Print

Creamy Ricotta Beef Stuffed Shells Pasta

Creamy Ricotta Beef Stuffed Shells Pasta
Print Recipe

Creamy Ricotta Beef Stuffed Shells Pasta is a comforting and hearty casserole featuring jumbo pasta shells filled with a rich blend of ricotta cheese, ground beef, fresh herbs, and Parmesan, all baked in a savory marinara sauce topped with melted mozzarella. Perfect for family dinners or special occasions, this make-ahead, customizable recipe delivers warm, creamy, and flavorful satisfaction.

Ingredients

Scale

Pasta

  • 1 package jumbo pasta shells (about 12 oz)

Beef Mixture

  • 1 lb lean ground beef
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning

Cheese Filling

  • 15 oz ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley

Assembly and Topping

  • 2 cups marinara sauce (quality tomato sauce)
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions. Drain carefully and set aside on a baking sheet to cool, ensuring they don’t stick together.
  2. Cook the Beef Mixture: In a skillet, heat olive oil and sauté finely chopped onions and garlic until fragrant. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning. Once cooked, drain excess fat and let the beef mixture cool slightly.
  3. Make the Ricotta Filling: In a large mixing bowl, combine ricotta cheese, beaten egg, grated Parmesan, chopped fresh basil and parsley, and the cooled beef mixture. Stir until well incorporated and creamy, adjusting seasoning as needed.
  4. Stuff the Shells: Carefully fill each jumbo shell with the ricotta and beef mixture using a spoon. Place the stuffed shells open side up in a baking dish spread with a thin layer of marinara sauce to prevent sticking.
  5. Assemble and Bake: Spread remaining marinara sauce evenly over the stuffed shells and sprinkle shredded mozzarella on top. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
  6. Rest and Serve: Allow the baked shells to rest for 5 to 10 minutes before serving so the filling sets nicely. Garnish with extra fresh herbs or Parmesan for a beautiful finish.

Notes

  • Don’t overcook the pasta to prevent mushy shells after baking.
  • Drain excess fat from cooked beef to keep the filling creamy and not greasy.
  • Use fresh basil and parsley to brighten the ricotta and beef filling.
  • Cover the baking dish with foil to lock in moisture and ensure cheesy perfection.
  • Let the baked shells rest to meld flavors and set the filling for easier serving.

Nutrition

Keywords: ricotta, beef stuffed shells, pasta casserole, comfort food, baked pasta, creamy ricotta, family dinner

Find it online: https://emillycooks.com/creamy-ricotta-beef-stuffed-shells-pasta/