Beef-Stuffed Shells with Creamy Ricotta Filling
These Beef-Stuffed Shells are loaded with seasoned ground beef, creamy ricotta, mozzarella, and Parmesan cheese, then baked in rich marinara sauce until hot and bubbly. This comforting Italian-inspired casserole is perfect for family dinners, meal prep, or entertaining guests.
Equipment
- 9x13-inch baking dish
- large pot
- large skillet
- large mixing bowl
- wooden spoon
- aluminum foil
Ingredients
- 12 large pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package directions until al dente. Drain and set aside to cool slightly.
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
- In a large bowl, combine the cooked beef, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper until thoroughly mixed.
- Fill each cooked pasta shell generously with the beef and ricotta mixture.
- Spread 1 cup of marinara sauce evenly over the bottom of a greased 9×13-inch baking dish. Arrange the stuffed shells in a single layer.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the stuffed shells rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
For a vegetarian version, substitute the ground beef with sautéed vegetables or cooked lentils. Assemble the stuffed shells up to 24 hours in advance and refrigerate until ready to bake. Garnish with fresh basil or parsley before serving for extra flavor and color.