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
