Description

These Creamy Ricotta Beef Stuffed Shells Pasta are filled with a rich blend of ground beef, ricotta, mozzarella, and Pecorino Romano cheeses, then baked in a savory tomato basil sauce. A cozy and indulgent pasta bake perfect for weeknight dinners or entertaining guests.

Ingredients

20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Pecorino Romano cheese
1 large egg, beaten
2 1/2 cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven:
Preheat oven to 375°F (190°C).
Cook Pasta:
Boil pasta shells in salted water until al dente. Drain and set aside to cool slightly.
Prepare the Filling:
In a skillet, brown ground beef over medium heat. Add garlic and oregano, cook until fragrant. Remove from heat and let cool slightly.
Mix the Filling:
In a large bowl, combine cooled beef, ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper. Mix until well blended.
Stuff and Assemble:
Spread 1 cup tomato basil sauce in the bottom of a baking dish. Fill each pasta shell with the beef mixture and place in the dish. Pour remaining 1 ½ cups of sauce over the shells.
Bake:
Sprinkle remaining ½ cup mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
Serve:
Garnish with chopped parsley. Serve hot and enjoy

Notes

You can make this ahead—assemble and refrigerate up to 1 day before baking.
Substitute Pecorino Romano with Parmesan if desired.
Add spinach to the filling for an extra veggie boost.