Description
Easy Cheesy Baked Beef Ricotta Stuffed Shells is a comforting Italian-American casserole featuring jumbo pasta shells stuffed with a creamy mixture of ricotta, mozzarella, Parmesan, ground beef, and fresh herbs, baked in rich marinara sauce and topped with melted mozzarella cheese. Perfect for family dinners, this recipe combines hearty flavors with cheesy goodness in a baked dish that is sure to satisfy.
Ingredients
Scale
Pasta
- 20–25 jumbo pasta shells
Beef and Cheese Filling
- 1 pound (450g) ground beef (80/20)
- 15 oz (425g) ricotta cheese
- 1 cup (113g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Sauce and Topping
- 3 cups (700ml) marinara sauce
- 1 to 1½ cups (113-170g) extra shredded mozzarella cheese for topping
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly or spray it with nonstick spray to prevent sticking during baking.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 9 minutes or according to package instructions. Drain the shells carefully and rinse with cold water to stop the cooking process and prevent them from sticking together. Set aside on a tray or baking sheet.
- Cook Ground Beef: Heat a skillet over medium-high heat. Add the ground beef and minced garlic. Cook, breaking the meat up with a spoon, until the beef is no longer pink and the garlic is fragrant, about 5-7 minutes. Drain any excess fat. Season with salt and pepper and let the mixture cool slightly.
- Prepare Cheese and Beef Filling: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, chopped parsley, and the cooked ground beef. Add salt and pepper to taste. Mix until ingredients are evenly combined, creamy but thick enough to hold shape.
- Stuff the Shells: Using a spoon or small scoop, fill each cooked jumbo pasta shell generously with the beef and ricotta mixture. Arrange the filled shells seam-side up in the prepared baking dish, placing them snugly but without crowding.
- Add Sauce and Cheese Topping: Pour marinara sauce evenly over the stuffed shells, covering most shells but allowing some cheese to peek through. Sprinkle the remaining shredded mozzarella cheese on top. Cover the baking dish tightly with aluminum foil.
- Bake Covered: Bake the covered dish in the preheated oven for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
- Rest and Serve: Remove from the oven and let the dish rest for about 5 minutes before serving. Garnish with fresh basil leaves if desired to add color and fresh flavor.
Notes
- Make sure not to overcook the pasta shells in boiling water; they should be firm enough to hold filling without breaking.
- Allow the cooked beef to cool slightly before mixing with cheese to prevent the eggs in the filling from scrambling.
- For a milder garlic flavor, you can roast the garlic beforehand or reduce the amount if preferred.
- Leftovers can be reheated covered in the oven or microwave and stored in the refrigerator for up to 3 days.
- This dish can be prepared a day in advance and baked just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: baked stuffed shells, cheesy pasta shells, beef stuffed pasta, ricotta stuffed shells, baked pasta casserole, easy Italian dinner
