BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING
These Beef-Stuffed Shells with Creamy Ricotta Filling are large pasta shells filled with a savory beef mixture, smothered in a creamy ricotta filling, and baked to perfection. A comforting, hearty dish that's perfect for a family dinner!
Ingredients
- 12 large pasta shells such as jumbo shells
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup marinara sauce plus extra for topping
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package directions, but slightly undercook them by 1-2 minutes so they don’t break when stuffed. Drain and set aside to cool.
- In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Add the chopped onion and minced garlic, and cook for 5-7 minutes, until the beef is browned and the onions are softened.
- Stir in 1 cup of marinara sauce and season with salt and pepper to taste. Let the mixture simmer for 5 minutes.
- In a separate bowl, combine the ricotta cheese, shredded mozzarella, egg, grated Parmesan, and chopped basil (if using). Stir until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Stuff each pasta shell with the beef mixture and carefully place them in the baking dish, opening side up.
- Spoon the ricotta mixture into the top of each shell, covering them with the creamy filling.
- Pour the remaining marinara sauce over the shells, covering them evenly.
- Cover the dish with aluminum foil and bake for 25-30 minutes, until the cheese is melted and the dish is bubbly.
- Remove the foil and bake for an additional 5-10 minutes, until the top is golden and slightly crispy.
- Serve hot, garnished with extra basil or grated Parmesan if desired.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner version.
- Add some sautéed spinach or mushrooms to the ricotta filling for added flavor and nutrition.
- For a lighter version, use part-skim ricotta and mozzarella cheese.
- If you want a spicier version, add red pepper flakes to the beef mixture or marinara sauce.
- These stuffed shells are perfect for meal prep and can be stored in the fridge for up to 3 days.
- Leftovers can also be frozen for up to 1 month. Simply cover the baking dish with plastic wrap and aluminum foil, and reheat in the oven when ready to serve.