Creamy Ricotta Beef Stuffed Shells Pasta

 

Ingredients

20 large pasta shells

1 lb (450 g) lean ground beef

2 cloves garlic, minced

1 small onion, finely chopped

2 cups ricotta cheese

1 cup shredded mozzarella cheese (divided)

½ cup grated Parmesan cheese

1 large egg

2 cups marinara sauce (store-bought or homemade)

2 tbsp olive oil

1 tsp dried Italian seasoning (or oregano + basil mix)

½ tsp salt

½ tsp black pepper

Fresh parsley, chopped (for garnish)

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👩‍🍳 Instructions

1. Cook the pasta shells

Boil the shells in salted water until al dente.

Drain and drizzle with a little olive oil to prevent sticking.

2. Prepare the beef filling

In a skillet, heat olive oil over medium heat.

Add onion and garlic, sauté until fragrant.

Add ground beef, cook until browned.

Season with salt, pepper, and Italian seasoning.

Remove from heat and let it cool slightly.

3. Mix the ricotta filling

In a bowl, combine ricotta, half of the mozzarella, Parmesan, egg, and a spoonful of the cooked beef mixture.

Mix until creamy and well combined.

4. Stuff the shells

Fill each pasta shell with the ricotta mixture.

Place stuffed shells in a greased baking dish over a layer of marinara sauce.

5. Add the beef & sauce

Spoon the remaining beef mixture and marinara sauce over the stuffed shells.

Top with the remaining mozzarella cheese.

6. Bake

Cover with foil and bake at 375°F (190°C) for 25 minutes.

Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

7. Serve

Garnish with fresh parsley.

Serve hot with garlic bread or a fresh salad.