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Creamy Ricotta Beef Stuffed Shells Pasta

A delightful family-style dish filled with rich ricotta and savory ground beef, encased in pasta shells and topped with gooey cheeses, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large pasta shells try using whole wheat or gluten-free for a healthier option
  • 1 cup ricotta cheese for creaminess and protein
  • 1 pound ground beef lean ground turkey can be used for a lighter option
  • 1 cup marinara sauce look for low-sodium varieties for a heart-healthier choice
  • 1 cup shredded mozzarella cheese adds a gooey texture
  • 1/2 cup grated Parmesan cheese for a salty, nutty flavor
  • 1 count egg helps bind the filling
  • 2 teaspoons Italian seasoning great for flavor
  • to taste Salt and pepper adjust to your preference
  • to taste Fresh parsley for garnish, adds a touch of freshness

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). This is crucial for achieving that golden-brown cheese topping.
  2. Bring a large pot of salted water to a boil, then cook the pasta shells according to package instructions until al dente. Once cooked, drain and set aside to cool slightly.
  3. In a skillet over medium heat, cook the ground beef until browned. Stir occasionally to ensure even cooking and flavor. Drain excess fat.
  4. In a bowl, mix the ricotta cheese, cooked ground beef, egg, Italian seasoning, salt, and pepper until well combined.
  5. Fill each pasta shell with the ricotta mixture, ensuring each shell is generously packed.
Assembly and Baking
  1. Spread a thin layer of marinara sauce at the bottom of a baking dish to prevent sticking and add extra flavor.
  2. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
  3. Sprinkle mozzarella and Parmesan cheese on top of the stuffed shells.
  4. Cover the dish with foil and bake for 25-30 minutes.
  5. Remove the foil during the last 10 minutes for extra browning.
  6. Garnish with fresh parsley before serving.

Notes

To store leftovers, place the cooled stuffed shells in an airtight container in the refrigerator for about 3–4 days. They can be frozen for up to 3 months.