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Easy & Cheesy Baked Beef and Ricotta Stuffed Shells

Close-up of baked stuffed shells filled with meat, covered in marinara sauce and melted mozzarella cheese.
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Create a satisfying, family favorite dinner with this easy recipe for baked stuffed shells. Tender jumbo pasta shells hold a savory filling of seasoned ground beef and creamy ricotta cheese, all baked under a blanket of marinara sauce and melted mozzarella.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 container (15 ounces) ricotta cheese, whole milk preferred
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 4 cups marinara sauce, divided
  • 2 cups shredded mozzarella cheese

Instructions

  1. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse immediately with cold water to stop the cooking process and prevent sticking. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  3. Stir the minced garlic, Italian seasoning, salt, and pepper into the beef mixture. Cook for 1 minute until fragrant. Remove the skillet from the heat and let the meat cool slightly.
  4. In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup Parmesan cheese, and fresh parsley. Mix well.
  5. Add the cooled beef mixture to the ricotta mixture and stir until everything is evenly combined. This is your simple stuffed shell filling.
  6. Preheat your oven to 375 degrees Fahrenheit. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
  7. Take each cooked pasta shell and gently open it. Spoon about 1 to 1.5 tablespoons of the meat and cheese filling into the cavity of each shell.
  8. Arrange the filled shells in a single layer in the prepared baking dish over the sauce.
  9. Pour the remaining 3 cups of marinara sauce over the stuffed shells.
  10. Top the entire dish evenly with the shredded mozzarella cheese. Sprinkle with extra Parmesan cheese, if desired.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the mozzarella cheese is melted and lightly golden brown. Let the baked pasta dish rest for 5 to 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
  • You can freeze unbaked stuffed shells. Assemble the dish in a freezer-safe pan, cover well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding about 20 minutes to the covered baking time.
  • If you prefer a meatless option, omit the ground beef and add 1 cup of thawed, squeezed-dry chopped spinach to the ricotta mixture for a creamy, cheesy stuffed shell filling.

Nutrition

Find it online: https://tastethisplate.com/easy-cheesy-stuffed-shells-recipe/