Creamy Beef Stuffed Shells (Print Version)
Tender pasta shells filled with savory beef and ricotta, 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
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain thoroughly and arrange on a clean surface to cool slightly for easier handling.
03 - Brown ground beef in a large skillet over medium heat, breaking apart with a spoon. Add diced onion and minced garlic; sauté for 2-3 minutes until softened. Season with Italian herbs, salt, and pepper. Remove from heat and allow to cool for 5 minutes.
04 - Combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and chopped parsley in a large bowl. Mix until evenly incorporated. Fold in the cooled beef mixture until well blended.
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 shell with approximately 2 tablespoons of the beef-ricotta filling. Place stuffed shells open-side up in a single layer in the baking dish over the sauce.
07 - Pour the remaining creamy sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and allow flavors to meld.
09 - Remove foil and return to oven for 10 minutes, or until cheese is bubbly and golden brown. Remove from oven and let rest for 5 minutes before serving.
# Expert Tips:
01 -
- The beef and ricotta filling creates this incredible richness that feels restaurant special but comes together in about an hour
- Lemon cream rigatoli and warm comfort food that somehow manages to be elegant enough for company
02 -
- Overstuffing the shells seems like a good idea until they burst open in the oven, so stick to about two tablespoons per shell
- The filling needs to cool slightly before mixing with the ricotta, or you'll end up with scrambled cheese instead of creamy filling
03 -
- Use a piping bag or ziplock bag with the corner cut off to fill the shells without making a huge mess
- Room temperature ricotta mixes much more smoothly than cold, so set it out while you're prepping everything else