Creamy Beef Stuffed Shells (Printable Version)
Tender jumbo pasta filled with savory beef and three-cheese ricotta blend, baked in velvety tomato cream sauce with golden melted topping.
# What You 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:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil the jumbo pasta shells in salted water according to package directions until al dente. Drain carefully and set aside to cool slightly.
03 - Brown the ground beef in a large skillet over medium heat. Add the diced onion and minced garlic; sauté for 2-3 minutes until softened. 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 fresh parsley in a large bowl. Fold in the cooled beef mixture until evenly distributed.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth. Spread half the sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the beef-ricotta filling. Arrange the stuffed shells in a single layer in the baking dish over the sauce.
07 - Pour the remaining sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and meld flavors.
09 - Remove the foil and continue baking for 10 additional minutes, or until the cheese is bubbly and lightly 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 Advice:
01 -
- The combination of beef and ricotta creates layers of flavor that make every bite interesting
- This dish looks fancy but comes together with simple ingredients you probably already have
02 -
- Overfilling the shells causes them to burst during baking, so resist the temptation to stuff them to the brim
- Letting the beef mixture cool before combining with ricotta prevents the cheese from melting prematurely
03 -
- Use a small cookie scoop for filling the shells to keep portions consistent and your hands cleaner
- Position the shells close together in the dish so they support each other while baking