Description
These Beef-Stuffed Shells with Creamy Ricotta Filling are a comforting Italian-inspired dish featuring jumbo pasta shells filled with a rich blend of seasoned ground beef, creamy ricotta, and mozzarella, baked in savory marinara sauce until bubbly and golden.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 450 g (1 lb) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cups marinara sauce (store-bought or homemade)
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
Instructions
- Preheat the oven to 190°C (375°F).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and onion; cook until browned, breaking up the meat with a spoon. Drain excess fat.
- Add garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, parsley, and the cooked beef mixture. Mix until well combined.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff each shell with about 2 tablespoons of the beef-ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells, then sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley and serve hot with garlic bread or a green salad.
Notes
- Make-ahead tip: Assemble the stuffed shells up to a day ahead and refrigerate until ready to bake.
- You can substitute ground beef with Italian sausage or ground turkey for variation.
- For a creamier texture, add a few tablespoons of cream cheese to the filling mixture.
- This dish freezes well — bake straight from frozen, adding 10–15 extra minutes to the cooking time.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American