Ricotta Beef Stuffed Shells
Comforting jumbo pasta shells stuffed with a creamy ricotta and browned beef mixture, baked in marinara sauce until bubbly and golden.
Ingredients
For the Pasta and Filling
- 20-25 pieces jumbo pasta shells
- 1 lb ground beef or swap for ground turkey/Italian sausage
- 1 cup ricotta cheese whole-milk ricotta for creamiest results; cottage cheese is a substitute
- 1 cup shredded mozzarella cheese use low-moisture for less pooling of grease
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1 large egg helps bind the filling; omit for looser texture
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
For the Sauce
- 3 cups marinara sauce store-bought or homemade — use a thicker sauce so shells don’t swim
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes optional, for heat
- Fresh basil leaves chopped, for garnish
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook 1–2 minutes less than package directions so they’re al dente. Drain and cool slightly on a baking sheet so shells don’t stick.
Prepare the Beef Filling
- Heat olive oil in a skillet over medium-high heat. Add minced garlic and red pepper flakes; cook for 30 seconds.
- Add ground beef and cook, breaking up with a spoon, until no pink remains (USDA recommends 160°F / 71°C for ground beef). Season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Drain any excess fat.
- Transfer beef to a bowl and let cool slightly. Fold in ricotta, mozzarella, Parmesan, and the egg. Taste and adjust seasoning.
Prepare the Sauce
- Warm the marinara in the skillet for a couple of minutes to marry flavors. If using store-bought sauce, add a pinch of salt and a little extra garlic if desired. Reserve about 1/2 cup for topping.
Stuff the Shells
- Spread 1–1.5 cups of sauce in the bottom of a 9×13-inch (or similar) baking dish.
- Use a spoon or piping bag to fill each shell with roughly 1 to 1.5 tablespoons of the beef-ricotta mixture. Arrange filled shells in the dish seam-side up. Spoon remaining sauce evenly over the shells.
Bake the Dish
- Cover the dish with foil and bake at 375°F (190°C) for 20 minutes.
- Remove foil and bake uncovered for 10–12 more minutes until cheese is bubbly and tops are lightly browned.
Garnish and Serve
- Let the dish rest for 5–10 minutes before serving so filling firms up slightly.
- Sprinkle with chopped fresh basil and extra Parmesan. Serve hot.
Notes
For a lighter version, substitute part-skim cheeses and lean ground turkey. Refrigerate within 2 hours of baking. Can be frozen for up to 3 months.