Ooooh, now that is comfort food with main-character energy 😌🍝
Here’s a Creamy Ricotta Beef Stuffed Shells Pasta that’s rich, cozy, and very weeknight-friendly.
🧀 Creamy Ricotta Beef Stuffed Shells
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef (or Italian sausage)
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella (plus extra for topping)
- ½ cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper
Creamy Sauce
- 2 cups marinara sauce
- ½–¾ cup heavy cream (or half-and-half)
- Optional: pinch of red pepper flakes
Instructions
- Cook shells in salted water until just al dente. Drain and cool.
- Brown beef with garlic, salt, and pepper. Drain excess fat.
- Make filling:
Mix beef, ricotta, mozzarella, Parmesan, egg, and Italian seasoning. - Creamy sauce:
Stir cream into marinara until smooth. - Assemble:
Spread a thin layer of sauce in a baking dish.
Stuff shells generously and place seam-side up. - Top:
Pour remaining sauce over shells. Add extra mozzarella. - Bake uncovered at 375°F (190°C) for 30–35 minutes, until bubbly.
- Rest 5 minutes. Sprinkle with parsley or basil if you’re feeling fancy.
🔥 Pro tips
- Use whole-milk ricotta for best texture.
- If ricotta is watery, drain it first.
- Want extra richness? Add a spoon of cream cheese to the filling.
Variations
- Swap beef for Italian sausage
- Add spinach to the ricotta mix
- Go white sauce only (no marinara) with garlic + Parmesan
If you want this slow-cooker, freezer-ready, or extra cheesy chaos mode, say the word 😄
