Description
These beef ricotta stuffed shells are hearty, cheesy, and baked in marinara—an easy comfort food classic perfect for family dinners or make-ahead meals.
Ingredients
12–20 jumbo pasta shells
1 lb lean ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano or Italian seasoning
Salt & black pepper, to taste
Ricotta Filling:
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
½ cup grated Parmesan or Pecorino Romano
1 large egg, beaten
Sauce:
2–2½ cups tomato basil or marinara sauce
Optional: splash of heavy cream for extra richness
Instructions
Cook Pasta: Boil shells until al dente, then drain and cool on a towel.
Make Meat Sauce: Sauté onion and garlic in oil, add beef, seasonings, and cook until browned. Stir in sauce and simmer briefly.
Prepare Filling: Mix ricotta, mozzarella, Parmesan, and egg until smooth.
Assemble: Spread sauce in a greased baking dish. Stuff each shell with ricotta mixture and arrange in dish.
Top & Bake: Pour remaining sauce over shells, sprinkle extra cheese, cover with foil, and bake at 375 °F for 25 minutes. Uncover and bake 10 minutes more.
Serve: Let rest for 5 minutes, garnish with parsley, and serve hot.
Notes
Add a splash of cream to sauce for a creamier texture.
Use different cheeses or add red pepper flakes for variation.
Vegetarian? Replace beef with spinach, mushrooms, or lentils.
- Prep Time: 20–25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
