Beef Stuffed Shells Ricotta

Why You’ll Love This Recipe

This recipe combines tender pasta shells with a flavorful beef and ricotta filling, topped with melted mozzarella and Parmesan cheese for an irresistible cheesy finish. It’s a crowd-pleaser that’s perfect for family dinners or special occasions, and it’s surprisingly simple to prepare despite its impressive appearance.

Ingredients

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 1 tsp Italian seasoning

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat and season with Italian seasoning. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the ricotta cheese, cooked ground beef, egg, and half of the Parmesan cheese. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Stuff each cooked pasta shell with the beef and ricotta mixture and place them in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the top.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
10. Let cool for a few minutes before serving.

Servings and Timing

This recipe serves 4 to 6 people.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: Approximately 55 minutes

Variations

• Use ground turkey or chicken instead of beef for a leaner option.
• Add spinach or chopped mushrooms to the filling for extra veggies.
• Swap out marinara for a spicy arrabbiata sauce for a kick.
• Use part-skim ricotta and mozzarella for a lighter dish.
• Top with fresh basil or parsley for a burst of color and freshness.

Storage/Reheating

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave individual portions until hot.

FAQs

Can I prepare this recipe ahead of time?

Yes, assemble the stuffed shells and refrigerate for up to 24 hours before baking.

Can I freeze Beef Stuffed Shells Ricotta?

Yes, freeze the fully assembled but unbaked dish. Thaw in the refrigerator overnight before baking.

Can I use frozen pasta shells?

It’s best to use fresh cooked shells for stuffing; frozen shells may be too soft or sticky.

What can I substitute for ricotta cheese?

Cottage cheese or cream cheese can be used as alternatives, though the texture will differ.

Can I make this recipe vegetarian?

Yes, substitute the ground beef with sautéed vegetables or plant-based meat alternatives.

How do I prevent the shells from sticking together?

Add a little olive oil to the boiling water and stir occasionally while cooking the shells.

Can I make this dish dairy-free?

Use dairy-free cheese alternatives for ricotta, mozzarella, and Parmesan to make it dairy-free.

What’s the best way to reheat leftovers?

Oven reheating with foil keeps the shells moist and prevents drying out.

Can I add extra cheese on top?

Yes, feel free to add more mozzarella or Parmesan to suit your taste.

How do I know when the dish is done baking?

The cheese should be melted and bubbly, and the sauce heated through after baking.

Conclusion

Beef Stuffed Shells Ricotta is a delicious and comforting dish that brings classic Italian flavors to your dinner table. Its rich, cheesy filling paired with tender pasta and marinara sauce makes it a perfect meal for family dinners or entertaining guests. Easy to customize and satisfying to eat, this recipe is sure to become a favorite.

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