Of course! Beef-Stuffed Shells with a Creamy Ricotta Filling is a fantastic and satisfying twist on the classic Italian stuffed pasta. It’s a comforting, crowd-pleasing dish perfect for a family dinner or entertaining.
Here’s a detailed recipe that guides you through creating this delicious bake.
Beef-Stuffed Shells with Creamy Ricotta Filling
This recipe layers a rich meat sauce, jumbo pasta shells filled with a creamy cheese mixture, and melted mozzarella for the ultimate comfort food.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 50 minutes
Total time: About 1 hour 20 minutes
Ingredients:
For the Meat Sauce:
· 1 tablespoon olive oil
· 1 medium yellow onion, finely chopped
· 3 cloves garlic, minced
· 1 pound lean ground beef (85/15 or 90/10 is ideal)
· 1 (24-ounce) jar of your favorite marinara or pasta sauce
· 1 teaspoon dried oregano
· ½ teaspoon dried basil
· Salt and freshly ground black pepper, to taste
For the Ricotta Filling:
· 1 (15-ounce) container whole milk ricotta cheese
· 1 large egg
· 1 cup shredded mozzarella cheese, divided
· ½ cup freshly grated Parmesan cheese
· ¼ cup fresh parsley, finely chopped
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ¼ teaspoon garlic powder
For Assembly:
· 1 (12-ounce) box jumbo pasta shells (about 30-35 shells)
· Optional: Extra ½ cup marinara sauce for the bottom of the pan
· Fresh basil or parsley for garnish
Instructions:
- Cook the Pasta Shells:
· Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook for about 9-10 minutes, or until al dente (they should still be quite firm, as they will cook more in the oven).
· Immediately drain and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and lay them out in a single layer on a baking sheet or parchment paper. - Make the Meat Sauce:
· While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
· Add the ground beef, breaking it up with a spoon. Cook until no longer pink. Drain off any excess grease.
· Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for 5-10 minutes to allow the flavors to meld. Remove from heat. - Prepare the Ricotta Filling:
· In a medium bowl, combine the ricotta, egg, ½ cup of the mozzarella cheese, Parmesan cheese, parsley, salt, pepper, and garlic powder. Mix until well combined. - Assemble the Dish:
· Preheat your oven to 375°F (190°C).
· Spread about ½ cup of the meat sauce (or a thin layer of plain marinara) on the bottom of a 9×13 inch baking dish.
· Fill the shells: Using a spoon or a piping bag (for less mess!), fill each cooked shell with the ricotta mixture.
· Layer 1: Arrange the stuffed shells in a single layer in the prepared baking dish.
· Layer 2: Pour the remaining meat sauce evenly over the top of the stuffed shells.
· Layer 3: Sprinkle the remaining ½ cup of mozzarella cheese over the sauce. - Bake:
· Cover the baking dish tightly with aluminum foil.
· Bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly browned. - Serve:
· Let the stuffed shells rest for 5-10 minutes before serving. This allows the filling to set, making them easier to serve.
· Garnish with fresh basil or parsley and serve immediately.
Tips for Success & Variations:
· Don’t Overcook the Pasta: This is the most common mistake. An al dente shell will hold its shape and not turn mushy during baking.
· Dry the Ricotta: For a thicker, less watery filling, place the ricotta in a fine-mesh strainer for 15-30 minutes before mixing to drain off excess liquid.
· Make-Ahead Friendly: This is a perfect make-ahead meal. Assemble the entire dish, cover, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold.
· Freezing Instructions: Assemble the dish but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
· Variations:
· Italian Sausage: Substitute the ground beef with mild or hot Italian sausage (casings removed) for a more robust flavor.
· Spinach & Beef: Thaw and thoroughly squeeze dry a 10-ounce box of frozen chopped spinach. Mix it into the ricotta filling.
· Three-Cheese: Add ½ cup of shredded provolone or fontina cheese to the ricotta mixture.
· Creamy Béchamel: For a richer, non-tomato-based version, skip the meat sauce and use a simple béchamel sauce (white sauce) on the bottom and top of the shells before baking.
Enjoy your hearty and delicious Beef-Stuffed Shells! They are sure to become a family favorite.