Creamy Ricotta Beef Stuffed Shells
Indulge in these comforting jumbo pasta shells filled with a savory beef and creamy ricotta mixture, all topped with marinara sauce and melted cheese.
Ingredients
For the Pasta and Filling
- 20 pieces Jumbo pasta shells
- 15 ounces Ricotta cheese
- 8 ounces Mozzarella cheese Shredded, divided
- 4 ounces Parmesan cheese Grated, divided
- 1 pound Ground beef
- 24 ounces Marinara sauce For topping
- 1 teaspoon Salt To taste
- 1/2 teaspoon Pepper To taste
- 1 teaspoon Italian seasoning To taste
Instructions
Preparation
- Cook the Jumbo Shells: Boil the jumbo shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Filling: In a skillet over medium heat, brown the ground beef. Season with salt, pepper, and Italian seasoning. Once cooked, drain excess fat. In a bowl, mix the cooked beef with ricotta, half of the mozzarella, and half of the Parmesan until combined.
- Stuff the Shells: Preheat the oven to 375°F (190°C). Fill each cooked shell with a spoonful of the beef and cheese mixture and place them in a baking dish.
- Add Marinara and Cheese: Pour marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Serve: Let the dish sit for a few minutes before serving. Enjoy hot.
Notes
Don’t overcook the shells; they should be slightly undercooked. Adding fresh basil or parsley before serving adds brightness. Prepare ahead of time for convenience.