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Beef-stuffed shells with creamy ricotta filling are a weeknight comfort food I crave on busy evenings. This recipe takes familiar ingredients and transforms them into a bubbling casserole of cheesy goodness that smells like a cozy Italian kitchen as it bakes.
I first made these shells for my sister’s birthday dinner and now they are a favorite at every family gathering. Watching everyone dig in and go back for seconds always makes the extra effort feel rewarding.
Ingredients
- Large pasta shells: look for sturdy shells that hold their shape after boiling
- Ground beef: choose fresh ground beef for a rich meaty flavor or go for lean to reduce fat
- Ricotta cheese: mild creamy texture holds the filling together and keeps it moist
- Shredded mozzarella cheese: melts beautifully and gives that stringy cheese pull everyone loves
- Grated Parmesan cheese: sharp nutty flavor that elevates the filling and topping
- Egg: helps bind the filling so it scoops easily into shells
- Marinara sauce: use a quality jarred sauce or homemade for the richest tomato flavor
- Italian seasoning: dried mix of basil oregano thyme and rosemary that adds herby depth
- Salt and pepper: essential for seasoning both beef and filling
Step-by-Step Instructions
- Cook the Pasta Shells:
- Boil the pasta shells in a large pot of salted water until they are al dente tender but still firm to the bite so they hold together when stuffed. Drain and rinse under cool water to stop the cooking then set them aside on a lined tray so they do not stick.
- Brown the Ground Beef:
- Add ground beef to a skillet over medium heat. Use a wooden spoon to break up clumps and cook thoroughly until no pink remains. Drain off excess fat for a cleaner flavor in the filling.
- Mix the Filling:
- Combine the cooked beef with ricotta shredded mozzarella grated Parmesan egg Italian seasoning salt and pepper in a large bowl. Stir well until it looks creamy and uniform so each shell bakes up rich and cheesy.
- Stuff the Shells:
- Spoon filling into each cooked pasta shell using your fingers or a piping bag for neatness. Pack the shells full until the filling is mounded but do not overstuff to prevent tearing.
- Assemble the Dish:
- Spread one cup of marinara sauce in the bottom of a baking dish to keep the shells moist. Nestle stuffed shells open side up in a single layer.
- Top and Bake:
- Cover the shells with the remaining marinara sauce and sprinkle on the last of the mozzarella cheese for a bubbly browned top. Cover dish with foil to steam through then uncover to finish baking until golden.
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Ricotta is my favorite ingredient here. Its mild creamy flavor makes every bite tender and comforting and my kids always sneak extra spoonfuls when we are assembling the filling together. Making this dish instantly reminds me of big family dinners at my grandma’s kitchen table.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat bake covered at 325 degrees or microwave individual portions until hot. For best results add a spoonful of extra sauce before reheating to prevent the pasta from drying out.
Ingredient Substitutions
Swap ground beef for ground turkey chicken or cooked lentils for a lighter or vegetarian version. Dairy free cheese works well for those with allergies. For the pasta choose gluten free shells or even large zucchini slices if you need a wheat free dish.
Serving Suggestions
Pair these beef stuffed shells with a crisp green salad and garlic bread to round out the meal. A sprinkle of fresh chopped basil or parsley right before serving adds a fresh pop of color and flavor. For a complete comfort food spread include roasted vegetables and a side of antipasto.
Cultural Context
Stuffed pasta is a beloved tradition in Italian American homes. While lasagna is a classic go to baked shell dishes are just as celebratory and are often made for potlucks and family gatherings when you want a meal that feeds a crowd and brings everyone to the table.
Recipe FAQs
- → Can I prepare the stuffed shells ahead of time?
Yes, you can assemble the shells and store them covered in the refrigerator before baking. When ready, bake as directed, adding a few extra minutes if baking them cold.
- → What is the best way to stuff the shells without breaking them?
Allow the cooked shells to cool slightly so they’re firm yet flexible. Use a small spoon to gently fill each shell, taking care not to overstuff or tear the pasta.
- → Can I use a different type of cheese instead of ricotta?
Cottage cheese or a mix of mascarpone and mozzarella are good alternatives to ricotta, offering a similar creamy texture.
- → How can I make this dish vegetarian?
Replace ground beef with sautéed mushrooms, spinach, lentils, or a mix of vegetables for a hearty vegetarian filling.
- → Which herbs work well as a garnish?
Fresh basil or parsley adds a burst of color and flavor. Chopped oregano or chives also complement the dish beautifully.
- → How do I store leftovers?
Place cooled leftovers in an airtight container and refrigerate for up to three days. Reheat in the oven or microwave until heated through.