Cheesy Baked Beef and Ricotta St￭ Shells are a delightful Italian-American dish perfect for family dinners. This hearty meal combines tender pasta shells filled with a savory ricotta and beef mixture, topped with a rich homemade pasta sauce and cheese. It’s a crowd-pleaser that blends comforting flavors and creamy textures, making it an ideal option for busy weeknights or gatherings with loved ones. These st￭ shells not only satisfy hunger but also bring a sense of warmth and comfort to the dinner table, making each bite a memorable experience.
Ingredients
Scale:
20 jumbo pasta shells
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
15 ounces ricotta cheese
1 cup grated Parmesan cheese
1 large egg
2 tablespoons fresh parsley, chopped
1 cup shredded mozzarella cheese (for topping)
2 cups marinara sauce (store-bought or homemade)
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is softened, about 5-7 minutes. Drain excess fat.
Stir in the Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.
In a large bowl, combine the ricotta cheese, grated Parmesan, egg, and chopped parsley. Mix until well blended.
Add the cooked beef mixture to the ricotta mixture and stir to combine.
Spread a thin layer (about 1 cup) of marinara sauce on the bottom of a 9x13 inch baking dish.
Stuff each cooked pasta shell with about 2-3 tablespoons of the ricotta and beef filling. Place the filled shells in the baking dish, open side up.
Pour the remaining marinara sauce over the st￭ shells and sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the dish cool for 5-10 minutes before serving.
