Creamy Ricotta Beef Stuffed Shells Pasta is a comforting, satisfying dish made with tender pasta shells filled with a savory mixture of lean ground beef, creamy ricotta cheese, and mozzarella. The shells are then baked in a flavorful tomato basil sauce and topped with more bubbly mozzarella. It's a perfect option for a cozy family dinner or a festive gathering. The recipe can also be lightened up by swapping the beef for ground turkey. Ready in under an hour, this dish is sure to become a family favorite.
This Creamy Ricotta Beef Stuffed Shells Pasta brings together the best of Italian flavors with tender pasta shells filled with a savory beef and ricotta mixture. The combination of creamy ricotta, ground beef, and rich mozzarella makes it a hearty, satisfying dish. The shells are baked to perfection in a flavorful tomato basil sauce and topped with golden, bubbly cheese. This dish is perfect for a comforting family dinner or a special occasion meal.
INGREDIENTS
- Pasta shells: 20 large shells, cooked until al dente
- Lean ground beef: 1 lb, browned and seasoned
- Ricotta cheese: 1 cup, for creamy filling
- Mozzarella cheese: 1 ½ cups, shredded, divided for filling and topping
- Pecorino Romano cheese: ½ cup, grated, for a salty tang
- Egg: 1 large, beaten, to bind the filling
- Tomato basil sauce: 2 ½ cups, for a flavorful base and sauce
- Dried oregano: 1 tsp, to season the beef
- Garlic: 2 cloves, minced, for added flavor
- Salt and black pepper: To taste, for seasoning
- Fresh parsley: Chopped, for garnish
INSTRUCTIONS
- Step 1:
- Preheat the oven to 375°F (190°C). Boil the pasta shells in salted water until al dente, then drain and set aside to cool slightly.
- Step 2:
- In a skillet, brown the ground beef over medium heat. Add minced garlic and oregano, and cook until fragrant. Let the mixture cool slightly before assembling the filling.
- Step 3:
- In a mixing bowl, combine the cooked beef, ricotta, 1 cup of mozzarella, Pecorino Romano, beaten egg, and season with salt and pepper. Mix well.
- Step 4:
- Spread 1 cup of tomato basil sauce in the bottom of a baking dish. Stuff each pasta shell with the beef and ricotta mixture, arranging them in the baking dish. Pour the remaining sauce over the stuffed shells.
- Step 5:
- Sprinkle the remaining mozzarella over the shells. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Step 6:
- Garnish with freshly chopped parsley and serve warm.
Serving and Storage Tips
- Serve with a side salad or garlic bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Helpful Notes
- You can use ground turkey instead of beef for a lighter version. Adjust the seasoning as needed to match the milder flavor.
Tips from Well-Known Chefs
- Chef Lidia Bastianich suggests adding a pinch of nutmeg to the ricotta mixture for a subtle depth of flavor.
- Chef Giada De Laurentiis recommends using freshly grated cheese for maximum flavor and texture in the filling.