Creamy Beef Stuffed Shells (Printable Version)
Tender jumbo pasta shells stuffed with seasoned beef and three-cheese ricotta filling, baked in a rich creamy tomato sauce until golden and bubbly.
# What You Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Beef Filling
02 - 1 pound ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons 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 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain and set aside.
03 - Brown ground beef in a large skillet over medium heat. Add onion and garlic; sauté until softened, about 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat and cool slightly.
04 - Combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and parsley in a large bowl. Fold in the cooled beef mixture until well blended.
05 - Mix marinara sauce and heavy cream in a separate bowl. Spread half the sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta mixture. Arrange stuffed shells in the baking dish in a single layer.
07 - Pour remaining sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover dish with foil and bake for 25 minutes.
09 - Remove foil and continue baking uncovered for 10 minutes, or until cheese is bubbly and golden brown.
10 - Let rest for 5 minutes before serving. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- The creamy ricotta and beef filling stays perfectly moist inside each shell
- The heavy cream in the sauce creates the most luxurious restaurant-style texture
02 -
- Overcooking the pasta initially is the most common mistake, so pull them 2 minutes early
- Letting the beef cool before mixing prevents the ricotta from melting prematurely
03 -
- Use a piping bag or ziplock bag with the corner snipped to fill shells quickly and neatly
- Room temperature ricotta mixes more smoothly than cold straight from the fridge