Creamy Beef Stuffed Shells (Printable Version)
Tender pasta shells stuffed with savory beef and ricotta filling, baked in creamy tomato sauce with melted cheese topping.
# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Beef Filling
02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Ricotta Filling
08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped
→ Sauce
13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream
→ Topping
15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain well and arrange on a clean surface to cool slightly.
03 - Brown ground beef in a large skillet over medium heat, breaking it apart with a spoon. Add diced onion and minced garlic; sauté until softened, 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat and let cool for 5 minutes.
04 - Combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and chopped parsley in a large bowl. Mix until smooth. Fold in the cooled beef mixture until evenly incorporated.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until fully combined.
06 - Spread half the creamy sauce across the bottom of the prepared baking dish. Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta mixture. Place filled shells in a single layer in the dish.
07 - Pour the remaining sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes, or until cheese is bubbly and golden brown.
10 - Let the stuffed shells rest for 5 minutes before serving to allow the filling to set. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The combination of creamy ricotta and seasoned beef creates layers of flavor that make each shell feel like a special present
- This dish feeds a crowd beautifully and actually tastes better the next day, making it perfect for make-ahead meals
02 -
- Let the beef cool before mixing it with the ricotta, otherwise the heat will partially cook the egg and create weird textures
- Those five minutes of resting time are not optional, the sauce needs to thicken up or you will have a soupy mess when you serve it
03 -
- If your ricotta seems whey-heavy in the container, drain it in a sieve for 15 minutes before mixing
- Place your filling in a ziplock bag, snip off the corner, and pipe it into the shells for the neatest, fastest method