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Beef-Stuffed Shells with Creamy Ricotta Filling

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Hearty baked jumbo pasta shells stuffed with seasoned beef, creamy ricotta, mozzarella, and Parmesan, all smothered in rich marinara sauce for the ultimate comfort food.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian-American

Ingredients

  • 2024 jumbo pasta shells
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 3 cups marinara sauce
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook jumbo pasta shells in salted boiling water until al dente, then drain and set aside.
  3. Heat olive oil in a skillet; sauté onion until soft. Add ground beef and cook until browned, then stir in garlic, Italian seasoning, salt, and pepper.
  4. In a mixing bowl, combine ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, salt, and pepper. Stir in cooked beef mixture.
  5. Spread 1 cup marinara sauce in the bottom of the baking dish.
  6. Stuff each shell with beef-ricotta mixture and arrange in the dish.
  7. Top with remaining marinara sauce, mozzarella, and Parmesan.
  8. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until cheese is melted and bubbly.
  9. Garnish with parsley before serving.

Notes

  • Add chopped spinach to the ricotta mixture for extra greens.
  • Swap ground beef with turkey or Italian sausage for a flavor twist.
  • Mix in red pepper flakes for a spicy kick.
  • Broil for 2–3 minutes after baking for a golden cheese crust.

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