Description
Creamy Ricotta Beef Stuffed Shells Pasta is a comforting Italian-American dish featuring jumbo pasta shells filled with a savory mixture of ground beef, ricotta, mozzarella, and Parmesan cheeses, baked in a rich marinara sauce until bubbly and golden. Perfect for a family dinner, it offers a deliciously creamy texture and hearty flavors that satisfy all ages.
Ingredients
Scale
Pasta
- 12 jumbo shells pasta
Meat and Cheese Filling
- 1 pound ground beef
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Sauce and Garnish
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly so they are easier to handle.
- Brown Ground Beef: In a skillet over medium heat, add the ground beef. Cook until fully browned, breaking it up with a spatula into smaller pieces, about 5-7 minutes. Drain any excess fat to avoid greasiness.
- Add Seasonings: Add the minced garlic, Italian seasoning, salt, and black pepper to the cooked beef. Stir continuously for 1-2 minutes until the mixture is aromatic and evenly seasoned.
- Prepare Filling: In a mixing bowl, combine the seasoned cooked beef, ricotta cheese, 1 cup mozzarella cheese, and Parmesan cheese. Mix thoroughly until smooth and well blended.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly across the bottom of a baking dish to prevent sticking and add flavor.
- Stuff Shells: Carefully fill each cooked jumbo shell with the ricotta and beef cheese mixture. Place the stuffed shells in the baking dish on top of the marinara sauce.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the arranged stuffed shells. Sprinkle additional mozzarella cheese on top to add a golden, bubbly crust after baking.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to meld flavors and heat through.
- Uncover and Finish Baking: Remove the foil and bake for another 10 minutes or until the cheese topping is bubbly and golden brown for a delicious texture.
- Rest and Serve: Remove from the oven and let the dish rest for a few minutes to set. Garnish with fresh basil if desired before serving to add a fresh, herbal note.
Notes
- For a lighter option, use ground turkey instead of ground beef.
- If you prefer a spicier dish, add crushed red pepper flakes to the beef mixture.
- Fresh basil garnish adds a fresh aroma and pops of color but is optional.
- Make sure not to overcook pasta shells to avoid them breaking during stuffing.
- This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
Keywords: stuffed shells, ricotta beef pasta, baked pasta shells, Italian stuffed shells, creamy pasta bake
