Ground Beef and Ricotta Stuffed Shells with Marinara Sauce
These Ground Beef and Ricotta Stuffed Shells are filled with seasoned ground beef, creamy ricotta, mozzarella, and Parmesan cheese. Topped with homemade marinara sauce and baked until hot and bubbly, this comforting Italian-American pasta dish is perfect for family dinners, Sunday suppers, or make-ahead meals.
Ingredients
- 1 box jumbo pasta shells
- 1 lb. lean ground beef
- 1 lb. ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 3 cups my easy marinara sauce
- 2 cloves garlic, minced
- 1/2 cup fresh Italian parsley, chopped
- Salt and black pepper, to taste
- Additional Parmesan for topping
Instructions
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil. Cook jumbo shells until just under al dente according to package directions. Drain and set aside to cool.
- Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Add minced garlic, , salt, and pepper. Cook for another minute. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine ricotta, egg, mozzarella, Parmesan, parsley, and cooled ground beef. Mix until well combined.
- Spread approximately 1 cup of marinara sauce over the bottom of a baking dish.
- Carefully fill each pasta shell with the beef and ricotta mixture. Arrange the shells in the prepared baking dish.
- Spoon the remaining marinara sauce over the stuffed shells.Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until hot and bubbly.
Notes
Notes Cook the shells just until under al dente so they hold their shape when stuffed. Allow the ground beef to cool slightly before mixing it with the ricotta. Add extra marinara sauce if you prefer your stuffed shells saucier. Stuffed shells can be assembled ahead of time and refrigerated until ready to bake. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.