Oh yes — beef-stuffed pasta shells with creamy ricotta filling is classic comfort food 🍝🧀 Here’s a detailed, homemade-style recipe:
Ingredients (serves 4–6)
For the filling
- 1 lb ground beef
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (reserve some for topping)
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
For the pasta
- 12–15 jumbo pasta shells
For the sauce
- 2 cups marinara sauce (store-bought or homemade)
- Optional: ½ tsp red pepper flakes
Instructions
1. Cook pasta shells
- Boil according to package directions until al dente
- Drain, lay on a tray to cool slightly
2. Cook beef
- In a skillet, cook ground beef over medium heat until browned
- Drain excess fat
- Stir in garlic, oregano, basil, salt, and pepper
- Let it cool slightly
3. Make ricotta filling
- In a bowl, combine ricotta, Parmesan, ½ cup mozzarella, egg, and cooled beef
- Mix until creamy and well combined
4. Stuff the shells
- Using a spoon, fill each pasta shell generously with the beef-ricotta mixture
- Place stuffed shells in a baking dish with a thin layer of marinara sauce on the bottom
5. Assemble & bake
- Pour remaining marinara over the shells
- Sprinkle top with remaining mozzarella
- Cover with foil
6. Bake
- Bake at 375°F (190°C) for 25–30 minutes
- Remove foil last 5 minutes to melt and lightly brown the cheese
7. Serve
- Garnish with fresh basil or parsley
- Serve hot with a side salad or garlic bread
Tips / Variations
- Vegetables: Add finely chopped spinach, zucchini, or mushrooms to the filling
- Cheese swap: Mix ricotta with cottage cheese for lighter texture
- Extra flavor: Add a splash of Worcestershire sauce or fresh herbs to the beef
If you want, I can also give a faster, no-boil version where the shells cook in the sauce while baking — saves time and still comes out creamy and cheesy.
Do you want me to do that?
