Creamy Beef Stuffed Shells (Printable Version)
Tender pasta shells filled with savory beef and ricotta mixture, baked in creamy tomato sauce with melted cheese topping.
# Ingredient List:
→ Pasta
01 - 20 jumbo pasta shells
→ Beef Filling
02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tbsp 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 tbsp grated Parmesan cheese
# Step-by-Step Instructions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until al dente, typically 9-11 minutes. Drain thoroughly and arrange on a clean surface to prevent sticking.
03 - Heat a large skillet over medium heat. Add ground beef and cook, breaking apart with a wooden spoon, until browned completely, about 6-8 minutes. Add diced onion and minced garlic; sauté until softened and fragrant, approximately 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat and allow to cool for 5 minutes.
04 - In a large mixing bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, and chopped parsley. Mix until smooth and fully incorporated. Gently fold in the cooled beef mixture until evenly distributed.
05 - In a separate bowl, whisk together marinara sauce and heavy cream until smooth and uniform in color.
06 - Spread half the creamy sauce mixture evenly across the bottom of the prepared baking dish. Fill each cooled pasta shell with approximately 2 tablespoons of the beef-ricotta filling, using a spoon or small scoop. Arrange filled shells in a single layer, opening side facing up, in the baking dish.
07 - Pour the remaining sauce mixture evenly over the stuffed shells, ensuring each shell receives some sauce. Sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese in an even layer.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and meld flavors.
09 - Remove foil and return to oven. Bake uncovered for 10 additional minutes until cheese is bubbly and lightly golden on top.
10 - Remove from oven and let rest for 5 minutes before serving to allow filling to set. Garnish with additional fresh parsley if desired. Serve warm.
# Tips from hearthlykitchen:
01 -
- The beef and ricotta filling creates an incredibly rich satisfying texture that feels special enough for company
- Everything bakes together in one dish meaning less cleanup and more time enjoying dinner
02 -
- Overfilling the shells makes them burst open in the oven so stick to about two tablespoons per shell even if it feels like you are being too conservative
- The filling needs to cool slightly before mixing with the cheese or the heat will start melting everything too early and change the texture completely
03 -
- If your shells keep tearing while you try to fill them, let them cool completely and use a small spoon or piping bag to gently stuff them instead of trying to squeeze the filling in by hand
- Adding a pinch of red pepper flakes to the beef while it cooks gives this subtle warmth that makes the dish feel more sophisticated