Name: Ricotta Beef Stuffed Pasta Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 20 jumbo pasta shells; 1 tbsp olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 lb ground beef (lean preferred); 1 cup ricotta cheese; 2 cups shredded mozzarella cheese (divided); ½ cup grated Parmesan cheese; 1 large egg; 2 tbsp fresh parsley or basil, chopped; 3 cups marinara sauce (homemade or store-bought); Salt and black pepper, to taste

Description

These Ricotta Beef Stuffed Pasta Shells are a hearty, cheesy, and comforting Italian-inspired dish filled with savory beef and creamy ricotta, baked in marinara sauce with melted mozzarella.

Ingredients

20 jumbo pasta shells
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 lb ground beef (lean preferred)
1 cup ricotta cheese
2 cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 tbsp fresh parsley or basil, chopped
3 cups marinara sauce (homemade or store-bought)
Salt and black pepper, to taste

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Instructions

Cook pasta shells: Bring a pot of salted water to a boil and cook pasta shells until al dente. Drain and lay on a baking sheet to prevent sticking.
Cook beef mixture: In a skillet, heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic, then add ground beef. Cook until browned, breaking it apart as it cooks. Season with salt and pepper. Remove from heat.
Make filling: In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, and the cooked beef mixture. Mix until evenly combined.
Stuff shells: Fill each pasta shell with about 2–3 tablespoons of filling.
Assemble: Spread 1 cup marinara sauce on the bottom of a baking dish. Place stuffed shells on top. Cover with remaining sauce and sprinkle with the rest of the mozzarella cheese.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
Serve: Garnish with extra parsley or basil before serving hot.

Notes

Cook pasta slightly underdone since they’ll bake further in the oven.
Use piping bags or ziplock bags to neatly stuff the shells.
Make ahead: Assemble the shells a day in advance and refrigerate until baking.
Freezer-friendly: Store unbaked shells in a freezer-safe dish for up to 2 months. Bake straight from frozen with extra time.
Add veggies: Mix in spinach, mushrooms, or zucchini to the filling for extra flavor and nutrients.

Prep Time: 20 minutes
Cook Time: 40 minutes