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Introduction
There’s something magical about stuffed pasta – a combination of hearty flavors, creamy textures, and that irresistible cheesy goodness. Creamy Ricotta Beef Stuffed Shells are the ultimate comfort food, perfect for family dinners, gatherings, or meal prepping. With tender pasta shells filled with a rich ricotta-beef mixture, smothered in marinara sauce, and topped with gooey melted cheese, this dish guarantees satisfaction in every bite. Let’s dive into this easy-to-follow recipe that’s bound to become a household favorite.
Ingredients
For the Filling:
1 lb (450g) ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
For the Sauce:
2 cups marinara sauce (store-bought or homemade)
1/4 cup heavy cream (optional, for extra creaminess)
For the Pasta:
20-25 jumbo pasta shells
For Topping:
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Fresh basil leaves for garnish
Directions
Cook the Pasta Shells:
Boil jumbo pasta shells in salted water until al dente, according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Prepare the Filling:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Allow the beef to cool slightly.
In a mixing bowl, combine the cooked beef, ricotta cheese, mozzarella, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until the filling is creamy and uniform.
Assemble the Shells:
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Fill each pasta shell generously with the ricotta-beef mixture and place it in the dish. Repeat until all shells are filled.
Add Sauce and Toppings:
Pour the remaining marinara sauce over the stuffed shells. For an extra creamy touch, mix the heavy cream with the marinara before pouring. Sprinkle the shells with shredded mozzarella and Parmesan cheese.
Bake:
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is golden and bubbly.
Serve:
Garnish with fresh basil leaves before serving. Enjoy the shells hot, paired with a side salad or garlic bread.
Serving and Storage Tips
Serving: This recipe serves 4-6 people. Pair with crusty bread, roasted vegetables, or a crisp Caesar salad for a balanced meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: Assemble the dish without baking, cover tightly, and freeze for up to 3 months. Bake straight from frozen, adding an extra 20 minutes to the baking time.
Variations
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