Beef-Stuffed Shells with Creamy Ricotta Filling
Hearty jumbo pasta shells filled with seasoned ground beef and a luscious ricotta mixture, baked in marinara sauce. This comforting dish balances savory meat, creamy cheese, and tangy tomatoes, making it perfect for family meals or leftovers.
Servings: 8 servings
Calories: 420kcal
Ingredients
- 1 pound ground beef
- 1 jar marinara sauce (about 24 oz)
- 1 box jumbo pasta shells (about 20 shells)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C)
- Brown ground beef in a skillet over medium heat, breaking apart with a spatula. Drain excess fat
- Pour marinara sauce into the skillet and season with salt and pepper. Simmer for 5 minutes
- Combine ricotta, mozzarella, Parmesan, egg, garlic, oregano, salt, and pepper in a bowl until smooth
- Boil jumbo pasta shells in salted water for 10-12 minutes or until al dente. Drain and let cool slightly
- Spoon a portion of the beef-sauce mixture into a bowl. Fill each shell with a combination of beef-sauce and ricotta mixture
- Place stuffed shells in a 9x13-inch baking dish, pour remaining marinara sauce over them, and sprinkle with remaining mozzarella
- Bake for 25-30 minutes or until the top is bubbly and golden
Notes
Let cooked shells cool for 2-3 minutes to prevent tearing when stuffing
For extra flavor, use fresh minced garlic instead of pre-minced
Can be assembled ahead and refrigerated until baking
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days
Reheat in the oven at 350°F for best texture
For extra flavor, use fresh minced garlic instead of pre-minced
Can be assembled ahead and refrigerated until baking
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days
Reheat in the oven at 350°F for best texture