When it comes to comfort food, few dishes hit the spot quite like a plate of beef-stuffed shells with creamy ricotta filling. This dish combines the rich flavors of seasoned beef with the creamy texture of ricotta cheese, all wrapped in tender pasta shells and smothered with marinara sauce. Whether you’re preparing a weeknight dinner or looking for something special to serve at your next gathering, this hearty meal is sure to please.
In this article, we’ll guide you through how to make this mouthwatering dish, complete with detailed instructions, ingredient measurements, and useful tips for perfecting it every time. From tips on storing leftovers to variations that can elevate the flavors even further, you’ll learn everything you need to make this dish a regular in your recipe rotation.
Ingredients
For a hearty, flavorful batch of beef-stuffed shells, you’ll need the following ingredients:
For the Beef Filling:
- 1 lb ground beef (lean or extra-lean for a less greasy option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup breadcrumbs (for texture)
- 1 large egg (to bind the mixture)
- 1/4 cup grated Parmesan cheese (for flavor)
- Salt and pepper, to taste
For the Ricotta Filling:
- 1 1/2 cups ricotta cheese (whole-milk ricotta works best)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
- Salt and pepper, to taste
For Assembly:
- 12-15 large pasta shells (preferably jumbo shells)
- 3 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese (for topping)
Step-by-Step Instructions
Making Beef-Stuffed Shells with Creamy Ricotta Filling requires a few steps, but they’re straightforward. Let’s break them down.
Step 1: Prepare the Pasta Shells
Start by boiling a large pot of salted water. Add the jumbo pasta shells to the water and cook according to the package instructions until they are al dente (firm to the bite). This typically takes about 9-11 minutes. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to drain completely.
Tip: If you find the shells sticking together, lightly drizzle them with a bit of olive oil and toss to coat. This will keep them from sticking.
Step 2: Cook the Beef Filling
While the shells are cooking, you can begin preparing the beef filling. Heat a large skillet over medium heat and add the ground beef. Use a wooden spoon to break it apart as it cooks. Stir occasionally until the beef is fully browned and no longer pink. Drain any excess fat if necessary.
Next, add the finely chopped onion and minced garlic to the skillet. Cook for an additional 3-4 minutes, or until the onion is softened and translucent. Sprinkle in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine.
Add the breadcrumbs, egg, and Parmesan cheese to the skillet. Mix thoroughly until everything is evenly incorporated. Remove the skillet from the heat and let the mixture cool slightly.
Step 3: Make the Ricotta Filling
In a separate bowl, combine the ricotta cheese, Parmesan cheese, garlic powder, basil, and chopped parsley. Stir until the mixture is smooth and well-combined. Taste and adjust seasoning with salt and pepper as needed.
Step 4: Stuff the Shells
Preheat your oven to 375°F (190°C). Begin stuffing the pasta shells with the beef and ricotta mixture. For each shell, add about 1-2 tablespoons of the beef filling and then top with a generous spoonful of the ricotta filling. Arrange the stuffed shells in a baking dish, leaving a little space between each one.
Step 5: Assemble the Dish
Once all of the shells are stuffed, pour your marinara sauce over the top. Ensure the shells are generously covered with sauce to prevent them from drying out in the oven. Sprinkle the shredded mozzarella cheese evenly over the top of the sauce.
Step 6: Bake
Cover the baking dish with aluminum foil and bake for 20-25 minutes. After that, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is slightly thickened. If you like your cheese a little crispy, you can broil the dish for an additional 1-2 minutes at the end.
Step 7: Serve and Enjoy!
Remove the baking dish from the oven and let the beef-stuffed shells cool for about 5 minutes before serving. This allows the sauce to thicken and makes them easier to serve.
Tips for Perfecting Beef-Stuffed Shells
- Don’t Overstuff the Shells: While it’s tempting to pack as much filling as possible, overstuffing the shells can cause them to burst or spill out during baking. A little goes a long way in keeping everything intact.
- Use Quality Ricotta: The quality of your ricotta cheese makes a difference in the creaminess of the filling. Look for whole-milk ricotta for the richest texture.
- Season to Taste: Taste the beef and ricotta fillings before stuffing the shells. This allows you to adjust the seasoning to your liking. A pinch of red pepper flakes can add a nice bit of heat, while a touch of nutmeg in the ricotta filling can bring a subtle warmth.
- Avoid Overcooking the Pasta: Cooking the pasta shells al dente is essential to preventing them from becoming too soft during baking. The shells will cook further in the oven with the sauce and cheese.
Variations
While the classic beef and ricotta combination is delicious on its own, there are plenty of variations you can try to switch things up.
- Use Ground Turkey or Chicken: For a lighter option, swap the ground beef for ground turkey or chicken. These leaner meats still provide great flavor and work well with the ricotta filling.
- Add Vegetables: If you’re looking to sneak in some veggies, finely chop spinach, mushrooms, or zucchini and mix them into the beef filling. They’ll add nutrients and extra texture to the dish.
- Try Different Cheeses: Experiment with different types of cheese for the filling. A combination of mozzarella, ricotta, and cream cheese can create a rich, creamy texture.
- Spicy Version: For a spicier twist, add diced green chilies or a bit of hot sausage to the beef mixture.
Conservation and Storage
Beef-stuffed shells are great for meal prep and leftovers. To store:
- In the Refrigerator: If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days.
- In the Freezer: Beef-stuffed shells freeze beautifully. To freeze, allow the dish to cool completely, then cover with plastic wrap and aluminum foil before placing it in the freezer. They can be stored for up to 3 months. To reheat, bake from frozen at 375°F for 45-60 minutes, or until fully heated through.
Serving Suggestions
Beef-stuffed shells make a satisfying main course, but pairing them with the right sides can elevate the meal.
- Garlic Bread: A warm, crusty loaf of garlic bread complements the richness of the stuffed shells and is perfect for mopping up extra sauce.
- Green Salad: A fresh green salad with a tangy vinaigrette provides a nice contrast to the hearty, cheesy shells. Try a mix of arugula, spinach, and baby kale for added flavor.
- Roasted Vegetables: Roasted vegetables like carrots, bell peppers, and zucchini can round out the meal with their savory sweetness.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can assemble the stuffed shells and refrigerate them overnight before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.
Can I make this dish vegetarian?
Absolutely! Swap the ground beef for a plant-based meat alternative or simply load the shells with a variety of sautéed vegetables, such as mushrooms, spinach, and bell peppers.
How do I keep the pasta shells from sticking together?
After cooking the shells, rinse them under cold water and lightly drizzle with olive oil. This will prevent them from sticking as they cool.
Conclusion
Beef-stuffed shells with creamy ricotta filling are a comforting, flavorful dish that’s versatile enough to suit any occasion. Whether you’re looking for a satisfying weeknight dinner or a dish to impress guests, this recipe checks all the boxes. The combination of tender pasta, savory beef, and creamy ricotta cheese is always a hit. With the tips, variations, and storage advice provided, you’ll have no trouble perfecting this dish every time you make it.
Give this recipe a try, and soon you’ll be enjoying this delicious, comforting meal with friends and family.
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Beef-Stuffed Shells with Creamy Ricotta Filling
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
Description
This recipe combines the savory flavors of seasoned beef with the creamy richness of ricotta cheese, all nestled in tender jumbo pasta shells and topped with marinara sauce and melted mozzarella. Beef-Stuffed Shells with Creamy Ricotta Filling is the perfect comfort food that’s sure to please family and friends alike. It’s ideal for a weeknight dinner, yet fancy enough for special occasions.
Ingredients
For the Beef Filling:
- 1 lb ground beef (lean or extra-lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Ricotta Filling:
- 1 1/2 cups ricotta cheese (whole milk for best texture)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley (or 2 tbsp dried parsley)
- Salt and pepper, to taste
For Assembly:
- 12–15 jumbo pasta shells
- 3 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese (for topping)
Instructions
Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo shells according to package instructions until al dente (about 9-11 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Beef Filling: Heat a large skillet over medium heat. Brown the ground beef, breaking it apart as it cooks. Once browned, drain excess fat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. Stir in Italian seasoning, red pepper flakes (optional), salt, and pepper. Add breadcrumbs, egg, and Parmesan cheese. Mix until everything is well combined. Remove from heat and let cool slightly.
Make the Ricotta Filling: In a bowl, mix the ricotta cheese, Parmesan cheese, basil, garlic powder, and parsley. Season with salt and pepper. Stir until smooth and combined.
Stuff the Shells: Preheat the oven to 375°F (190°C). Stuff each cooked pasta shell with 1-2 tablespoons of the beef mixture, then top with a spoonful of ricotta filling. Arrange the stuffed shells in a greased baking dish.
Assemble the Dish: Pour marinara sauce evenly over the stuffed shells. Sprinkle mozzarella cheese on top.
Bake: Cover with aluminum foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve: Allow the dish to cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To freeze, cover the dish tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, bake from frozen at 375°F for 45-60 minutes.
Variations: Feel free to swap the ground beef for ground turkey or chicken for a lighter version. You can also add sautéed vegetables like spinach, zucchini, or mushrooms to the beef mixture for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, beef pasta, ricotta, comfort food, Italian dinner