Beef-Stuffed Shells with Creamy Ricotta Filling

 

 

 

 

 

 

 

Ingredients

For the Shells & Filling:
20–24 jumbo pasta shells
1 lb ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 cup fresh parsley, chopped
For the Sauce:
2 cups marinara sauce (store-bought or homemade)
1/2 tsp red pepper flakes (optional)
1 tsp sugar (balances acidity)
For Topping:
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
Optional Additions
Spinach or Kale – Adds a nutritious twist when mixed into the ricotta filling.
Italian Sausage – Can be used in place of or alongside ground beef for a more robust flavor.
Mushrooms – Sautéed mushrooms can be added to the filling for extra depth.
Crushed Red Pepper – If you like heat, sprinkle some into the beef mixture.
White Sauce – Mix Alfredo with marinara for a creamy tomato blend.
Tips for Success

Cook the shells al dente – Since they continue cooking in the oven, this prevents them from becoming too soft.
Drain excess grease from beef – This keeps the filling from being too oily.
Use high-quality marinara – A flavorful sauce elevates the dish.
Let the shells cool slightly – Filling them is easier when they aren’t too hot.
Cover while baking – Prevents the cheese from over-browning before the filling is fully heated.

Instructions

1. Prepare the Pasta:
Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool.
2. Make the Filling:
In a skillet, cook ground beef over medium heat until browned.
Add onions and garlic; sauté until softened. Season with Italian seasoning, salt, and black pepper. Remove from heat and cool slightly.
In a bowl, mix ricotta, mozzarella, Parmesan, egg, and parsley. Stir in the beef mixture.
3. Assemble the Shells:
Preheat oven to 375°F (190°C).
Spread 1/2 cup marinara sauce on the bottom of a baking dish.
Fill each sh