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Easy Cheesy Baked Stuffed Shells with Ricotta and Ground Beef

A plate of baked stuffed shells covered in rich meat sauce and melted mozzarella cheese, garnished with parsley.
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This recipe shows you how to make classic, comforting stuffed shells filled with a savory ground beef and ricotta mixture, baked in marinara sauce until bubbly and golden. It is a perfect family favorite dinner.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 container (15 oz) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese, plus 1 cup for topping
  • 1 jar (24 oz) marinara sauce

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain them well and set them aside to cool slightly.
  3. While the pasta cooks, prepare the meat filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the ground beef to the skillet. Break it up with a spoon and cook until it is fully browned. Drain off any excess grease.
  5. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until the garlic is fragrant. Remove the skillet from the heat.
  6. In a medium bowl, combine the ricotta cheese, the lightly beaten egg, 1/2 cup of Parmesan cheese, and 1 cup of mozzarella cheese. Mix until just combined.
  7. Gently fold the cooked ground beef mixture into the cheese mixture. Do not overmix.
  8. Spread about 1 cup of marinara sauce evenly over the bottom of your prepared baking dish.
  9. Carefully stuff each cooked pasta shell with the meat and cheese filling. Arrange the filled shells in a single layer in the baking dish over the sauce.
  10. Pour the remaining marinara sauce over the top of the stuffed shells.
  11. Sprinkle the remaining 1 cup of mozzarella cheese and a little extra Parmesan cheese over the sauce.
  12. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown. Let the dish rest for 5 minutes before serving.

Notes

  • For a make-ahead meal, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add about 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you want a truly cheesy experience, use whole milk ricotta; it melts creamier than part-skim.
  • You can easily substitute ground turkey for the ground beef for a lighter version of this family favorite casserole.

Nutrition

Find it online: https://tastetaught.com/easy-cheesy-baked-stuffed-shells/