Creamy Beef Stuffed Shells With Ricotta (Printable View)

Tender pasta shells filled with seasoned beef and ricotta, baked in creamy tomato sauce topped with melted cheese.

# Ingredient List:

→ Pasta

01 - 20 jumbo pasta shells

→ Beef Filling

02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Ricotta Filling

08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped

→ Sauce

13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese

# How to Prepare:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil jumbo pasta shells in salted water until al dente per package directions. Drain well and arrange on a clean surface to cool slightly.
03 - Brown ground beef in a large skillet over medium heat, breaking it apart with a spoon. Add diced onion and minced garlic; sauté 2-3 minutes until softened. Season with Italian herbs, salt, and pepper. Remove from heat and let cool 5 minutes.
04 - Combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and chopped parsley in a large bowl. Mix until smooth. Fold in cooled beef mixture until evenly distributed.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until fully incorporated.
06 - Spread half the creamy sauce mixture across the bottom of the prepared baking dish.
07 - Fill each cooked shell with approximately 2 tablespoons of the beef-ricotta filling. Arrange filled shells in a single layer in the baking dish, opening side up.
08 - Pour remaining sauce evenly over stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
09 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 25 minutes.
10 - Remove foil and continue baking 10 additional minutes until cheese is melted, bubbly, and lightly golden. Let rest 5 minutes before serving. Garnish with additional parsley if desired.

# Expert Suggestions:

01 -
  • The rich beef filling gets perfectly balanced by the creamy ricotta, creating layers of flavor in every single bite
  • This is the kind of meal that makes people pause after their first bite and ask what you put in it
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Don't skip cooling the beef before mixing with the ricotta or you'll end up with scrambled egg bits throughout your filling
  • Undercook your pasta shells by at least 2 minutes, they'll finish in the oven and nobody wants mushy shells
  • The heavy cream in the sauce isn't optional, it's what transforms jarred marinara into something that tastes like it simmered all day
03 -
  • Use a piping bag or ziplock bag with the corner cut off to fill the shells, it's so much faster and less messy than using spoons
  • If your shells keep tipping over, nestle them into the sauce a bit deeper to create little pockets that hold them upright

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