Creamy Ricotta Beef Stuffed Shells Pasta
This delightful dish features large pasta shells stuffed with a savory mixture of ricotta cheese, ground beef, and seasonings. Baked in marinara sauce and topped with cheese, it’s a comforting meal perfect for family dinners.
Equipment
- 1 large pot for boiling pasta
- 1 skillet for cooking beef
- 1 mixing bowl
- 1 baking dish (9x13 inches)
- 1 spoon or spatula for mixing
- 1 aluminum foil
Ingredients
- 12 jumbo shells pasta
- 1 pound ground beef
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese Plus extra for topping.
- ½ cup grated Parmesan cheese
- 2 cloves garlic Minced.
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups marinara sauce
- Fresh basil for garnish Optional.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat.
- Add the minced garlic, Italian seasoning, salt, and black pepper to the skillet with the beef. Stir for 1-2 minutes until fragrant.
- In a mixing bowl, combine the cooked beef mixture, ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Mix until well blended.
- Spread 1 cup of marinara sauce evenly across the bottom of a baking dish.
- Stuff each cooked pasta shell with the beef and cheese mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh basil if desired before serving.
Notes
You can substitute ground beef with turkey or plant-based meat for a lighter option.
Feel free to add vegetables such as spinach or mushrooms to the cheese filling for extra nutrition.
These stuffed shells can be prepared ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if coming directly from the fridge.