Description
Indulgent creamy ricotta beef stuffed shells pasta beckons with Italian-inspired comfort, promising rich flavors in every bite. Cheesy pasta pockets filled with seasoned beef and smooth ricotta promise a satisfying meal you cannot resist.
Ingredients
Scale
Meat and Protein:
- 1 pound ground beef
- 1 egg
Cheese:
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
Pasta and Sauce Ingredients:
- 1 package jumbo pasta shells
- 2 cups marinara sauce
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Heat oven to 375°F (190°C) and prepare a large baking dish with cooking spray.
- Cook pasta shells in salted boiling water until al dente, then carefully drain and set aside to cool slightly.
- Brown ground beef in a skillet over medium-high heat, crumbling meat and seasoning with minced garlic, salt, and pepper until no pink remains.
- Drain excess fat from beef and let it cool for a few minutes.
- Mix ricotta, shredded mozzarella, grated Parmesan, beaten egg, and cooked beef in a large mixing bowl until thoroughly combined.
- Gently fill each pasta shell with the cheese and beef mixture, ensuring they are generously stuffed but not overflowing.
- Arrange the stuffed shells in a single layer within the prepared baking dish.
- Evenly pour marinara sauce over the shells, covering them completely.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove foil and continue baking for an additional 10 minutes until cheese is bubbly and slightly golden.
- Let the dish rest for 5 minutes after removing from the oven.
- Sprinkle freshly chopped basil on top and serve immediately while warm.
Notes
- Customize the protein by swapping ground beef with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Enhance flavor depth by sautéing diced onions and bell peppers with the ground beef before mixing with cheese.
- Control sodium levels by using low-sodium marinara sauce and adjusting salt quantities to personal taste preferences.
- Prep shells ahead of time by assembling the dish and refrigerating for up to 24 hours before baking, making it perfect for meal planning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 489 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg