Description
Ricotta Beef Stuffed Pasta Shells are a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a savory mixture of ricotta, ground beef, and cheeses, baked in marinara sauce and topped with melted provolone and mozzarella. Perfect for a family-friendly meal that combines rich flavors and creamy textures.
Ingredients
Pasta
- 1 Box jumbo pasta shells (cooked to al dente per instructions on package)
Cheese Mixture
- 15 Ounces ricotta cheese
- 4 Ounces provolone (shredded)
- 4 Ounces mozzarella (shredded)
- 1 egg
- ¾ Cup Parmesan cheese (grated)
Meat
- 1 Pound ground beef (browned)
Sauce & Seasonings
- 24 Ounces marinara sauce (homemade or jarred)
- 1 Tablespoon Italian seasoning
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- Salt and pepper (to taste)
Garnish
- Parsley (fresh, optional garnish)
Instructions
- Preheat: Preheat the oven to 350 degrees F to prepare for baking the stuffed shells.
- Cook Pasta: Cook jumbo pasta shells according to package directions until al dente. This ensures they are firm enough to hold stuffing without tearing. Drain and set aside.
- Brown Beef: In a medium skillet, cook the ground beef until fully browned. Drain excess grease and let the beef cool slightly.
- Prepare Cheese Mix: Combine shredded mozzarella and provolone cheese together in a bowl or use a pre-packaged mixed shredded cheese.
- Mix Ricotta Filling: In a medium bowl, blend ricotta cheese, ½ cup of the mozzarella/provolone mix, Italian seasoning, garlic powder, onion powder, egg, Parmesan cheese, salt, and pepper until well combined.
- Combine Meat and Cheese: Add the cooled browned ground beef to the ricotta mixture and stir gently to integrate well.
- Prepare Baking Dish: Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- Layer Sauce: Spread ½ cup of marinara sauce evenly on the bottom of the prepared baking dish.
- Stuff Shells: Using a large spoon, fill each cooked shell with approximately ⅛ cup of the beef and ricotta mixture. Use your judgment to evenly fill each shell.
- Arrange Shells: Place each stuffed shell in the pan side-by-side until all are filled and arranged neatly.
- Add Sauce: Pour the remaining marinara sauce evenly over and around the piled shells.
- Top with Cheese: Sprinkle the remaining shredded mozzarella and provolone cheese generously over the top of the shells and sauce.
- Cover & Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and bake for an additional 10 minutes or until the cheese is fully melted and starting to turn golden brown.
- Serve: Remove from the oven and garnish with extra grated Parmesan cheese and chopped fresh parsley if desired. Serve hot.
Notes
- Cooking pasta shells al dente is important to prevent breaking during stuffing and baking.
- You can use homemade or store-bought marinara sauce according to preference.
- To make ahead, assemble shells and refrigerate before baking, adding additional 10 minutes to bake time if going directly from fridge.
- Fresh parsley garnish adds color and freshness but is optional.
- For a vegetarian version, omit the ground beef and increase the cheese and seasoning quantities.
