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Top down view of stuffed shells in a white dish showing thick red marinara sauce and overflowing cheese filling. (Beef and Ricotta Stuffed Shells)

Beef and Ricotta Stuffed Shells with Bubbly Mozzarella

These Beef and Ricotta Stuffed Shells feature jumbo pasta overflowing with savory beef and creamy ricotta, nestled in vibrant marinara and topped with bubbly, toasted mozzarella. A rustic, comforting dinner that is perfect for family gatherings.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz jumbo pasta shells 340g
  • 1 lb ground beef 450g, lean
  • 15 oz ricotta cheese 425g, whole milk
  • 1 large egg lightly beaten
  • 2 cups mozzarella cheese 225g, shredded
  • 24 oz marinara sauce 680ml, thick variety
  • 1/4 cup fresh parsley 15g, finely chopped
  • 1 tbsp olive oil 15ml

Equipment

  • 1 White Rectangular Ceramic Baking Dish 9x13 inch preferred
  • 1 Large pot For boiling pasta
  • 1 Skillet For browning beef

Method
 

Prep and Pasta
  1. Cook jumbo shells in boiling salted water for 2 minutes less than the package directions. Drain and rinse with cold water.
  2. Heat olive oil in a skillet and brown the ground beef until small crumbles with a golden-brown crust form. Drain fat.
Assembly
  1. Combine browned beef, ricotta, egg, and half the parsley in a bowl. Mix until dense and well-incorporated.
  2. Spread 1 cup of sauce in the baking dish. Stuff shells until overflowing and place in rows in the dish.
Bake
  1. Pour remaining sauce around shells and cover with a thick blanket of mozzarella.
  2. Bake at 375°F (190°C) for 25-30 minutes until cheese has golden-brown bubbly charred spots. Garnish with remaining parsley.

Notes

Always use whole milk ricotta for the creamiest texture.
If the cheese isn't browning, broil for 2 minutes at the end of baking.