Creamy Ricotta Beef Stuffed Shells Pasta (Print version)

Jumbo pasta shells filled with seasoned beef, creamy ricotta, and mozzarella, then baked in tomato cream sauce until bubbly.

# Ingredients:

For the shells

01 - 20-24 jumbo pasta shells, plus a few extra for breakage
02 - 1 tablespoon olive oil, plus more for the cooled shells
03 - 1 teaspoon kosher salt for the pasta water

For the beef ricotta filling

04 - 1 lb (450 g) lean ground beef
05 - 1 small yellow onion, finely diced
06 - 3 cloves garlic, minced
07 - 15 oz (425 g) whole-milk ricotta cheese
08 - 1 large egg
09 - 1 cup (115 g) shredded mozzarella cheese
10 - 1/2 cup (50 g) grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon Italian seasoning
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

For the sauce and topping

15 - 24 oz (680 g) marinara sauce
16 - 1/2 cup (120 ml) heavy cream
17 - 1 1/2 cups (170 g) shredded mozzarella cheese
18 - 1/4 cup (25 g) grated Parmesan cheese
19 - 2 tablespoons chopped fresh basil or parsley, for serving

# Instructions:

01 - Heat the oven to 375°F. Boil the jumbo shells in salted water for 1-2 minutes less than the package directions. Drain, rinse briefly with cool water, and toss with a little olive oil.
02 - Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef and onion and cook for 6-8 minutes, breaking up the meat, until browned. Add garlic and cook for 1 minute. Drain excess fat and cool for 5 minutes.
03 - In a large bowl, stir together ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, parsley, Italian seasoning, salt, pepper, and the cooled beef mixture.
04 - Stir the marinara sauce and heavy cream together in a bowl. Spread about 1 cup of the sauce in the bottom of a 9x13-inch baking dish.
05 - Spoon 2-3 tablespoons of filling into each shell. Arrange the filled shells open side up in the sauced baking dish.
06 - Spoon the remaining sauce over the shells. Top with 1 1/2 cups mozzarella and 1/4 cup Parmesan. Cover with foil and bake for 25 minutes.
07 - Uncover and bake for 8-10 minutes longer, until the cheese is melted and the sauce bubbles around the edges. Rest for 10 minutes, then garnish with basil or parsley.

# Good to know:

01 - Let the beef cool slightly before mixing it with ricotta for the creamiest filling.
02 - Assemble up to 24 hours ahead and bake from chilled with extra time.
03 - Bake covered first so the shells stay tender, then uncover to brown the cheese.

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