Go Back
To make Beef Ricotta Stuffed Shells, gather these ingredients: - 18 large pasta shells - 1 pound ground beef - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1/2 cup fresh spinach, chopped - 1 egg, beaten - 2 cups marinara sauce - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in the dish. The pasta shells hold the hearty filling. Ground beef adds protein and flavor. Ricotta cheese gives a creamy texture. Mozzarella and Parmesan add richness. Spinach brings a fresh taste. The egg helps bind the filling together. Marinara sauce adds a zesty kick. Garlic, oregano, and basil enhance the overall flavor. Using fresh spinach makes a big difference. It adds color and nutrients. Salt and pepper balance the flavors. Finally, fresh parsley gives a bright finish to the dish. This mix of flavors and textures creates a warm and inviting meal for your family. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Cook the pasta shells according to package instructions. - Drain and set aside to cool slightly. - Sauté minced garlic in olive oil. - Add and cook ground beef until browned. - Season with salt, pepper, oregano, and basil. - Mix cooled beef with ricotta, mozzarella, Parmesan, spinach, and egg. - Fill each pasta shell with the mixture. - Bake the stuffed shells covered for 25 minutes, then uncovered for 10-15 minutes until bubbly and golden. I love making Beef Ricotta Stuffed Shells. They bring warmth to the table. First, preheat your oven to 375°F (190°C). This is key for a nice bake. Next, cook the pasta shells as per the package. You want them al dente, not mushy. Once cooked, drain them and let them cool a bit. While the shells cool, let’s cook the filling. Heat some olive oil in a skillet over medium heat. Add minced garlic and sauté it until fragrant. Then, add the ground beef. Break it apart with a spoon. Cook it until it turns brown, about 5 to 7 minutes. Season it with salt, pepper, oregano, and basil. This mix gives the beef great flavor. After cooking, let the beef cool slightly. In a big bowl, mix the beef with ricotta, half the mozzarella, Parmesan, chopped spinach, and the beaten egg. Stir until everything is well combined. Now comes the fun part—filling the shells! Use a spoon to stuff each shell with the beef and cheese mix. They should be full, but not overflowing. Take a large baking dish and spread one cup of marinara sauce on the bottom. Place the stuffed shells in the dish. Pour the rest of the marinara sauce over the shells. Top with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake it for 25 minutes. This keeps the moisture in. After that, remove the foil and bake for another 10 to 15 minutes. This helps the cheese get bubbly and golden. When it's done, garnish with fresh parsley. Now you have a hearty family dinner delight! - Ensure pasta shells are al dente. This gives them the right texture. - Let the beef mixture cool slightly before mixing in cheese and egg. This helps keep the filling creamy. - Serve with extra Parmesan on top for added flavor. - Pair with garlic bread for a tasty side. - Garnish with fresh parsley for a pop of color. - If the shells tear during filling, use a spoon to gently guide the filling in. - To keep stuffed shells from drying out while baking, cover them with foil until the end. This traps moisture inside. Pro Tips Cook Pasta Al Dente: Ensure that the pasta shells are cooked al dente to prevent them from becoming too soft when baked. Use Fresh Herbs: Fresh herbs can elevate the flavors in your filling; consider adding fresh oregano or basil for a vibrant taste. Customize the Filling: Feel free to add other ingredients like mushrooms or bell peppers to the beef and ricotta mixture for extra flavor and nutrition. Rest Before Serving: Let the stuffed shells sit for a few minutes after baking. This helps the filling set and makes them easier to serve. {{image_2}} You can easily swap ground beef for turkey or chicken. This change makes the dish lighter. You can also try different cheeses. Feta or cottage cheese can add a nice twist. They give a different flavor and texture to the filling. If you need a gluten-free option, use alternative pasta. There are many tasty gluten-free pasta types available. For a vegetarian option, replace the beef with mushrooms or lentils. Both choices add great flavor and protein to the dish. Add spices to boost flavor. A pinch of red pepper flakes can add heat. You can also try unique spices like smoked paprika or cumin. Adding vegetables can enhance the taste. Bell peppers or zucchini blend well and add color. This way, you make your meal even healthier and more delicious. To keep your Beef Ricotta Stuffed Shells fresh, store them in the refrigerator. Place them in an airtight container. You can also cover them tightly with plastic wrap. They will stay good for up to three days. For long-term storage, you can freeze them. Before freezing, let the dish cool completely. Wrap the dish in foil, then place it in a freezer-safe bag. This method helps prevent freezer burn. When you are ready to enjoy the leftovers, reheating is key. The best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish. Cover with foil to keep them moist. Heat for about 20 minutes or until they are warm. If you want gooey cheese, add a splash of marinara sauce on top before reheating. This keeps the cheese from drying out. Cooked Beef Ricotta Stuffed Shells last in the fridge for three to four days. If you freeze them, they can last for up to three months. When you are ready to eat, thaw them overnight in the fridge. After thawing, reheat them as mentioned above. This way, you’ll enjoy a meal that tastes fresh and delicious. Can I prepare stuffed shells in advance? Yes, you can prepare stuffed shells ahead of time. Just fill the shells and place them in your baking dish. Cover the dish and store it in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time. What sides pair well with Beef Ricotta Stuffed Shells? Here are some great sides to serve: - Garlic bread - Mixed green salad - Roasted vegetables - Steamed broccoli How to avoid soggy shells? To avoid soggy shells, cook them al dente. This means they should still be firm when you take them out. Rinse the shells with cold water after cooking to stop the cooking process. Can I use homemade marinara sauce? Yes, homemade marinara sauce works great. It adds a fresh flavor to the dish. Just make sure it is thick enough to coat the shells without making them soggy. What can I use instead of ricotta cheese? You can use cottage cheese or cream cheese. For a lighter option, Greek yogurt works well too. Just blend it until smooth for the best texture. How to make the dish dairy-free? To make it dairy-free, use dairy-free ricotta or cashew cheese. You can also skip the cheese and add more spinach or mushrooms for texture. Making Beef Ricotta Stuffed Shells is simple and fun. We covered all the steps, from cooking the pasta to baking them to golden perfection. I shared tips for avoiding soggy shells and ways to modify the recipe based on your needs. Try different meats or make it vegetarian to fit your taste. Enjoy these tasty shells, whether for a dinner party or a cozy night in. Remember, good food brings everyone together. Happy cooking!

Savory Beef Ricotta Stuffed Shells

Delicious pasta shells filled with a savory beef and ricotta mixture, topped with marinara and mozzarella.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 18 large pasta shells
  • 1 pound ground beef
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup fresh spinach, chopped
  • 1 large egg, beaten
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  • In a large skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, around 5-7 minutes. Season with salt, pepper, oregano, and basil.
  • Remove from heat and let the beef mixture cool slightly. In a mixing bowl, combine the cooked beef, ricotta cheese, half of the mozzarella, Parmesan, chopped spinach, and beaten egg. Mix until well combined.
  • Fill each pasta shell with the beef and ricotta mixture using a spoon.
  • Spread 1 cup of marinara sauce on the bottom of a large baking dish. Arrange the stuffed shells in the dish. Pour the remaining marinara sauce over the shells and sprinkle the rest of the mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  • Garnish with fresh parsley before serving.

Notes

Serve the stuffed shells on individual plates, with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.
Keyword beef, Italian, pasta, ricotta, stuffed shells