CREAMY RICOTTA BEEF STUFFED SHELLS PASTA
These Creamy Ricotta Beef Stuffed Shells are a hearty and comforting pasta dish. Filled with seasoned beef and creamy ricotta, baked in marinara sauce and cheese, they make the perfect family dinner or holiday main.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 15 oz ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 3 cups marinara sauce
Instructions
Cook the Pasta:
- Boil jumbo shells in salted water until al dente. Drain and set aside to cool.
Prepare the Filling:
- Heat olive oil in a skillet. Add onion and garlic, sauté until soft. Add ground beef and cook until browned. Season with Italian seasoning, salt, and pepper. Let it cool slightly.
Make the Cheese Mixture:
- In a bowl, mix ricotta, egg, Parmesan, and 1 cup mozzarella cheese. Stir in the cooked beef mixture.
Fill the Shells:
- Stuff each pasta shell with 1–2 tablespoons of the filling.
Assemble the Dish:
- Spread 1 cup marinara sauce on the bottom of a baking dish. Place stuffed shells on top. Cover with remaining sauce and sprinkle with remaining mozzarella cheese.
Bake:
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
Notes
Make Ahead:
You can assemble the shells up to 24 hours ahead and refrigerate before baking. Freezer Option:
Freeze unbaked shells for up to 2 months. Thaw before baking or add extra bake time from frozen. Variations:
Swap beef for sausage or use spinach for a vegetarian version.
You can assemble the shells up to 24 hours ahead and refrigerate before baking. Freezer Option:
Freeze unbaked shells for up to 2 months. Thaw before baking or add extra bake time from frozen. Variations:
Swap beef for sausage or use spinach for a vegetarian version.