Creamy Ricotta Beef Stuffed Shells Pasta
Ingredients:
20 jumbo pasta shells, cooked and drained
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup ricotta cheese
1 egg, lightly beaten
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 tsp dried Italian seasoning
1/4 tsp ground black pepper
1 jar (24 oz) marinara sauce
Fresh basil or parsley for garnish (optional)
Instructions:
Cook the Pasta Shells:
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Beef Filling:
In a large skillet, brown the ground beef over medium heat until fully cooked, about 7-9 minutes. Add the diced onion and garlic, cooking until softened, about 3 minutes. Drain any excess fat.
Mix the Cheese Filling:
In a large mixing bowl, combine the ricotta cheese, beaten egg, 1/2 cup of shredded mozzarella cheese, Parmesan cheese, Italian seasoning, and black pepper. Add the cooked ground beef mixture to the ricotta filling and stir until well combined.
Stuff the Shells:
Preheat the oven to 350°F (175°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Stuff each cooked shell with the beef and ricotta mixture and place them in the baking dish, seam side up.
Top with Sauce and Cheese:
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
Bake:
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh basil or parsley and serve warm. These Creamy Ricotta Beef Stuffed Shells pair perfectly with a side salad and garlic bread for a comforting and satisfying meal.
Prep Time: 20 minutes | Bake Time: 40 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 6 servings
