Why Make This Recipe
Beef-Stuffed Shells with Creamy Ricotta Filling is a delicious comfort food that’s perfect for family dinners or for impressing guests. The combination of hearty ground beef, creamy ricotta, and gooey mozzarella wrapped in jumbo pasta shells makes for a warm and satisfying meal. It’s also easy to make ahead of time, making it a great option for busy weeknights.
How to Make Beef-Stuffed Shells with Creamy Ricotta Filling
Ingredients:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Fresh basil or parsley for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo shells in a pot of salted boiling water until just al dente. Drain the shells and set them aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté for about 3 minutes until fragrant.
- Add the ground beef to the skillet and cook it until browned. Season with Italian seasoning, salt, and pepper. Remove from heat and let it cool slightly.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan cheese, egg, and the cooled beef mixture. Mix well.
- Stuff each pasta shell with the ricotta filling.
- Spread half of the marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells on top and pour the remaining sauce over them.
- Sprinkle the remaining mozzarella on top.
- Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for another 10 minutes until golden and bubbly.
- Garnish with fresh herbs if desired and serve warm.
How to Serve Beef-Stuffed Shells with Creamy Ricotta Filling
Serve these stuffed shells warm directly from the oven. They pair well with a simple green salad or garlic bread on the side. You can also drizzle extra marinara sauce over individual servings for added flavor.
How to Store Beef-Stuffed Shells with Creamy Ricotta Filling
If you have leftovers, let the shells cool completely before storing them. Place them in an airtight container in the refrigerator. They will last for about 3 days. To reheat, cover with foil and warm them in the oven at 350°F (175°C) until heated through.
Tips to Make Beef-Stuffed Shells with Creamy Ricotta Filling
- Make sure not to overcook the pasta shells; they should be firm enough to hold the filling.
- You can prepare the filling ahead of time and store it in the refrigerator until you’re ready to stuff the shells.
- Try mixing in some chopped spinach or mushrooms into the beef filling for extra texture and flavor.
Variation
You can swap out the ground beef for ground turkey or chicken for a lighter option. You can also use different cheeses like cottage cheese or goat cheese for a twist on the flavor.
FAQs
1. Can I freeze the stuffed shells?
Yes, you can freeze them before baking. Arrange the stuffed shells on a baking sheet, freeze them until solid, then transfer to an airtight container or freezer bag. Bake from frozen, adding extra baking time.
2. How can I make this dish vegetarian?
You can replace the ground beef with sautéed vegetables, like bell peppers, zucchini, or mushrooms. You can also use plant-based meat alternatives.
3. Can I use store-bought marinara sauce?
Absolutely! Using store-bought marinara sauce can save time. Just choose a brand that you enjoy for the best flavor.
