Ricotta Beef Stuffed Pasta Shells
Baked ricotta beef stuffed pasta shells are full of ground beef and four different types of cheese. It is a meal the whole family will love!
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.
- Take a cooked shell and, using a large spoon, approximately ⅛ cup (you can use your best judgment on how much exactly) of the beef/ricotta mixture to the inside of the shell.
- 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
Shred your own cheese: Pre-shredded cheese has starch to stop the shreds sticking together. This can affect how well it melts, so shred your own.
Don't overcook the shells: Cooking them for too long makes them too soft, and means they're liable to tear when you stuff them.
Don't forget the foil: Start baking them with foil, then remove it. This allows the top to get golden brown without the risk of burning.
Don't overcook the shells: Cooking them for too long makes them too soft, and means they're liable to tear when you stuff them.
Don't forget the foil: Start baking them with foil, then remove it. This allows the top to get golden brown without the risk of burning.
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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