Beef Stuffed Shells Ricotta
A comforting dish featuring jumbo pasta shells filled with ground beef, creamy ricotta cheese, and topped with marinara sauce and melted mozzarella.
Ingredients
Shells and Filling
- 20 pieces jumbo pasta shells
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce divided
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells according to the package directions until they are al dente. After cooking, drain the shells and set them aside.
- In a skillet over medium heat, heat the olive oil. Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the skillet. Season with salt, pepper, and Italian seasoning. Cook until browned, then remove from heat and allow to cool slightly.
Filling
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and the cooked beef. Stir until everything is well mixed.
- Use a spoon to fill each shell with the beef and ricotta mixture.
Assembly and Baking
- Spread 1 cup of marinara sauce on the bottom of the greased baking dish. Arrange the stuffed shells in a single layer over the sauce.
- Pour the remaining marinara sauce over the shells, then sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.
- If desired, garnish with fresh basil or parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, warm in the oven at 350°F (175°C) until heated through. Cook the pasta shells al dente for optimal texture, and feel free to add extra vegetables to the filling. You can also prepare the dish in advance and refrigerate it unbaked.