Introduction
When it comes to Italian comfort food, nothing beats Creamy Ricotta & Beef Stuffed Shells. Jumbo pasta shells are generously stuffed with a flavorful beef and ricotta mixture, then smothered in a creamy marinara sauce and baked to cheesy perfection. Perfect for family dinners, special occasions, or meal prep, this dish is a guaranteed crowd-pleaser.
Ingredients
For the Pasta:
- 20–25 jumbo pasta shells
- 1 tablespoon olive oil
For the Filling:
- 1 pound ground beef (or Italian sausage for extra flavor)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Sauce:
- 3 cups marinara sauce (store-bought or homemade)
- 1/2 cup heavy cream or milk (optional for a creamy twist)
For Topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, chopped
Instructions
1. Cook the Pasta Shells:
- Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes.
- Drain the shells and toss with olive oil to prevent sticking. Set aside.
2. Prepare the Filling:
- Heat a drizzle of olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it into small pieces.
- Stir in the onion and garlic, cooking until softened. Remove from heat and let cool slightly.
- In a bowl, mix the beef mixture with ricotta, Parmesan, mozzarella, egg, Italian seasoning, salt, and pepper until well combined.
3. Make the Sauce:
- In a saucepan, warm the marinara sauce over medium heat.
- Stir in the heavy cream for a rich, creamy consistency.
4. Assemble the Shells:
- Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish.
- Stuff each cooked shell with 1–2 tablespoons of the beef and ricotta mixture.
- Arrange the filled shells in the baking dish in a single layer.
5. Bake the Dish:
- Pour the remaining sauce evenly over the stuffed shells.
- Sprinkle mozzarella cheese on top.
- Cover the dish with foil and bake at 375°F (190°C) for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
- Let the stuffed shells cool for a few minutes.
- Garnish with freshly chopped parsley or basil for a burst of flavor and color.
- Serve warm with garlic bread or a fresh side salad.
Tips for Success
- Make Ahead: Prepare the stuffed shells up to 24 hours in advance. Cover and refrigerate until ready to bake.
- Freezer-Friendly: Assemble the dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.
- Flavor Variations: Swap ground beef for Italian sausage or add chopped spinach to the filling for extra nutrients.
FAQs
1. Can I use other pasta shapes instead of shells?
While jumbo shells are traditional, manicotti or cannelloni can also be used to hold the filling.
2. What can I substitute for ricotta cheese?
Cottage cheese or mascarpone are great substitutes for ricotta.
3. Can I make this dish vegetarian?
Yes! Replace the ground beef with sautéed mushrooms, spinach, or a plant-based protein.
Nutritional Information (Per Serving):
- Calories: 520
- Protein: 32g
- Carbohydrates: 28g
- Fat: 28g
Conclusion
These Creamy Ricotta & Beef Stuffed Shells bring all the warmth and flavors of an Italian kitchen to your table. With tender pasta, a savory filling, and a luscious sauce, this dish is a guaranteed favorite for any occasion.
Ready to indulge in Italian comfort food? Let us know your favorite stuffed pasta dishes in the comments!
Hungry for more Italian recipes? Explore our collection for more delicious pasta inspirations!