Beef-Stuffed Shells with Creamy Ricotta

Looking for a delicious and comforting pasta dish? These Beef-Stuffed Shells with Creamy Ricotta combine tender pasta shells, a rich ground beef marinara sauce, and a creamy ricotta filling, all topped with gooey melted cheese. This dish is perfect for a cozy family dinner, meal prep, or even special occasions.

Ingredients

For the Stuffed Shells:

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 egg
• 1 tsp Italian seasoning
• Salt and pepper, to taste

For the Sauce & Topping:

• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Cook the jumbo pasta shells according to package instructions until al dente.
3. Drain and set aside to cool slightly.

Step 2: Prepare the Meat Sauce

1. In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks.
2. Drain any excess fat, then stir in marinara sauce. Remove from heat and set aside.

Step 3: Make the Ricotta Filling

1. In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper.
2. Stir until the mixture is smooth and well blended.

Step 4: Assemble the Stuffed Shells

1. Preheat your oven to 375°F (190°C).
2. Fill each cooked shell with the ricotta mixture and place them in a baking dish.
3. Spoon the beef and marinara sauce over the stuffed shells.
4. Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top.

Step 5: Bake

1. Cover the baking dish with foil and bake for 25 minutes.
2. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
3. Let the dish cool for a few minutes before serving.

Tips and Variations

• Add Spinach: Mix chopped spinach into the ricotta filling for added nutrition.
• Make it Spicy: Add crushed red pepper flakes to the beef mixture for a bit of heat.
• Use Different Cheese: Try adding shredded provolone or fontina for a richer flavor.
• Vegetarian Option: Substitute the beef with sautéed mushrooms and zucchini for a meat-free version.
• Extra Sauce: If you like your stuffed shells saucier, add an extra cup of marinara sauce before baking.

How to Store and Reheat

Refrigerator:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat individual portions in the microwave for 1–2 minutes or until heated through.

Freezer:

• To freeze unbaked stuffed shells, assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months.
• To bake from frozen, cover with foil and bake at 375°F for 50–60 minutes.
• If freezing after baking, let them cool completely before wrapping and storing.

Frequently Asked Questions (FAQs)

1. Can I use ground turkey instead of beef?

Yes! Ground turkey is a great lean alternative to beef and works well in this recipe.

2. Can I make this dish ahead of time?

Absolutely. You can assemble the stuffed shells a day in advance, store them in the fridge, and bake when ready.

3. How do I keep the pasta shells from breaking?

Cook them until just al dente and handle them gently when filling to prevent tearing.

4. What can I serve with stuffed shells?

Pair them with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.

5. Can I use cottage cheese instead of ricotta?

Yes, cottage cheese can be substituted for ricotta, but it may have a slightly different texture.

These Beef-Stuffed Shells with Creamy Ricotta are a flavorful, comforting dish that’s easy to make and perfect for any occasion. Whether you’re cooking for family dinner, meal prepping, or hosting guests, this cheesy, saucy pasta will be a hit! Enjoy!