Description: Jumbo pasta shells, brimming with a luscious ricotta mixture and a savory ground beef marinara, baked to bubbly, golden perfection. This comforting Italian-American classic is perfect for a weeknight family dinner or a special occasion.
Ingredients:
- 12 jumbo pasta shells
- 1 lb ground beef (80/20 blend is ideal for flavor and moisture)
- 1 cup whole milk ricotta cheese (ensure it’s drained well)
- 1 cup high-quality marinara sauce (store-bought or homemade)
- 1 cup mozzarella cheese, shredded (low-moisture, part-skim works well)
- ½ cup Parmesan cheese, grated (freshly grated is always best)
- 1 large egg
- 1 tsp Italian seasoning (or a blend of dried oregano, basil, rosemary, and thyme)
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
- Optional: 1 tbsp olive oil (for browning the beef)
- Optional: 1 small onion, finely chopped (for adding depth of flavor to the beef)
- Optional: 1 clove garlic, minced (for adding depth of flavor to the beef)
Preparation:
Step 1: Preparing the Pasta Shells
Begin by bringing a large pot of salted water to a rolling boil. Generously salting the water is crucial as it seasons the pasta from the inside out. Add the jumbo pasta shells and cook according to package instructions, typically around 8-10 minutes, or until al dente. Be very careful not to overcook the shells, as they will become too soft and difficult to stuff without breaking. Once cooked, drain the shells immediately and rinse them under cold water to stop the cooking process. This also helps prevent them from sticking together. Gently lay the cooked shells out on a baking sheet lined with parchment paper to prevent them from sticking further and allow them to cool slightly before handling.
Step 2: Browning the Ground Beef
Heat a large skillet over medium heat. Add the olive oil (if using) to the skillet. Once the oil is shimmering, add the ground beef. Use a spatula to break the beef into smaller pieces as it cooks. If using, add the finely chopped onion and minced garlic to the skillet along with the beef. The onion and garlic will add a layer of savory aromatics that enhance the overall flavor of the dish. Continue cooking the beef, stirring frequently, until it is browned and no longer pink. This usually takes about 8-10 minutes. It is vital to drain any excess fat from the skillet after the beef is cooked to prevent the finished dish from being greasy. Pat the beef dry with paper towels if needed to remove any lingering fat.
Step 3: Creating the Ricotta Filling
In a medium-sized bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly incorporated. The egg acts as a binder, helping to hold the filling together. Be sure to taste the mixture and adjust the seasoning as needed to suit your personal preferences. Some people like to add a pinch of red pepper flakes for a touch of heat or a tablespoon of chopped fresh herbs like basil or parsley for added freshness. The ricotta cheese should be drained well to prevent a watery filling. You can drain it by placing it in a cheesecloth-lined sieve over a bowl for at least 30 minutes, or even overnight in the refrigerator.
Step 4: Assembling the Stuffed Shells
Preheat your oven to 375°F (190°C). Spread a thin layer (about ½ cup) of the marinara sauce evenly across the bottom of a 9×13 inch baking dish. This will prevent the pasta shells from sticking to the bottom of the dish and add a layer of flavor. Take each cooked pasta shell and carefully fill it with the ricotta mixture, using a spoon or a piping bag. Be generous with the filling, but avoid overfilling the shells to the point where the filling spills out. Place the filled shells in the baking dish, side by side, with the opening facing up.
Step 5: Baking the Stuffed Shells
Once all the shells are filled and arranged in the baking dish, spoon the remaining ground beef marinara mixture evenly over the top of the shells, ensuring that each shell is generously covered. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the beef mixture. The mozzarella will melt into a gooey, cheesy layer, while the Parmesan will add a salty, nutty flavor. Cover the baking dish tightly with aluminum foil. This will help to trap the moisture and prevent the shells from drying out during baking. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Why You Will Love This Recipe
This Beef-Stuffed Shells recipe is a guaranteed crowd-pleaser for several reasons. First, it combines the best of Italian comfort food – tender pasta, creamy ricotta, and savory beef marinara – into one satisfying dish. Second, it’s easily customizable to suit your taste preferences. You can add different vegetables to the beef mixture, experiment with different types of cheese, or adjust the seasoning to your liking. Third, it’s a great make-ahead meal. You can assemble the stuffed shells a day in advance, store them in the refrigerator, and bake them when you’re ready to eat. Finally, it’s a versatile dish that can be served as a main course for a family dinner or brought to a potluck or gathering. The layers of flavor and texture, combined with the visual appeal of the stuffed shells, make this dish a winner every time.
Serving Suggestions:
- Serve hot, directly from the oven.
- Garnish with fresh parsley for added freshness and visual appeal.
- Pair with a simple green salad with a light vinaigrette.
- Serve with garlic bread or crusty Italian bread for dipping in the sauce.
- Accompany with a glass of Chianti or other dry red wine.
- For a heartier meal, serve alongside roasted vegetables such as broccoli or asparagus.
Tips:
- Don’t overcook the pasta shells; they should be al dente.
- Drain the ricotta cheese well to prevent a watery filling.
- Brown the ground beef thoroughly and drain any excess fat.
- Use high-quality marinara sauce for the best flavor.
- Feel free to customize the filling with your favorite ingredients.
- Assemble the shells ahead of time for a quick and easy weeknight meal.
- For an extra layer of flavor, add a pinch of red pepper flakes to the ricotta filling.
- If you don’t have Italian seasoning, you can make your own blend by combining equal parts dried oregano, basil, rosemary, and thyme.
- To prevent the shells from sticking to the bottom of the baking dish, spread a thin layer of marinara sauce before placing the shells.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 450-550 per serving Protein: Approximately 30-35 grams per serving Sodium: Approximately 600-800 mg per serving
Conclusion
This Beef-Stuffed Shells with Creamy Ricotta Filling recipe is a timeless classic that’s sure to become a family favorite. The combination of tender pasta, creamy ricotta, and savory beef marinara is simply irresistible. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a special occasion, this recipe is a winner. With its easy-to-follow instructions and customizable ingredients, it’s a dish that you can make your own and enjoy for years to come. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece!
Questions and Answers About This Recipe
Q1: Can I use a different type of meat in this recipe?
A: Absolutely! While ground beef is the traditional choice, you can easily substitute it with ground turkey, ground chicken, or even Italian sausage. If using Italian sausage, you may want to reduce the amount of Italian seasoning to avoid overpowering the dish. You can also use a combination of different meats for a more complex flavor.
Q2: Can I freeze the stuffed shells for later?
A: Yes, this recipe is perfect for freezing. Assemble the stuffed shells as directed, but don’t bake them. Cover the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the shells in the refrigerator overnight. Then, bake as directed in the recipe, adding an extra 10-15 minutes to the baking time if necessary.
Q3: I don’t have ricotta cheese. What can I use as a substitute?
A: While ricotta cheese is the traditional choice, you can substitute it with cottage cheese or even cream cheese in a pinch. If using cottage cheese, make sure to drain it well to remove any excess liquid. If using cream cheese, soften it before mixing it with the other ingredients. Keep in mind that the flavor and texture will be slightly different, but the dish will still be delicious.
Q4: Can I add vegetables to the beef mixture?
A: Definitely! Adding vegetables to the beef mixture is a great way to add extra flavor and nutrients to the dish. Some popular options include chopped onions, bell peppers, mushrooms, zucchini, and spinach. Sauté the vegetables in the skillet along with the beef until they are tender.
Q5: How can I make this recipe vegetarian?
A: To make this recipe vegetarian, simply omit the ground beef and add more vegetables to the marinara sauce. You can also add a meat substitute such as crumbled tofu or tempeh. For added flavor, consider using vegetable broth instead of water when simmering the marinara sauce. You can also add a layer of sautéed spinach to the filling along with the ricotta cheese.
