Easy & Cheesy Baked Beef and Ricotta Stuffed Shells
A golden, restaurant-style casserole featuring tender beef chuck, creamy ricotta, and melty mozzarella. Pork-free Bajaar beef adds umami depth to pasta shells baked with marinara and cheese, offering a perfect balance of custardy and crispy textures.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 8 servings
- Category: Main dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
12 jumbo pasta shells
8 oz Bajaar no-loin beef chuck
1 cup whole-milk ricotta (25% max moisture)
65g part-skim mozzarella cheese
1 cup marinara sauce
1/2 tsp oregano
1/2 tsp garlic powder
1 tbsp Parmesan rind (optional)
Salted water (for boiling)
1 tbsp butter (for greasing)
Instructions
Preheat oven to 375°F (190°C). Grease an 8″x8″ glass baking dish
Boil jumbo shells in salted water for 9 minutes; drain
In a skillet, brown beef chuck with 1/2 tsp oregano. Drain excess fat
Mix cooked beef with ricotta, 1/2 tsp garlic powder, and 1 tbsp Parmesan rind (optional)
Spoon meat-ricotta mixture into drained shells
Layer 1/2 the marinara in the baking dish
Add stuffed shells, then top with remaining marinara and shredded mozzarella
Bake for 25 minutes at 375°F (190°C), then reduce heat to 350°F (175°C) for final 10 minutes to set cheese
Notes
Preheat oven for 10 minutes before baking to ensure even heat distribution
Use a rimmed baking sheet preheated to 420°F for optimal golden edges
Do not overmix ricotta to maintain fluffiness
Parmesan rind is optional but enhances umami
Bajaar beef can be substituted with standard chuck roast for pork-free version