Description
Beef-Stuffed Shells with Creamy Ricotta is a hearty, comforting baked pasta dish featuring jumbo pasta shells filled with a savory mix of ground beef, ricotta cheese, herbs, and Parmesan, all baked in marinara and topped with melty mozzarella. It’s rich, satisfying, and perfect for family dinners or cozy Sunday meals.
Ingredients
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20 jumbo pasta shells
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1 lb ground beef
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese, divided
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1/3 cup grated Parmesan cheese
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1 egg
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2 cloves garlic, minced
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1 tsp dried Italian seasoning
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1/2 tsp salt
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1/4 tsp black pepper
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2 cups marinara sauce (homemade or store-bought)
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1 tbsp olive oil (for cooking beef)
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Fresh basil or parsley, for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Cook jumbo shells in salted boiling water until just al dente. Drain and set aside to cool slightly.
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Heat olive oil in a skillet over medium heat. Add ground beef and garlic, and cook until browned. Drain excess fat.
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In a large bowl, mix cooked beef with ricotta, Parmesan, half of the mozzarella, egg, Italian seasoning, salt, and pepper.
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Spread half the marinara sauce into the bottom of a 9×13 baking dish.
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Carefully fill each shell with the beef-ricotta mixture and place open side up in the dish.
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Spoon the remaining marinara over the top, and sprinkle with remaining mozzarella.
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Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden.
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Garnish with fresh basil or parsley and serve warm.
Notes
For extra flavor, add spinach or sautéed mushrooms to the filling. You can assemble the dish ahead of time and refrigerate it for up to 24 hours before baking. Leftovers keep well in the fridge for 3–4 days or freeze beautifully for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes