Name: Beef Stuffed Shells with Creamy Ricotta Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz Jumbo Pasta Shells; 1 lb Ground Beef (80/20 ratio); 1 small Onion (Chopped); 2 cloves Garlic (Minced); 1 cup Ricotta Cheese (Full-fat); 1.5 cups Mozzarella Cheese (Shredded); 0.25 cup Parmesan Cheese (Grated); 1 large Egg (optional); 2 tbsp Fresh Parsley (Chopped); 0.5 tsp Dried Basil; 0.5 tsp Oregano; 2 cups Marinara Sauce; Salt and Pepper (To taste)

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This is a warm meal for the whole family.

introduction

This dish brings meat, cheese, and pasta in one pan. It tastes rich and feels like home. If you like a mix of beef and cheese, try this. You can also learn a close idea in this creamy beef and shells guide for more help.

why make this recipe

You make this for a slow, warm meal that kids and grown ups like. You can use simple store sauce or make your own. The dish holds well for a group meal. For ideas on other easy meat pasta dishes, see this simple beef pasta note.

how to make Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

I give the full steps below. Read each step before you start. If you want a step by step beef stew idea to guide your slow cook skills, this one pot beef stew page may help with timing and heat tips.

Ingredients :

12 oz Jumbo Pasta Shells (Look for ‘jumbo’ or ‘stuffing shells’)
1 lb Ground Beef (Use 80/20 ratio for best taste)
1 small Onion (Chopped, sauté for sweetness)
2 cloves Garlic (Minced, can substitute with garlic powder)
1 cup Ricotta Cheese (Full-fat for best texture)
1.5 cups Mozzarella Cheese (Shredded, reserved for topping)
0.25 cup Parmesan Cheese (Grated, best freshly grated)
1 large Egg (Omit for lighter texture if desired)
2 tbsp Fresh Parsley (Chopped, can use basil or thyme)
0.5 tsp Dried Basil
0.5 tsp Oregano
2 cups Marinara Sauce (Store-bought or homemade)
Salt and Pepper (To taste)

For a side soup or warm starter, you might like this simple sweet potato soup as a pair.

Directions :

Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente. Drain and let cool so you can fill them.
Heat a pan on medium. Add the ground beef. Break it with a spoon. Cook until no pink shows.
Add the chopped onion to the beef. Cook until the onion gets soft.
Add the minced garlic. Cook one more minute. Turn off the heat. Drain extra fat if you need.
In a bowl, mix ricotta, half the mozzarella, Parmesan, egg, parsley, basil, oregano, salt, and pepper.
Add the cooled beef and onion mix to the cheese mix. Stir well so the beef mixes with the cheese.
Spoon about 1 cup of marinara sauce into the bottom of a baking dish.
Fill each shell with the beef and ricotta mix. Place filled shells in the dish on top of the sauce.
Pour the rest of the marinara sauce over the shells. Sprinkle the rest of the mozzarella on top.
Cover the dish with foil. Bake in a 375°F (190°C) oven for 20 minutes. Remove the foil and bake 5 to 10 more minutes until the cheese melts and gets light brown.
Let the dish rest 5 minutes before you serve. This helps the filling set.

how to serve Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

Serve warm on a plate. Add a green salad or bread. You can top with extra parsley or a little more Parmesan. For a sweet end, see this easy cake roll idea.

how to store Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

Cool the shells to room heat. Put them in an airtight box. Store in the fridge for up to 3 days. To freeze, wrap well and keep up to 2 months. Thaw in the fridge then warm in the oven at 350°F (175°C) until hot.

tips to make Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

Do not overcook shells. They should still have a small bite.
Drain fat from the beef to keep the filling neat.
Use full-fat ricotta for a creamier fill.
Let the dish rest a few minutes after baking to firm the filling.
You can make the filling a day before to save time.

variation (if any)

Use ground turkey or pork instead of beef for a different mild taste.
Add chopped spinach to the cheese mix for more veg.
Swap marinara for a meat sauce for a richer dish.
Make a smaller dish with less cheese to cut calories.

FAQs

Q: Can I make this recipe without the egg?
A: Yes. The egg helps bind the filling. You can skip it for a lighter fill.

Q: Can I use a different cheese?
A: Yes. You can mix cottage cheese with ricotta or use only ricotta and Parmesan.

Q: How do I reheat a single portion?
A: Put it in a small oven dish. Cover and warm at 350°F (175°C) for 10 to 15 minutes. Or microwave it until hot.

Q: Can I bake it in a slow cooker?
A: Yes. Put shells in the slow cooker with sauce on low for 2 to 3 hours. Check center heat.

Q: Do I need to cook shells before filling?
A: Yes. Cook them until they are just soft so you can fill them without break.

Conclusion

For a full note on beef stuffed shells and their roots, see this Beef Stuffed Shells Italian American Dish | Lizzy Loves Food.

Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners