste and adjust seasonings if needed. If you like your casserole a little thicker, you can remove the lid and cook on HIGH for an additional 15-30 minutes. Serve hot, garnished with your favorite toppings like shredded cheese, a dollop of sour cream, or fresh cilantro.

Nutritional Information

Please note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

• Calories: ~450-550 per serving (without toppings)
• Protein: ~30-40g
• Fat: ~20-30g
• Carbohydrates: ~40-50g
• Fiber: ~7-10g

Healthier Alternatives

Looking to lighten up this cowboy classic without sacrificing flavor? It’s easier than you think!

• Leaner Protein: Swap ground beef for ground turkey or chicken breast, or even lean ground bison.
• Reduced Fat Cheese: Use reduced-fat cheddar or Monterey Jack cheese.
• Veggie Boost: Add extra vegetables like corn (fresh, frozen, or canned), bell peppers (any color), or even zucchini. These add nutrients and bulk without significant calories.
• Lower Sodium Options: Opt for “no salt added” canned tomatoes and beans, and control the salt added during cooking.
• Greek Yogurt: Use plain Greek yogurt instead of sour cream for a protein-rich, lower-fat dollop.

Serving Suggestions

This casserole is a meal in itself, but it pairs wonderfully with a simple side salad or some crusty bread for dipping. For a complete Tex-Mex feast, serve it alongside a dollop of guacamole or some corn salsa. It’s also fantastic stuffed into warm tortillas for a hearty, deconstructed burrito bowl experience.

Common Mistakes to Avoid

• Skipping the Browning: Browning the beef adds a depth of flavor that boiling or simply adding raw meat to the slow cooker won’t achieve.
• Overcrowding the Slow Cooker: Ensure your slow cooker isn’t packed too tightly; this can lead to uneven cooking.
• Undercooking Potatoes: Always test potatoes for tenderness. If they’re still firm, give it more time.
• Not Tasting and Adjusting: Spices and salt levels can vary greatly. Taste before serving and add more if needed.

Storing Tips

This casserole stores beautifully! Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the microwave, or in a low oven until warmed through.

Conclusion: Your New Weeknight Favorite

Say goodbye to dinner stress and hello to satisfying, home-cooked goodness! This Slow Cooker Cowboy Potato Casserole proves that busy days don’t have to mean sacrificing delicious, comforting meals. It’s a recipe that’s forgiving, flavorful, and incredibly easy to prepare, making it a go-to for families and individuals alike. Give it a try this week, and prepare to be amazed at how something so simple can be so incredibly tasty!

FAQs

***Where does the “cowboy” name come from for this casserole?***

The “cowboy” moniker often refers to hearty, rustic dishes that are filling and often feature ingredients common in Western or Southwestern American cuisine like ground beef, beans, and chili-spiced elements. This casserole fits that description perfectly, offering a robust and satisfying meal.

***Can I make this casserole ahead of time?***

Yes! You can assemble all the ingredients (except perhaps the final liquid addition if you want to reduce it slightly) in the slow cooker insert the night before, cover, and refrigerate. In the morning, just remove the insert from the fridge, add any final liquid if needed, and start the cooking process. You can also cook it entirely and reheat it later.

***How do I make it spicier?***

To add more heat, opt for the “hot” version of Rotel, add a diced jalapeño or serrano pepper (seeds and all) when assembling, or include a pinch of cayenne pepper with your other spices. A dash of hot sauce at the end is also a great option.

***What’s the best way to get the potatoes tender?***

Ensure your potato cubes are relatively uniform in size, around 1-inch. Cooking on the LOW setting for a longer period generally yields the most tender results. If you’re in a rush and cooking on HIGH, stirring occasionally can help ensure even cooking.

***Can I add cheese directly to the casserole while it cooks?***

You can stir in some cheese during the last 30 minutes of cooking if you like, but for the best melt and presentation, it’s often better to sprinkle it on top just before serving and let the residual heat melt it, or place it under a broiler for a minute or two (if your slow cooker has an oven-safe insert that allows this).

Amish Hamburger Bake with Fall Veggies – A Perfect Comfort Food

Craving Comfort Food? Meet the Amish Hamburger Bake

Are you searching for that soul-warming, stick-to-your-ribs meal that perfectly captures the essence of autumn? In a world buzzing with quick fixes and fleeting food trends, the desire for hearty, home-cooked meals never truly fades, especially when the leaves begin to turn. The Amish Hamburger Bake with Fall Veggies is more than just a recipe; it’s an embrace of tradition, a celebration of seasonal abundance, and a guaranteed crowd-pleaser. This dish, often found gracing the tables of Amish families known for their wholesome, from-scratch cooking, combines tender ground beef with a medley of crisp fall vegetables in a creamy, savory sauce, all topped with a delightful golden crust. It’s the kind of meal that banishes the chill and brings everyone to the table with smiles. Ready to discover your new favorite comfort food? Let’s dive in and create a dish that’s both incredibly easy and wonderfully satisfying.

Gather Your Autumn Bounty: Ingredients for the Bake

The magic of this Amish Hamburger Bake lies in its simple yet flavorful ingredient list, reminiscent of a bountiful harvest picked at its peak. We’re focusing on ingredients that offer both substance and vibrant color, creating a dish that’s as beautiful as it is delicious.

The Hearty Foundation

• 1.5 lbs Ground Beef (85/15 lean is ideal): This offers a good balance of flavor and juiciness. For a leaner option, use 90/10, but you might want to add a touch more oil when browning. This forms the savory, meaty base of our bake.

Vibrant Fall Veggies

• 1 large Onion, chopped: Adds a sweet, aromatic foundation. Yellow or white onions work best. Provides a foundational aromatic sweetness.
• 2 cups cubed Butternut Squash (about ½ inch cubes): Offers a slightly sweet, nutty flavor and a tender, creamy texture when baked. Adds a glorious golden hue and subtle sweetness.
• 1.5 cups chopped Carrots (about ½ inch pieces): Brings a touch of earthy sweetness and a vibrant orange color. For sweetness and a pop of color.
• 1 cup frozen Corn (thawed): Provides little bursts of sweetness and texture. Peas can be substituted for a different, yet equally delicious, experience. Little jewels of sweetness.
• 1 cup chopped Celery (about ½ inch pieces): Adds a subtle, savory depth and a slight crunch. Contributes a fresh, savory note.

Creamy Binder

• 1 can (10.5 oz) Condensed Cream of Mushroom Soup: Binds all the ingredients together with a rich, savory creaminess. The essential creamy element.
• ½ cup Milk or Broth: Thins the soup slightly to create a luscious sauce. Use beef broth for extra savory depth. To achieve the perfect sauce consistency.

Aromatic Seasonings

• 1 tsp Dried Thyme: An earthy herb that complements fall vegetables beautifully. Earthy and aromatic.
• ½ tsp Dried Rosemary, crushed: Adds a fragrant, piney note. Be sure to crush it between your fingers for maximum flavor. Fragrant and woodsy.
• Salt and Black Pepper to taste: Essential for bringing out all the flavors. The classic flavor enhancers.

Crispy Topping

• 1 cup Crushed Potato Chips (plain or lightly salted): Creates a uniquely crunchy and savory topping. Use ridged chips for extra texture. For that irresistible crunch.
• Optional: ¼ cup Shredded Cheddar Cheese: For added gooeyness and flavor. Because cheese makes everything better!

A Bake That Fits Your Schedule

This Amish Hamburger Bake comes together fairly quickly, making it a great weeknight option. The preparation is straightforward, and the baking time is standard for casseroles of this nature. Compared to many complex dinner recipes, this bake offers a comforting balance of effort and reward, delivering pure deliciousness without demanding hours in the kitchen.

Crafting Your Amish Hamburger Bake: Step-by-Step

Let’s turn these simple ingredients into a comforting masterpiece. Follow these easy steps for a bake that will have your family asking for seconds.

Step 1: Prepare Your Autumn Harvest

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Prepare all your vegetables: chop the onion, cube the butternut squash, chop the carrots and celery. If you’re using fresh corn, cut it off the cob. Having everything prepped and ready makes the cooking process smooth and efficient.

Step 2: Brown the Ground Beef

In a large skillet or pot over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Once it’s no longer pink, drain off any excess grease. Add the chopped onion to the skillet with the beef and cook for another 3-5 minutes until the onion is softened and translucent. This step infuses the beef with the initial aromatic flavor of the onion.

Step 3: Combine and Conquer

In a large mixing bowl, combine the browned ground beef and onion mixture with the cubed butternut squash, chopped carrots, corn, and celery. In a separate small bowl, whisk together the condensed cream of mushroom soup and milk (or broth) until smooth. Pour this creamy mixture over the beef and vegetable mixture. Add the dried thyme, crushed rosemary, salt, and pepper. Gently stir everything together until all the ingredients are evenly coated with the creamy sauce. Ensure the vegetables are well distributed throughout the beef mixture.

Step 4: Bake to Golden Perfection

Pour the combined mixture into your prepared baking dish, spreading it out evenly. Now for the crowning glory: sprinkle the crushed potato chips evenly over the top of the mixture. If you’re using cheese, sprinkle that over the chips. Cover the dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the bake is bubbly around the edges and the potato chip topping is golden brown and crispy. The vegetables should be tender when pierced with a fork.

A Wholesome Nutritional Snapshot

This comforting bake offers a good balance of protein, carbohydrates, and vegetables. While exact nutritional values can vary based on specific brands and portion sizes, a typical serving (approx. 1/8th of the dish) contains:

• Calories: 400-550 kcal (depending on fat content of beef and topping)
• Protein: 25-35g
• Fat: 18-30g (includes saturated fat)
• Carbohydrates: 20-30g (primarily from vegetables and potato chips)
• Fiber: 4-6g

This dish provides a satisfying amount of protein from the ground beef, essential vitamins and fiber from the variety of fall vegetables, and comforting carbohydrates. The potato chip topping adds some fat and carbohydrates, contributing to its indulgent flavor and texture.

Healthier Twists on a Classic

Looking to lighten up this comforting classic without sacrificing flavor? Here are a few swaps:

• Leaner Protein: Opt for extra-lean ground turkey or chicken, or even a plant-based crumble.
• Lighter Binder: Use a lighter cream soup (like cream of celery or chicken) or a homemade béchamel sauce made with skim milk. You can also use a lighter cream soup and vegetable broth mixture.
• Whole Grains: Swap potato chips for a topping of whole-wheat breadcrumbs mixed with a little olive oil and herbs, or even crushed whole-grain crackers.
• More Veggies: Bulk up the bake with more non-starchy vegetables like broccoli florets, bell peppers, or mushrooms.
• Reduced Sodium: Choose low-sodium versions of condensed soup and broth, and be mindful of the salt added.

Serving Your Comfort Creation

This Amish Hamburger Bake is a meal in itself, but it pairs wonderfully with a few simple sides:

• A simple green salad with a light vinaigrette to add freshness.
• Steamed green beans or broccoli for an extra vegetable boost.
• A side of crusty bread for soaking up any extra sauce.
• Mashed potatoes (if you want to go all out on comfort!).

Avoid These Common Pitfalls

• Not Draining Grease: Failing to drain excess fat from the ground beef can make the bake greasy and heavy.
• Overcrowding the Pan: Using a baking dish that’s too small can lead to uneven cooking and a watery consistency.
• Not Pre-cooking Vegetables: While some vegetables will soften during baking, it’s best to use them in sizes that will cook through in the allotted time. Very large chunks of squash may remain too firm.
• Skipping the Drain/Pat Dry: If your vegetables are excessively wet before combining, the bake might become watery.

Storing Your Leftovers

This Amish Hamburger Bake keeps beautifully in the refrigerator. Once cooled completely, transfer any leftovers to an airtight container. It will stay fresh for up to 3-4 days. Reheat gently in the oven (covered with foil at 350°F/175°C until warm) or in the microwave. The potato chip topping might lose some of its crispness upon reheating, but the flavor will remain fantastic.

Embrace the Cozy: Your Amish Hamburger Bake Awaits

The Amish Hamburger Bake with Fall Veggies is a testament to the power of simple, honest ingredients coming together to create something truly special. It’s a dish that speaks of warmth, home, and the comforting embrace of the autumn season. Whether you’re serving it on a chilly evening or as a hearty lunch, this bake is sure to become a favorite in your recipe collection. So, gather your ingredients, embrace the cozy, and get ready to enjoy a delicious slice of comfort. Don’t forget to share your creations and let us know how much you loved it!

Frequently Asked Questions

Amish Hamburger with Fall Veggies Bake

• Author: Chef Sara

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Description

This heartyAmish-inspired casserolecombines savory ground beef, fall vegetables, and melted cheddar cheese for a comforting, wholesome dish. Perfect for cozy evenings, this bake brings together rustic flavors with a rich, cheesy finish.

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Ingredients

Scale 1x2x3x

• 1lb ground beef1medium onion, chopped2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1medium onion, chopped2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• ½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 tspdried rosemary1 tbspolive oil
• 1 tbspolive oil

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Instructions

1. 1️⃣Preheat the oven:Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.2️⃣Cook the beef:In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Use a slotted spoon to remove the beef and set it aside.3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
2. 2️⃣Cook the beef:In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Use a slotted spoon to remove the beef and set it aside.3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
3. 3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
4. 4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
5. 5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
6. 6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.
7. 7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
8. 8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
9. 9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!

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Notes

Variations:Swap cheddar cheese for Monterey Jack or Gruyère for a different flavor profile. Add green beans or squash for additional fall vegetables.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.
Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.

Ground Beef Stuffed Shells – Perfect for Family Dinners

What are Ground Beef Stuffed Shells?

Are you searching for a heartwarming, crowd-pleasing main dish that’s both incredibly delicious and surprisingly easy to make? Ground Beef Stuffed Shells are the answer! This classic Italian-American comfort food features jumbo pasta shells generously filled with a savory mixture of seasoned ground beef and creamy ricotta cheese, all nestled in a rich marinara sauce and topped with melted mozzarella. It’s the kind of meal that brings everyone to the table, creating lasting memories without requiring a culinary degree. With an average prep time of just 30 minutes and a bake time of around 30-40 minutes, this recipe is perfectly suited for busy weeknights and makes an especially triumphant option for your next family gathering. Let’s dive into creating this timeless favorite that will surely become a go-to in your recipe rotation.

Ingredients You’ll Need for Ground Beef Stuffed Shells

Gathering your ingredients is the first delicious step to creating these delightful stuffed shells. We’ve aimed for common pantry staples and easily accessible items to make this recipe a breeze. Think of the hearty, savory aroma filling your kitchen as these bake—it’s a promise of the feast to come!

For the Jumbo Shells:

• 1 box (12 oz) jumbo pasta shells: These are the perfect edible vessels, wide enough to hold a generous amount of filling. Look for brands that hold their shape well.
• Salt, for boiling water: Generously season your pasta water to infuse flavor into the shells from the inside out.

For the Ground Beef Filling:

• 1 lb lean ground beef: (85/15 or 90/10 is ideal) Provides a hearty, richly flavored base for the filling. The aroma of it browning is the first sign of deliciousness.
• 1 medium yellow onion, finely chopped: Adds a subtle sweetness and aromatic depth. Finely dicing ensures it melds beautifully into the filling.
• 2-3 cloves garlic, minced: The quintessential flavor enhancer! Freshly minced garlic offers a potent, pungent kick.
• 1 teaspoon dried Italian seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that screams “Italian comfort food.”
• ½ teaspoon salt, or to taste: Crucial for bringing out all the savory flavors.
• ¼ teaspoon black pepper, or to taste: A touch of warmth to balance the richness.
• 15 oz part-skim ricotta cheese: The creamy, dreamy binder that makes the filling unctuous and smooth.
• 1 large egg, lightly beaten: Helps bind the ricotta and meat mixture, ensuring it holds its shape during baking.
• ½ cup grated Parmesan cheese: Adds a salty, nutty depth that complements the ricotta beautifully.
• ¼ cup chopped fresh parsley (optional): For a burst of fresh green color and a subtle herbaceous note.

For the Sauce & Assembly:

• 1 jar (24-28 oz) your favorite marinara sauce: The vibrant, tangy foundation for this dish. Use a good quality sauce for the best flavor.
• 1 ½ cups shredded mozzarella cheese: The melty, gooey topping that dreams are made of. Part-skim works well and melts beautifully.

Make Ahead and Timing

One of the joys of Ground Beef Stuffed Shells is their flexibility. This recipe is designed to be manageable, even on a busy schedule.

Make-Ahead Tip: You can assemble the stuffed shells up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, let them sit at room temperature for about 20-30 minutes before baking, or add a few extra minutes to the baking time.

Simple Step-by-Step Instructions

Follow these easy steps to create a truly memorable meal that will have your family asking for seconds!

Step 1: Cook the Jumbo Shells

Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook according to package directions until al dente (usually 9-11 minutes). Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells and rinse them with cool water to stop the cooking process and prevent them from sticking together. Set them aside to cool slightly so they are easier to handle.

Step 2: Prepare the Ground Beef Filling

While the shells are cooking, heat a large skillet over medium-high heat. Add the ground beef and onion, breaking up the meat with a spoon. Cook until the beef is browned and the onion is softened, about 6-8 minutes. Drain off any excess grease. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.

In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, and chopped parsley (if using). Add the cooked beef mixture to the ricotta mixture and stir until well combined. Taste and adjust seasonings if needed. The filling should be flavorful and slightly creamy.

Step 3: Assemble the Dish

Preheat your oven to 350°F (175°C). Spread about ½ cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds a base layer of flavor.

Carefully spoon or pipe the beef and ricotta filling into each of the cooked jumbo shells. Don’t overstuff them, but aim for a generous portion in each. Arrange the filled shells in a single layer in the prepared baking dish, fitting them snugly together.

Pour the remaining marinara sauce evenly over the filled shells, ensuring they are mostly covered. You can gently nudge the shells apart slightly to allow sauce to seep in between them.

Step 4: Bake to Perfection

Sprinkle the shredded mozzarella cheese evenly over the top of the stuffed shells and sauce. Cover the baking dish tightly with aluminum foil.

Bake for 20 minutes. Then, remove the foil and bake for another 10-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is simmering around the edges. For a crispier top, you can broil for the last minute, watching carefully to prevent burning.

Let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese and filling to set slightly, making them easier to serve.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of Ground Beef Stuffed Shells (approximately 3-4 shells) contains:

• Calories: 400-550 kcal
• Protein: 25-35g
• Fat: 18-30g
• Carbohydrates: 30-45g
• Fiber: 3-6g

Please note: This is an estimate. For precise nutritional data, it’s recommended to use a nutritional calculator with your specific ingredients.

Healthier Alternatives

Looking to lighten up this classic dish without sacrificing flavor? Here are a few smart swaps:

• Leaner Meat: Opt for ground turkey or chicken breast instead of ground beef.
• Vegetable Boost: Stir finely chopped mushrooms, zucchini, or spinach into the ground beef mixture for added nutrients and fiber.
• Whole Wheat Shells: If available, choose whole wheat jumbo shells for more fiber.
• Lower-Fat Cheese: Use a reduced-fat ricotta and mozzarella, keeping in mind they might melt slightly differently.
• Homemade Sauce: Make your own marinara sauce with reduced sodium and added vegetables for better control over ingredients.

Serving Suggestions

Ground Beef Stuffed Shells are a complete meal on their own, but they pair beautifully with a few simple additions:

• Green Salad: A crisp, fresh green salad with a light vinaigrette cuts through the richness.
• Garlic Bread: A classic pairing for any Italian pasta dish.
• Steamed Vegetables: Broccoli, green beans, or asparagus make for a healthy and colorful side.

Common Mistakes to Avoid

To ensure your stuffed shells turn out perfectly every time, keep these common pitfalls in mind:

• Overcooking the Shells: They will cook more in the oven, so aim for al dente. Mushy shells are disappointing.
• Under-seasoning the Filling: The beef and ricotta mixture needs ample seasoning to be truly delicious. Taste and adjust!
• Using Too Much Sauce: While you want them coated, drowning the shells can make them soggy.
• Not Letting Them Rest: A short resting period after baking is crucial for easier serving and better texture.

Storing Your Stuffed Shells

Refrigeration: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they are cooled completely before refrigerating.

Reheating: The best way to reheat is in the oven at 350°F (175°C) until heated through (about 15-20 minutes). You can also reheat individual portions in the microwave, though the texture may be slightly softer.

Freezing: To freeze, assemble the dish (unbaked or baked) in a freezer-safe container. Cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking (if unbaked) or reheating (if baked).

Enjoy Your Family Dinner!

Ground Beef Stuffed Shells are more than just a meal; they’re an experience. They offer a comforting embrace of familiar flavors and textures, perfect for making any dinner feel like a special occasion. This recipe is a testament to how simple ingredients, thoughtfully combined, can create something truly spectacular. So, gather your loved ones, fire up the oven, and get ready to enjoy a dish that’s guaranteed to be a hit. Try this recipe this week and see for yourself why it’s a timeless family favorite!

Frequently Asked Questions

Stuffed Pasta Shells with Ground Beef

• Author: Chef Sara

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Description

ThisStuffed Pasta Shellsrecipe features tender jumbo shells filled with a rich, cheesy ground beef mixture, baked to perfection in a flavorful spaghetti sauce. It’s a hearty, comforting dish that’s ideal for family dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

• For the shells and filling:½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beatenFor the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
• ½pound jumbo pasta shells2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 2 tablespoonsolive oil1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 1small yellow onion, choppedSalt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• Salt and pepper, to taste3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 3garlic cloves, minced1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 1pound ground beef2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 2 tablespoonsItalian seasoning1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 1 cupspaghetti sauce (for filling)2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 2 cupsricotta cheese1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• 1 cupshredded mozzarella cheese, divided½ cupgrated parmesan cheese1large egg, beaten
• ½ cupgrated parmesan cheese1large egg, beaten
• 1large egg, beaten
• For the assembly:1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
• 1 cupspaghetti sauce (for the baking dish)Extra mozzarella and parmesan cheese for topping
• Extra mozzarella and parmesan cheese for topping

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Instructions

1. 1️⃣Prepare the pasta shells:Preheat your oven to 350°F (175°C).Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
2. Preheat your oven to 350°F (175°C).
3. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
4. Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.2️⃣Cook the beef filling:Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
5. 2️⃣Cook the beef filling:
6. Heat olive oil in a large skillet over medium heat.Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
7. Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.Stir in the minced garlic and cook for another 1-2 minutes until fragrant.Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
8. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
9. Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
10. Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.3️⃣Prepare the cheese mixture:In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
11. 3️⃣Prepare the cheese mixture:
12. In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
13. Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.4️⃣Assemble the dish:Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
14. 4️⃣Assemble the dish:
15. Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
16. Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.Arrange the stuffed shells in the baking dish, open side up, in a single layer.5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
17. Arrange the stuffed shells in the baking dish, open side up, in a single layer.
18. 5️⃣Top and bake:Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
19. Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
20. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
21. For a golden crust, uncover during the last 5-10 minutes of baking.6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
22. 6️⃣Serve:Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.
23. Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.

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Notes

Make Ahead:Assemble the stuffed shells ahead of time, cover, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10 minutes to the cooking time.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.