Description
Beef-Stuffed Shells with Creamy Ricotta Filling is a comforting Italian-inspired casserole featuring large pasta shells filled with a savory mixture of browned ground beef, creamy ricotta, Parmesan, and mozzarella cheeses, baked in marinara sauce until bubbly and golden. Perfect for a hearty family dinner or special occasion meal.
Ingredients
Scale
Pasta Shells
- 12 large pasta shells
Beef Filling
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- Olive oil, as needed for cooking
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (for filling)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Assembly & Topping
- 1 cup marinara sauce (divided)
- 1/2 cup shredded mozzarella cheese (for topping)
- Optional: Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly so they can be handled without breaking.
- Sauté Garlic and Brown Beef: Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add ground beef, season with salt, pepper, and Italian seasoning, and cook, breaking it apart with a spoon, until fully browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Prepare Filling: In a mixing bowl, combine the cooked ground beef, ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan cheese, and the egg. Mix thoroughly until all ingredients are well incorporated.
- Assemble in Baking Dish: Pour half of the marinara sauce into the bottom of a baking dish. Stuff each cooked pasta shell with the beef and cheese mixture and arrange them seam-side up in the dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top for a golden, melty crust.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm for a delicious meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, replace ground beef with sautéed mushrooms or spinach.
- Use fresh pasta shells if available for an even more tender texture.
- Make ahead: Assemble the dish and refrigerate for up to 24 hours before baking.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 3 shells)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 115 mg
Keywords: beef stuffed shells, ricotta stuffed pasta, baked pasta shells, Italian dinner recipe, creamy beef pasta bake
