Baked Beef and Ricotta Stuffed Shells
Baked Beef and Ricotta Stuffed Shells combine tender pasta, savory ground beef, creamy ricotta, rich marinara, and melted mozzarella. The assembled pan can be prepared ahead for a dependable baked pasta dinner.
Equipment
- Large Pot
- Large skillet
- 9-by-13-inch baking dish
- Large mixing bowl
- Instant-read thermometer
Ingredients
- 12 oz jumbo pasta shells Cooked al dente
- 1 lb lean ground beef Browned and drained
- 15 oz whole milk ricotta cheese Creamy texture
- 1 large egg Lightly beaten; acts as a binder
- 24 oz thick red marinara sauce Vibrant and rich
- 2 cups shredded mozzarella cheese For golden brown spots
- 2 tbsp fresh parsley Finely chopped
- 1 tbsp olive oil For searing beef
Instructions
- Preheat the oven to 375°F, set out a 9-by-13-inch baking dish, and spread about 1 cup of marinara across the bottom.
- Boil the jumbo shells until slightly firmer than al dente, then drain and separate them to cool.
- Heat the olive oil in a large skillet, brown the ground beef fully, break it into fine crumbles, and drain excess fat.
- Cool the beef for about 5 minutes, then combine it with ricotta, the beaten egg, and most of the parsley.
- Fill each shell with the beef and ricotta mixture and arrange the shells snugly over the marinara.
- Spoon the remaining marinara over the shells and scatter the mozzarella evenly across the top.
- Cover with foil and bake for 25 minutes, then uncover and bake for 10 to 15 minutes until bubbling and golden.
- Confirm the center reaches 165°F / 74°C, rest for 10 minutes, and finish with the remaining parsley.
Notes
Storage: Refrigerate cooled leftovers in a covered container for 3 to 4 days.
Reheating: Cover and warm at 350°F for 20 to 25 minutes, or microwave individual portions to 165°F / 74°C.
Best Tips: Keep the shells slightly firmer than al dente, drain wet ricotta, and rest the baked casserole before serving.
Variations: Substitute ground turkey, add well-squeezed spinach, or replace part of the mozzarella with provolone.
Make Ahead: Assemble, cover, and refrigerate for up to 24 hours before baking.
Freezing: Freeze assembled or baked shells for up to 3 months and thaw overnight before reheating.