Beef-Stuffed Shells with Creamy Ricotta 

Of course! Beef-Stuffed Shells with Creamy Ricotta is a fantastic and satisfying comfort food dish—essentially, all the flavors of baked ziti or lasagna, but in a fun, elegant pasta shell package.

Here’s a detailed, foolproof recipe that will impress your family or guests.

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Beef-Stuffed Shells with Creamy Ricotta

This recipe makes a 9×13 inch pan, serving about 6 people.

Ingredients

For the Meat Sauce:

· 1 tbsp olive oil
· 1 lb lean ground beef
· 1 small yellow onion, finely diced
· 3-4 cloves garlic, minced
· 1 (24 oz) jar of your favorite marinara sauce
· 1 tsp dried oregano
· ½ tsp salt
· ¼ tsp black pepper
· Pinch of red pepper flakes (optional)

For the Ricotta Filling:

· 1 (15-16 oz) container whole milk ricotta cheese
· 1 large egg
· 1 cup shredded mozzarella cheese, divided
· ½ cup grated Parmesan cheese, plus more for topping
· ¼ cup fresh parsley, chopped (or 2 tsp dried)
· ½ tsp salt
· ¼ tsp black pepper

For Assembly:

· 1 box (12 oz) jumbo pasta shells (you will need about 20-24 shells)
· Fresh basil or parsley for garnish

Instructions

Part 1: Cook the Pasta Shells

1. Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to package directions for al dente (usually about 9-10 minutes). They will continue to cook in the oven, so you don’t want them mushy.
2. Drain the shells and immediately rinse them with cold water to stop the cooking process. This also prevents them from sticking together. Drizzle with a tiny bit of olive oil to further prevent sticking. Set aside.

Part 2: Make the Meat Sauce

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is soft (about 7-8 minutes). Drain off any excess grease.
2. Add the minced garlic and cook for one more minute until fragrant.
3. Stir in the marinara sauce, oregano, salt, pepper, and red pepper flakes. Reduce heat to low and let it simmer for 10 minutes to allow the flavors to meld. Remove from heat.

Part 3: Make the Ricotta Filling

1. In a medium bowl, combine the ricotta, egg, ½ cup of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Mix until well combined.

Part 4: Assemble the Dish

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Spread Sauce: Spread about ¾ cup of the meat sauce evenly on the bottom of a 9×13 inch baking dish.
3. Stuff the Shells: Take a cooked shell in your hand. Using a spoon, fill it with a generous amount of the ricotta mixture (about 1-2 tablespoons). Press the filling down into the shell. Place the stuffed shell seam-side up in the baking dish. Repeat with the remaining shells, arranging them in a single layer in the dish.
4. Top and Cheese: Pour the remaining meat sauce evenly over the top of the stuffed shells, making sure they are all covered. Sprinkle the remaining ½ cup of mozzarella cheese over the sauce, followed by an extra sprinkle of Parmesan.
5. Cover and Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
6. Brown the Cheese: Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
7. Rest: Let the baked shells sit for 5-10 minutes before serving. This allows the sauce to set slightly so they are easier to serve. Garnish with fresh basil or parsley.

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Recipe Tips & FAQs

· Make-Ahead Marvel: This is a perfect make-ahead dish. Assemble the shells completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking straight from the fridge.
· Freezing Instructions: Assemble the dish without baking. Wrap tightly in both plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
· Preventing Shell Breakage: Be gentle when stirring the shells while boiling and when rinsing. Rinsing with cold water also makes them easier to handle when stuffing.
· Ricotta Texture: For an even smoother, creamier filling, you can blend the ricotta mixture in a food processor for a minute.
· Variations:
· Italian Sausage: Substitute ground beef with mild or hot Italian sausage (removed from its casing) for a spicier, more robust flavor.
· Spinach & Cheese: For a vegetarian version, omit the beef. Sauté 10 oz of chopped spinach with the onion and garlic until wilted, squeeze out all excess water, and mix it into the ricotta filling.
· Creamy Béchamel: Instead of a meat sauce, use a simple white béchamel sauce for a richer, “white lasagna” style dish.

Enjoy your delicious, cheesy, and incredibly satisfying homemade stuffed shells