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Creamy Ricotta Beef Stuffed Shells

A comforting dish of tender jumbo pasta shells stuffed with a rich mixture of ground beef, creamy ricotta, and melty cheeses, all enveloped in a savory marinara sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 530
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 pieces jumbo pasta shells These oversized beauties serve as the perfect vessels for stuffing.
  • 1 pound ground beef Rich and hearty, providing a savory base.
  • 1 cup ricotta cheese Light and creamy, this cheese adds a luscious texture.
  • 1 cup shredded mozzarella cheese Gooey and melty, it creates a delightful topping.
  • 1/2 cup grated Parmesan cheese Nutty and salty finishing touch.
  • 1 piece egg Acts as a binding agent for the filling.
Sauce and Seasonings
  • 2 cups marinara sauce Aromatically coats the shells.
  • 1 teaspoon Italian seasoning Fragrant blend of herbs.
  • 1 teaspoon garlic powder Enhances the richness of the filling.
  • to taste Salt and pepper Essential seasonings.
Garnish
  • to taste Fresh basil Optional, adds a pop of freshness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and season with salt, pepper, garlic powder, and Italian seasoning.
  4. In a bowl, combine the cooked ground beef with ricotta cheese, half of the mozzarella, Parmesan cheese, and the egg. Mix until smooth.
Assembly
  1. Spread 1 cup of marinara sauce on the bottom of a baking dish.
  2. Stuff each cooked pasta shell with the ricotta-beef mixture and place them in the baking dish.
  3. Pour the remaining marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Serving
  1. Garnish with fresh basil before serving.

Notes

Allow the filling to cool slightly before stuffing the shells to prevent tearing. Pasta should be cooked al dente to avoid mushiness.