Stuffed Shells with Beef & Ricotta
This hearty, easy-to-make baked pasta dish is perfect for a comforting and satisfying family dinner-rich, cheesy filling topped with flavorful marinara and bubbling cheese in every bite.
Equipment
- 1 Skillet Large
- 1 Mixing Bowl
- 1 Baking Dish
Ingredients
Main ingredients
- 1 pound jumbo shell pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 40 ounces marinara sauce
- 15 ounces whole milk ricotta
- 1 egg
- 10 ounces frozen chopped spinach (defrosted and strained)
- 1 cup shredded mozzarella plus extra for topping
- ¼ cup Parmesan cheese
- ½ teaspoon red pepper flakes optional
Instructions
Instructions
- Preheat the oven to 350°F. Cook the jumbo shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, while crumbling, until browned. Add the onion and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Stir in Italian seasoning, salt, and black pepper. Remove from heat and set aside to cool slightly.
- In a large bowl, combine ricotta cheese, egg, strained spinach, shredded mozzarella, Parmesan cheese, and red pepper flakes. Mix well until combined. Stir in the ground beef mixture.
- Spread 1 cup of marinara sauce on the bottom of a large baking dish. Stuff each shell with 2-3 tablespoons of the ricotta and beef mixture. Arrange the shells in the baking dish, open side up.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with additional shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Notes
Serve these stuffed shells warm with a fresh salad and a sprinkle of extra Parmesan cheese if desired.