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Creamy Ricotta Beef Stuffed Shells

These creamy ricotta beef stuffed shells offer a comforting blend of flavors with easy cleanup, making them perfect for family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces jumbo pasta shells
  • 1 cup marinara sauce
Filling
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese Extra for topping
  • 1 cup cooked ground beef
  • 1/2 cup grated Parmesan cheese
  • 1 piece egg
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Garnish
  • Fresh basil For garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a bowl, combine ricotta cheese, mozzarella cheese, cooked ground beef, Parmesan cheese, egg, Italian seasoning, salt, and pepper.
Assembly
  1. Fill each pasta shell with the cheese and beef mixture.
  2. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with remaining marinara sauce.
  3. Sprinkle extra mozzarella and Parmesan cheese on top if desired.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  3. Garnish with fresh basil before serving.

Notes

These stuffed shells keep well in the fridge for up to 3 days. You can also freeze them for up to 3 months. Substitute meat with turkey or chicken for a lighter option, or use cashew cheese for a vegan version.