Beef-Stuffed Shells Creamy Ricotta

Hearty beef-stuffed shells with creamy ricotta are the definition of cozy comfort food These shells are perfect for chilly evenings or those nights you want something rich filling and family friendly They bake up bubbling and golden with a cheesy center and robust savory sauce

The first time I served these beef-stuffed shells my family went wild for them We now make them any time we need guaranteed smiles and empty plates

Ingredients

• Large pasta shells: You need sturdy shells for stuffing Look for quality brands with thick sides and avoid any cracked or broken shells
• Ground beef: Go for a lean blend for less grease Choose fresh beef with bright red color and even texture
• Ricotta cheese: Brings creamy richness Use whole milk ricotta for the best flavor and smoothness
• Shredded mozzarella cheese: Melts into gooey goodness Opt for a low moisture mozzarella that shreds easily
• Grated Parmesan cheese: Adds nutty sharpness Freshly grated always packs more punch than pre-shredded
• Egg: Binds the filling together Choose a large fresh egg for perfect texture
• Marinara sauce: Lends tangy tomato depth Use a high quality jarred sauce or homemade if you have time
• Italian seasoning: Infuses classic herb flavor A blend with oregano basil and thyme is ideal
• Salt and pepper: Enhances every layer of flavor Taste your filling and adjust as needed

Step-by-Step Instructions

Cook the Pasta Shells:

Boil a large pot of salted water Bring it to a full rolling boil before adding shells Stir them immediately to prevent sticking Cook until just al dente This keeps shells sturdy for stuffing Drain gently and place on a tray with a little olive oil so they do not stick

Brown the Ground Beef:

Set a skillet over medium heat Add the ground beef and break up with a spoon Cook steadily until you see no pink Make sure to brown deeply for extra flavor Drain away any fat

Mix the Filling:

In a large mixing bowl combine the cooked beef ricotta half of the mozzarella Parmesan egg Italian seasoning salt and pepper Stir thoroughly until you have a creamy uniform mixture Scrape down the sides often so every bite is consistent

Fill the Shells:

Use a spoon or piping bag to fill each cooled pasta shell with a generous portion of your beef and cheese mixture Gently press the filling in so it reaches deep inside Do not overstuff or shells may split

Build and Bake:

Pour one cup of marinara sauce into the base of your baking dish Layer the stuffed shells closely together over the sauce Spoon remaining marinara across shells Top evenly with the rest of the mozzarella cheese Cover tightly with foil

Bake to Perfection:

Bake at 375 degrees F for 25 minutes Remove the foil and bake 10 minutes more until the cheese is bubbling hot and golden crisp edges mean maximum flavor Let rest five minutes before serving so filling holds together

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Parmesan is my favorite ingredient in this recipe I love how it brings a salty nutty complexity to the creamy filling My kids always hover near the oven when these bake because they cannot resist the smell of beef tomato and cheese bubbling away

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days These shells reheat beautifully in the oven with a splash of extra marinara or in the microwave for lunches For longer storage freeze baked or unbaked shells well wrapped They will keep their texture and flavor up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you want to lighten things up ground turkey or chicken works great in place of beef You can swap cottage cheese for the ricotta or use part-skim cheeses for less richness I have also used spinach stirred into the filling for extra color and nutrition

Serving Suggestions

Serve with a simple green salad and garlic bread for a classic Italian dinner A sprinkle of fresh basil over the finished dish adds a pop of color and freshness These shells shine on their own but pair wonderfully with roasted vegetables or antipasto

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Cultural Context

Italian American cuisine is all about comfort and gathering around a big dish just like these stuffed shells They represent the tradition of turning everyday ingredients into something special for loved ones Stuffed pasta dishes have roots in many Italian regions but this version is a true crowd pleaser on American dinner tables

Recipe FAQs

→ Can I use a different cheese instead of ricotta?

Yes, cottage cheese or mascarpone both work well as softer alternatives, while keeping the creamy texture intact.

→ How do I prevent pasta shells from tearing?

Cook the shells just until al dente, rinse with cool water, and handle gently when filling to keep them intact.

→ Is it possible to make this dish ahead?

Absolutely. Assemble the stuffed shells, cover, and refrigerate up to a day ahead. Bake when ready to serve.

→ Can I freeze leftover stuffed shells?

You can freeze baked or unbaked stuffed shells in an airtight container for up to three months. Thaw and reheat to serve.

→ What goes well with stuffed shells?

A crisp green salad, garlic bread, or roasted vegetables complement the rich flavors perfectly.