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Cozy Cheesy Stuffed Shells Recipe with Ground Beef and Ricotta Made Easy

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A comforting and easy-to-make baked pasta dish featuring jumbo shells stuffed with a creamy ricotta and ground beef mixture, topped with mozzarella and Parmesan cheese, and baked in a flavorful tomato sauce.

Ingredients

Scale
  • 20 jumbo pasta shells, cooked al dente
  • 1 pound ground beef, preferably lean
  • 15 ounces ricotta cheese, full-fat or part-skim
  • 2 cups shredded mozzarella cheese (about 200g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 3 cups tomato sauce (720ml), homemade or store-bought marinara
  • A handful fresh basil, chopped (or 1 tsp dried basil)
  • 1 teaspoon Italian seasoning
  • A pinch of nutmeg (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or non-stick spray.
  2. Bring a large pot of salted water to a boil. Add the jumbo shells and cook for about 8 minutes until al dente. Drain and rinse with cold water. Set aside on a clean towel to dry.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef to the skillet, breaking it apart. Cook until no pink remains, about 6-8 minutes. Drain excess fat if needed. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine ricotta cheese, beaten egg, half of the shredded mozzarella (1 cup), grated Parmesan, nutmeg, salt, and pepper. Stir in the cooled ground beef mixture until fully combined.
  6. Fill each pasta shell generously with the beef and ricotta mixture. Arrange the filled shells snugly in the prepared baking dish.
  7. Pour tomato sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella on top.
  8. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted, bubbly, and edges are golden.
  9. Let the baked shells rest for 5 minutes before serving.

Notes

Do not overcook pasta shells; they should be firm to hold filling. Drain excess fat from beef for less greasiness but keep some for flavor. Mixing ricotta with egg keeps filling creamy and stable. Taste filling before stuffing and adjust seasoning. Save fresh basil for garnish. Can substitute ground beef with turkey or sausage. For dairy-free, use plant-based ricotta and vegan cheese. Freeze before or after baking; thaw overnight before reheating.

Nutrition

Keywords: stuffed shells, ground beef, ricotta, cheesy pasta, baked pasta, comfort food, easy dinner, Italian recipe

Find it online: https://tessierecipes.com/cozy-cheesy-stuffed-shells-recipe-with-ground-beef-and-ricotta-made-easy/