Description
Beef-Stuffed Shells with Creamy Ricotta is a hearty, crowd-pleasing baked pasta dish where tender jumbo pasta shells are filled with a savory mixture of ground beef, creamy ricotta, Parmesan, and herbs. Baked in marinara sauce and topped with gooey mozzarella, it’s perfect for family dinners, potlucks, or comforting leftovers.
Ingredients
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20–25 jumbo pasta shells
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1 lb ground beef
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1/2 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt & pepper to taste
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1 (15 oz) container ricotta cheese
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1 egg
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1/3 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese (divided)
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1 (24 oz) jar marinara sauce
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Fresh basil or parsley for garnish
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook the pasta shells until just al dente. Drain, rinse in cool water, and set aside.
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Brown the beef:
In a skillet over medium heat, sauté onion for 2 minutes. Add garlic and cook 30 seconds more. Add ground beef and Italian seasoning; cook until browned. Season with salt and pepper. Drain excess fat and set aside to cool slightly. -
Make the filling:
In a large bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, and the cooked beef mixture. -
Assemble the dish:
Spread 1 cup marinara sauce on the bottom of the baking dish. Stuff each shell with the beef-ricotta mixture and place them seam-side up in the dish. -
Top and bake:
Pour remaining sauce over the stuffed shells and sprinkle with remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden. -
Garnish and serve:
Let rest for 5 minutes before serving. Garnish with chopped basil or parsley.
Notes
You can make this dish ahead and refrigerate before baking. For a twist, use ground sausage or add spinach to the filling. Freeze leftovers in individual portions for easy future meals. Great served with garlic bread or a fresh side salad.
- Prep Time: 25 minutes
- Cook Time: 35 minutes