Print

Beef-Stuffed Shells with Creamy Ricotta Filling Recipe

Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Print Recipe

★★★★★

5.2 from 18 reviews

Beef-Stuffed Shells with Creamy Ricotta Filling is a comforting Italian-inspired casserole 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 mozzarella, this dish is perfect for a hearty family dinner or special occasion.

Ingredients

Scale

Pasta Shells

  • 20 jumbo pasta shells

Beef Mixture

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese Filling

  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg

Sauce and Topping

  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Fresh basil, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
  2. Cook Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly so they are easier to handle.
  3. Prepare Beef Mixture: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat for a leaner filling. Add the finely chopped onion and minced garlic, cooking for an additional 2-3 minutes until softened. Season with Italian seasoning, salt, and black pepper. Remove from heat and allow to cool slightly.
  4. Make Cheese Filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until well incorporated to form a creamy filling.
  5. Combine Fillings: Stir the cooled beef mixture into the cheese filling, ensuring an even distribution of flavors.
  6. Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish to prevent sticking and add moisture during baking.
  7. Stuff Shells: Carefully fill each cooked pasta shell with the beef and ricotta mixture and place them open-side up in the baking dish on top of the sauce.
  8. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining 1/2 cup shredded mozzarella cheese for a bubbly and golden topping.
  9. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
  10. Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is bubbly and golden brown.
  11. Garnish and Serve: Remove from oven and garnish with fresh basil leaves before serving for a fresh aromatic touch.

Notes

  • For a lower-fat option, use lean ground beef or substitute with ground turkey or chicken.
  • Fresh pasta shells can be used but reduce cooking time as directed on the package.
  • Make ahead by assembling the dish the day before and refrigerate; bake just before serving.
  • Freeze leftovers well in an airtight container for up to 3 months.
  • Add red pepper flakes to the beef mixture for a spicy kick if desired.
  • Use gluten-free pasta shells to make this recipe gluten free.

Nutrition

Keywords: beef stuffed shells, stuffed pasta shells, ricotta filling, Italian casserole, baked pasta, family dinner recipe

Find it online: https://tastybynova.com/beef-stuffed-shells-with-creamy-ricotta-filling-recipe/