Creamy Ricotta Beef Stuffed Shells Pasta
A comforting dish of jumbo pasta shells filled with a rich mixture of ground beef and creamy cheeses, topped with marinara sauce and baked to perfection.
Ingredients
For the filling
- 1 lb ground beef Cooked and drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese For the filling
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 20 pieces jumbo pasta shells, cooked and drained
For the sauce
- 3 cups marinara sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese For topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain excess fat and return it to the skillet.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat and let it cool slightly.
- In a large bowl, combine ricotta cheese, mozzarella cheese, 1/2 cup grated Parmesan cheese, egg, chopped parsley, salt, and pepper. Mix until creamy.
- Stir the cooled beef mixture into the cheese mixture until well combined.
- Stuff each cooked jumbo pasta shell with the beef and cheese mixture, placing them in the prepared baking dish.
Baking
- In a separate bowl, blend the marinara sauce and heavy cream together until smooth.
- Pour the sauce over the stuffed shells, ensuring each shell is evenly covered.
- Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the sauce.
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
Serving
- Allow the stuffed shells to cool for about 5 minutes before serving.
Notes
For additional flavor, add red pepper flakes to the beef mixture, or substitute ground beef for ground turkey or chicken. You can enhance creaminess by stirring cream cheese with the ricotta.