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Creamy Ricotta Beef Stuffed Shells Pasta

A delightful dish featuring tender pasta shells filled with creamy ricotta and juicy ground beef, topped with marinara sauce and bubbling mozzarella, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 large shells 12 large pasta shells (conchiglioni) These pasta shells provide the perfect vessel for holding the delicious filling.
  • 1 lb 1 lb ground beef Juicy and flavorful, this protein is the heart of the dish.
  • 1 cup 1 cup ricotta cheese Creamy and smooth, ricotta adds a luscious texture and enhances flavor.
  • 1 cup 1 cup shredded mozzarella cheese Melty mozzarella creates a gooey, delightful topping.
  • 1/4 cup 1/4 cup grated Parmesan cheese Adds a savory depth of flavor with its nutty profile.
  • 1 large 1 large egg Acts as a binder, helping to hold the filling together.
Seasonings and Sauce
  • 2 cloves 2 cloves garlic, minced The aromatic essence of garlic elevates the dish.
  • 1 teaspoon 1 teaspoon dried oregano This herb adds a hint of earthiness and warmth.
  • 1 teaspoon 1 teaspoon dried basil Offers a sweet, aromatic flavor that complements the filling beautifully.
  • 1/2 teaspoon 1/2 teaspoon salt Enhances all the flavors in the dish.
  • 1/2 teaspoon 1/2 teaspoon black pepper Adds a subtle kick to each bite.
  • 2 cups 2 cups marinara sauce The rich, tangy sauce ties all the elements together.
  • 1 tablespoon 1 tablespoon olive oil Used to sauté the beef, adding a hint of fruity flavor.
Garnish
  • to taste Fresh basil leaves for garnish (optional) A touch of freshness and color to serve on top.

Method
 

Preparation of Pasta
  1. Boil a large pot of salted water. Gently add the pasta shells and cook until al dente, usually around 8-10 minutes. Drain and set aside on a clean kitchen towel to cool.
Cooking the Beef
  1. In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it apart with a spatula. Sprinkle in minced garlic, oregano, basil, salt, and black pepper. Cook until browned, about 5-7 minutes. Drain excess fat and allow to cool slightly.
Making the Filling
  1. In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until well integrated then stir in the cooked beef mixture.
Stuffing Shells
  1. Preheat oven to 375°F (190°C). Fill each cooked pasta shell generously with the cheese and beef mixture. Place stuffed shells in a greased baking dish, standing them upright.
Assembling and Baking
  1. Pour marinara sauce evenly over the stuffed shells. For an extra cheesy touch, sprinkle additional mozzarella on top. Cover the dish with aluminum foil and bake for 20-25 minutes until bubbly. Remove the foil for the last 5 minutes for a golden top.
Serving
  1. Let cool slightly, garnish with fresh basil leaves, serve warm and enjoy.

Notes

Boil pasta carefully to avoid overcooking. Prepare stuffed shells a day in advance and refrigerate, adding baking time when cooking. Feel free to add vegetables for nutrition. Experiment with different cheeses for unique flavors.