Why You’ll Love This Recipe
- Rich and creamy: The ricotta and mozzarella filling make these shells incredibly creamy and satisfying.
- Flavor-packed: With a delicious blend of ground beef, Pecorino Romano, and aromatic garlic and oregano, every bite is bursting with flavor.
- Easy to prepare: Despite its elegant appearance, this dish is straightforward and achievable for home cooks.
- Customizable: You can easily adjust the ingredients to suit your preferences or dietary needs.
- Make-ahead friendly: Prepare it in advance and bake when ready for a fuss-free dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 20 large pasta shells
- 1 lb (450g) lean ground beef
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2½ cups tomato basil sauce
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Pasta: Boil the pasta shells in salted water until al dente. Drain and let them cool slightly to handle easily.
- Prepare Beef Mixture: In a skillet over medium heat, brown the ground beef. Add minced garlic and oregano, cooking until fragrant. Remove from heat and allow to cool slightly.
- Make Filling: In a large bowl, mix the cooled beef mixture with ricotta cheese, 1 cup of mozzarella, Pecorino Romano, beaten egg, salt, and black pepper until well combined.
- Assemble Dish: Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Stuff each shell with the beef and cheese mixture and arrange them snugly in the dish.
- Add Sauce and Cheese: Pour the remaining tomato basil sauce over the stuffed shells and sprinkle the remaining ½ cup of mozzarella on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
- Serve: Allow the dish to cool slightly before garnishing with fresh parsley. Serve warm and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Variations
- Vegetarian: Replace the beef with sautéed mushrooms or a mix of spinach and ricotta.
- Spicy: Add crushed red pepper flakes to the beef mixture or use a spicy tomato sauce.
- Cheese swap: Substitute Pecorino Romano with Parmesan or Asiago.
- Gluten-free: Use gluten-free pasta shells.
- Extra veggies: Mix in chopped zucchini or bell peppers for added nutrition.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until heated through.
- Freezing: Assemble the dish, but don’t bake. Cover tightly and freeze for up to 3 months. Bake from frozen at 375°F, adding 15–20 minutes to the cooking time.
FAQs
1. Can I use a different type of pasta?
Yes, manicotti or cannelloni work well as alternatives to shells.
2. Can I make this recipe ahead of time?
Absolutely! Assemble the dish and refrigerate it for up to 24 hours before baking.
3. What can I serve with stuffed shells?
Pair it with garlic bread, a side salad, or roasted vegetables for a complete meal.
4. Can I substitute the ground beef?
Yes, try ground turkey, chicken, or Italian sausage for a different flavor profile.
5. How do I prevent the shells from sticking together?
Drizzle a little olive oil on the cooked shells and toss gently.
6. Is ricotta cheese necessary?
While ricotta is traditional, you can substitute with cottage cheese for a similar texture.
7. Can I use homemade tomato sauce?
Yes, a homemade tomato basil sauce will add an extra layer of freshness and flavor.
8. How do I keep the cheese from burning?
Cover the dish with foil for most of the baking time, removing it only at the end to brown the cheese.
9. What other herbs can I use?
Fresh basil, thyme, or parsley can complement the flavors beautifully.
10. Can I double the recipe for a larger crowd?
Absolutely! Use a larger baking dish or prepare multiple dishes for baking.
Conclusion
Creamy Ricotta Beef Stuffed Shells Pasta is a satisfying dish that’s sure to become a family favorite. With its rich filling, flavorful sauce, and bubbly cheese topping, it’s the perfect choice for both everyday dinners and special occasions. Try it today, and enjoy the hearty goodness of Italian-inspired comfort food!
Creamy Ricotta Beef Stuffed Shells Pasta
- Total Time: 55 minutes
- Yield: 6 servings
Description
Creamy Ricotta Beef Stuffed Shells Pasta is a hearty Italian-inspired comfort food perfect for family dinners or special occasions. Tender pasta shells are stuffed with a rich ricotta and beef mixture, topped with bubbly mozzarella, and baked in a flavorful tomato basil sauce. This easy-to-make recipe is customizable and make-ahead friendly for effortless enjoyment.
Ingredients
- 20 large pasta shells
- 1 lb (450g) lean ground beef
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2½ cups tomato basil sauce
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat to 375°F (190°C).
- Cook Pasta: Boil shells in salted water until al dente. Drain and cool slightly.
- Prepare Beef Mixture: Brown beef in a skillet. Add garlic and oregano; cook until fragrant. Cool slightly.
- Mix Filling: In a bowl, combine beef, ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
- Assemble Dish: Spread 1 cup of tomato basil sauce in a baking dish. Stuff shells with the filling and arrange in the dish.
- Top with Sauce and Cheese: Pour remaining sauce over the shells. Sprinkle with ½ cup mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is golden.
- Serve: Let cool slightly, garnish with parsley, and enjoy!
Notes
- Make-Ahead: Assemble the dish a day in advance and refrigerate.
- Freezing: Freeze unbaked for up to 3 months. Bake directly from frozen.
- Substitutions: Use cottage cheese in place of ricotta or Parmesan instead of Pecorino Romano.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian
