If you’re looking for a cozy, satisfying meal that brings all the flavors of Italy to your table, then this Creamy Ricotta Beef Stuffed Shells Pasta is just what you need! Imagine large pasta shells stuffed with a savory mixture of seasoned ground beef, creamy ricotta, and melty mozzarella cheese, all topped with a rich tomato basil sauce and baked to perfection. This dish is perfect for family dinners, gatherings, or even meal prep, as it tastes even better the next day. Trust me, you’ll want to make a double batch!
Why You’ll Love This Recipe
Comfort Food Delight: This dish combines pasta, cheese, and savory beef for the ultimate comfort food experience.
Simple Ingredients, Big Flavor: Using pantry staples like tomato sauce, cheese, and dried herbs, this recipe packs a punch without being complicated.
Make-Ahead and Freezer Friendly: Prepare ahead of time and pop it in the oven when ready, or freeze leftovers for an easy meal later.
Crowd-Pleaser: It’s perfect for family dinners, potlucks, or dinner parties—everyone will be asking for seconds!
Ingredients
- 20 large pasta shells: Jumbo shells are ideal for holding the delicious filling.
- 1 lb lean ground beef: Provides a hearty, savory base for the filling.
- 1 cup ricotta cheese: Adds creaminess and a mild flavor that complements the beef.
- 1 ½ cups shredded mozzarella cheese, divided: Melts beautifully and adds a gooey, cheesy top layer.
- ½ cup grated Pecorino Romano cheese: For a salty, nutty flavor that enhances the filling.
- 1 large egg, beaten: Helps bind the filling together.
- 2 ½ cups tomato basil sauce: Provides a rich, tangy base for the stuffed shells. You can use store-bought or homemade.
- 1 tsp dried oregano: Adds an aromatic, earthy flavor.
- 2 cloves garlic, minced: Fresh garlic gives a robust taste.
- Salt and black pepper, to taste: Enhances all the flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
Ingredient Tips
Pasta Shells: Cook the shells until al dente (slightly firm to the bite) to avoid them becoming mushy during baking.
Ground Beef: Use lean ground beef to reduce excess fat. Ground turkey or chicken can be substituted for a lighter option.
Ricotta Cheese: For a richer filling, choose whole milk ricotta. If you prefer a lighter version, use part-skim ricotta.
Cheese Blend: Feel free to experiment with different cheese combinations like Parmesan, Asiago, or Fontina for unique flavors.
Tomato Basil Sauce: Opt for a high-quality tomato basil sauce or make your own by simmering crushed tomatoes with fresh basil, garlic, and olive oil.
Instructions Outline
1. Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures the oven is hot and ready once the dish is assembled, allowing for even baking.
2. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta shells until they are al dente, about 8-10 minutes. Drain the shells and set them aside to cool slightly, making them easier to handle when filling.
Tip: Stir the pasta occasionally while cooking to prevent the shells from sticking together.
3. Prepare the Filling
In a skillet over medium heat, brown the ground beef until no longer pink, breaking it into crumbles with a spatula. Add the minced garlic and dried oregano, and cook for an additional 1-2 minutes until fragrant. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked beef, ricotta cheese, 1 cup of shredded mozzarella cheese, Pecorino Romano cheese, beaten egg, salt, and black pepper. Mix well until all ingredients are thoroughly combined to create a creamy, savory filling.
Pro Tip: Letting the beef cool slightly before mixing it with the cheese helps prevent the cheese from melting prematurely.
4. Stuff and Assemble
Spread 1 cup of tomato basil sauce evenly on the bottom of a 9×13-inch baking dish. This prevents the shells from sticking and adds flavor to the base.
Fill each cooked pasta shell with the beef and cheese mixture, about 1-2 tablespoons per shell, depending on the size. Arrange the stuffed shells in the baking dish over the tomato sauce. Pour the remaining tomato basil sauce evenly over the shells, ensuring each one is covered. Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top.
Assembly Tip: Use a small spoon or piping bag to make filling the shells easier and neater.
5. Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly. This final step allows the cheese to melt fully and achieve a beautiful golden color.
6. Serve
Garnish with freshly chopped parsley before serving to add a pop of color and a hint of freshness. Serve the shells warm, ideally with a side salad and garlic bread to complete the meal.
Serving Suggestion: Add a sprinkle of red pepper flakes if you like a bit of heat!
Serving Suggestions
Side Salad: A crisp Caesar salad or a simple green salad with a lemon vinaigrette complements the richness of the stuffed shells.
Garlic Bread: Serve with warm, crusty garlic bread or breadsticks to soak up the extra sauce.
Wine Pairing: A glass of red wine, like Chianti or Merlot, pairs beautifully with the rich flavors of this dish.
Storage and Reheating Tips
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or in a 350°F oven until warmed through.
Freezing: This dish freezes well! Assemble the stuffed shells and cover them tightly with aluminum foil or plastic wrap. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Make-Ahead: Prepare the filling and stuff the shells ahead of time, then cover and refrigerate until ready to bake. Just add an extra 5-10 minutes to the baking time if baking directly from the fridge.
Variations
Vegetarian Option: Omit the ground beef and substitute with sautéed spinach, mushrooms, or lentils for a delicious vegetarian version.
Spicy Twist: Add red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
Cheese Swap: Experiment with different cheeses like Fontina, Asiago, or Gruyère to change up the flavor profile.
Low-Carb Version: Use zucchini or eggplant slices in place of pasta shells for a low-carb alternative.
Creamy Ricotta Beef Stuffed Shells Pasta
Ingredients
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup 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
- Preheat Oven: Heat your oven to 375°F (190°C).
- Cook Pasta: Boil the pasta shells in salted water until al dente. Drain them and set aside.
- Prepare Filling: In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, cooking until fragrant. Remove from heat and let it cool slightly.
- Mix the Filling: In a mixing bowl, combine the cooked beef, ricotta cheese, 1 cup shredded mozzarella cheese, Pecorino Romano cheese, beaten egg, salt, and black pepper. Mix well until fully combined.
- Stuff and Assemble: Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture and arrange them in the baking dish. Pour the remaining tomato basil sauce over the stuffed shells. Sprinkle the remaining ½ cup of shredded mozzarella cheese on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Serve: Garnish with freshly chopped parsley and serve warm.