Beef-Stuffed Shells with Creamy Ricotta Filling are a hearty, flavorful dish that’s perfect for family dinners or special occasions. Large pasta shells are filled with a delicious mixture of beef and ricotta cheese, then baked in marinara sauce with a generous layer of mozzarella for a comforting, cheesy meal. Here’s how to make it:
Ingredients:
For the Stuffed Shells:
- 20-24 large pasta shells
- 1 lb ground beef (or a mix of ground beef and pork for more flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 ½ cups ricotta cheese (whole milk or part-skim)
- 1 egg
- 2 cups shredded mozzarella cheese (divided)
For the Sauce:
- 3 cups marinara sauce (store-bought or homemade)
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil or parsley for garnish (optional)
Instructions:
1. Prepare the Pasta Shells:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions, usually around 9-11 minutes, until al dente.
- Drain the shells and set them aside on a large tray or plate, making sure they don’t stick together. You can drizzle them lightly with olive oil to keep them separate if needed.
2. Cook the Beef Filling:
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon. Drain any excess fat.
- Stir in the Italian seasoning, salt, and pepper, and cook for another 2-3 minutes. Set the beef mixture aside to cool slightly.
3. Prepare the Ricotta Filling:
- In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and 1 cup of shredded mozzarella. Stir until well combined.
- Once the beef mixture has cooled a bit, fold it into the ricotta mixture. Taste and adjust seasoning with salt and pepper if needed.
4. Assemble the Stuffed Shells:
- Spread 1 ½ cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Carefully stuff each cooked pasta shell with the beef-ricotta mixture, using a spoon to fill them generously.
- Place the stuffed shells seam-side down in the baking dish, arranging them in a single layer.
5. Bake the Stuffed Shells:
- Once all the shells are stuffed and in the baking dish, pour the remaining marinara sauce over the top. You can spoon some sauce into each shell as well if you like them extra saucy.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly, and the edges of the pasta are golden brown.
6. Serve:
- Once the stuffed shells are done baking, remove them from the oven and let them sit for 5 minutes before serving. This helps the filling set and makes it easier to serve.
- Garnish with fresh basil or parsley for a pop of color and added freshness.
Tips:
- For extra flavor, you can add a pinch of red pepper flakes to the beef mixture if you like a bit of spice.
- Make ahead: You can assemble the shells a day ahead and refrigerate them until you’re ready to bake. Just add an extra 10 minutes to the baking time if baking from the fridge.
- Vegetarian Option: To make this dish vegetarian, you can replace the beef with sautéed spinach, mushrooms, or a combination of both.
This Beef-Stuffed Shells with Creamy Ricotta Filling is rich, cheesy, and incredibly satisfying. Perfect for a cozy dinner or a special meal to impress guests!
