Beef-Stuffed Shells with Creamy Ricotta Filling

Ingredients:

For the stuffed shells:

20-25 jumbo pasta shells

500 g (1 lb) ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

For the creamy ricotta filling:

250 g (1 cup) ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)

For the marinara sauce:

3 cups marinara sauce (store-bought or homemade)

1 cup shredded mozzarella (for topping)

Instructions:

Step 1: Prepare the Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain, rinse under cold water, and set aside.

Step 2: Cook the Beef Filling

In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 3-4 minutes).

Add the ground beef, Italian seasoning, salt, and pepper. Cook until the beef is browned and fully cooked. Drain excess grease and let the mixture cool slightly.

Step 3: Make the Ricotta Filling

In a large mixing bowl, combine ricotta, shredded mozzarella, Parmesan, egg, and parsley. Stir until well mixed.

Add the cooked beef mixture to the ricotta filling and mix until combined.

Step 4: Assemble the Dish

Preheat your oven to 190°C (375°F).

Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.

Stuff each cooked pasta shell with the beef-ricotta filling and place them in the dish, seam side up.

Pour the remaining marinara sauce over the stuffed shells, ensuring all are covered. Sprinkle the shredded mozzarella on top.

Step 5: Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Serve

Let the shells rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired. Serve with garlic bread or a side salad for a complete meal.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 4-6

Notes:

Make-Ahead: Assemble the stuffed shells up to a day in advance, cover tightly, and refrigerate. Bake as directed when ready.

Freezing Option: Freeze the assembled dish (before baking) for up to 3 months. Bake from frozen at 180°C (350°F) for about 1 hour, covered, then uncover to finish.

Cheese Substitutes: Substitute ricotta with cottage cheese for a lighter filling.