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Beef and Ricotta-Stuffed Jumbo Shells

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  • Author: asma
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

Indulge in rich, cheesy stuffed shells filled with a savory beef and ricotta mixture, then baked to perfection with marinara sauce and bubbling mozzarella. This cozy and delicious baked pasta dish is perfect for family dinners, special occasions, or meal prep!

Ingredients

Units Scale

For the Shells:

  • 20 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)

For the Filling:

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped

For the Sauce & Topping:

  • 2 cups marinara sauce (homemade or store-bought)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh basil (optional, for garnish)

Instructions

. Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook jumbo shells until al dente (about 1-2 minutes less than package instructions).
  2. Drain and rinse with cold water to prevent sticking. Set aside.

2. Make the Filling

  1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Stir in garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes, then remove from heat.
  3. In a large bowl, mix ricotta, Parmesan, egg, mozzarella, and parsley. Stir in the cooled beef mixture until well combined.

3. Assemble the Stuffed Shells

  1. Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
  2. Stuff each cooked pasta shell with the beef and ricotta mixture and place them in the baking dish.
  3. Pour the remaining 1 cup of marinara sauce over the shells. Sprinkle with mozzarella and Parmesan cheese.

4. Bake & Serve

  1. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until the cheese is bubbly and golden.
  2. Let cool for 5 minutes, then garnish with fresh basil and serve warm!

Notes

  • Make it ahead: Assemble the shells a day in advance, refrigerate, and bake when ready.
  • Want a meatless option? Swap beef for sautéed mushrooms or spinach.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Pasta, Comfort Food
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://yumandjoy.com/beef-stuffed-shee280a6-ricotta-filling/