Beef-Stuffed Shells with Creamy Ricotta Filling Recipe

Introduction

Beef-stuffed shells with creamy ricotta filling combine tender pasta with a rich, savory mixture that’s sure to satisfy any comfort food craving. This baked Italian-American dish is perfect for family dinners or special occasions, offering a hearty and flavorful meal in every bite.

Ingredients

• 1 box (12 oz) large pasta shells
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large skillet, brown the ground beef over medium heat. Drain excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more. Pour in the marinara sauce, bring to a simmer, then remove from heat.
2. Step 2: Cook the pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
3. Step 3: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, half of the mozzarella cheese, chopped parsley, salt, and pepper. Mix until well combined.
4. Step 4: Carefully stuff each cooked pasta shell with a generous amount of the ricotta filling.
5. Step 5: Spread a thin layer of the beef and marinara sauce mixture on the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce.
6. Step 6: Pour the remaining beef and marinara sauce over the shells. Sprinkle the remaining mozzarella cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and the sauce is heated through.

Tips & Variations

• For extra flavor, add Italian seasoning or red pepper flakes to the ricotta filling.
• Use ground turkey or chicken instead of beef for a lighter version.
• Fresh spinach or chopped mushrooms can be mixed into the ricotta filling for added nutrition.
• Top with fresh basil after baking for a bright, herbal finish.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. You can also reheat individual portions in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the shells a day in advance and keep them covered in the refrigerator. Bake just before serving, adding a few extra minutes if baking from cold.

Can I freeze beef-stuffed shells?

Yes, freeze the prepared dish before baking. Wrap tightly with foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Beef-Stuffed Shells with Creamy Ricotta Filling Recipe

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4.7 from 124 reviews

Delicious beef-stuffed pasta shells filled with a creamy ricotta cheese mixture and baked in a savory marinara sauce topped with melted mozzarella and Parmesan cheese. A comforting Italian-American classic perfect for family dinners.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 1 box (12 oz) large pasta shells

Meat Sauce

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce

Cheese Filling

• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup chopped fresh parsley

Seasoning

• Salt and black pepper to taste

Instructions

1. Prepare Meat Sauce: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute. Pour in the marinara sauce, bring it to a gentle simmer, then remove from heat.
2. Cook Pasta Shells: Meanwhile, cook the pasta shells according to the package instructions until they are al dente. Drain them well and rinse with cold water to prevent sticking.
3. Make Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, half of the shredded mozzarella cheese, chopped fresh parsley, salt, and black pepper. Mix well until thoroughly blended.
4. Stuff the Shells: Carefully fill each cooked pasta shell with a generous scoop of the ricotta cheese mixture.
5. Assemble the Dish: Spread a thin layer of the beef and marinara sauce mixture in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer over this sauce base.
6. Top and Bake: Pour the remaining beef and marinara sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese on top. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted, bubbly, and the sauce is heated through.

Notes

• For an extra layer of flavor, sprinkle some freshly chopped basil over the top before serving.
• You can prepare this dish a day in advance and refrigerate; just add 10 extra minutes to the covered baking time when reheating.
• Substitute ground turkey or chicken for a lighter alternative to beef if desired.
• For gluten-free option, use gluten-free pasta shells.

Keywords: beef stuffed shells, pasta shells recipe, ricotta stuffed pasta, baked pasta shells, Italian comfort food, marinara sauce pasta