Description
Beef Stuffed Shells with Creamy Ricotta Filling is a comforting Italian-American baked pasta dish featuring jumbo pasta shells stuffed with a savory mixture of ground beef, ricotta, mozzarella, Parmesan, and fresh herbs. This hearty casserole is perfect for family dinners and combines rich flavors with a creamy texture, coated in marinara sauce and melted cheese.
Ingredients
Scale
Pasta
- 12 jumbo pasta shells
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
Cheeses and Dairy
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
Herbs and Seasonings
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce
Instructions
- Preheat and Boil Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and set them aside to cool so they are easier to handle for stuffing.
- Cook Ground Beef Mixture: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Add the chopped onion and minced garlic, cooking together until the onions soften, about 3 minutes. Season with salt, pepper, dried basil, and dried oregano for flavor. Remove from heat.
- Prepare Filling: In a medium bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, and chopped fresh parsley. Stir in the cooked beef mixture and mix thoroughly until the filling is evenly combined and creamy.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish, creating a flavorful base layer for the stuffed shells.
- Stuff Shells: Carefully fill each cooked pasta shell with the beef and ricotta filling, then arrange the stuffed shells in the prepared baking dish on top of the sauce.
- Add Sauce and Cheese: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells. If desired, sprinkle additional shredded mozzarella cheese on top for extra cheesiness.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld the flavors.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Rest and Serve: Take the dish out of the oven and let it cool for 5 minutes before serving. Garnish with extra fresh parsley for a bright finishing touch.
Notes
- Be sure not to overcook the pasta shells during boiling; they should be just tender to prevent falling apart during stuffing and baking.
- If desired, use low-fat cheeses to reduce the fat content without sacrificing flavor.
- The filling can be made a day ahead and refrigerated for convenience.
- For a spicier dish, add red pepper flakes to the beef mixture while cooking.
- Leftover stuffed shells reheat well in the oven covered with foil to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
