Buttery Beef-Stuffed Shells with Creamy Ricotta Filling Love
A comforting baked pasta dish made with tender jumbo shells, savory beef, and a creamy ricotta-based filling, finished with marinara sauce and melted cheese.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
- Yield: 4–6 servings
Ingredients
· 20–24 jumbo pasta shells
· 1 tablespoon salt
· 1 pound (450 g) ground beef
· 2 tablespoons unsalted butter
· 1 small onion, finely chopped
· 3 cloves garlic, minced
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon paprika
· 1 teaspoon dried Italian seasoning
· 1½ cups (360 g) ricotta cheese
· 1 cup (100 g) shredded mozzarella cheese
· ½ cup (50 g) grated Parmesan cheese
· 1 large egg
· 2 cups (480 ml) marinara sauce
· ¼ cup (25 g) shredded mozzarella for topping
Instructions
1. Cook the jumbo shells in salted boiling water until al dente. Drain and set aside.
2. Melt butter in a skillet, sauté onion and garlic, then cook ground beef until browned. Season and cool slightly.
3. Mix ricotta, mozzarella, Parmesan, egg, salt, and pepper in a bowl.
4. Stir the beef mixture into the ricotta filling.
5. Spread marinara sauce in a baking dish and stuff each shell with filling.
6. Top with remaining sauce and mozzarella.
7. Bake at 375°F (190°C) for 25 minutes covered, then 10–15 minutes uncovered until bubbly.
Notes
· Assemble ahead for easy baking later.
· Freeze unbaked shells for future meals.
· Rest before serving for best texture.