Beef Stuffed Shells with Creamy Ricotta Filling

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Description:

Beef Stuffed Shells with Creamy Ricotta Filling is a comforting and hearty dish that combines tender jumbo pasta shells filled with a flavorful beef mixture and creamy ricotta cheese. Baked in marinara sauce and topped with melted mozzarella, this dish is perfect for a family dinner or a crowd-pleasing meal. The combination of savory beef and rich cheese creates a delicious and satisfying meal that’s both indulgent and easy to make.

Ingredients:

For the Stuffed Shells:

  • Jumbo pasta shells: 12-16 shells (cooked according to package instructions)
  • Ground beef: 1 pound
  • Onion: 1 medium (diced)
  • Garlic: 3 cloves (minced)
  • Ricotta cheese: 15 oz (whole milk or part-skim)
  • Mozzarella cheese: 1 cup (shredded, divided)
  • Parmesan cheese: ½ cup (grated)
  • Egg: 1 (beaten)
  • Parsley: 2 tablespoons (fresh, chopped)
  • Salt and pepper: to taste

For the Sauce:

  • Marinara sauce: 2 cups (store-bought or homemade)
  • Olive oil: 1 tablespoon (for sautéing)
  • Dried oregano: 1 teaspoon
  • Fresh basil: 2 tablespoons (chopped, for garnish)

Optional Ingredients:

  • Red pepper flakes: ½ teaspoon (for a spicy kick)
  • Mushrooms: 1 cup (sliced, for extra flavor)
  • Spinach: 1 cup (fresh, for added greens)
  • Garlic powder: ½ teaspoon (for extra seasoning in the cheese mixture)

Tips for Success:

  1. Cook the shells al dente: Ensure that the pasta shells are cooked al dente to avoid them becoming too soft and falling apart while baking.
  2. Make ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking.
  3. Season the beef well: Season the beef mixture well with salt, pepper, and garlic for the best flavor. If you’re adding mushrooms or spinach, make sure to sauté them to remove excess moisture before adding them to the filling.
  4. Add a little sauce to the baking dish: Make sure to coat the bottom of your baking dish with some marinara sauce before arranging the stuffed shells to prevent sticking.

Steps to Make It:

  1. Prepare the pasta shells:
    • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
  2. Prepare the beef filling:
    • In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until browned and cooked through (about 5-7 minutes).
    • Add the diced onion and minced garlic to the skillet and sauté until the onion is soft and translucent, about 3-4 minutes.
    • Remove from heat and let it cool slightly. Season with salt and pepper to taste.
  3. Make the ricotta filling:
    • In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix until smooth and well combined.
  4. Stuff the shells:
    • Once the beef mixture has cooled, add it to the ricotta filling and stir to combine.
    • Carefully stuff each cooked shell with the beef and ricotta mixture, ensuring it’s filled evenly.
  5. Assemble the dish:
    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
    • Arrange the stuffed shells in a single layer on top of the sauce.
    • Pour the remaining marinara sauce over the top of the shells.
    • Sprinkle the remaining shredded mozzarella over the top of the shells.
  6. Bake:
    • Cover the baking dish with aluminum foil and bake for 25-30 minutes.
    • Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
  7. Serve:
    • Remove from the oven and let it cool for a few minutes. Garnish with fresh basil and serve warm.

Recommendations:

  • Pairing: Serve these stuffed shells with a side of garlic bread or a simple salad with a tangy vinaigrette to balance out the richness of the dish.
  • Freezing: These stuffed shells can be frozen before baking. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. To bake, thaw in the fridge overnight and bake as directed.
  • Make it vegetarian: Substitute the ground beef with sautéed mushrooms or lentils for a vegetarian-friendly version.

Nutrition (Per Serving, Approx. 1/4 Recipe):

  • Calories: ~400
  • Protein: 24g
  • Fat: 22g
  • Carbohydrates: 28g
  • Sugar: 6g
  • Fiber: 3g
  • Sodium: 650mg

These Beef Stuffed Shells with Creamy Ricotta Filling are a comforting, cheesy delight that will quickly become a favorite in your dinner rotation! 🧀🍝

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