- Add the jumbo pasta shells and cook until al dente, usually about 1-2 minutes less than the package instructions. The shells will continue cooking in the oven.
- Drain the shells, rinse them under cold water to stop the cooking process, and set them aside on a baking sheet to prevent sticking.
2. Prepare the Beef Filling
- Heat a large skillet over medium heat and add the ground beef.
- Cook until browned, breaking it into small pieces with a spoon or spatula. Drain any excess grease.
- Remove the skillet from the heat and let the beef cool slightly.
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, parsley, Italian seasoning, garlic powder, salt, and pepper.
- Fold in the cooked beef and mix until well combined. This will be your filling.
3. Make the Marinara Sauce
- Heat olive oil in a saucepan over medium heat.
- Sauté the diced onion for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute.
- Stir in the marinara sauce, oregano, and red pepper flakes (if using).
- Simmer the sauce for 10 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
4. Assemble the Dish
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of the marinara sauce evenly across the bottom of a 9x13-inch (23x33 cm) baking dish.
- Stuff each cooked shell with about 2 tablespoons of the ricotta-beef mixture and place them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated.
- Sprinkle additional shredded mozzarella and Parmesan cheese on top for a golden, cheesy finish.
5. Bake
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish and Serve
- Remove the dish from the oven and let it cool for 5 minutes.
- Garnish with freshly chopped basil and extra Parmesan cheese, if desired.
- Serve the stuffed shells hot with a side of garlic bread or a crisp green salad.
Tips for Success
- Don’t Overcook the Shells: Cooking the pasta to just al dente ensures they don’t fall apart during stuffing and baking.
- Customize the Filling: Add chopped spinach, sautéed mushrooms, or a dash of nutmeg to the ricotta mixture for extra depth.
- Use Quality Marinara: A good-quality marinara sauce enhances the overall flavor. If you have time, make your own for an even fresher taste.
- Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Simply bake when ready to serve.
Why Creamy Ricotta Beef Stuffed Shells Pasta?
This dish is the perfect balance of creamy, cheesy, and savory flavors. The ricotta and beef filling adds a hearty touch, while the marinara sauce ties everything together with its tangy richness. It’s a crowd-pleaser that feels special yet is simple to make. Whether you’re serving it for a weeknight meal or a dinner party, Creamy Ricotta Beef Stuffed Shells Pasta is sure to impress.
Enjoy this classic baked pasta dish with your favorite sides, and savor the comforting flavors of homemade Italian-inspired cuisine!
