Creamy Ricotta Beef Stuffed Shells Pasta
Ingredients:
For the Filling:
1 lb ground beef
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Pasta and Sauce:
24 jumbo pasta shells
4 cups marinara sauce
1 cup shredded mozzarella cheese (for topping)
Fresh basil leaves, chopped (for garnish)
Directions:
Cook the Jumbo Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.
Prepare the Beef Filling: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add minced garlic, Italian seasoning, salt, and pepper to the skillet and sauté for 2-3 minutes until fragrant. Remove from heat and let it cool slightly.
Combine Filling Ingredients: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, and the cooled beef mixture. Mix until well combined.
Stuff the Shells: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. Fill each cooked jumbo shell with the beef and ricotta mixture, then arrange them in a single layer in the baking dish.
Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the top with 1 cup of shredded mozzarella cheese.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped basil leaves before serving. Enjoy the creamy, cheesy, and hearty flavors in every bite!
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 480 kcal per serving | Servings: 6 servings
