Description
This Creamy Ricotta Beef Stuffed Shells Pasta is a comforting Italian-American casserole perfect for a hearty family dinner. Jumbo pasta shells are filled with a savory mixture of seasoned ground beef and creamy ricotta cheese blend, baked in marinara sauce topped with melted mozzarella and Parmesan for a rich, cheesy finish. The dish combines tender pasta, flavorful meat, and creamy cheeses, all enhanced with garlic and Italian herbs, offering a deliciously satisfying meal everyone will love.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
Beef Filling
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (half of 1 cup)
- 1/2 cup grated Parmesan cheese
- 1 egg
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (remaining half of 1 cup)
- Fresh parsley, for garnish
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the pasta shells carefully and set them aside to cool so they are ready for stuffing.
- Prepare the Beef Filling: In a large skillet over medium heat, add the ground beef. Cook it, breaking it apart with a spatula, until browned and fully cooked through. Add the minced garlic, dried oregano, dried basil, salt, and pepper. Continue cooking for 2 to 3 minutes until the garlic is fragrant and spices are well combined. Remove from heat and let the mixture cool slightly.
- Mix the Cheese Filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese (1/2 cup), grated Parmesan cheese, and the egg. Stir together until smooth and creamy. Add the cooked beef mixture to this cheese blend and stir well to evenly incorporate all ingredients.
- Stuff the Shells: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Spoon the beef and cheese mixture into each jumbo pasta shell carefully, filling it generously. Place the stuffed shells in the baking dish, arranging them snugly next to each other.
- Add Sauce and Cheese: Pour the remaining 1 cup of marinara sauce evenly over the arranged shells to cover them. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top to create a cheesy crust during baking.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese on top is melted, golden, and bubbly.
- Serve: Remove the baking dish from the oven and let the stuffed shells cool for a few minutes before serving. Garnish with fresh parsley for a bright, fresh finish. Enjoy this creamy, cheesy, and hearty pasta dish warm!
Notes
- You can prepare the stuffed shells a day in advance and refrigerate before baking to save time.
- For a spicier version, add crushed red pepper flakes to the beef mixture.
- Substitute ground turkey or chicken for a leaner option.
- If preferred, use fresh herbs like basil and oregano instead of dried for a fresher taste.
- Make sure not to overcook the pasta shells initially as they will continue cooking in the oven.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Stuffed Shells, Ricotta Cheese, Ground Beef, Baked Pasta, Italian Comfort Food, Marinara Sauce, Cheesy Pasta Bake
