If you’re looking for a hearty and satisfying meal that brings comfort and rich flavors to your dinner table, Creamy Ricotta Beef Stuffed Shells Pasta is the perfect choice. This Italian-inspired dish features jumbo pasta shells filled with a savory beef and ricotta mixture, smothered in a creamy tomato sauce, and topped with melted cheese. It’s an easy-to-make recipe that will impress your family and guests every time!
Ingredients for Creamy Ricotta Beef Stuffed Shells Pasta
To prepare this dish, you will need the following ingredients:
- 1 box of jumbo pasta shells (about 20-24 shells)
- 1 lb ground beef (or lean ground turkey for a lighter option)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups marinara sauce (or your favorite tomato sauce)
- 1 cup heavy cream (for that rich, creamy texture)
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Creamy Ricotta Beef Stuffed Shells Pasta
- Cook the Jumbo Shells
Start by boiling a large pot of salted water. Cook the jumbo pasta shells according to the package instructions, usually about 10-12 minutes until al dente. Once cooked, drain the shells and set them aside. Be sure to drizzle them with a little olive oil to prevent sticking. - Prepare the Beef Filling
In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain excess fat. Add the minced garlic, dried oregano, basil, salt, and pepper. Stir for another minute until fragrant. - Mix the Ricotta Filling
In a separate bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan, and egg. Stir well to combine and season with a pinch of salt and pepper. Add the cooked beef mixture to the ricotta and stir until everything is well blended. - Stuff the Shells
Preheat your oven to 375°F (190°C). Using a spoon, carefully stuff each cooked jumbo shell with the ricotta and beef mixture, placing them in a 9×13-inch baking dish. - Prepare the Sauce
In a medium saucepan, heat the marinara sauce over medium heat. Add the heavy cream, stirring until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper. Pour the creamy tomato sauce over the stuffed shells in the baking dish. - Bake the Dish
Cover the baking dish with foil and bake for 25-30 minutes, or until the shells are heated through and the sauce is bubbling. Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese on top, and return to the oven for an additional 5 minutes or until the cheese is melted and golden brown. - Garnish and Serve
Once out of the oven, garnish the creamy ricotta beef stuffed shells with fresh parsley for a pop of color. Serve hot and enjoy the creamy, cheesy goodness!
Why You’ll Love Creamy Ricotta Beef Stuffed Shells
- Rich and Flavorful: The combination of creamy ricotta, savory beef, and a luscious tomato sauce makes each bite a flavor-packed experience.
- Comforting Meal: This dish is perfect for cozy family dinners, making it an excellent choice for busy weeknights or even special occasions.
- Versatile: You can easily customize this recipe by swapping the beef for chicken or turkey, or even make it vegetarian by using spinach or mushrooms instead of meat.
- Make Ahead: Creamy Ricotta Beef Stuffed Shells can be prepared ahead of time. Simply assemble the dish and store it in the fridge until you’re ready to bake.
Tips for Perfect Stuffed Shells
- Don’t Overcook the Pasta: Since the pasta will cook further in the oven, it’s essential to cook the jumbo shells al dente to prevent them from becoming too soft.
- Use Fresh Ricotta: For the best flavor and texture, opt for fresh ricotta cheese rather than pre-packaged varieties.
- Sauce Variations: You can mix in some pesto or add red pepper flakes to the marinara sauce for an extra flavor kick.
Nutritional Information
This creamy ricotta beef stuffed shells pasta is a satisfying dish that combines protein, dairy, and carbs. Each serving provides a balanced meal full of nutrients, including protein from the beef and ricotta, fiber from the pasta, and vitamins from the tomato sauce. It’s a great dish for those looking to indulge in a flavorful, comforting meal without feeling guilty.
Final Thoughts
Creamy Ricotta Beef Stuffed Shells Pasta is a perfect combination of hearty flavors and creamy textures. Whether you’re feeding a crowd or enjoying a family dinner, this dish is sure to be a hit. It’s easy to make, customizable, and absolutely delicious. Add this recipe to your rotation and enjoy a taste of Italy right at home!
Serving and Storage Tips for Creamy Ricotta Beef Stuffed Shells Pasta
Serving Tips:
- Pair with a Side Salad: Serve the creamy ricotta beef stuffed shells with a fresh green salad, such as a simple Caesar Salad or a Mixed Greens Salad. The crisp, tangy flavors will balance the richness of the pasta.
- Add Garlic Bread: For an extra touch of comfort, serve the dish with garlic bread or a side of crusty Italian bread to soak up the creamy sauce.
- Garnish for Extra Flavor: Finish the dish with a sprinkle of freshly grated Parmesan or a drizzle of balsamic glaze for an elevated presentation and added flavor.
- Wine Pairing: A glass of red wine, such as a Chianti or Cabernet Sauvignon, complements the rich flavors of this pasta. For a lighter option, a chilled glass of Pinot Grigio works well.
Storage Tips:
- Refrigeration: Leftovers of Creamy Ricotta Beef Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure that the dish is cooled completely before storing to prevent condensation from forming.
- Freezing: This dish is excellent for freezing. After assembling the shells and topping them with sauce, you can wrap the dish tightly with plastic wrap or foil and freeze it for up to 3 months. When you’re ready to enjoy it, bake from frozen at 375°F (190°C) for about 45-60 minutes, or until heated through, and add cheese in the last 10 minutes.
- Reheating: To reheat, place the pasta in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warm. If the dish appears dry, add a small splash of milk or cream to the sauce before reheating.
- Avoid Overheating: When reheating leftovers, be careful not to overheat them, as the cheese and ricotta filling may become too firm or dry. Gently heat at lower temperatures and cover with foil to retain moisture.
By following these serving and storage tips, you can ensure that your Creamy Ricotta Beef Stuffed Shells Pasta remains just as delicious the next day or when reheated, giving you a comforting meal with minimal effort!
1. Can I make Creamy Ricotta Beef Stuffed Shells ahead of time?
Yes, you can definitely prepare this dish ahead of time! You can assemble the stuffed shells and top them with the creamy tomato sauce, then cover and refrigerate the dish for up to 24 hours before baking. When you’re ready to bake, just preheat your oven and follow the usual baking instructions. This makes it a great option for meal prepping or preparing for a busy day.
2. Can I substitute the ground beef with something else?
Absolutely! This recipe is very versatile. You can substitute the ground beef with ground turkey, chicken, or even plant-based meat for a lighter or vegetarian option. You could also use a mixture of spinach and ricotta if you prefer a meatless filling.
3. Can I use a different type of pasta instead of jumbo shells?
While jumbo shells are ideal for stuffing, you can use other pasta types if needed. Manicotti tubes are another great option, as they’re designed to be stuffed. If you don’t have access to either, rigatoni or even cannelloni can be used, though the filling might need to be piped in using a pastry bag.
4. How can I make this recipe gluten-free?
To make this dish gluten-free, simply substitute the regular pasta shells with a gluten-free pasta variety. Many gluten-free pasta brands offer jumbo shells, manicotti, and other similar shapes. Be sure to also check the marinara sauce ingredients to confirm that it’s gluten-free, as some store-bought sauces contain hidden gluten.
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Creamy Ricotta Beef Stuffed Shells Pasta 🍝
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Description
These Creamy Ricotta Beef Stuffed Shells are a deliciously comforting pasta dish filled with seasoned ground beef, creamy ricotta, and a blend of Italian cheeses. Baked to perfection in marinara sauce, this dish is perfect for family dinners, holiday gatherings, or any night you’re craving something indulgent and satisfying!
Ingredients
- For the Shells and Filling:
- 20-24 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley or basil, chopped (plus extra for garnish)
- For the Sauce:
- 3 cups marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just al dente according to package instructions. Drain and rinse under cold water, then set aside.
- Prepare the Beef Filling: In a large skillet over medium heat, cook the ground beef with chopped onion until the beef is browned and the onion is softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute. Season with salt and pepper, then remove from heat and let cool slightly.
- Make the Ricotta Filling: In a large mixing bowl, combine the ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, and chopped parsley or basil. Stir in the cooked beef mixture until well combined.
- Preheat Oven: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Stuff the Shells: Using a spoon, fill each shell with the beef and ricotta mixture. Place the stuffed shells in the prepared baking dish, open side up. Pour the remaining marinara sauce evenly over the shells.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle with the remaining mozzarella cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with extra parsley or basil and serve warm.
Notes
- For extra flavor, try adding a pinch of red pepper flakes to the beef filling for a slight kick.
- If you prefer a creamy sauce, mix ½ cup heavy cream into the marinara sauce before pouring over the shells.