Creamy Ricotta Beef Stuffed Pasta Shells Recipe
Enjoy a comforting classic with these Creamy Ricotta Beef Stuffed Shells! Perfectly cooked pasta shells are filled with a savory mix of ground beef, creamy ricotta, and mozzarella, all seasoned with oregano and garlic for that authentic Italian flavor. Topped with a rich tomato basil sauce and melty cheese, this baked dish is a family favorite that’s both hearty and satisfying. Ideal for cozy dinners or gatherings, this recipe is sure to impress with every delicious bite. Garnish with fresh parsley, and enjoy a warm, cheesy meal!
Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup creamy ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly. Cooking the pasta just right helps the stuffed shells hold the delicious beef and cheese filling better.
2. Prepare the Beef Filling:
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat, then add minced garlic and cook for another minute until fragrant, creating a savory base for the stuffing.
3. Make the Ricotta Cheese Mixture:
In a large bowl, mix ricotta cheese, 1 cup of shredded mozzarella, grated Pecorino Romano cheese, and the beaten egg. Season with salt, pepper, and dried oregano for a classic Italian taste. Stir in the cooked beef and garlic mixture until everything is well-combined.
4. Stuff the Pasta Shells:
Preheat your oven to 375°F (190°C). Stuff each cooked shell with the ricotta-beef mixture and arrange them in a 9×13-inch baking dish, slightly overlapping if needed. Stuffed pasta shells are perfect for family dinners and are easy to serve.
5. Prepare the Tomato Basil Sauce:
In a separate bowl, mix the tomato basil sauce with a pinch of salt, pepper, and a bit of extra oregano. Pour the sauce evenly over the stuffed shells, covering them completely. This flavorful sauce brings the dish together.
6. Add Cheese on Top:
Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top of the stuffed shells for an irresistible, gooey finish.
7. Bake:
Cover the baking dish with foil and bake for 25-30 minutes or until the cheese is melted and bubbly. Remove the foil for the last 5 minutes to brown the cheese slightly.
8. Serve:
Once baked, let the stuffed shells cool for a few minutes, then garnish with freshly chopped parsley. Serve hot for a creamy, savory pasta dish everyone will love!
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