Description
Succulent beef-stuffed shells with creamy ricotta filling bring Italian comfort to your dinner table. Cheesy, hearty pasta pockets deliver rich flavors that comfort and delight, making you crave another bite of this irresistible classic.
Ingredients
Scale
Pasta and Shells:
- 20–24 jumbo pasta shells
Meat and Protein:
- 1 pound (1 lb) ground beef
- 1 large egg
Cheese Ingredients:
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese (1 cup for filling, ½ cup for topping)
- ½ cup grated Parmesan cheese
Aromatics and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon (1 tbsp) fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon (1 tbsp) fresh parsley, chopped (or 1 teaspoon dried parsley)
- Salt and pepper, to taste
Sauce:
- 2 cups marinara sauce (homemade or store-bought)
Garnish (Optional):
- Fresh basil or parsley, chopped
Instructions
- Boil jumbo pasta shells in salted water until tender yet firm, then carefully drain and spread on a clean kitchen towel to prevent sticking and cool evenly.
- Sauté ground beef in a large skillet, breaking meat into fine crumbles. Incorporate minced garlic, diced onions, and aromatic herbs like basil and oregano, cooking until meat is completely browned and fragrant.
- Create ricotta mixture by whisking together smooth ricotta cheese, beaten egg, shredded mozzarella, grated Parmesan, salt, and black pepper until uniformly blended. Fold the seasoned cooked beef into the creamy cheese mixture.
- Generously fill each cooled pasta shell with the beef-ricotta blend, ensuring each shell is packed completely without tearing the delicate pasta.
- Prepare baking dish by spreading a thin layer of marinara sauce across the bottom, creating a protective base for the stuffed shells.
- Arrange filled shells neatly in the sauced baking dish, nestling them close together. Drench shells with remaining marinara sauce, then liberally sprinkle additional mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil to retain moisture and prevent excessive browning. Bake in a preheated oven at 350°F for approximately 25 minutes.
- Remove foil during the final 5 minutes of baking to allow cheese to develop a golden, bubbling crust. Let the dish rest briefly before serving to allow flavors to settle and filling to set.
Notes
- Perfectly cook shells by boiling just until al dente to prevent them from becoming mushy during baking.
- Choose lean ground beef to reduce excess grease and create a cleaner, more refined filling texture.
- Make the dish gluten-free by substituting regular pasta shells with gluten-free jumbo shells available in specialty stores.
- Customize the recipe by experimenting with different ground meats like turkey or plant-based alternatives for diverse dietary preferences.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 130 mg