Beef and Ricotta Stuffed Shells
Beef and ricotta stuffed shells combine rich flavors and cozy textures into one amazing baked pasta dish. Using ground beef, creamy ricotta cheese, and bright marinara sauce, this dish is a top choice in Italian-American cuisine, offering a comforting and fancy meal.
Ingredients
- 1 lb lean ground beef
- 20 jumbo pasta shells
- 15 oz whole milk ricotta cheese
- Freshly grated parmesan cheese
- Shredded mozzarella cheese
- 1 large egg
- Marinara sauce
Instructions
- Preheat the oven to 350°F (180°C).
- Cook the jumbo pasta shells in salted water for 2-3 minutes less than the package directions. Drain and rinse with cold water.
- Brown 1 pound of lean ground beef in a pan for 5-7 minutes.
- Mix the browned beef with 15 ounces of ricotta cheese, 2 cups of shredded mozzarella, 1/2 cup of parmesan cheese, and 1 beaten egg.
- Stuff each pasta shell with the beef and cheese mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and top with more marinara sauce.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 20 minutes, optionally broiling for a crispy top.
- Let the shells rest for 10 minutes before serving.
Notes
- Freezing stuffed shells is an option. Assemble the dish, cover tightly with plastic wrap, and store in the freezer for up to 3 months.
- When reheating from frozen, thaw in the fridge overnight and bake for 35-45 minutes at 375°F.