ricotta beef stuffed shells?

Here’s a comforting Ricotta Beef Stuffed Shells recipe—cheesy, savory, and perfect for a family dinner 🍝🧀🥩

Ricotta Beef Stuffed Shells

Ingredients (Serves 6)

For the filling:

• 1 lb (450 g) ground beef

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• 1 large egg

• 1 tsp garlic powder or 2 cloves garlic, minced

• 1 tsp dried Italian seasoning

• Salt and black pepper, to taste

For the pasta and sauce:

• 20–25 jumbo pasta shells, cooked al dente

• 3 cups (720 ml) marinara sauce

• 1 ½ cups shredded mozzarella cheese

• Optional: fresh basil or parsley for garnish

Instructions

1. Preheat oven

   • Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook the beef

   • In a skillet over medium heat, cook ground beef until browned. Drain excess fat.

   • Let cool slightly.

3. Make the filling

   • In a medium bowl, combine cooked beef, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well.

4. Stuff the shells

   • Spoon the beef-ricotta mixture into each cooked pasta shell.

   • Arrange stuffed shells in the prepared baking dish.

5. Add sauce and cheese

   • Pour marinara sauce evenly over the shells.

   • Sprinkle shredded mozzarella on top.

6. Bake

   • Cover with foil and bake 25 minutes.

   • Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.

7. Serve

   • Garnish with fresh basil or parsley. Serve hot with garlic bread or a side salad.

Tips

• Make ahead: Assemble the shells, cover, and refrigerate for up to 24 hours before baking.

• Flavor boost: Add sautéed onions, bell peppers, or spinach to the filling.

• Cheese swap: Use part cottage cheese or fontina for a different flavor profile.

• Storage: Keeps in the fridge 3–4 days; freezes well for up to 2 months.

If you want, I can also give a “quick skillet version” that layers the pasta and filling without individually stuffing shells—perfect for a faster weeknight dinner.