Name: Beef-Stuffed Pasta Shells with Creamy Ricotta and Marinara Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 pound ground beef (95% lean recommended); 1 cup ricotta cheese; 1/2 cup shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 cups marinara sauce (store-bought or homemade); 1/2 cup shredded mozzarella cheese (remaining portion for topping); Fresh basil, chopped (for garnish); Olive oil (for sautéing garlic)

Introduction

Beef-Stuffed Shells with Creamy Ricotta Filling is a comforting and satisfying Italian-inspired dish perfect for family dinners. Jumbo pasta shells are filled with a savory mixture of ground beef and creamy cheeses, baked in a rich marinara sauce until bubbly and golden. It’s a sure crowd-pleaser that’s easy to prepare and full of flavor.

The image shows a large glass baking dish filled with cooked pasta shells stuffed with a rich filling, topped with melted cheese that is golden and slightly bubbly with melted spots. The pasta shells are light yellow with some browned edges from baking, and the filling inside is a mix of red and orange colors, likely tomato sauce and cheese. Small green herb pieces are sprinkled evenly over the top, adding a fresh contrast. The dish is placed on a white marbled surface, with a blurred background that hints at a kitchen setting. The overall look is warm and inviting, showcasing a full tray with plenty of shells packed closely together. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 jumbo pasta shells

1 pound ground beef (95% lean recommended)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

2 cups marinara sauce (store-bought or homemade)

Salt and black pepper to taste

Fresh basil, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Boil a large pot of salted water and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

Step 3: Heat a bit of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 4: Add the ground beef to the skillet. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using. Cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove from heat.

Step 5: In a large bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, and the large egg. Add the cooked beef mixture and stir until well mixed.

Step 6: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish.

Step 7: Stuff each cooked pasta shell with the beef and cheese filling and arrange them in the baking dish over the sauce.

Step 8: Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella cheese.

Step 9: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 10: Let the dish sit for 5 minutes before serving. Garnish with chopped fresh basil for a bright finish.

Tips & Variations

For extra flavor, add chopped spinach or sautéed mushrooms to the cheese and beef mixture.

Use turkey or chicken instead of ground beef for a lighter version.

Try substituting the marinara sauce with a spicy arrabbiata sauce for a bit of heat.

If you prefer, make your own marinara sauce at home for a fresher taste.

FAQs

Can I prepare beef-stuffed shells ahead of time?

Yes, you can assemble the shells up to a day in advance, cover, and keep them refrigerated. Bake just before serving, adding a few extra minutes to the baking time if chilled.

Can I freeze this dish?

Absolutely. Freeze the unbaked stuffed shells in an airtight container for up to 2 months. Thaw overnight in the refrigerator before baking as directed.