Description
Beef Stuffed Shells with Ricotta is a hearty and comforting Italian-American dish featuring jumbo pasta shells filled with a rich mixture of ground beef, creamy ricotta, and herbs, all baked in marinara sauce and topped with melted cheese.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned. Add garlic, oregano, basil, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
- In a large bowl, combine the cooked beef, ricotta cheese, egg, 1/2 cup mozzarella, Parmesan, and mix well.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Stuff each pasta shell with the beef and ricotta mixture and place them in the dish over the sauce.
- Pour the remaining marinara sauce over the shells and top with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and slightly golden.
- Garnish with chopped parsley before serving, if desired.
Notes
- You can substitute ground turkey or Italian sausage for beef.
- Use fresh herbs for added flavor if available.
- Prepare the dish ahead of time and refrigerate until ready to bake.
Nutrition
- Serving Size: 3-4 shells
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: stuffed shells, beef ricotta pasta, baked pasta, Italian dinner, comfort food