Description
Savory beef-stuffed shells with creamy ricotta filling bring Italian comfort to your dinner table. Rich pasta pockets nestled with seasoned ground beef and smooth cheese promise a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound (454 grams) ground beef
- 1 large egg
Dairy and Cheese:
- 1.5 cups (360 milliliters) ricotta cheese
- 1.5 cups (170 grams) shredded mozzarella cheese
- 0.5 cup (50 grams) grated Parmesan cheese
Herbs, Vegetables, and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- Salt and pepper, to taste
Pasta and Sauce:
- 20–24 jumbo pasta shells
- 2 cups (480 milliliters) marinara sauce (homemade or store-bought)
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Prepare jumbo pasta shells in a generously salted water bath, cooking until they reach a tender al dente texture. Gently drain and cool the shells under a stream of cold water, then set aside to prevent further cooking.
- In a spacious skillet, brown ground beef with finely chopped onions, creating a rich and fragrant base. Introduce minced garlic to the mixture, seasoning with salt and pepper to enhance the flavor profile. Allow the mixture to cool slightly after removing from heat.
- Create a luxurious ricotta blend by combining smooth ricotta cheese, shredded mozzarella, grated Parmesan, a whisked egg, and fresh chopped herbs like basil and parsley. Fold the seasoned beef mixture into the creamy cheese base, ensuring a thorough and even distribution.
- Heat the oven to 350F (175C), preparing a 9×13-inch baking vessel with a light coating of cooking spray or butter to prevent sticking.
- Spread a thin layer of marinara sauce across the bottom of the baking dish. Carefully stuff each pasta shell with the robust beef and ricotta mixture, nestling them snugly in the sauce-lined pan. Generously drape the remaining marinara sauce over the stuffed shells, ensuring complete coverage.
- Shield the dish with aluminum foil and bake for 25 minutes. Uncover and sprinkle an additional layer of mozzarella cheese, returning to the oven for a final 10-minute cooking period until the cheese melts into a golden, bubbling crust.
- Garnish with delicate fresh herb leaves if desired, and serve immediately while the dish maintains its optimal warmth and creamy texture.
Notes
- Choose jumbo shells carefully to ensure they can hold the beef and ricotta mixture without breaking during cooking.
- Test shell tenderness by tasting a shell before draining; they should be firm but flexible for easy stuffing.
- Rinse shells with cold water immediately after cooking to stop the cooking process and prevent sticking.
- Pat shells dry with paper towels to help the filling adhere better and prevent excess moisture.
- Use lean ground beef to reduce excess grease in the final dish.
- Drain beef thoroughly after cooking to prevent a watery filling.
- Mix ricotta filling gently to maintain a light, creamy texture.
- Allow beef mixture to cool slightly before mixing with ricotta to prevent scrambling the egg.
- For a lighter version, substitute ground turkey or plant-based meat alternative.
- Add extra vegetables like spinach or zucchini to the beef mixture for increased nutrition.
- Prepare shells ahead of time and refrigerate before baking for a convenient make-ahead meal.
- Freeze unbaked stuffed shells for up to 3 months, wrapping tightly to prevent freezer burn.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg