Creamy Ricotta Beef Stuffed Shells Pasta
A comforting dish of jumbo pasta shells filled with ricotta, ground beef, and mozzarella, topped with marinara and cream sauce.
Ingredients
Main Ingredients
- 1 lb ground beef perfectly seasoned and juicy
- 1 cup ricotta cheese creamy and smooth
- 1 cup shredded mozzarella cheese melting beautifully
- 1/2 cup grated Parmesan cheese nutty and savory
- 1 large egg binding the ingredients together
- 2 cloves garlic minced, releasing aromatic flavors
- 1/4 cup chopped fresh parsley adding a pop of color and freshness
- 1/2 teaspoon salt enhancing all the flavors
- 1/4 teaspoon black pepper bringing a hint of spice
- 20 pieces jumbo pasta shells cooked and drained to perfection
- 3 cups marinara sauce rich and tangy
- 1 cup heavy cream contributing to the creaminess
- 1/2 cup grated Parmesan cheese for topping, for that golden finish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef until browned, about 7-10 minutes. Drain excess fat.
- Add minced garlic to the skillet and cook for about 1 minute until fragrant, then remove from heat to cool slightly.
- In a large bowl, combine ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, egg, chopped parsley, salt, and pepper. Stir until creamy.
- Fold the ground beef mixture into the cheese mixture.
- Stuff each cooked jumbo shell with the beef and cheese mixture and place them in the prepared baking dish.
- In another bowl, mix marinara sauce and heavy cream, then pour over the stuffed shells.
- Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
Baking
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes, or until golden and bubbling.
- Let cool for about 5 minutes before serving.
Notes
For a lighter option, substitute ground turkey or chicken. You can also add sautéed spinach or mushrooms to the filling. For a crispy finish, broil the stuffed shells for a few minutes after baking.