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Creamy Ricotta Beef Stuffed Shells Pasta

A delightful dish featuring jumbo pasta shells filled with ground beef and ricotta cheese, all coated in a creamy marinara sauce, perfect for family dinners or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Pasta and Filling
  • 20 shells 1 box of jumbo pasta shells (about 20 shells) These plump shells are the perfect edible vessels for our rich filling.
  • 1 lb 1 lb ground beef Provides a hearty protein base that soaks up the flavors of the spices and cheese.
  • 1 cup 1 cup ricotta cheese Adds creaminess and a slightly sweet flavor that balances beautifully with the beef.
  • 1.5 cups 1 1/2 cups shredded mozzarella cheese Melts perfectly, providing that stretchy, gooey texture.
  • 0.5 cup 1/2 cup grated Parmesan cheese A touch of sharpness that elevates our dish.
  • 1 large 1 egg Acts as a binder to keep the filling cohesive.
  • 2 tsp 2 tsp dried basil Infuses a fragrant, earthy note.
  • 1 tsp 1 tsp dried oregano Enhances the flavor profile of the filling.
  • to taste Salt and pepper to taste Essential for seasoning.
For the Sauce
  • 2 cups 2 cups marinara sauce Rich and tangy base that brings everything together.
  • 0.5 cup 1/2 cup heavy cream Adds creaminess to the sauce.
  • 1 tbsp 1 tbsp olive oil For cooking the beef.
  • 1 clove 1 clove garlic, minced Provides robust aroma.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat, add ground beef, and cook until browned, about 5-7 minutes, seasoning with salt, pepper, dried basil, and oregano.
  4. In a large mixing bowl, combine cooked beef mixture, ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, and additional salt and pepper. Mix well.
Making the Sauce
  1. In the same skillet, sauté minced garlic in a bit of olive oil until fragrant, about 30 seconds, then add marinara sauce and heavy cream and simmer for 5 minutes.
Assembly and Baking
  1. Stuff each cooked pasta shell with the beef and ricotta mixture, placing them in a greased baking dish.
  2. Pour the creamy marinara sauce over the stuffed shells and sprinkle with remaining 1/2 cup mozzarella cheese. Cover the dish with foil.
  3. Bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
  4. Let cool slightly before serving, garnishing with fresh basil or extra Parmesan if desired.

Notes

Consider browning the meat with onions or bell peppers, adding lemon juice or zest, or a dash of red pepper flakes for extra flavor. Use leftover marinara for drizzling on plates before serving.