Description
This recipe combines the savory flavors of seasoned beef with the creamy richness of ricotta cheese, all nestled in tender jumbo pasta shells and topped with marinara sauce and melted mozzarella. Beef-Stuffed Shells with Creamy Ricotta Filling is the perfect comfort food that’s sure to please family and friends alike. It’s ideal for a weeknight dinner, yet fancy enough for special occasions.
Ingredients
For the Beef Filling:
- 1 lb ground beef (lean or extra-lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Ricotta Filling:
- 1 1/2 cups ricotta cheese (whole milk for best texture)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley (or 2 tbsp dried parsley)
- Salt and pepper, to taste
For Assembly:
- 12–15 jumbo pasta shells
- 3 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese (for topping)
Instructions
Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo shells according to package instructions until al dente (about 9-11 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Beef Filling: Heat a large skillet over medium heat. Brown the ground beef, breaking it apart as it cooks. Once browned, drain excess fat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. Stir in Italian seasoning, red pepper flakes (optional), salt, and pepper. Add breadcrumbs, egg, and Parmesan cheese. Mix until everything is well combined. Remove from heat and let cool slightly.
Make the Ricotta Filling: In a bowl, mix the ricotta cheese, Parmesan cheese, basil, garlic powder, and parsley. Season with salt and pepper. Stir until smooth and combined.
Stuff the Shells: Preheat the oven to 375°F (190°C). Stuff each cooked pasta shell with 1-2 tablespoons of the beef mixture, then top with a spoonful of ricotta filling. Arrange the stuffed shells in a greased baking dish.
Assemble the Dish: Pour marinara sauce evenly over the stuffed shells. Sprinkle mozzarella cheese on top.
Bake: Cover with aluminum foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve: Allow the dish to cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To freeze, cover the dish tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, bake from frozen at 375°F for 45-60 minutes.
Variations: Feel free to swap the ground beef for ground turkey or chicken for a lighter version. You can also add sautéed vegetables like spinach, zucchini, or mushrooms to the beef mixture for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, beef pasta, ricotta, comfort food, Italian dinner