Beef-Stuffed Shells with Creamy Ricotta Filling
This delightful dish features large pasta shells filled with a savory mixture of ground beef, marinara sauce, and creamy ricotta cheese. Baked until bubbly and golden, these stuffed shells are perfect for a cozy family dinner.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet
- 1 mixing bowl
- 1 9x13-inch baking dish
- 1 wooden spoon
- 1 oven
Ingredients
- 12 large pasta shells
- 1 pound ground beef Can substitute with ground turkey or chicken for a lighter option.
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Divided for topping.
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary. Stir in marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Let simmer for about 5 minutes.
- In a mixing bowl, combine ricotta cheese, ½ cup of mozzarella cheese, grated Parmesan cheese, egg, salt, and pepper. Mix well until smooth.
- Carefully fill each pasta shell with the beef mixture, followed by a spoonful of the ricotta mixture. Place stuffed shells in a greased 9x13-inch baking dish.
- Pour any remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top. Cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
- Allow it to cool for a few minutes. Garnish with fresh chopped parsley before serving.
Notes
You can substitute the ground beef with ground turkey or chicken for a lighter option. This dish can be made ahead of time. Assemble the shells, cover with foil, and store in the refrigerator for up to 24 hours before baking. Serve with a side salad or garlic bread for a complete meal.