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Easy Cheesy Beef and Ricotta Stuffed Shells for Weeknight Dinner

Four baked beef stuffed shells topped with melted mozzarella cheese and marinara sauce, ready to eat.
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Make this comforting, satisfying baked pasta dish featuring jumbo shells filled with seasoned ground beef, creamy ricotta, and a blend of cheeses. This recipe is straightforward for beginners and perfect for making a large batch.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 oz) container ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 (24 oz) jar marinara sauce
  • 1/4 cup water

Instructions

  1. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking; set aside.
  2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  3. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  4. Stir the Italian seasoning, garlic powder, salt, and pepper into the cooked ground beef. Cook for one minute more. Remove from heat.
  5. In a medium bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, and the beaten egg. Mix well.
  6. Gently fold the cooked ground beef mixture into the ricotta mixture until just combined. This is your creamy, cheesy filling.
  7. Spread about 1 cup of the marinara sauce evenly over the bottom of the prepared baking dish. Add the water to the remaining marinara sauce and stir.
  8. 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.
  9. Pour the remaining marinara sauce mixture evenly over the stuffed shells.
  10. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top layer of sauce.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let the dish rest for 5 minutes before serving.

Notes

  • For a four-cheese variation, substitute 1/4 cup of the mozzarella with provolone or fontina cheese in the filling.
  • If you want a lighter meal, substitute ground turkey for the ground beef.
  • You can assemble this entire dish, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://mayaplate.com/easy-cheesy-beef-stuffed-shells-recipe/