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Beef-Stuffed Shells with Creamy Ricotta Filling

A comforting dish featuring large pasta shells filled with seasoned beef and a creamy ricotta mixture, topped with marinara sauce and mozzarella cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12-15 pieces large pasta shells
  • 1 pound ground beef can substitute with turkey or chicken
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce can substitute with Alfredo sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper
  • optional fresh basil for garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until al dente, then drain and set aside.
  2. In a skillet, heat olive oil over medium heat and cook ground beef until browned, breaking it apart with a spoon. Drain excess fat.
  3. Stir in ricotta cheese, half of the mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well.
Assembly
  1. Preheat the oven to 350°F (175°C). Fill each pasta shell with the beef and ricotta mixture and place in a greased baking dish.
  2. Pour marinara sauce over the stuffed shells, ensuring they are well-covered. Sprinkle the remaining mozzarella cheese on top.
Baking
  1. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
  1. Garnish with fresh basil if desired, serve hot, and enjoy!

Notes

For best results, cook the shells slightly less than al dente since they will cook further in the oven. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.