Print

Easy Baked Beef and Ricotta Stuffed Shells with Marinara Sauce

Four baked stuffed shells generously filled with meat and topped with melted mozzarella cheese and marinara sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a comforting, cheesy baked pasta dish using jumbo shells filled with seasoned ground beef and creamy ricotta cheese, covered in marinara sauce. It is a simple, hearty family favorite perfect for weeknight pasta meals.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 1 pound ground beef
  • 1 jar (24 ounces) marinara sauce, divided
  • 1 container (15 ounces) ricotta cheese
  • 1 cup shredded mozzarella cheese, plus 1 cup for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

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 the shells and rinse them briefly with cool water to stop cooking. Set aside.
  3. In a large skillet over medium heat, cook the ground beef until it is browned completely. Drain off any excess fat.
  4. In a large bowl, combine the cooked ground beef, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and garlic powder. Mix until all ingredients are well combined. Season with salt and pepper.
  5. Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  6. Carefully stuff each cooked pasta shell with the beef and ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
  7. Pour the remaining marinara sauce over the stuffed shells.
  8. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  10. Let the cheesy baked pasta rest for 5 minutes before serving.

Notes

  • For a spinach and cheese stuffed shells variation, mix 1 cup of thawed, squeezed-dry frozen spinach into the ricotta filling mixture.
  • You can make this a make ahead pasta dish by assembling the entire casserole, covering it, and refrigerating it for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • This recipe is freezer friendly; cover tightly and freeze baked or unbaked for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://cookincorner.com/easy-baked-beef-ricotta-stuffed-shells/