Beef-Stuffed Shells with Creamy Ricotta Filling

Beef-Stuffed Shells with Creamy Ricotta Filling is a comforting, hearty dish that combines tender pasta shells with a flavorful beef filling and a creamy ricotta cheese mixture. It’s perfect for a family dinner or special occasion! Here’s how to make it:

Ingredients:

For the Beef Filling:

1 lb ground beef (or lean ground turkey, if preferred)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Salt and pepper, to taste
1 cup marinara sauce (store-bought or homemade)

For the Ricotta Filling:

1 1/2 cups ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (plus more for topping)
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
Salt and pepper, to taste

For the Assembly:

20-24 large pasta shells (about 1 box, cooked according to package directions)
2 cups marinara sauce (for baking)
1 cup shredded mozzarella cheese (for topping)
Fresh basil (optional, for garnish)

Instructions:

1. Cook the pasta shells:

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

2. Prepare the beef filling:

In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the pan, breaking it up with a spoon as it cooks. Brown the beef for about 5-7 minutes, until fully cooked.
Stir in the oregano, basil, red pepper flakes (if using), and season with salt and pepper. Pour in 1 cup of marinara sauce and stir to combine. Simmer for another 5 minutes, then remove from heat and set aside.

3. Prepare the ricotta filling:

In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, mozzarella cheese, parsley, salt, and pepper. Mix until smooth and well combined.

4. Assemble the stuffed shells:

Preheat the oven to 375°F (190°C).
In a 9×13-inch baking dish, spread 1 cup of marinara sauce on the bottom to prevent the shells from sticking.
Stuff each cooked pasta shell with a generous spoonful of the ricotta filling and then a spoonful of the beef mixture. Place the stuffed shells in the baking dish, lining them up in a single layer.
Pour the remaining marinara sauce over the top of the stuffed shells, ensuring they are well-covered.

5. Top and bake:

Sprinkle the remaining shredded mozzarella cheese over the top of the stuffed shells.
Cover the baking dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

6. Serve:

Once baked, remove from the oven and let the dish cool for a few minutes.
Garnish with fresh basil or parsley if desired, and serve hot.

Tips:

Vegetarian option: For a vegetarian version, swap the beef for sautéed vegetables like mushrooms, spinach, or zucchini.
Make ahead: You can assemble the stuffed shells a day ahead and refrigerate them before baking. Just bake for an extra 10-15 minutes if baking from cold.
Freezing: These stuffed shells freeze well. Assemble the dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.

These Beef-Stuffed Shells with Creamy Ricotta Filling are rich, comforting, and perfect for feeding a crowd. With a savory beef filling, creamy ricotta, and melted mozzarella, it’s a dish everyone will love!