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Ricotta Beef Stuffed Shells: The Ultimate Comfort Food Recipe

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Jumbo pasta shells filled with creamy ricotta and savory beef marinara, baked to golden perfection. A comforting classic!

Ingredients

Scale
  • 1 (12 ounce) package jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (25 ounce) jar marinara sauce, divided
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions, until al dente. Drain and rinse with cold water. Place on a parchment-lined baking sheet.
  2. Prepare the meat sauce: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease.
  3. Sauté the aromatics: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute, until fragrant.
  4. Simmer the sauce: Pour in about half of the marinara sauce (approximately 1 1/4 cups) into the skillet. Stir to combine. Bring to a simmer, then reduce heat to low and simmer for at least 15 minutes, stirring occasionally.
  5. Combine the ricotta cheese: In a large bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, chopped fresh parsley, lightly beaten egg, dried oregano, salt, and black pepper.
  6. Mix well: Mix all ingredients together until well combined. Taste and adjust seasonings as needed.
  7. Preheat the oven: Preheat your oven to 375°F (190°C).
  8. Prepare the baking dish: Spread the remaining marinara sauce (approximately 1 1/4 cups) evenly in the bottom of a 9×13 inch baking dish.
  9. Stuff the shells: Carefully fill each cooked jumbo shell with the ricotta cheese mixture.
  10. Arrange the shells: Place the stuffed shells in the baking dish, on top of the marinara sauce, in a single layer.
  11. Top with mozzarella: Sprinkle the shredded mozzarella cheese evenly over the stuffed shells. Then, sprinkle a little extra grated Parmesan cheese on top.
  12. Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes.
  13. Uncover and bake: Remove the aluminum foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  14. Rest: Remove the baking dish from the oven and let the stuffed shells rest for about 5-10 minutes before serving.

Notes

  • Be careful not to overcook the pasta shells. They need to hold their shape for stuffing.
  • Simmering the meat sauce longer will result in a richer flavor.
  • Use a spoon or piping bag to stuff the shells.
  • You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking.
  • Baked stuffed shells can be frozen for up to 2 months.

Find it online: https://mmmflavors.com/ricotta-beef-stuffed-shells/