Creamy Beef Stuffed Shells With Ricotta (Printable)
Tender pasta shells filled with seasoned beef and ricotta, baked in creamy tomato sauce with melted cheese topping.
# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Beef Filling
02 - 1 pound ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons 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 tablespoons grated Parmesan cheese
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or 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; cook for 2-3 minutes until softened. Season with Italian herbs, salt, and black pepper. Remove from heat and allow to cool for 5 minutes.
04 - Combine ricotta cheese, egg, 1/2 cup Parmesan, 1 cup mozzarella, and fresh parsley in a large bowl. Mix until smooth. Fold in the cooled beef mixture until evenly incorporated.
05 - Whisk together the marinara sauce and heavy cream in a separate bowl until smooth and uniform.
06 - Spread half of the creamy sauce mixture over the bottom of the prepared baking dish. Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta filling. Place the stuffed shells in the dish in a single layer, opening side up.
07 - Pour the remaining sauce evenly over all the stuffed shells. Sprinkle with the remaining 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes in the preheated oven.
09 - Remove the foil and continue baking for 10 minutes, or until the cheese is bubbly and lightly golden. Remove from oven and let rest for 5 minutes before serving to allow the filling to set.
# Expert Suggestions:
01 -
- Everything bakes together in one dish, so you're not hovering over multiple pots while hungry people mill around your kitchen
- The beef ricotta filling stays incredibly moist, and the cream in the sauce makes it taste like you simmered tomatoes all day instead of three minutes
02 -
- Overcooked shells before filling them means they'll burst open in the oven, so pull them a minute early
- Hot beef mixture instantly cooks your egg into weird white ribbons, so let it cool for at least five minutes
03 -
- Use a piping bag or ziplock bag with the corner cut off to fill shells quickly and neatly
- Spread a little sauce on the bottom of the dish before placing shells to prevent sticking