Description
Beef-Stuffed Shells with Creamy Ricotta Filling is a hearty and comforting Italian-inspired baked pasta dish. Jumbo pasta shells are filled with a rich mixture of ground beef, creamy ricotta, mozzarella, Parmesan, and aromatic seasonings, then baked in a flavorful tomato sauce until bubbly and golden. This satisfying meal combines savory meat with luscious cheeses and a perfect hint of herbs, making it an ideal dish for family dinners or special occasions.
Ingredients
Scale
Pasta Shells
- 12 oz jumbo pasta shells
Filling
- 1 lb ground beef
- 1 ½ cups ricotta cheese
- 1 egg (for binding)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Other
- 2 cups tomato sauce (approximately, for layering and topping)
- Additional Parmesan cheese, for sprinkling
- Fresh basil, for garnish
Instructions
- Preheat the Oven and Prepare Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain the shells carefully and set them aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, combine the ground beef, ricotta cheese, egg, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated into a uniform filling.
- Assemble the Shells: Using a spoon, fill each cooked pasta shell generously with the beef-ricotta mixture, taking care not to overstuff and risk breaking the shells.
- Make the Tomato Sauce Layer: Spread a thin layer of tomato sauce evenly across the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single even layer over the sauce.
- Bake: Pour the remaining tomato sauce over the arranged stuffed shells, ensuring each shell is partially covered with sauce. Sprinkle additional grated Parmesan cheese evenly over the top.
- Bake Until Golden: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the stuffed shells develop a golden-brown finish.
- Serve and Garnish: Remove the stuffed shells from the oven and garnish with fresh basil leaves before serving. Enjoy warm.
Notes
- Do not overcook pasta shells to prevent them from breaking during stuffing.
- For extra moisture in the filling, add a tablespoon of tomato sauce to the mixture before stuffing.
- Prepare the filling while pasta shells are cooking to save time.
- Store leftovers in an airtight container; refrigerate for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave or oven, adding a splash of water to the sauce if it appears dry.
- This dish pairs wonderfully with a fresh green salad and garlic bread.
