Creamy Ricotta Beef Stuffed Pasta Shells
These Creamy Ricotta Beef Stuffed Pasta Shells are the ultimate comfort food. Filled with a flavorful beef and cheese mixture, then baked in marinara and topped with mozzarella!
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
Pasta Shells
- 20 jumbo pasta shells cooked al dente
Filling
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1/4 cup grated Parmesan cheese
- 1 egg lightly beaten
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
To Assemble
- 1 1/2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add garlic, salt, pepper, and Italian seasoning; cook for 1–2 minutes.
- In a bowl, combine cooked beef, ricotta, 1/2 cup mozzarella, Parmesan, and egg. Mix well.
- Spread 1/2 cup marinara sauce on the bottom of the baking dish. Stuff each shell with filling and place in the dish.
- Top with remaining marinara and sprinkle with mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly.
- Let cool slightly before serving. Garnish with fresh basil if desired.
Notes
To make ahead: assemble completely and refrigerate up to 24 hours before baking. Freeze leftovers for up to 2 months.