Creamy Ricotta Beef Stuffed Shells Pasta
A cozy dish of jumbo pasta shells stuffed with a creamy ricotta and seasoned ground beef mixture, topped with zesty marinara sauce and melted cheese.
Ingredients
For the stuffed shells
- 12 pieces jumbo pasta shells Large, inviting shells that cradle flavor.
- 1 pound ground beef Succulent and juicy, brings depth to the dish.
- 1 cup ricotta cheese Creamy and smooth, offers luxurious texture.
- 1 cup mozzarella cheese, shredded Melt-in-your-mouth goodness.
- 1/2 cup grated Parmesan cheese Nutty and salty, enhancing flavor.
- 1 large egg Binds ingredients together.
- 2 cups marinara sauce Fragrant and tangy, rich tomato goodness.
- 2 cloves garlic, minced Elevates the flavor.
- 1 teaspoon Italian seasoning A delightful blend of spices.
- to taste salt and pepper Essential seasoning duo.
- to garnish Fresh basil Adds an aromatic finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to the package instructions until they’re al dente. Drain and set aside to cool slightly.
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula.
- Stir in the minced garlic and Italian seasoning, cooking for an additional two minutes. Season with salt and pepper.
- In a separate bowl, mix the ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, and the egg until creamy.
- Fold the cooked beef mixture into the ricotta blend to create the filling.
- Spread 1 cup of marinara sauce on the bottom of your baking dish.
- Generously stuff each pasta shell with the ricotta-beef mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the shells and sprinkle with remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
Ideal for gatherings and meal prepping; can be assembled a day in advance.