Creamy Beef Stuffed Shells Ricotta (Printable Version)
Tender pasta shells stuffed with beef and ricotta, baked in creamy tomato sauce with melted cheese topping.
# Ingredient List:
→ Pasta
01 - 20 jumbo pasta shells
→ Beef Filling
02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Ricotta Filling
08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped
→ Sauce
13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream
→ Topping
15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese
# How to Make:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil the jumbo pasta shells in salted water according to package directions until al dente. Drain thoroughly and arrange on a clean surface to cool slightly.
03 - Brown the ground beef in a large skillet over medium heat, breaking it apart with a spoon. Add the diced onion and minced garlic; sauté until softened, 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat and allow to cool for 5 minutes.
04 - Combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and fresh parsley in a large bowl. Mix until smooth and well incorporated. Fold in the cooled beef mixture.
05 - Whisk together the marinara sauce and heavy cream in a separate bowl until smooth. Spread half of this sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each cooled pasta shell with approximately 2 tablespoons of the beef-ricotta filling. Place the stuffed shells in a single layer in the baking dish, opening side facing up.
07 - Pour the remaining sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and meld flavors.
09 - Remove the foil and continue baking for 10 minutes, or until the cheese is bubbly and lightly golden brown.
10 - Allow the stuffed shells to rest for 5 minutes before serving to set the filling. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The creamy ricotta and beef filling creates the most luxurious texture inside each pasta shell
- This dish tastes like it came from an Italian restaurant but actually comes together with simple ingredients
02 -
- Overcooked shells will tear when you try to stuff them, so undercook slightly
- Cool the beef before mixing it with the ricotta or you will end up with scrambled egg bits
03 -
- Use a piping bag or ziplock bag with the corner snipped to fill shells quickly and neatly
- Let the dish rest uncovered for a few minutes after removing the foil before serving so the cheese sets slightly