Description
Beef-Stuffed Shells with Creamy Ricotta is a comforting and flavorful Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a savory ground beef and creamy ricotta cheese mixture, topped with marinara sauce and melted cheeses. It’s an easy-to-make, family-friendly meal perfect for weeknights or special occasions, offering rich textures and satisfying flavors in every bite.
Ingredients
Scale
Pasta
- 1 box large (jumbo) pasta shells
Beef Filling
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Cheese Mixture
- 1 cup creamy ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
- 2 tbsp fresh herbs (parsley or basil), chopped
Sauce and Topping
- 3 cups marinara sauce
- Additional shredded mozzarella cheese for topping
- Additional grated Parmesan cheese for topping
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to prevent sticking, then set them aside to cool.
- Prepare the beef filling: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent. Add ground beef, seasoning with salt, pepper, and Italian seasoning. Cook thoroughly, breaking meat into small pieces. Remove excess fat if necessary, then transfer the meat mixture to a bowl.
- Mix the creamy ricotta filling: To the cooked beef, add ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, and chopped fresh herbs like parsley or basil. Stir well to combine all ingredients evenly, creating a rich and creamy filling.
- Stuff the pasta shells: Using a spoon, carefully fill each pasta shell with the beef and ricotta mixture. Arrange the stuffed shells snugly in a baking dish coated with a thin layer of marinara sauce to prevent sticking.
- Add sauce and cheese topping: Pour the remaining marinara sauce evenly over the filled shells. Sprinkle the rest of the shredded mozzarella and remaining Parmesan cheese on top for a luscious, golden crust after baking.
- Bake to perfection: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and lightly browned.
Notes
- Cook pasta al dente to ensure shells hold their shape and finish perfectly in the oven.
- Drain excess grease from cooked beef to prevent a watery filling and greasy dish.
- Use fresh herbs like parsley or basil for added brightness and freshness.
- Do not overfill the shells to avoid bursting or difficulty handling.
- Cover the dish while baking to ensure even cooking and keep the cheese moist.
- This recipe can be assembled ahead of time and refrigerated until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: beef stuffed shells, ricotta stuffed shells, baked pasta shells, Italian pasta dish, creamy ricotta beef shells, family dinner, comforting pasta recipe