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
# Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned. Add onion and garlic; sauté until softened, about 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat, let cool slightly.
04 - In a large bowl, combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and parsley. Fold in the cooled beef mixture until well blended.
05 - In a separate bowl, mix marinara sauce and heavy cream. Spoon half the sauce mixture into the bottom of the prepared baking dish.
06 - Fill each pasta shell with about 2 tablespoons of the beef-ricotta mixture and arrange them in the baking dish.
07 - Pour the remaining sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tbsp Parmesan.
08 - Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 10 minutes, or until the cheese is bubbly and golden.
09 - Let rest for 5 minutes before serving. Garnish with extra parsley if desired.
# Expert Tips:
01 -
- That moment when you cut into a shell and creamy filling spills out onto your fork
- The way beef and ricotta together feel like a hug from someone who cooks with love
02 -
- Overcooked shells will tear when you try to stuff them, so pull them from the water while they still have a bit of bite
- Hot beef mixture will cook the egg in your ricotta filling if you dont let it cool slightly first
03 -
- Use a ziplock bag with the corner snipped off to pipe filling into shells, its faster and less messy than spoons
- Let the dish rest 10 full minutes before serving, otherwise the filling oozes out when you cut into them