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Creamy Ricotta Beef Stuffed Shells Pasta

Creamy Ricotta Beef Stuffed Shells Pasta Recipe


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  • Author: Emma
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Diet: Vegetarian

Description

Creamy Ricotta Beef Stuffed Shells Pasta is a hearty, flavorful Italian dish that’s perfect for family dinners or special occasions. Jumbo pasta shells are stuffed with a rich, cheesy ground beef mixture, then topped with marinara sauce and gooey mozzarella. Baked to golden perfection, this comforting meal is easy to make ahead and totally customizable!


Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 pound ground beef
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, for garnish


Instructions

  • Cook the Pasta Shells: Boil a large pot of salted water. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
  • Prepare the Beef Filling: In a large skillet over medium heat, brown the ground beef, breaking it apart. Add garlic, oregano, basil, salt, and pepper. Cook for 2-3 more minutes until fragrant. Set aside to cool.
  • Mix the Cheese Filling: In a mixing bowl, combine ricotta, half the mozzarella, Parmesan, and egg. Stir until smooth. Add the beef mixture and stir until well mixed.
  • Stuff the Shells: Preheat the oven to 375°F (190°C). Spread 1 cup marinara sauce in a 9×13-inch baking dish. Stuff each pasta shell with the beef and cheese filling and arrange in the dish.
  • Add Sauce and Cheese: Pour remaining marinara sauce over the stuffed shells. Sprinkle remaining mozzarella on top.
  • Bake: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is golden and bubbly.
  • Serve: Let the shells cool for a few minutes, then garnish with fresh parsley. Enjoy!

Notes

  • Make-Ahead Option: Assemble the stuffed shells up to 24 hours in advance. Store in the fridge, then bake when ready.
  • Freezing: To freeze, assemble the dish without baking. Wrap in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
  • Variations: Try swapping the beef for Italian sausage or ground turkey. You can also add veggies like sautéed spinach or mushrooms for a different twist!
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 450
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 25g
  • Saturated Fat: 11g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg