BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING

Name: BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING
Prep time: 20 min
Cook time: 45 min
Yield: 6 people
Ingredients: 12 large pasta shells; 1 lb ground beef; 1 small onion; 2 cloves garlic; 1 cup marinara sauce; 1 ½ cups ricotta cheese; 1 cup shredded Mozzarella cheese; 1 egg; ½ cup grated Parmesan cheese; 1 tablespoon chopped fresh basil; salt and pepper to taste

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 people
Calories
450 kcal
Course
Main Course
Cuisine
Italian

BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING

Iris Warren

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These Beef-Stuffed Shells with Creamy Ricotta Filling are large pasta shells filled with a savory beef mixture, smothered in a creamy ricotta filling, and baked to perfection. A comforting, hearty dish that's perfect for a family dinner!

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Ingredients

Servings

12 large pasta shells such as jumbo shells
1 lb ground beef
1 small onion finely chopped
2 cloves garlic minced
1 cup marinara sauce plus extra for topping
1 ½ cups ricotta cheese
1 cup shredded Mozzarella cheese
1 egg
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil optional
salt and pepper to taste

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Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package directions, but slightly undercook them by 1-2 minutes so they don’t break when stuffed. Drain and set aside to cool.
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Add the chopped onion and minced garlic, and cook for 5-7 minutes, until the beef is browned and the onions are softened.
Stir in 1 cup of marinara sauce and season with salt and pepper to taste. Let the mixture simmer for 5 minutes.
In a separate bowl, combine the ricotta cheese, shredded mozzarella, egg, grated Parmesan, and chopped basil (if using). Stir until well combined.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
Stuff each pasta shell with the beef mixture and carefully place them in the baking dish, opening side up.
Spoon the ricotta mixture into the top of each shell, covering them with the creamy filling.
Pour the remaining marinara sauce over the shells, covering them evenly.
Cover the dish with aluminum foil and bake for 25-30 minutes, until the cheese is melted and the dish is bubbly.
Remove the foil and bake for an additional 5-10 minutes, until the top is golden and slightly crispy.
Serve hot, garnished with extra basil or grated Parmesan if desired.

Notes

You can substitute the ground beef with ground turkey or chicken for a leaner version.
Add some sautéed spinach or mushrooms to the ricotta filling for added flavor and nutrition.
For a lighter version, use part-skim ricotta and mozzarella cheese.
If you want a spicier version, add red pepper flakes to the beef mixture or marinara sauce.
These stuffed shells are perfect for meal prep and can be stored in the fridge for up to 3 days.
Leftovers can also be frozen for up to 1 month. Simply cover the baking dish with plastic wrap and aluminum foil, and reheat in the oven when ready to serve.