Creamy Ricotta Beef Stuffed Shells Pasta

Instructions

1. Cook the Pasta
   Preheat your oven to 375°F (190°C). In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Prepare the Filling
   In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. In a mixing bowl, combine the cooked beef, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Stuff the Shells
   Take a pasta shell and fill it generously with the beef and ricotta mixture. Repeat until all shells are filled.
4. Make the Creamy Sauce
   In a separate saucepan, combine the marinara sauce and heavy cream. Stir in dried basil and season with salt and pepper to taste. Heat the sauce over low heat until warmed through.
5. Assemble the Dish
   In a 9×13-inch baking dish, spread a thin layer of the creamy sauce on the bottom. Arrange the stuffed shells in a single layer, then pour the remaining sauce over the shells. Sprinkle the remaining mozzarella cheese on top.
6. Bake
   Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Serve
   Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil or parsley, if desired.