Name: Ricotta Beef Stuffed Shells Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 20 Large Pasta Shells; 1 lb Lean Ground Beef; 1 cup Ricotta Cheese; 1 ½ cups Shredded Mozzarella; ½ cup Grated Pecorino Romano; 1 Large Egg, beaten; 2 ½ cups Tomato Basil Sauce; 1 tsp Dried Oregano; 2 cloves Garlic, minced; Salt and Black Pepper, to taste; Fresh Parsley, chopped (for garnish)

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introduction

This dish uses big pasta shells filled with a mix of beef and ricotta. It bakes with tomato sauce and cheese. You can make it for a family meal or a small party. For a related creamy pasta idea, see Creamy Beef and Shells.

why make this recipe

This meal tastes rich and warm. You cook it in one pan and it feeds many. It works well when you want a dish that looks nice but stays easy. You can make parts ahead and bake later. If you like ricotta sweets, try a light cake after dinner: almond ricotta cake.

how to make Ricotta Beef Stuffed Shells Gratin

Follow these steps in order. Work on one step at a time. Ready the oven and the pan first.

Ingredients :

20 Large Pasta Shells
1 lb Lean Ground Beef
1 cup Ricotta Cheese
1 ½ cups Shredded Mozzarella
½ cup Grated Pecorino Romano
1 Large Egg, beaten
2 ½ cups Tomato Basil Sauce
1 tsp Dried Oregano
2 cloves Garlic, minced
Salt and Black Pepper, to taste
Fresh Parsley, chopped (for garnish)

Directions :

Preheat your oven to 375°F (190°C).
Boil the pasta shells in salted water until al dente. Drain and set aside to cool slightly.
In a skillet, brown the ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Remove from heat.
In a mixing bowl, combine the beef with ricotta, beaten egg, salt, and pepper.
Stuff each pasta shell with the filling and place them in a baking dish.
Pour the tomato basil sauce over the stuffed shells.
Sprinkle with shredded mozzarella and grated pecorino.
Bake for 25-30 minutes until cheese is bubbly and golden.
Garnish with fresh parsley before serving.

how to serve Ricotta Beef Stuffed Shells Gratin

Serve hot from the oven. Put the shells on a warm plate. Add a green salad or steamed veg. You can add a small spoon of extra sauce on each plate. For a hearty side, try a beef stew idea: beef stew with dumplings.

how to store Ricotta Beef Stuffed Shells Gratin

Let the dish cool to room heat for no more than two hours. Cover the pan tight with foil or put in an air tight box. Keep in the fridge for up to 3 days. To freeze, wrap well and freeze up to 2 months. Thaw in the fridge before you reheat.

tips to make Ricotta Beef Stuffed Shells Gratin

Do not overcook the shells. They must hold the filling.
Let the shells cool a bit so the cheese filling will not melt out.
Use lean beef and drain excess fat to keep the dish clean.
Add a pinch of nutmeg to the ricotta for a warm note.
For a slow bake, cover and bake 35-40 minutes at 350°F. For more slow-cook ideas see slow beef stew tips.

variation (if any)

Swap ground beef for Italian sausage for more spice.
Use part spinach in the ricotta mix for a green fill.
Try a mix of cheeses: add provolone or fontina.
Make a white sauce base instead of tomato for a cream version. For other beef meal ideas, look at beef stew.

FAQs

Q: Can I use small shells?
A: Small shells will change the cook time and look. Use large shells for this recipe.

Q: Can I use cottage cheese instead of ricotta?
A: You can, but the texture will change. Drain cottage cheese well.

Q: Can I make this ahead and bake later?
A: Yes. Stuff shells and cover them. Keep in the fridge for one day, then bake.

Q: How do I reheat leftovers?
A: Heat in the oven at 350°F for 15-20 minutes or until warm. You can use a microwave for one plate.

Q: Is this dish freezer safe?
A: Yes. Wrap tight and freeze up to 2 months. Thaw in the fridge before baking.

Conclusion

If you want another take on stuffed shells, you can read a clear guide at Stuffed Shells with Meat and Ricotta – Mangia with Michele.

Ricotta Beef Stuffed Shells Gratin