These Creamy Ricotta Beef Stuffed Shells are the ultimate comfort food—rich, cheesy, and packed with flavor. The combination of savory ground beef, creamy ricotta, and melted mozzarella creates a hearty dish that’s perfect for family dinners or special occasions. Whether you’re cooking for a crowd or meal prepping for the week, these stuffed shells are sure to be a hit!
INGREDIENTS
- 20 large pasta shells: The perfect vessel for holding the savory filling of beef and cheese.
- 1 lb lean ground beef: Provides a hearty and flavorful base for the filling.
- 1 cup ricotta cheese: Adds creaminess and richness to the filling, balancing out the beef.
- 1 ½ cups shredded mozzarella cheese, divided: Melts beautifully, creating a cheesy topping and adding creaminess to the filling.
- ½ cup grated Pecorino Romano cheese: Adds a salty, sharp flavor to enhance the richness of the dish.
- 1 large egg, beaten: Helps bind the filling together.
- 2 ½ cups tomato basil sauce: A flavorful base that adds moisture and acidity, complementing the richness of the cheese and beef.
- 1 tsp dried oregano: Adds a classic Italian flavor to the beef mixture.
- 2 cloves garlic, minced: Adds aromatic depth to the filling.
- Salt and black pepper, to taste: Enhances the flavors of the beef and cheese mixture.
- Fresh parsley, chopped (for garnish): Adds a pop of color and freshness to the final dish.
WHY YOU'LL LOVE THIS CREAMY RICOTTA BEEF STUFFED SHELLS
- Rich and Cheesy: The combination of ricotta, mozzarella, and Pecorino Romano cheese creates a creamy, indulgent filling that pairs perfectly with the savory ground beef.
- Hearty Comfort Food: This dish is the epitome of comfort food—warm, filling, and packed with rich flavors, making it the perfect family meal for cold nights or special occasions.
- Easy to Make Ahead: You can prepare the stuffed shells ahead of time and simply bake them when you're ready. It’s an ideal recipe for meal prep or dinner parties!
- Versatile Recipe: Whether you use ground beef, turkey, or make it vegetarian, the stuffed shells are easily adaptable to suit your preferences.
VARIATIONS
- Vegetarian: Skip the ground beef and add sautéed spinach or mushrooms for a delicious meatless version of these stuffed shells.
- Turkey Swap: Substitute ground turkey for a lighter option, keeping all the other ingredients the same for a healthy twist.
- Extra Veggies: Incorporate finely diced bell peppers or zucchini into the filling for added texture and flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the filling or sauce to give the dish a slight heat.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F (190°C). Grease a baking dish and set it aside.
- Step 2:
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8-10 minutes. Drain and let them cool slightly while you prepare the filling.
- Step 3:
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Add the minced garlic and dried oregano, cooking for another 1-2 minutes until fragrant. Remove from heat and let cool.
- Step 4:
- In a mixing bowl, combine the cooled ground beef, ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano cheese, beaten egg, salt, and pepper. Stir until well combined.
- Step 5:
- Spread 1 cup of the tomato basil sauce evenly on the bottom of the prepared baking dish.
- Step 6:
- Fill each cooked pasta shell with the ricotta and beef mixture, and arrange the stuffed shells in the baking dish.
- Step 7:
- Pour the remaining 1 ½ cups of tomato basil sauce over the stuffed shells, making sure they are covered evenly.
- Step 8:
- Sprinkle the remaining ½ cup of mozzarella cheese over the top of the shells.
- Step 9:
- Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.
- Step 10:
- Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and serve warm.
Serving and Storage Tips
- Serve these Creamy Ricotta Beef Stuffed Shells hot, right out of the oven. Pair them with a fresh side salad and some garlic bread for a complete Italian-inspired meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave or oven until heated through.
- This dish also freezes well. Simply assemble the stuffed shells, cover tightly with foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.
Helpful Notes
- For a lighter option, you can substitute ground turkey for the ground beef. Adjust the seasoning as needed to complement the milder flavor.
- If you prefer a vegetarian version, omit the meat and add spinach or sautéed mushrooms to the ricotta filling for a flavorful alternative.
- Use freshly grated Pecorino Romano cheese for the best flavor and texture—it’s saltier and sharper than Parmesan, adding depth to the dish.
Tips from well-known chefs
- Chef Giada De Laurentiis: "Always use high-quality ricotta for stuffed shells—it makes all the difference. Drain the ricotta if it's too watery to keep the filling from becoming too runny."
- Chef Lidia Bastianich: "When assembling your stuffed shells, don't overfill the pasta. Leave a little room for the filling to expand slightly as it bakes."
- Chef Ina Garten: "Adding a bit of freshly grated nutmeg to the ricotta mixture can enhance the flavor and add warmth to the dish without overpowering it."