Ricotta Beef Stuffed Shells: Prepare to be amazed! Imagine sinking your fork into a giant pasta shell, overflowing with a creamy, savory ricotta and beef mixture, all bathed in a rich, homemade tomato sauce and blanketed with melted mozzarella. This isn’t just dinner; it’s a comforting culinary experience that will transport you straight to Nonna’s kitchen.

Stuffed shells, a beloved Italian-American classic, have a history rooted in resourcefulness and family tradition. Italian immigrants, seeking familiar flavors in a new land, adapted traditional pasta dishes to available ingredients. The result? A hearty, satisfying meal perfect for sharing around a table filled with loved ones. While variations abound, the core concept remains the same: jumbo pasta shells transformed into edible vessels of deliciousness.

What makes Ricotta Beef Stuffed Shells so irresistible? It’s the perfect marriage of textures and flavors. The tender pasta, the creamy ricotta, the savory beef, and the tangy tomato sauce create a symphony of sensations that dance on your palate. Plus, they’re surprisingly easy to make! While there are a few steps involved, the process is straightforward, and the end result is well worth the effort. Whether you’re looking for a crowd-pleasing dish for a special occasion or a comforting weeknight meal, these stuffed shells are guaranteed to be a hit. I promise, once you try this recipe, it will become a family favorite!

Ingredients:

1 (12 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (25 ounce) jar marinara sauce, divided
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese

Preparing the Shells and Meat Sauce

Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions, until al dente. Be careful not to overcook them, as they need to hold their shape for stuffing. Once cooked, drain the shells and rinse them with cold water to stop the cooking process. Gently place them on a baking sheet lined with parchment paper to prevent sticking.
Prepare the meat sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Sauté the aromatics: Add the chopped onion to the skillet with the cooked beef and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
Simmer the sauce: Pour in about half of the marinara sauce (approximately 1 1/4 cups) into the skillet with the beef, onion, and garlic. Stir to combine. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The longer it simmers, the richer the flavor will be!

Making the Ricotta Filling

Combine the ricotta cheese: In a large bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, chopped fresh parsley, lightly beaten egg, dried oregano, salt, and black pepper.
Mix well: Use a fork or spoon to thoroughly mix all the ingredients together until well combined. The mixture should be smooth and creamy. Taste and adjust seasonings as needed. If you prefer a little more salt or pepper, now is the time to add it.

Stuffing and Assembling the Shells

Preheat the oven: Preheat your oven to 375°F (190°C).
Prepare the baking dish: Spread the remaining marinara sauce (approximately 1 1/4 cups) evenly in the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add a layer of delicious sauce underneath.
Stuff the shells: Take a cooked jumbo shell and carefully fill it with the ricotta cheese mixture. You can use a spoon or a piping bag to make this process easier. Be generous with the filling, but don’t overstuff the shells so they burst.
Arrange the shells: Place the stuffed shells in the baking dish, on top of the marinara sauce, in a single layer. Arrange them snugly next to each other.
Top with mozzarella: Sprinkle the shredded mozzarella cheese evenly over the stuffed shells. Then, sprinkle a little extra grated Parmesan cheese on top for added flavor and a beautiful golden-brown crust.

Baking the Stuffed Shells

Bake: Cover the baking dish with aluminum foil. This will help to keep the shells moist and prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
Uncover and bake: Remove the aluminum foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them to prevent burning.
Rest: Remove the baking dish from the oven and let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese to set slightly and makes them easier to serve.

Serving Suggestions

These Ricotta Beef Stuffed Shells are delicious served on their own, but they also pair well with a variety of side dishes. Here are a few suggestions:

Garlic Bread: A classic pairing! The buttery, garlicky bread is perfect for soaking up the extra sauce.
Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich and cheesy shells.
Roasted Vegetables: Roasted broccoli, asparagus, or bell peppers add a healthy and flavorful element to the meal.
Steamed Green Beans: A simple and elegant side dish that complements the flavors of the stuffed shells.

Tips and Variations

Use different cheeses: Feel free to experiment with different cheeses in the ricotta filling. Provolone, Asiago, or Fontina would all be delicious additions.
Add vegetables to the filling: Sautéed spinach, mushrooms, or zucchini can be added to the ricotta filling for extra flavor and nutrients. Make sure to squeeze out any excess moisture from the vegetables before adding them to the filling.
Make it vegetarian: Omit the ground beef and add more vegetables to the marinara sauce for a vegetarian version. You can also use a plant-based ground meat substitute.
Make it ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Freeze for later: Baked stuffed shells can be frozen for up to 2 months. Let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. To reheat, thaw them in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.
Spice it up: Add a pinch of red pepper flakes to the meat sauce or ricotta filling for a little extra heat.
Use fresh herbs: Fresh basil, oregano, or thyme can be used in place of dried herbs for a more vibrant flavor.
Make your own marinara sauce: While jarred marinara sauce is convenient, homemade marinara sauce is always the best!

Troubleshooting

Shells are sticking together: Make sure to rinse the cooked shells with cold water and place them on a baking sheet lined with parchment paper to prevent sticking.
Filling is too dry: Add a little more ricotta cheese or a tablespoon of milk to the filling to make it creamier.
Filling is too wet: Add a little more grated Parmesan cheese or breadcrumbs to the filling to absorb excess moisture.
Cheese is burning: Cover the baking dish with aluminum foil for the first 20 minutes of baking to prevent the cheese from burning.
Shells are not cooked through: Make sure to cook the shells al dente before stuffing them. If they are still not cooked through after baking, add a little water to the baking dish and cover it with aluminum foil. Continue baking until the shells are tender.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 450-550 per serving
Protein: 30-40 grams per serving
Fat: 20-30 grams per serving
Carbohydrates: 40-50 grams per serving

Enjoy your delicious Ricotta Beef Stuffed Shells! I hope you and your family love them as much as mine does. This recipe is a guaranteed crowd-pleaser and perfect for any occasion.

Conclusion:

So, there you have it! These Ricotta Beef Stuffed Shells are truly a must-try recipe, and I’m confident they’ll become a family favorite in your home, just like they have in mine. The combination of the creamy ricotta, savory beef, and tangy tomato sauce is simply irresistible. It’s comfort food at its finest, but with a touch of elegance that makes it perfect for a weeknight dinner or a special occasion.

What makes these shells so special? It’s the perfect balance of flavors and textures. The ricotta provides a light and airy base, while the beef adds a hearty richness. The tomato sauce ties everything together with its bright acidity, creating a symphony of tastes that will leave you wanting more. Plus, the shells themselves are just plain fun to eat! Who can resist a perfectly stuffed pasta shell?

But the best part about this recipe is its versatility. Feel free to get creative and adapt it to your own preferences. For a vegetarian option, you could easily substitute the beef with sautéed mushrooms, spinach, or zucchini. Or, if you’re feeling adventurous, try adding some chopped bell peppers or onions to the beef mixture for extra flavor and texture. You could even experiment with different types of cheese, such as mozzarella, provolone, or Parmesan. The possibilities are endless!

Serving Suggestions and Variations:

Serve these Ricotta Beef Stuffed Shells with a simple side salad and some crusty bread for a complete and satisfying meal.
For a more decadent dish, top the shells with a generous layer of mozzarella cheese and bake until bubbly and golden brown.
If you’re short on time, you can assemble the shells ahead of time and bake them just before serving.
To make individual portions, bake the shells in ramekins for a beautiful presentation.
Consider adding a sprinkle of fresh basil or parsley for a pop of color and flavor.
For a spicier kick, add a pinch of red pepper flakes to the beef mixture.
Pair with a crisp Italian white wine or a light-bodied red wine for a truly memorable dining experience.

I truly believe that anyone can make these Ricotta Beef Stuffed Shells, regardless of their cooking experience. The recipe is straightforward and easy to follow, and the results are guaranteed to impress. Don’t be intimidated by the thought of stuffing pasta shells it’s actually quite simple and therapeutic! Just follow the instructions carefully, and you’ll be rewarded with a delicious and satisfying meal that your whole family will love.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create some culinary magic! I’m so excited for you to try this recipe and experience the joy of making homemade stuffed shells. Once you’ve made them, I’d love to hear about your experience. Did you make any variations? What did your family think? Share your photos and comments in the section below I can’t wait to see your creations!

Happy cooking, and enjoy your delicious Ricotta Beef Stuffed Shells!