Stuffed pаsta is old but still a top pick for eating . It feels cozy , but alѕo classy . One of the best is bеef stuffed shells with creamy ricotta filling . They rock for family meals or when you got friends over . Large pasta shells hug a rich beef mix and every mouthful tastes awesome .
Ground beef and ricotta cheese go so good together . The meaty beef gives it bold flavor and the soft ricotta makes it smooth . Then you cover the shells with marinara sauce , and smother cheese on top . When that cheese melts and browns a bit , it looks super yummy . A bright red sauce with golden cheese on top makes it look like it came from a restaurant . It fills you up and turns dinner into something special .
History of Stuffed Pasta Dishes
People have been stuffing pаsta for ages . It started in Italy long ago , when cooks wanted to use every scrap of food . They mixed meat , cheese and herbs and tucked them inside dough pockets . Back then they made tortellini and ravioli , and each town had its own twist .
Over time , chefs tried new fillings and ways to cook them . In rich homes they added fancy stuff , while regular families kept it simple . Now you can find stuffed pasta all over the world with local flavors thrown in .
This dish means more than just food ; it’s about family get-togethers and big celebrations . You’ll see it at holidays , weddings , and other happy times . Each shape and filling tells a story passed down through generations .
Why Choose Beef-Stuffed Shells?
Picking beef-stuffed shells is smart for many reasons . First , bееf packs in protein , iron , and vitamins to keep you going . Ricotta adds calcium and healthy fats , so it’s not just tasty but kinda balanced too .
They’re filling enough for a busy weeknight , and they taste even better the next day . You can swap in ground turkey or a meatless crumbling if you need to , and it still works great .
These shells also match with lots of sides , like salads , garlic bread , or roasted veggies . Serve them hot and gooey right out the oven and watch everyone smile .
Ingredients Needed
Here’s what you need for these beef-stuffed shells with creamy ricotta :
Main Ingredients
- Shell Pasta: Big shells made for stuffing . Get ones that won’t fall apart .
- Ground Beef: Lean if you want lighter , fattier if you want richer taste .
- Ricotta Cheese: Full-fat for extra creaminess , or part-skim for less fat .
- Marinara Sauce: Store-bought works fine , or make your own with tomatoes , garlic and herbs .
Additional Ingredients
- Seasonings: Dried oregano , basil , garlic powder .
- Cheese Topper: Mozzarella and Parmesan blend .
- Egg: Helps the filling stick together .
Suggested Garnishes
- Fresh basil leaves for color .
- Extra grated Parmesan on top .
Detailed Recipe Section
Directions
Follow these steps to make your beef-stuffed shells :
Prep the Pasta
Boil a big pot of salted water and cook the shells till they’re just firm (al dente) . Drain and set aside .
Make the Beef Filling
In a skillet over medium heat , brown the ground beef . Season with oregano , basil and garlic powder . Let it cool a bit then mix with ricotta and the egg in a bowl .
Stuff the Shells
Take one shell at a time and pack in the beef-ricotta mix . Don’t overstuff or they’ll burst .
Assemble and Bake
Preheat oven to 375°F (190°C) . Spread some sauce on the bottom of a baking dish , arrange the shells , then pour more sauce on top . Sprinkle on mozzarella and Parmesan .
Baking Time
Bake for 25–30 minutes until cheese is bubbly and a little brown . Let cool for 5 minutes before serving .
Cooking Tips and Advice
- Don’t overcook the shells in water ; they’ll finish cooking in the oven .
- Swap in ground turkey or plant-based meat if you need a change .
- Store leftovers in a sealed container in the fridge for up to 3 days . Reheat in oven or microwave .
Serving Suggestions
Here are some sides to go with your shells :
- Green Salad: Mixed greens , cherry tomatoes , light vinaigrette .
- Garlic Bread: Warm and buttery for dipping .
For drinks , a light red wine like Chianti works well , or a crisp white like Sauvignon Blanc . Serve each plate with extra sauce , Parmesan and basil to make it look fancy .
Common Mistakes to Avoid
- Overcooking Shells: They get mushy and tear apart .
- Under-Seasoning: Make sure beef and ricotta have enough salt and spice .
- Forgetting the Egg: Without it the filling can be loose and fall out .
FAQs Section
What can I use instead of ground beef?
You can use ground turkey , chicken , or a veggie protein crumble .
Can I freeze beef-stuffed shells?
Yes , freeze the uncooked shells in a dish covered tight for up to 3 months . Bake from frozen and add 10–15 minutes to cook time .
How do I make a vegetarian version?
Swap the beef for sauteed veggies like mushrooms , spinach , zucchini , or use a meat substitute .
What’s the best cheese for stuffing?
Ricotta is the classic choice , but you can mix in mozzarella or mascarpone for extra cream .
Can I substitute ricotta cheese?
If you don’t have ricotta , try blended cottage cheese , cream cheese , or vegan nut-based ricotta .
Conclusion
Beef-stuffed shells with creamy ricotta are a fun mix of flavors and textures that everyone loves . They’re warm , hearty , and easy to tweak to your taste . Give this recipe a try and make it yours by adding spices , different fillings , or your fav sides . Share it with family and friends and enjoy a cozy meal together .
Beef-Stuffed Shells with Creamy Ricotta Filling
Equipment
- 1 large pot
- 1 baking dish (9x13 inches)
- 1 skillet
- 1 mixing bowl
- 1 wooden spoon
- 1 spoon for filling shells
Ingredients
- 12 pieces jumbo pasta shells
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
- 2 cups marinara sauce divided
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and ground beef, cooking until the beef is browned. Season with salt and black pepper. Drain excess fat if necessary.
- In a mixing bowl, combine the cooked ground beef, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and chopped parsley. Mix well until everything is combined.
- Spread one cup of marinara sauce evenly across the bottom of a baking dish.
- Stuff each cooked shell with the beef and ricotta mixture, and place them seam side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
