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Creamy Ricotta Beef Stuffed Shells Pasta
Emily

Creamy Ricotta Beef Stuffed Shells Pasta

These creamy ricotta beef stuffed shells are baked in a rich tomato basil sauce, layered with mozzarella and Pecorino Romano for a hearty, cheesy Italian-inspired dinner the whole family will love.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Cuisine: Italian-American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 20 large pasta shells
  • 1 lb lean ground beef
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Pecorino Romano cheese
  • 1 large egg, beaten
  • 2 1/2 cups tomato basil sauce
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • pasta pot
  • Colander
  • Foil
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Boil pasta shells in salted water until al dente. Drain and set aside.
  3. In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, cooking until fragrant. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine cooked beef, ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and black pepper. Mix until fully combined.
  5. Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Fill shells with beef-cheese mixture and arrange in dish. Pour remaining sauce over shells and sprinkle remaining 1/2 cup mozzarella on top.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until cheese is golden and bubbly.
  7. Garnish with parsley and serve warm.

Notes

You can prepare this dish ahead of time and refrigerate before baking. Swap ground beef for Italian sausage for extra flavor. Add spinach to the ricotta filling for a veggie boost. Serve with garlic bread and a fresh salad.