Name: Beef Stuffed Shells with Creamy Ricotta Filling Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 12 jumbo pasta shells; 1 lb ground beef; 1 small onion, chopped; 2 cloves garlic, minced; Salt and pepper to taste; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese (divided use); 1/4 cup grated Parmesan cheese; 1 egg; 2 tablespoons fresh parsley, chopped; 2 cups marinara sauce

Description

This classic Italian-American recipe features jumbo pasta shells stuffed with a savory mixture of ground beef and creamy ricotta cheese, blended with mozzarella, Parmesan, and fresh herbs, all baked in a rich marinara sauce until bubbly and golden. Perfect for a comforting family dinner, these beef stuffed shells offer a delightful combination of cheesy, meaty flavors and a satisfying texture.

Ingredients

Scale

Pasta

12 jumbo pasta shells

Beef Mixture

1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Cheese Filling

1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese (divided use)
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons fresh parsley, chopped

Sauce

2 cups marinara sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare the pasta shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until al dente. Drain the shells and set them aside to cool so they are easier to handle during stuffing.
Cook the ground beef mixture: Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks to ensure even browning. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened. Season with salt, pepper, dried basil, and oregano, then remove from heat.
Mix the cheese filling: In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan, egg, and chopped fresh parsley. Stir the cooked beef mixture into this cheese blend until thoroughly combined, ensuring the filling is evenly mixed.
Assemble the dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor. Stuff each cooked pasta shell generously with the beef and cheese mixture and arrange them in the baking dish on top of the sauce.
Add sauce and cheese topping: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells. If desired, sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top for extra cheesiness.
Bake the stuffed shells: Cover the dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the cheese to melt completely and form a bubbly golden top.
Rest and serve: Take the dish out of the oven and let it cool for about 5 minutes to settle. Garnish with fresh parsley before serving for a fresh, vibrant touch.

Notes

You can prepare this dish a day ahead and refrigerate before baking. Just add an extra 10 minutes to bake time if baking cold.
Use fresh herbs for a better flavor profile if available.
For a lighter version, substitute ground beef with ground turkey and use part-skim cheeses.
Ensure the pasta shells are not overcooked to avoid them tearing during stuffing.
If you like a spicier dish, add a pinch of red pepper flakes to the beef mixture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American