Description
Creamy Ricotta Beef Stuffed Shells combine savory beef, creamy ricotta, and gooey mozzarella inside tender pasta shells, all topped with a rich tomato basil sauce. This easy, comforting Italian-inspired dish is perfect for family dinners, gatherings, or a cozy night in. Bursting with flavor, it’s a crowd-pleaser that’s sure to satisfy!
Ingredients
Scale
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2 ½ cups tomato basil sauce
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set the oven to 375°F (190°C).
- Cook Pasta: In a large pot, boil salted water and cook the pasta shells until al dente. Drain and let cool slightly.
- Prepare Filling: In a medium skillet, brown the ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Let cool slightly.
- Mix Filling: In a bowl, combine the beef mixture with ricotta, 1 cup of mozzarella, Pecorino Romano, beaten egg, salt, and pepper. Mix well.
- Assemble: Spread 1 cup of tomato basil sauce in the bottom of a baking dish. Fill each shell with the beef mixture, arranging them snugly in the dish. Pour remaining sauce over the shells, then sprinkle the remaining mozzarella on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is golden and bubbly.
- Serve: Garnish with fresh parsley, and serve warm.
Notes
- Substitutions: Ground turkey or chicken can replace the beef for a lighter option.
- Make-Ahead: Assemble the shells up to the baking step, cover, and refrigerate for up to 24 hours before baking.
- Freezing: Assemble, cover tightly with foil, and freeze for up to 2 months. Thaw in the refrigerator before baking.
- Prep Time: 20
- Cook Time: 35
- Category: Global Flavors
- Method: Baking
- Cuisine: Italian
