Beef-Stuffed Shells Creamy Ricotta (Print)
Jumbo shells filled with savory beef and ricotta, topped with marinara and melted cheese for a comforting meal.
# Ingredients:
→ Pasta
01 -
12 large gluten-free pasta shells
→ Filling
02 -
450 grams ground beef
03 -
240 grams ricotta cheese
04 -
125 grams shredded mozzarella cheese, divided
05 -
60 grams grated Parmesan cheese
06 -
1 large egg
07 -
1 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Sauce
10 -
480 millilitres marinara sauce
# Steps:
01 -
Preheat the oven to 190°C.
02 -
Boil pasta shells in salted water according to package instructions until al dente. Drain and set aside.
03 -
In a skillet over medium heat, brown the ground beef, breaking it apart. Drain any excess fat.
04 -
In a large bowl, combine cooked beef, ricotta cheese, 60 grams mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix until evenly blended.
05 -
Stuff each cooked shell generously with the beef and cheese mixture.
06 -
Spread 240 millilitres marinara sauce over the bottom of a medium baking dish.
07 -
Arrange stuffed shells in the prepared baking dish. Cover evenly with the remaining marinara sauce.
08 -
Sprinkle the remaining mozzarella cheese over the stuffed shells.
09 -
Cover the baking dish with foil and bake for 25 minutes.
10 -
Remove foil and continue baking for 10 minutes, or until cheese is golden and bubbling.
# Notes:
01 -
Add extra herbs or spices to the filling for enhanced flavor.
02 -
Leftovers can be refrigerated for up to three days.