Description
Comfort meets elegance in these ricotta beef stuffed shells, where Italian-inspired flavors dance with hearty ground beef and silky cheese. Perfectly seasoned and baked to golden perfection, this dish promises a delightful journey through rich, satisfying layers you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground beef
- 1 large egg
Cheeses:
- 1.5 cups (354 milliliters) ricotta cheese
- 1 cup (237 milliliters) shredded mozzarella cheese
- 0.5 cup (118 milliliters) grated Parmesan cheese
Additional Filling Ingredients:
- 20–24 jumbo pasta shells
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley or basil, chopped
- Salt and pepper, to taste
Sauce:
- 3 cups (710 milliliters) marinara sauce (homemade or store-bought)
- 1 cup (237 milliliters) shredded mozzarella cheese (for topping)
- Extra fresh parsley or basil for garnish
Instructions
- Prepare the pasta foundation by immersing jumbo shells in a generously salted water bath, cooking until they reach a tender yet firm consistency. Carefully drain and cool the shells under a gentle stream of cold water, then set them aside for future assembly.
- Transform ground beef into a flavorful base by sautéing with finely chopped onions in a spacious skillet. Allow the meat to brown thoroughly and onions to soften, releasing their aromatic essence. Introduce minced garlic for an additional minute of infusion, seasoning with salt and pepper before removing from heat to cool slightly.
- Craft a luxurious ricotta mixture by blending creamy ricotta with mozzarella, Parmesan, a whisked egg, Italian herbs, and delicate fresh herbs. Fold the seasoned beef mixture into this velvety combination, ensuring complete integration of flavors.
- Orchestrate the oven’s temperature to 375F, creating a warm culinary environment. Spread a generous layer of marinara sauce across the bottom of a rectangular baking vessel, establishing a robust flavor foundation.
- Meticulously fill each pasta shell with the robust beef and ricotta amalgamation, positioning them strategically within the sauce-lined dish. Maintain an upright orientation to capture the filling perfectly. Cascade the remaining marinara sauce over the stuffed shells, ensuring complete coverage.
- Encase the dish in aluminum foil, allowing the ingredients to meld and intensify during a 25-minute roasting process. Subsequently, unveil the shells, crown with an additional layer of mozzarella, and return to the oven. Continue baking until the cheese transforms into a golden, bubbling masterpiece.
- Present the dish adorned with a sprinkle of fresh herbs, inviting diners to indulge in this harmonious culinary creation while still radiating warmth.
Notes
- Pasta Selection Matters: Choose jumbo shells that are large enough to hold the beef and ricotta mixture comfortably, ensuring each bite is packed with flavor.
- Moisture Control: After cooking shells, drain thoroughly and rinse with cold water to prevent sticking and make handling easier during stuffing.
- Beef Preparation Tip: Drain excess fat after cooking ground beef to keep the filling from becoming greasy and maintain a clean, rich taste.
- Cheese Temperature Trick: Let ricotta mixture sit at room temperature for 15 minutes before mixing to create a smoother, more blendable filling.
- Low-Carb Alternative: Replace pasta shells with zucchini boats or bell pepper halves for a keto-friendly version of this dish.
- Make-Ahead Magic: Assemble the stuffed shells a day ahead and refrigerate, then bake when ready to serve for convenient meal planning.
- Seasoning Secret: Add a pinch of red pepper flakes to the beef mixture for a subtle kick of heat that elevates the overall flavor profile.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg