Hearty Beef-Stuffed Shells with Creamy Ricotta Filling Recipe

Shells bursting with rich beef and creamy ricotta filling promise a mouthwatering meal that’ll steal the show at dinner.

Comfort food reaches new heights with this hearty pasta dish.

Tender pasta shells cradle a savory mixture of seasoned ground beef and smooth ricotta cheese.

Each bite delivers layers of robust flavor and delicate texture.

Melted cheese adds a golden, irresistible finish to this Italian-inspired classic.

The aroma of herbs and spices will draw everyone to the table.

Dive into this delectable recipe and savor every delicious moment.

Best Way To Serve Beef-Stuffed Shells With Creamy Ricotta Filling

• Family-Style Feast: Gather everyone around the table and serve these stuffed shells as a hearty main course with warm garlic bread and a crisp green salad.
• Elegant Dinner Party Plating: Create an impressive presentation by garnishing with fresh basil leaves, a drizzle of high-quality olive oil, and a sprinkle of extra Parmesan cheese on each serving.
• Wine and Dine Pairing: Complement the rich beef and cheese flavors with a medium-bodied red wine like Chianti or Sangiovese, which will enhance the overall dining experience and bring out the dish's robust ingredients.
• Italian-Inspired Side Kick: Add a simple antipasto platter with olives, cured meats, and marinated vegetables to create a complete Mediterranean-style meal that celebrates classic Italian culinary traditions.

Storage Advice For Beef-Stuffed Shells With Creamy Ricotta Filling

• Refrigeration Strategy: Place leftover stuffed shells in an airtight container, ensuring they're completely cooled before sealing. Store in the refrigerator for 3-4 days, maintaining best flavor and texture.
• Freezing Technique: Wrap individual portions or the entire dish tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating Method: Warm shells in a preheated 350°F oven, covered with foil, for 15-20 minutes. Add a splash of marinara sauce to prevent drying out. Alternatively, microwave individual servings for 2-3 minutes, stirring halfway through.
• Meal Prep Approach: Prepare shells in advance and refrigerate unbaked. When ready to serve, simply bake for a quick, delicious meal. Separate fillings and shells if storing separately to maintain optimal texture and prevent sogginess.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Calories: 550 kcal

Servings: 5

What’s Inside Beef-Stuffed Shells With Creamy Ricotta Filling

• Jumbo Shells: Sturdy pasta vessels perfect for holding rich fillings, choose fresh and unbroken shells for elegant presentation.

• Ground Beef: Hearty protein base that adds robust flavor, select lean cuts for healthier option.
• Onion: Aromatic vegetable providing sweet undertones and depth to the beef mixture.
• Garlic: Intense flavor enhancer that complements the meat's richness.

• Ricotta Cheese: Smooth, creamy base that binds ingredients together with delicate texture.
• Mozzarella Cheese: Melty cheese that creates irresistible stretch and golden surface.
• Parmesan Cheese: Sharp, nutty cheese that intensifies overall flavor profile.
• Egg: Binding agent that helps hold the filling's structure.
• Fresh Basil: Bright herb adding aromatic freshness to the filling.
• Fresh Parsley: Light, peppery herb that provides color and subtle zest.

• Marinara Sauce: Classic tomato sauce that adds moisture and traditional Italian flavor.

• Fresh Basil or Parsley: Optional herb topping for bright color and fresh finish.

Tools To Prep Beef-Stuffed Shells With Creamy Ricotta Filling

• Large pot: For boiling pasta shells to perfect al dente texture.
• Large skillet: Essential for browning ground beef and sautéing onions.
• Large mixing bowl: To combine ricotta filling ingredients smoothly.
• 9×13-inch baking dish: Provides ideal space for stuffing and baking shells.
• Spoon: Perfect for filling shells and spreading marinara sauce.
• Foil: Helps cover dish during initial baking for even cooking.
• Cheese grater (optional): If using block cheese instead of pre-shredded.

Steps To Make Beef-Stuffed Shells With Creamy Ricotta Filling

• Pasta Shell Preparation

Boil water in a big pot with salt. Toss jumbo shells into bubbling water and cook until they’re perfectly tender. Drain and cool them down with cold water.

• Beef Mixture Creation

Sizzle ground beef with chopped onions in a skillet until meat turns golden brown. Toss in minced garlic, sprinkle some seasonings, and let everything mingle together for a minute.

• Creamy Cheese Blend

Mix ricotta, mozzarella, and Parmesan in a bowl. Fold in chopped herbs and the cooked beef mixture until everything looks harmonious and delicious.

• Oven Warm-Up

Fire up the oven to a toasty 350 degrees. Grab a baking dish and give it a quick grease to prevent sticking.

• Shell Stuffing

Spread a thin layer of marinara sauce on the bottom of the dish. Carefully stuff each shell with the cheesy beef mixture and nestle them snugly in the baking dish. Pour remaining sauce over the top.

• Baking Magic

Cover the dish with foil and slide it into the oven. After 25 minutes, remove the foil and sprinkle extra cheese on top. Bake until the cheese turns golden and bubbly.

• Serving Time

Garnish with fresh herbs if you’re feeling fancy. Serve hot and enjoy the delicious creation you’ve just made!

Tips To Improve Beef-Stuffed Shells With Creamy Ricotta Filling

• Pro Shell-Stuffing Secrets
• Pasta Shell Perfection: Cook shells just until al dente to prevent tearing during stuffing. Slightly undercooked shells hold their shape better and absorb sauce beautifully without falling apart.
• Beef Blending Magic: Let the beef mixture cool before mixing with ricotta to prevent the egg from scrambling and maintain a smooth, creamy texture throughout the filling.
• Cheese Distribution Trick: Use a piping bag or zip-lock bag with corner snipped for even, neat filling of pasta shells. This method ensures consistent stuffing and reduces messy preparation.
• Low-Carb Transformation: Replace pasta shells with roasted zucchini boats or bell pepper halves for a keto-friendly version that keeps all the delicious flavor without the carbohydrates.
• Dairy-Free Alternative: Swap ricotta and mozzarella with cashew cheese or plant-based alternatives. Use ground turkey or plant-based meat crumbles to accommodate various dietary preferences while maintaining the dish's rich, satisfying profile.

Cheesy Beef-Stuffed Shells With Ricotta Filling

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• Total Time: 1 hour
• Yield: 5 1x

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Description

Hearty beef-stuffed shells with creamy ricotta filling bring Italian comfort to dinner tables. Pasta lovers savor rich meat and cheese nestled in perfectly baked pasta shells that satisfy hungry families with robust Mediterranean flavors.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) ground beef
• 2 cups (480 mL) marinara sauce (homemade or store-bought)
• 1.5 cups (360 mL) ricotta cheese
• 1.5 cups (170 g) shredded mozzarella cheese
• 20–24 jumbo pasta shells
• 0.5 cup (50 g) grated Parmesan cheese
• 1 large egg
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• Salt and pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

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Instructions

1. Shell Preparation: Boil jumbo pasta shells in salted water until al dente, then rinse under cold water and drain completely.
2. Meat Foundation: Sauté ground beef with onions and garlic, seasoning with salt and pepper. Cook until beef is thoroughly browned and aromatic, then allow to cool slightly.
3. Cheese Fusion: Blend ricotta, mozzarella, Parmesan, egg, and fresh herbs into a creamy mixture. Incorporate the seasoned beef thoroughly, creating a rich and complex filling.
4. Baking Setup: Preheat oven to 350F (175C) and lightly grease a 9×13-inch baking dish. Spread a thin marinara sauce layer across the bottom of the pan.
5. Shell Assembly: Carefully stuff each pasta shell with the beef-ricotta mixture, arranging them snugly in the sauce-lined dish. Pour remaining marinara sauce over the shells, ensuring complete coverage.
6. Baking Process: Cover with aluminum foil and bake for 25 minutes. Remove foil, sprinkle additional mozzarella on top, and return to oven for 10 more minutes until cheese melts and develops a golden crust.
7. Serving: Garnish with fresh herb leaves and serve immediately while hot and creamy.

Notes

• Pasta Shell Perfection: Cook shells just until al dente to prevent mushiness, ensuring they hold the filling without breaking during stuffing.
• Beef Browning Technique: Drain excess fat after browning ground beef to prevent a greasy final dish and concentrate the meat’s rich flavor.
• Cheese Mixture Balance: Let beef cool slightly before mixing with cheese to prevent the egg from scrambling and maintain a smooth, creamy texture.
• Herb Freshness Boost: Use freshly chopped herbs at the end for maximum flavor and aromatic appeal, elevating the overall taste of the dish.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 550
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 100 mg