Why You’ll Love This Beef-Stuffed Shells with Creamy Ricotta Filling

Hey there, fellow food lovers! Are you ready for a truly comforting and satisfying meal that’s surprisingly easy to make? Then get ready to dive headfirst into these incredible Beef-Stuffed Shells with Creamy Ricotta Filling! This recipe is a total crowd-pleaser, perfect for a cozy weeknight dinner or a special occasion. Imagine biting into a perfectly cooked jumbo pasta shell, bursting with a savory beef filling, enveloped in a luscious creamy ricotta mixture, and all swimming in a rich marinara sauce – pure bliss, I tell you!

What makes this recipe so special? It’s the delightful balance of textures and flavors! The tender ground beef offers a hearty base, the creamy ricotta provides a luxurious contrast, and the melted mozzarella cheese adds that irresistible gooeyness. The vibrant marinara sauce ties everything together beautifully, creating a symphony of taste in your mouth. This isn’t just a meal; it’s an experience!

And the best part? It’s surprisingly quick and easy to assemble. No complicated techniques or hard-to-find ingredients are needed. This recipe is designed to be friendly for even beginner cooks. You’ll feel like a culinary superstar once you see how easily this comes together and the smiles on your family’s faces. So, ditch the takeout menu and embrace the warmth and flavor of homemade goodness. Let’s get cooking!

Beef-Stuffed Shells with Creamy Ricotta Filling

What You’ll Need

Here’s what you’ll need to gather for this delicious recipe. Don’t worry, most of these are pantry staples!

1 lb ground beef: The foundation of our savory filling. Choose a lean ground beef for a healthier option.
1 small onion, finely chopped: Adds a touch of sweetness and depth to the filling.
2 cloves garlic, minced: Essential for that aromatic punch of flavor.
1 teaspoon Italian seasoning: A blend of herbs like oregano, basil, and thyme, bringing a classic Italian touch.
Salt and pepper, to taste: To season the filling perfectly – don’t be shy!
1 cup ricotta cheese: The star of the creamy filling, adding richness and texture.
1 cup shredded mozzarella cheese: For that classic melted, gooey cheese pull.
1/2 cup grated Parmesan cheese: Adds a sharp and salty counterpoint to the richness of the ricotta.
1 large egg: Binds the filling together, ensuring it holds its shape.
2 tablespoons fresh parsley, chopped (or 1 tsp dried): Fresh parsley adds a pop of freshness and vibrant color; dried works in a pinch.
20–25 jumbo pasta shells: The perfect vessel for our delicious filling. Make sure to cook them al dente!
3 cups marinara or pasta sauce: Homemade or store-bought – your choice! A good quality sauce makes a big difference.
1 1/2 cups shredded mozzarella cheese (for topping): For extra cheesy goodness on top!
Fresh basil or parsley for garnish (optional): A final touch of freshness and visual appeal.

Step-by-Step Instructions

Let’s get started on creating this culinary masterpiece! Follow these simple steps, and you’ll be enjoying a delicious meal in no time.

Preheat your oven to 375°F (190°C). This ensures your stuffed shells bake to perfection.
Cook the pasta shells: Cook the jumbo shells according to package directions until al dente. Don’t overcook them, as they’ll continue to cook in the oven. Drain well and set aside.
Prepare the meat filling: In a large skillet over medium heat, brown the ground beef until cooked through. Drain off any excess grease. Add the chopped onion and minced garlic and cook until softened, about 5 minutes. Stir in the Italian seasoning, salt, and pepper.
Make the ricotta mixture: In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and chopped parsley. Mix well until everything is evenly incorporated. This creamy mixture will be the heart of your stuffed shells.
Assemble the shells: Gently stir the cooked ground beef mixture into the ricotta mixture. Spoon the filling into each cooked pasta shell, filling them generously but not overflowing. Tip: It’s easier to fill the shells if you use a spoon or a piping bag.
Layer and bake: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the filled shells in the dish, snuggling them together. Pour the remaining marinara sauce over the shells, ensuring they’re mostly covered. Sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly over the top.
Bake: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown, and the sauce is bubbling. Tip: If the top is browning too quickly, loosely cover the dish with foil for the last 10 minutes of baking.
Rest and serve: Let the baked shells rest for about 10 minutes before serving. Garnish with fresh basil or parsley, if desired. Enjoy!

Tips for Success

Here are a few tips to ensure your Beef-Stuffed Shells turn out perfectly every time:

Don’t overcook the pasta shells: Al dente is key; overcooked shells will become mushy.
Use a good quality marinara sauce: The sauce is a crucial component, so choose one you love.
Don’t overfill the shells: Overfilled shells can burst during baking.
Cover with foil if the top browns too quickly: This prevents burning while ensuring the inside cooks thoroughly.
Let the dish rest before serving: This allows the flavors to meld and the filling to set.

Variations to Try

Feel free to experiment with different flavors and ingredients to create your own unique version of this recipe:

Spicy kick: Add a pinch of red pepper flakes to the meat filling for a little heat.
Vegetarian option: Substitute the ground beef with cooked lentils or mushrooms for a hearty vegetarian alternative.
Spinach and artichoke: Add a cup of chopped spinach and a can of drained artichoke hearts to the ricotta mixture.
Different cheeses: Experiment with other cheeses like provolone, fontina, or even a blend of your favorites.
Gluten-free: Use gluten-free jumbo pasta shells.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave individual portions until heated through, or bake the entire dish in a preheated oven at 350°F (175°C) for 15-20 minutes, until heated through and bubbly. Freezing is also possible; allow the dish to cool completely before wrapping tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Here are some common questions about this recipe:

Can I use different types of pasta shells? While jumbo shells are ideal, you can use other large pasta shapes like manicotti or even jumbo rigatoni, adjusting baking time as needed.
Can I make this recipe ahead of time? You can prepare the filling and assemble the shells ahead of time. Store them covered in the refrigerator and bake when ready. The baking time might need slight adjustment.
How can I prevent the shells from sticking to the bottom of the pan? Use a 9×13 inch baking dish and ensure a thin layer of sauce is at the bottom before placing the shells. Don’t overcrowd the dish.
What if I don’t have fresh parsley? Dried parsley works just fine, but use about 1 teaspoon instead of 2 tablespoons of fresh.
Can I add vegetables to the filling? Absolutely! Sautéed bell peppers, zucchini, or mushrooms would be delicious additions.

The Final Word

These Beef-Stuffed Shells with Creamy Ricotta Filling are a guaranteed crowd-pleaser, offering a delightful balance of textures and flavors. The creamy ricotta, savory beef, and melted mozzarella create an unforgettable taste sensation. It’s a recipe that’s both impressive and easy to make, perfect for any occasion. So, gather your ingredients, follow the steps, and prepare to be amazed! Don’t forget to share your experience in the comments below, and let me know how your Beef-Stuffed Shells turned out. Rate the recipe and let others know how much you enjoyed this comforting dish! Happy cooking!

Beef-Stuffed Shells with Creamy Ricotta Filling

Enjoy these cheesy, baked jumbo shells overflowing with a savory ground beef and creamy ricotta filling. A perfect comfort food for a weeknight dinner!

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Ingredients

* 1 lb ground beef
* 1 small onion finely chopped
* 2 cloves garlic minced
* 1 teaspoon Italian seasoning
* Salt and pepper to taste
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 large egg
* 2 tablespoons fresh parsley chopped (or 1 tsp dried)
* 20–25 jumbo pasta shells
* 3 cups marinara or pasta sauce
* 1 1/2 cups shredded mozzarella cheese for topping
* Fresh basil or parsley for garnish optional

Instructions

Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes. Stir in Italian seasoning, salt, and pepper.
In a large bowl, combine the cooked ground beef mixture, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, and parsley. Mix well to combine.
Fill each cooked pasta shell with the beef and ricotta mixture.
Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the baking dish.
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly over the top.
Bake for 30-40 minutes, or until the cheese is melted, bubbly, and the sauce is heated through. Garnish with fresh basil or parsley before serving.

Notes

You can substitute other ground meats for the beef, such as Italian sausage or turkey. For a spicier dish, add a pinch of red pepper flakes to the meat sauce. If you don’t have fresh parsley, dried parsley can be substituted (use 1 teaspoon for every 2 tablespoons of fresh). Leftovers can be stored in the refrigerator for up to 3 days.