Description
Beef-Stuffed Shells with Creamy Ricotta Filling is a comforting Italian-American classic featuring jumbo pasta shells filled with a savory mixture of ground beef, ricotta, mozzarella, and Parmesan cheeses. Baked in a rich marinara sauce and topped with melted cheese, it’s a hearty dish perfect for family dinners or special occasions.
Ingredients
Scale
- 20–25 jumbo pasta shells
- 1 lb ground beef (80/20 preferred)
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 ½ cups marinara sauce
- 1 tsp Italian seasoning (basil, oregano, parsley)
- 2 tbsp olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional, to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Add chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook for 1 minute more.
- Add ground beef to the skillet. Cook until browned and no longer pink, breaking it up with a spoon. Drain excess fat. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using. Let cool slightly.
- In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, and the cooked beef mixture. Mix until well combined.
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Fill each cooked pasta shell with about 2 tablespoons of the beef and cheese mixture. Place stuffed shells in the baking dish.
- Pour the remaining marinara sauce over the shells. Sprinkle the remaining ½ cup of mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving.
Notes
- For added depth of flavor, consider using Pecorino Romano cheese in place of Parmesan.
- Ensure the ricotta cheese is well-drained to prevent a watery filling.
- This dish can be assembled ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Beef-Stuffed Shells, Ricotta Stuffed Shells, Italian Pasta Bake, Comfort Food, Baked Pasta Recipe