Ricotta Beef Stuffed Pasta Shells
Ricotta beef stuffed pasta shells are filled with ground beef and four cheeses, then baked in marinara sauce until hot and bubbly.
Servings: 8
Equipment
- Skillet Medium
- Baking Dish 9 x 13-Inch
Ingredients
- 1 Box jumbo pasta shells cooked to al dente per instructions on package
- 15 Ounces ricotta cheese
- 24 Ounces marinara sauce homemade or jarred
- 1 Pound ground beef browned
- 4 Ounces provolone shredded
- 4 Ounces mozzarella shredded
- 1 Tablespoon Italian seasoning
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 egg
- ¾ Cup Parmesan cheese grated
- salt and pepper to taste
- parsley fresh, optional garnish
Instructions
- Preheat the oven to 350 degrees F.
- Cook shells according to directions for al dente firmness. This will help the shells to hold their shape and not tear while stuffing. They will finish cooking in the oven.
- In a medium skillet, cook the ground beef and drain the extra grease. Set aside.
- Combine together the mozzarella and provolone cheese or use a pre-packaged shredded cheese mix.
- In a medium bowl, add the ricotta cheese, ½ cup of provolone/mozzarella cheese mix, Italian seasoning, garlic powder, onion powder, egg, Parmesan, salt, and pepper. Stir to combine.
- Add the cooled ground beef to the ricotta mixture and combine.
- Spray the 9 x 13-inch pan with cooking spray.
- Spread ½ cup of marinara sauce on the bottom of the pan.
- Fill each cooked shell with approximately ⅛ Cup of the beef and ricotta mixture using a large spoon.
- Lay the stuffed shell in the pan and repeat the process, laying each one next to each other until all shells are filled.
- Take the remaining sauce and pour it around the shells.
- Use the remaining shredded cheese to cover the shells.
- Cover the dish with foil and place in the center of the preheated oven.
- Bake for 20 minutes and then remove the foil and bake an additional 10 minutes or until the cheese is fully melted and starting to brown.
- Serve with extra parmesan cheese and chopped parsley if desired.
Notes
Cook the shells just until al dente: They'll continue cooking in the oven, and firmer shells are much easier to stuff without tearing.
Cook a few extra shells: Jumbo shells occasionally split while boiling or filling, so having a couple of extras gives you some backup.
Let the beef cool slightly: Don't mix piping-hot beef straight into the ricotta and egg mixture. Give it a few minutes to cool first.
Shred your own cheese: Freshly shredded mozzarella and provolone melt more smoothly than packaged shredded cheese.
Don't skip the covered baking time: I like that these bake covered first because the shells stay saucy while everything heats through. Removing the foil for the final 10 minutes gives the cheese time to melt and start browning.
Cook a few extra shells: Jumbo shells occasionally split while boiling or filling, so having a couple of extras gives you some backup.
Let the beef cool slightly: Don't mix piping-hot beef straight into the ricotta and egg mixture. Give it a few minutes to cool first.
Shred your own cheese: Freshly shredded mozzarella and provolone melt more smoothly than packaged shredded cheese.
Don't skip the covered baking time: I like that these bake covered first because the shells stay saucy while everything heats through. Removing the foil for the final 10 minutes gives the cheese time to melt and start browning.
Nutrition
Calories: 555kcal | Carbohydrates: 40g | Protein: 33g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 839mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 939IU | Vitamin C: 6mg | Calcium: 445mg | Iron: 3mg
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