Beef-stuffed shells with creamy ricotta filling

Oh yes 😋 — Beef-Stuffed Shells with Creamy Ricotta Filling is a hearty, comforting Italian-style dish with cheesy, meaty goodness baked in a savory tomato sauce. Here’s a full recipe:

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🐄 Beef-Stuffed Pasta Shells with Ricotta

🛒 Ingredients (Serves 4–6)

For the filling:

• 1 lb (450 g) ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese (reserve ½ cup for topping)
• 1 tsp garlic powder or 1–2 cloves fresh garlic, minced
• 1 tsp Italian seasoning
• Salt & pepper to taste

For the beef mixture:

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp Italian seasoning
• Salt & pepper to taste

For assembly:

• 20–25 jumbo pasta shells, cooked al dente
• 3 cups marinara or tomato pasta sauce
• Fresh parsley for garnish (optional)

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👩‍🍳 Instructions

1️⃣ Prepare the beef

1. Heat olive oil in a skillet over medium heat.
2. Add onion and sauté until translucent.
3. Add garlic and cook 30 seconds until fragrant.
4. Add ground beef, breaking it up, and cook until browned.
5. Season with salt, pepper, and Italian seasoning. Drain excess fat if needed.
6. Let it cool slightly.

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2️⃣ Prepare the ricotta filling

1. In a bowl, combine ricotta, egg, Parmesan, 1 ½ cups mozzarella, garlic powder, Italian seasoning, salt, and pepper.
2. Stir in cooled ground beef mixture until evenly combined.

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3️⃣ Assemble the shells

1. Preheat oven to 375°F (190°C).
2. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
3. Stuff each cooked shell with the beef-ricotta mixture.
4. Place shells in the baking dish, open side up.
5. Pour remaining sauce over shells.
6. Sprinkle remaining ½ cup mozzarella on top.

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4️⃣ Bake

• Cover with foil and bake for 25–30 min.
• Remove foil and bake 5–10 min more until cheese is bubbly and slightly golden.

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5️⃣ Serve

• Garnish with chopped parsley if desired.
• Serve with garlic bread or a fresh green salad.

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🔥 Tips & Variations

• Cheese swap: Use cottage cheese instead of ricotta if desired.
• Add veggies: Mix in sautéed spinach or zucchini with the filling.
• Spicy twist: Add red pepper flakes to the beef mixture.
• Make ahead: Assemble the shells and refrigerate up to a day before baking.

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If you want, I can also give a quick skillet version of beef-stuffed shells that takes under 30 minutes without sacrificing creaminess.

Do you want me to do that?