Creamy Ricotta Beef Stuffed Shells is a comforting and delicious dish that’s perfect for a family dinner or special occasion. The jumbo pasta shells are filled with a rich and creamy ricotta cheese mixture, complemented by a savory beef filling, all baked in marinara sauce and topped with melted mozzarella. Here’s a recipe to make this satisfying dish at home:
Creamy Ricotta Beef Stuffed Shells
Ingredients:
- 12-15 jumbo pasta shells (uncooked)
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning (or dried basil/oregano)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil (for cooking the beef and onions)
Instructions:
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to the package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool.
- Prepare the beef filling: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook for 2-3 minutes until softened and fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary. Season with salt, pepper, and Italian seasoning. Set aside to cool slightly.
- Make the ricotta mixture: In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, and a pinch of salt and pepper. Stir until well combined.
- Combine beef and ricotta: Add the cooked beef mixture to the ricotta mixture and stir until evenly combined.
- Stuff the shells: Take each cooked shell and carefully stuff it with the beef and ricotta mixture. Use a spoon to fill each shell generously. Place the stuffed shells seam-side up in a large baking dish.
- Assemble the dish: Pour the marinara sauce over the stuffed shells, making sure they’re all covered with the sauce. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top of the shells.
- Bake the shells: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh basil or parsley if desired. Serve with garlic bread or a simple salad for a complete meal.
Tips:
- Make-ahead: This dish can be made ahead of time. After assembling, cover the baking dish with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature for 20 minutes before baking.
- Cheese variations: You can swap out the ricotta for a blend of cream cheese or cottage cheese for a different texture. Add extra mozzarella or provolone cheese for more gooey, melty goodness!
- Meat alternatives: For a lighter version, you can substitute the ground beef with ground turkey or chicken. You can also make a vegetarian version by using sautéed spinach or mushrooms in place of the meat.
This Creamy Ricotta Beef Stuffed Shells recipe is sure to be a hit with family and friends, offering a perfect balance of creamy cheese, savory beef, and rich marinara sauce. Enjoy!
