Beef-stuffed shells are the ultimate comfort food, combining hearty ground beef, creamy ricotta cheese, and a savory tomato sauce, all nestled in tender pasta shells. This dish is perfect for family dinners, gatherings, or a cozy night in, delivering rich flavors and satisfying textures.
Why You’ll Love This Recipe
- Family-Friendly: A meal that pleases even the pickiest eaters.
- Make-Ahead Option: Assemble the dish ahead of time and bake when ready.
- Customizable: Easy to adapt with your favorite fillings or seasonings.
- Balanced Flavors: The creamy cheese blends perfectly with the savory beef and tangy tomato sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Jumbo pasta shells
- Ground beef
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Marinara sauce
- Garlic
- Onion
- Fresh parsley
- Egg
- Olive oil
- Salt and pepper
Directions
- Prepare the Pasta: Cook jumbo pasta shells in salted water until al dente. Drain and set aside.
- Cook the Beef: In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until fragrant. Add ground beef and cook until browned. Season with salt and pepper. Drain any excess fat.
- Mix the Filling: In a large bowl, combine ricotta cheese, half the mozzarella, grated Parmesan, chopped parsley, egg, and the cooked beef. Mix until well blended.
- Stuff the Shells: Spoon the beef and cheese mixture into each cooked shell.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer. Top with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
- Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden on top.
- Garnish and Serve: Let the dish cool slightly, then garnish with fresh parsley before serving.
Servings and Timing
- Servings: This recipe serves 6-8 people.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Vegetarian Option: Substitute the beef with sautéed spinach, mushrooms, or lentils.
- Spicy Twist: Add red pepper flakes or diced jalapeños to the filling for some heat.
- Cheese Variations: Use cottage cheese or mascarpone in place of ricotta for a different texture.
- Gluten-Free: Use gluten-free pasta shells to make the dish gluten-free.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Assemble the dish (without baking) in a freezer-safe dish. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheating: Warm leftovers in a 350°F (175°C) oven for 15-20 minutes or microwave individual portions until heated through.
FAQs
1. Can I make this dish ahead of time?
Yes, you can assemble the stuffed shells a day in advance, cover tightly, and refrigerate. Bake when ready.
2. Can I freeze beef-stuffed shells?
Absolutely! Freeze the assembled but unbaked dish for up to 2 months.
3. What’s the best way to cook jumbo shells without breaking them?
Cook them in plenty of salted water and stir gently to prevent sticking.
4. Can I use ground turkey instead of beef?
Yes, ground turkey is a great lean alternative to beef.
5. How can I make this dish spicier?
Add red pepper flakes, diced chilies, or a spicy marinara sauce.
6. Do I have to use marinara sauce?
No, you can use Alfredo sauce or a creamy tomato sauce for a variation.
7. What side dishes pair well with stuffed shells?
Serve with garlic bread, a fresh green salad, or roasted vegetables.
8. Can I use store-bought shredded cheese?
Yes, but freshly grated cheese melts and tastes better.
9. How do I prevent the shells from drying out?
Ensure they are well-covered with sauce and bake covered with foil initially.
10. Can I make this recipe dairy-free?
Substitute the cheeses with dairy-free alternatives for a lactose-free version.
Conclusion
Beef-stuffed shells with creamy ricotta filling are a comforting and crowd-pleasing meal that’s easy to prepare and versatile enough for any occasion. Whether you’re making it for a weeknight dinner or a special gathering, this dish is sure to impress. Customize it to your taste, and enjoy every bite of this hearty classic!
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Beef-Stuffed Shells with Creamy Ricotta Filling
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Tender jumbo pasta shells stuffed with a savory blend of seasoned ground beef, creamy ricotta, and Parmesan cheese, baked to perfection in marinara sauce with melted mozzarella on top. This comforting dish is perfect for family dinners or gatherings and is easy to prepare ahead of time.
Ingredients
For the Shells and Filling:
- 20–25 jumbo pasta shells
- 1 lb (450g) ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
For the Sauce:
- 3 cups marinara sauce (store-bought or homemade)
- 1/2 tsp red pepper flakes (optional)
For Garnish:
- Fresh parsley or basil, chopped
Instructions
- Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside. - Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with salt and pepper. Drain excess fat if necessary and let the mixture cool slightly. - Mix the Cheese Filling:
In a large mixing bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, parsley, basil, oregano, and the cooled ground beef mixture. Mix until evenly combined. - Stuff the Shells:
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with the beef and ricotta mixture and place them in the dish seam-side up. - Assemble and Bake:
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella on top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. - Serve:
Let the dish cool for 5 minutes before garnishing with fresh parsley or basil. Serve warm.
Notes
- Feel free to add spinach or chopped mushrooms to the filling for extra vegetables.
- This dish can be prepared a day in advance and stored in the refrigerator before baking.
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