Beef-Stuffed Shells with Creamy Ricotta Filling

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### How to Make It

1. **Cook the shells**: Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

2. **Prepare the beef**: In a skillet, cook the ground beef over medium heat with garlic, salt, and pepper until fully browned. Drain excess fat and let cool for a few minutes.

3. **Make the filling**: In a large bowl, mix the cooked beef with ricotta, mozzarella, Parmesan, egg, and parsley until fully combined.

4. **Stuff the shells**: Fill each shell with a generous spoonful of the beef-ricotta mixture.

5. **Assemble the dish**: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange stuffed shells over the sauce, then spoon more marinara over the top. Finish with a layer of shredded mozzarella and a sprinkle of Parmesan.

6. **Bake**: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for an additional 10–15 minutes, until the cheese is bubbly and lightly golden.

7. **Serve**: Garnish with fresh parsley or basil if desired, and serve hot with garlic bread or a crisp green salad.

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### Variations & Tips

– **Vegetarian version**: Skip the beef and double up on ricotta with sautéed spinach or mushrooms.
– **Freeze ahead**: Assemble and freeze unbaked shells for up to 2 months. Bake from frozen, adding extra time.
– **Cheese lovers**: Add a layer of ricotta mixed with spinach on the bottom for extra richness.

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**Final Thoughts**

Beef-Stuffed Shells with Creamy Ricotta Filling are the kind of dish that makes people go back for seconds. It’s cozy, satisfying, and loaded with classic Italian flavors that never go out of style. Whether you’re feeding your family or impressing dinner guests, this recipe brings comfort and flavor to the table—every time.

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