Creamy Beef Stuffed Pasta Shells

This hearty Creamy Ricotta Beef Stuffed Shells Pasta has been my weekend dinner hero for years. The combination of tender pasta shells stuffed with savory beef and creamy ricotta, all bathed in rich tomato sauce, creates the ultimate comfort food that satisfies even the pickiest eaters.

I first created this recipe when my Italian grandmother taught me her secret to perfect pasta shells. Now when my family smells the aromatic sauce simmering, they gather in the kitchen with eager anticipation.

Ingredients:

• Large pasta shells Select jumbo shells that will hold plenty of filling without tearing during cooking
• Lean ground beef Choose 85 to 90 percent lean for flavor without excess grease
• Ricotta cheese Full fat ricotta provides the creamiest texture and best flavor
• Mozzarella cheese Freshly shredded melts more evenly than prepackaged varieties
• Pecorino Romano cheese This aged sheep milk cheese adds wonderful depth and saltiness
• Egg Helps bind the filling and creates richness
• Tomato basil sauce Use high quality sauce or homemade for best results
• Dried oregano Mediterranean flavor that complements both beef and tomato
• Garlic Fresh minced cloves provide aromatic punch
• Salt and black pepper Season carefully to enhance all flavors
• Fresh parsley Brightens the dish visually and adds fresh herbaceous notes

Step-by-Step Instructions:

Prepare The Pasta

Cook pasta shells in generously salted water until they are just al dente about 8 to 9 minutes. They should be firm enough to hold their shape but pliable enough to stuff. Drain and rinse with cool water to stop cooking then arrange them on a baking sheet to prevent sticking.

Brown The Beef Mixture

Heat a large skillet over medium high heat and add ground beef breaking it apart with a wooden spoon. Cook until no pink remains about 5 minutes. Add minced garlic and dried oregano in the last minute of cooking stirring constantly to prevent garlic from burning. The aroma will bloom signaling the flavors are developing properly.

Create The Filling

Transfer the cooled beef mixture to a large mixing bowl. Add ricotta one cup of shredded mozzarella Pecorino Romano and beaten egg. Season with salt and pepper then mix thoroughly until all ingredients are evenly incorporated. This rich filling should hold together when spooned but remain moist and creamy.

Assemble The Shells

Spread one cup of tomato basil sauce evenly across the bottom of a 9x13 inch baking dish. Using a spoon or small cookie scoop fill each pasta shell with a generous amount of the beef and cheese mixture about 2 tablespoons per shell. Place filled shells open side up in the sauce lined baking dish arranging them in neat rows.

Add Final Touches

Pour remaining sauce over and around the stuffed shells ensuring they are well covered but not drowning. Sprinkle the remaining half cup of mozzarella evenly across the top creating a blanket that will melt into golden perfection.

Bake To Perfection

Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes. Remove foil and continue baking for an additional 10 minutes until cheese is melted bubbly and beginning to brown at the edges. The sauce should be bubbling around the sides which indicates it is thoroughly heated.

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My grandmother taught me to always taste the beef mixture before filling the shells. She would say a good cook knows the flavor before it goes into the oven. This small step has saved many dishes from being under seasoned and makes all the difference in the final result.

Make Ahead Instructions

This recipe is perfect for busy weeknights when prepared in advance. Assemble the entire dish up to 24 hours before baking covering tightly with plastic wrap and refrigerating. When ready to bake remove from refrigerator 30 minutes before cooking to take the chill off then add an extra 10 minutes to the covered baking time. The shells can also be frozen unbaked for up to 3 months just thaw overnight in refrigerator before baking.

Serving Suggestions

Serve these stuffed shells with a simple green salad dressed with lemon vinaigrette to cut through the richness of the dish. Warm crusty garlic bread makes an excellent accompaniment for soaking up the delicious sauce. For a complete Italian feast add a glass of medium bodied red wine such as Chianti or Montepulciano which pairs beautifully with the tomato and beef flavors.

Smart Substitutions

This recipe is wonderfully adaptable to different dietary preferences. Ground turkey can replace beef for a lighter option while plant based meat alternatives work for vegetarian versions. For a creamier filling mascarpone can substitute partially for ricotta. Those avoiding gluten can use gluten free pasta shells which hold up surprisingly well in this baked application. The cheese varieties can be adjusted based on what you have available provolone or fontina make excellent substitutions for mozzarella.

Storage and Reheating

Leftover stuffed shells maintain their delicious flavor when properly stored. Refrigerate in an airtight container for up to 4 days. To reheat cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. For individual portions microwave covered with a damp paper towel on 70% power to prevent the pasta from becoming tough. The flavors often develop and improve overnight making this an excellent dish to enjoy as leftovers.

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Recipe FAQs

→ Can I make these stuffed shells ahead of time?

Yes! You can assemble the stuffed shells up to 24 hours in advance. Prepare everything as directed, but don't bake. Cover tightly with foil and refrigerate. When ready to serve, add an extra 10-15 minutes to the covered baking time since they'll be starting cold.

→ What can I serve with these stuffed shells?

These shells pair perfectly with garlic bread and a simple green salad dressed with Italian vinaigrette. Roasted vegetables like zucchini, bell peppers, or broccoli also make excellent side dishes.

→ Can I freeze this dish?

Absolutely! You can freeze either before or after baking. If freezing unbaked, assemble completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in refrigerator overnight before baking. For baked shells, cool completely, portion into airtight containers, and freeze for up to 2 months.

→ Can I substitute the ground beef for another protein?

Yes, ground turkey, Italian sausage, or plant-based meat alternatives work well. You could also make it vegetarian by replacing the meat with sautéed mushrooms, spinach, and diced zucchini for a hearty vegetable filling.

→ What if I can't find jumbo pasta shells?

If jumbo shells aren't available, you can use manicotti tubes or even roll the filling in lasagna noodles to make cannelloni. The cooking technique remains similar, though baking time might need slight adjustment.

→ Is there a way to make this recipe lighter?

For a lighter version, use part-skim ricotta, reduced-fat mozzarella, and lean ground turkey instead of beef. You can also increase the ratio of vegetables by adding finely diced bell peppers, carrots, or spinach to the filling.