Ooo, ricotta beef stuffed shells — cozy, cheesy, and so satisfying. Perfect Sunday-dinner vibes. Here’s a classic, hearty version that always hits 👌
Ingredients (serves 4–6)
Pasta & sauce
- 20–24 jumbo pasta shells
- 1 lb (450 g) ground beef
- 3 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
Ricotta filling
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt & pepper to taste
Topping
- 1–1½ cups shredded mozzarella
- Extra Parmesan (optional)
- Fresh parsley or basil (optional)
Instructions
- Cook the shells
- Boil shells in salted water until just al dente.
- Drain and lay them on a baking sheet so they don’t stick.
- Cook the beef
- Heat olive oil in a skillet over medium heat.
- Add ground beef, season with salt and pepper, and cook until browned.
- Drain excess grease and set aside to cool slightly.
- Make the ricotta filling
- In a large bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper.
- Stir in the cooked ground beef.
- Assemble
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara sauce in the bottom of a baking dish.
- Stuff each shell generously with the ricotta-beef mixture and place seam-up in the dish.
- Spoon remaining sauce over shells.
- Top & bake
- Sprinkle mozzarella and extra Parmesan on top.
- Cover with foil and bake 25 minutes.
- Uncover and bake another 10–15 minutes until bubbly and golden.
- Serve
- Garnish with fresh parsley or basil.
- Let rest 5 minutes before serving (helps everything set).
🔥 Tips & Variations
- Add spinach to the filling for a veggie boost.
- Swap beef for Italian sausage for extra flavor.
- Make it ahead: assemble, cover, and refrigerate up to 24 hours before baking.
- Serve with garlic bread and a simple salad for a full meal.
If you want, I can give you a super cheesy version with a creamy ricotta-béchamel twist or a quick weeknight shortcut using fewer steps.
