🧀 Creamy Ricotta Beef Stuffed Shells
Ingredients:
For the Shells:
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20–25 jumbo pasta shells
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Salted water (for boiling)
For the Filling:
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1 lb (450g) ground beef
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1 small onion, diced
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2–3 cloves garlic, minced
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1 tsp Italian seasoning
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Salt & pepper, to taste
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 egg
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2 tbsp chopped parsley or basil (optional)
For Assembly:
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2 cups marinara or pasta sauce (store-bought or homemade)
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1/2–1 cup shredded mozzarella (for topping)
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Extra Parmesan (optional)
👨🍳 Instructions:
1. Cook the Pasta Shells:
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Boil jumbo shells in salted water until just al dente (about 2 minutes less than package directions).
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Drain and rinse with cold water to stop cooking. Set aside.
2. Prepare the Beef Mixture:
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In a skillet over medium heat, cook ground beef and onion until browned.
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Drain excess fat, add garlic, Italian seasoning, salt, and pepper.
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Cook 1–2 more minutes. Let it cool slightly.
3. Make the Filling:
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In a large bowl, combine:
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Ricotta
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1 cup mozzarella
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Parmesan
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Egg
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Chopped herbs (if using)
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Cooled ground beef mixture
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Mix until well combined.
4. Stuff the Shells:
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Preheat oven to 375°F (190°C).
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Spread about 1 cup of marinara sauce on the bottom of a baking dish.
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Stuff each shell with a spoonful of the beef-ricotta mixture and arrange in the dish.
5. Top and Bake:
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Spoon remaining marinara sauce over stuffed shells.
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Sprinkle with remaining mozzarella and extra Parmesan if desired.
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Cover loosely with foil and bake for 25 minutes.
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Uncover and bake another 10–15 minutes until bubbly and golden.
🥖 Serve With:
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Garlic bread
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Green salad with vinaigrette
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Steamed veggies like broccoli or asparagus
🔁 Variations:
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Use ground Italian sausage or a beef/pork mix for more flavor.
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Add chopped spinach or zucchini to the filling for extra veg.
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Swap ricotta for cottage cheese if preferred.
Would you like a make-ahead or freezer-friendly version of this recipe?