Description
These Beef-Stuffed Shells with Creamy Ricotta Filling are a hearty, comforting baked pasta dish that combines tender jumbo shells with seasoned ground beef, creamy ricotta, and flavorful herbs. Baked under rich marinara and melted cheese, this satisfying meal is perfect for family dinners, meal prep, or feeding a crowd—with even better leftovers the next day.
Ingredients
- For the Shells and Filling:
- 20–24 jumbo pasta shells
- 1 tbsp olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 egg
- 1/3 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 2 tbsp fresh parsley or basil, chopped
- For Assembly:
- 2–2 1/2 cups marinara sauce (store-bought or homemade)
- Additional Parmesan for topping
Instructions
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Preheat oven to 375°F.
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Cook shells in salted water until al dente. Drain and set aside.
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In a skillet, heat olive oil and sauté onion until soft. Add garlic and cook 1 minute more.
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Add ground beef, season with salt, pepper, and Italian seasoning. Cook until browned. Remove from heat and let cool slightly.
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In a large bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, and chopped herbs. Stir in the beef mixture.
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Spread a layer of marinara in a 9×13-inch baking dish.
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Fill each shell with beef and ricotta mixture and place in the dish.
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Pour remaining marinara over the shells. Top with extra mozzarella and Parmesan.
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Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
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Let rest 5 minutes before garnishing with fresh herbs and serving.
Notes
- Swap ground beef for Italian sausage or turkey for a twist.
- For a vegetarian version, use spinach or mushrooms in place of meat.
- Use béchamel or alfredo sauce instead of marinara for a creamy variation.
- Add red pepper flakes to the beef for a spicy kick.
- Piping bags make stuffing shells quicker and neater.
