Creamy Beef Stuffed Shells (Printable version)
Tender jumbo shells stuffed with beef and ricotta, baked in creamy tomato sauce with melted mozzarella for a comforting Italian-American main dish.
# 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
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned. Add onion and garlic; sauté until softened, about 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat, let cool slightly.
04 - In a large bowl, combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and parsley. Fold in the cooled beef mixture until well blended.
05 - In a separate bowl, mix marinara sauce and heavy cream. Spoon half the sauce mixture into the bottom of the prepared baking dish.
06 - Fill each pasta shell with about 2 tablespoons of the beef-ricotta mixture and arrange them in the baking dish.
07 - Pour the remaining sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tbsp Parmesan.
08 - Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 10 minutes, or until the cheese is bubbly and golden.
09 - Let rest for 5 minutes before serving. Garnish with extra parsley if desired.
# Expert tips:
01 -
- The combination of seasoned beef and creamy ricotta creates layers of flavor that feel like something from an Italian grandmother kitchen
- Everything bakes together in one dish leaving you with minimal cleanup and maximum comfort
02 -
- Overcook the pasta by 1-2 minutes less than the package says because it will continue cooking in the oven
- Let the beef cool before mixing with the ricotta or the heat will partially cook the eggs and change the texture
03 -
- Use a ziplock bag with the corner snipped off to pipe the filling into shells quickly and neatly
- Place a baking sheet on the rack below the dish to catch any bubbling over messes