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Creamy Ricotta Beef Stuffed Shells Pasta

A delightful and creamy pasta dish filled with a rich ricotta-beef mixture and topped with marinara sauce, perfect for family gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 large large pasta shells (conchiglioni) These sturdy shells will cradle a delightful filling.
  • 2 cups marinara sauce A luscious, tangy sauce that brings everything together.
Meat and Cheeses
  • 1 lb ground beef Juicy and tender, this beef provides a savory base for the dish.
  • 1 cup ricotta cheese Creamy and rich, it adds a luxurious texture.
  • 1 cup shredded mozzarella cheese Melty and gooey, it enhances the cheesy experience.
  • 1/4 cup grated Parmesan cheese This sharp and nutty cheese adds depth of flavor.
Seasoning and Binders
  • 1 large egg Acts as a binder for the filling, ensuring everything stays together.
  • 2 cloves garlic, minced Aromatic and flavorful, adding a wonderful fragrance.
  • 1 teaspoon dried oregano Enhances the taste of the filling.
  • 1 teaspoon dried basil Complements the other herbs.
  • 1/2 teaspoon salt Elevates the flavors in the dish.
  • 1/2 teaspoon black pepper Balances the richness.
  • 1 tablespoon olive oil Adds richness and aids in cooking the beef.
Garnish
  • to taste fresh basil leaves for garnish A pop of color and freshness to finish the dish.

Method
 

Prepare the Pasta Shells
  1. Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente.
  2. Drain the shells and set them aside to cool slightly.
Cook the Ground Beef
  1. In a large skillet, heat olive oil over medium heat and add ground beef.
  2. Cook until fully cooked through, draining any fatty residue. Stir in minced garlic, oregano, basil, salt, and black pepper. Cook for a couple more minutes until fragrant.
  3. Remove from heat and allow to cool slightly.
Prepare the Ricotta Mixture
  1. In a mixing bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
  2. Add the egg and mix until well combined. Once the ground beef has cooled, add it to the cheese mixture and stir thoroughly.
Stuff the Shells
  1. Gently stuff each pasta shell with the ricotta-beef mixture. Place stuffed shells in a greased baking dish in a single layer.
Assemble the Casserole
  1. Pour marinara sauce evenly over the stuffed shells. Sprinkle extra mozzarella cheese on top if desired.
Bake the Stuffed Shells
  1. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20-25 minutes.
  2. After 15 minutes, remove the foil to toast the cheese slightly for added texture.
Serve and Enjoy
  1. Once baked, remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves if desired. Serve warm.

Notes

Make ahead by preparing a day in advance and refrigerate. Substitute different cheeses for variations. Vegetarian option available by using lentils or mushrooms. For added spice, include crushed red pepper flakes.