Description
This Beef-Stuffed Shells with Creamy Ricotta recipe combines tender ground beef, rich ricotta cheese, and jumbo pasta shells for a hearty, comforting meal. Baked in marinara and topped with melted mozzarella and Parmesan, it’s perfect for family dinners or special occasions, offering creamy textures and robust flavors in every bite.
Ingredients
Scale
Pasta
- 1 box jumbo pasta shells (about 20 shells)
Beef Mixture
- 1 pound lean or medium-fat ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce and Topping
- 2 cups marinara sauce
- Additional shredded mozzarella and grated Parmesan cheese for topping
Instructions
- Prepare the Pasta Shells: Cook the jumbo pasta shells in salted boiling water until al dente, about 10-12 minutes. Drain gently and rinse with cold water to stop cooking and prevent sticking. Place them on a lightly oiled baking sheet to keep separated.
- Cook the Beef Mixture: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, sautéing until fragrant and translucent. Add ground beef, breaking it up and cooking until browned. Season with salt and pepper. Remove from heat and let cool slightly.
- Combine the Filling: In a mixing bowl, combine the cooked beef with ricotta cheese, grated Parmesan, chopped parsley, and 1/2 cup shredded mozzarella. Stir until smoothly blended to create a creamy, savory filling.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the beef and ricotta mixture, taking care not to overfill.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange stuffed shells in a single layer, spoon marinara sauce over the shells, then top with remaining mozzarella and Parmesan cheese for a golden crust.
- Bake to Perfection: Cover the dish with foil and bake at 375°F (190°C) for 25-30 minutes. Remove the foil in the last 10 minutes to allow the cheese to brown beautifully. Let the dish rest briefly before serving.
Notes
- Do not overcook pasta; shells should be al dente to hold their shape when baked.
- Drain excess fat after browning beef to avoid greasy filling.
- Mix the filling gently to maintain creamy ricotta texture without becoming too runny.
- Fresh herbs like parsley or basil add bright flavor compared to dried versions.
- Cover the dish while baking to prevent drying and meld flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (approximate, 1/6 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: beef stuffed shells, ricotta stuffed shells, baked pasta shells, creamy ricotta shells, easy family dinner, baked pasta recipe
