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High-angle shot of Beef Stuffed Shells filled with ground beef and ricotta in a thick tomato sauce.

Beef Stuffed Shells with Ground Beef and Ricotta

These Beef Stuffed Shells feature jumbo pasta filled with savory ground beef and creamy ricotta, topped with thick chunky marinara and bubbly mozzarella cheese. A perfect, visually stunning family dinner that is easy to make and freeze.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz jumbo pasta shells 340g
  • 1 lb lean ground beef 454g
  • 15 oz ricotta cheese 425g, whole milk preferred
  • 1 egg large, beaten
  • 1/2 cup Parmesan cheese 50g, grated
  • 24 oz chunky marinara sauce 680g
  • 2 cups mozzarella cheese 225g, shredded
  • 1/4 cup fresh parsley 15g, chopped

Equipment

  • 1 9x13 white ceramic casserole dish
  • 1 Large Skillet
  • 1 Large pot For boiling pasta

Method
 

Preparation
  1. Cook jumbo shells in salted boiling water for 2 minutes less than package directions. Drain and rinse with cool water.
  2. Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
Assembly
  1. In a bowl, combine the browned beef, ricotta, egg, and Parmesan. Mix until well incorporated.
  2. Spread 1 cup of marinara in the casserole dish. Fill each shell with the beef mixture and place in the dish.
  3. Top with remaining marinara and mozzarella. Bake at 375°F (190°C) for 25 minutes until the cheese shows golden-brown bubbly patches.

Notes

Use a white ceramic dish for the best visual presentation.
Broil for 2 minutes at the end for extra charred cheese bubbles.