Here’s a hearty and comforting recipe for Beef-Stuffed Shells with Creamy Ricotta Filling — a perfect combo of savory ground beef, rich ricotta cheese, and tender pasta shells, all baked in tomato sauce and topped with melty cheese.
🧀 Beef-Stuffed Shells with Creamy Ricotta Filling
🍽️ Serves: 4–6
⏱️ Prep Time: 25 min | Cook Time: 30 min | Total: ~55 min
📝 Ingredients:
For the shells:
- 20–24 jumbo pasta shells
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt & pepper, to taste
- 1/2 tsp Italian seasoning (optional)
For the ricotta filling:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tbsp chopped parsley (or basil)
- Salt & pepper to taste
For assembly:
- 2 cups marinara or pasta sauce
- 1 cup shredded mozzarella
- Extra Parmesan for topping
👩🍳 Instructions:
1. Cook the pasta:
- Boil the jumbo shells in salted water until just al dente (about 1–2 minutes less than package says).
- Drain and rinse with cold water. Set aside.
2. Make the beef mixture:
- In a skillet, heat olive oil over medium heat.
- Add onions and cook until soft, then add garlic and ground beef.
- Season with salt, pepper, and Italian seasoning.
- Cook until browned and no longer pink. Let cool slightly.
3. Make the ricotta filling:
- In a bowl, mix ricotta, egg, mozzarella, Parmesan, parsley, salt, and pepper.
- Stir in half of the cooled beef mixture (or all, if you prefer more beefy filling).
4. Assemble the dish:
- Preheat oven to 375°F (190°C).
- Spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
- Stuff each shell with the ricotta-beef mixture and place open side up in the dish.
- Spoon remaining beef and sauce over the shells.
- Top with remaining mozzarella and Parmesan.
5. Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 5–10 minutes, until cheese is bubbly and golden.
6. Serve:
- Let rest for 5 minutes. Garnish with fresh herbs if desired.
🍷 Serving Tip:
Serve with garlic bread and a side salad for a complete meal. A glass of red wine (like Chianti or Cabernet) pairs beautifully.