Creamy Ricotta Beef Stuffed Shells: A Pasta Lover’s Dream

Creamy Ricotta Beef Stuffed Shells: A Pasta Lover’s Dream

When it comes to comfort food, pasta always steals the show. Among the endless variations, creamy ricotta beef stuffed shells stand out as a perfect combination of indulgent, cheesy goodness and hearty, flavorful filling. This recipe brings together tender pasta shells, a creamy ricotta and beef mixture, and a rich tomato basil sauce, all baked to golden, bubbly perfection.

Whether you’re hosting a dinner party or treating your family to a special meal, this dish is guaranteed to impress. Plus, it’s surprisingly easy to make! Let’s explore how to create this irresistible pasta dish and why it deserves a spot in your weekly rotation.

The Story Behind the Dish

Stuffed shells are an Italian-American classic, often reserved for special occasions or Sunday dinners. My love for this dish comes from a family tradition of gathering in the kitchen to prepare it together. Each shell was stuffed with care and layered with love—this recipe continues that tradition while offering a modern twist with lean ground beef and a touch of Pecorino Romano for extra flavor.

This recipe allows you to blend creativity and comfort, and the result is a dish that’s as visually stunning as it is delicious.

Why You’ll Love This Recipe

• Rich and Creamy: The ricotta and mozzarella create a luscious filling that melts in your mouth.
• Hearty and Satisfying: Ground beef adds a meaty, satisfying element to balance the creamy cheese.
• Versatile: Swap out the ground beef for sausage, turkey, or even a vegetarian option with spinach.
• Perfect for Leftovers: This dish reheats beautifully, making it great for meal prep.

Step-by-Step Preparation

Ingredients:
You’ll need:

• 20 large pasta shells
• 1 lb lean ground beef
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Pecorino Romano cheese
• 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)

Instructions:

1. Preheat Your Oven
   • Set your oven to 375°F (190°C).
2. Cook the Pasta
   • Boil the pasta shells in salted water until al dente. Drain and let them cool slightly.
3. Prepare the Filling
   • In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, stirring until fragrant.
   • Let the beef cool slightly, then mix it with ricotta, 1 cup of mozzarella, Pecorino Romano, the beaten egg, salt, and pepper in a large bowl. Stir until well combined.
4. Stuff the Shells
   • Spread 1 cup of tomato basil sauce on the bottom of a baking dish.
   • Carefully fill each pasta shell with the beef and cheese mixture and arrange them snugly in the dish.
5. Assemble and Bake
   • Pour the remaining tomato basil sauce over the shells and sprinkle with the remaining ½ cup of mozzarella. Cover with aluminum foil and bake for 25 minutes.
   • Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
6. Serve and Enjoy
   • Garnish with freshly chopped parsley and serve warm.

Tips for Success

• Perfect Shells: Avoid overcooking the pasta; they should be slightly firm to hold their shape while stuffing.
• Sauce Options: Use a homemade marinara or add a splash of heavy cream to your tomato sauce for a richer flavor.
• Add a Kick: If you love spice, add red pepper flakes to the beef mixture.

History of Stuffed Pasta

Stuffed pasta dishes, like manicotti and stuffed shells, are believed to have roots in Italian cuisine, where families would often stuff large pasta with ricotta and seasonal ingredients. While this dish is a more modern interpretation, its essence is rooted in the tradition of crafting hearty, filling meals meant to bring people together.