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Beef-Stuffed Shells with Creamy Ricotta

Beef-Stuffed Shells with Creamy Ricotta
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A comforting and crowd-pleasing dish featuring jumbo pasta shells stuffed with a savory ground beef and creamy ricotta cheese filling, baked in marinara sauce. Perfect for family dinners or make-ahead meals, this recipe combines rich flavors and creamy textures with simple preparation steps.

Ingredients

Scale

Pasta

  • 12 jumbo pasta shells

Filling

  • 1 pound ground beef
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Sauce

  • 3 cups marinara sauce

Instructions

  1. Prepare the Pasta Shells: Begin by boiling a large pot of salted water and cook the jumbo pasta shells until al dente, usually around 9-11 minutes. Drain carefully and rinse under cool water to stop cooking and keep them from sticking.
  2. Cook the Ground Beef Mixture: Meanwhile, heat a skillet and sauté diced onions and garlic until fragrant and translucent. Add the ground beef and cook thoroughly until browned, breaking it into small pieces as it cooks. Season with salt and pepper to taste, then drain excess fat if necessary.
  3. Mix the Creamy Ricotta Filling: In a large bowl, combine the cooked beef mixture with ricotta cheese, grated Parmesan, chopped fresh herbs, and an egg. Stir until everything is well incorporated and creamy.
  4. Stuff the Shells: Using a spoon, fill each cooled pasta shell generously with the beef and ricotta mixture and place them in a baking dish lined with a thin layer of marinara sauce.
  5. Add Sauce and Bake: Pour the remaining marinara sauce over the stuffed shells, covering them evenly. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until bubbly and heated through.

Notes

  • Don’t overcook the shells: Cooking pasta slightly less than usual prevents mushiness after baking.
  • Drain beef fat: Removing excess fat keeps the filling from getting greasy and watery.
  • Rest before serving: Let the dish sit for 5-10 minutes after baking for easier serving and better flavor melding.
  • Use fresh herbs: Fresh parsley and basil brighten the filling, providing a fresh contrast to the rich beef and cheese.
  • Customize your sauce: Feel free to use homemade or store-bought marinara based on your preference and time.

Nutrition

Keywords: Beef stuffed shells, creamy ricotta, baked pasta shells, comfort food, make-ahead dinner, family meal, Italian casserole

Find it online: https://withnora.com/beef-stuffed-shells-with-creamy-ricotta/