Creamy Ricotta Beef Stuffed Shells Pasta

Creamy Ricotta Beef Stuffed Shells Pasta

Creamy Ricotta Beef Stuffed Shells Pasta is a delightful, heartwarming dish that captures the essence of comfort food. Picture tender pasta shells enveloped in a velvety filling of ricotta cheese and juicy ground beef, all bathed in rich marinara sauce and bubbling mozzarella. This dish is perfect for cozy family dinners or casual gatherings with friends, leaving everyone craving more with each satisfying bite. The combination of flavors and textures makes this recipe not just delicious but also incredibly rewarding to make, especially since it’s an easy, step-by-step process that even novice cooks can master.

Why You’ll Love This Recipe

If the idea of creamy pasta filled with hearty beef makes your taste buds tingle, this recipe is destined to become a favorite in your kitchen. The beauty of Creamy Ricotta Beef Stuffed Shells Pasta lies in its simplicity and the way it brings everyone together around the dinner table. With minimal ingredients and an easy preparation process, this dish is truly a crowd-pleaser. It’s adaptable and forgiving, making it perfect for busy weeknights or special occasions alike. Plus, with its cheesy goodness and savory filling, it’s a guaranteed hit with both kids and adults.

Ingredients

To create this mouthwatering dish, gather the following ingredients:

• 12 large pasta shells (conchiglioni): These pasta shells provide the perfect vessel for holding the delicious filling.
• 1 lb ground beef: Juicy and flavorful, this protein is the heart of the dish.
• 1 cup ricotta cheese: Creamy and smooth, ricotta adds a luscious texture and enhances flavor.
• 1 cup shredded mozzarella cheese: Melty mozzarella creates a gooey, delightful topping.
• 1/4 cup grated Parmesan cheese: Adds a savory depth of flavor with its nutty profile.
• 1 large egg: Acts as a binder, helping to hold the filling together.
• 2 cloves garlic, minced: The aromatic essence of garlic elevates the dish.
• 1 teaspoon dried oregano: This herb adds a hint of earthiness and warmth.
• 1 teaspoon dried basil: Offers a sweet, aromatic flavor that complements the filling beautifully.
• 1/2 teaspoon salt: Enhances all the flavors in the dish.
• 1/2 teaspoon black pepper: Adds a subtle kick to each bite.
• 2 cups marinara sauce: The rich, tangy sauce ties all the elements together.
• 1 tablespoon olive oil: Used to sauté the beef, adding a hint of fruity flavor.
• Fresh basil leaves for garnish (optional): A touch of freshness and color to serve on top.

Step-by-Step Directions

1. Prepare the Pasta Shells:
   Begin by boiling a large pot of salted water. Gently add the pasta shells and cook until al dente, usually around 8-10 minutes. Drain and set aside on a clean kitchen towel to cool while you prepare the filling.

2. Cook the Ground Beef:
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart with a spatula. As it cooks, sprinkle in the minced garlic, oregano, basil, salt, and black pepper. Continue to cook until the beef is browned and fully cooked, about 5-7 minutes. Drain excess fat and allow to cool slightly.

3. Make the Cheese Filling:
   In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the large egg. Mix until the cheeses are well integrated. Then, stir in the cooked ground beef mixture until evenly combined.

4. Stuff the Shells:
   Preheat your oven to 375°F (190°C). Carefully take each cooked pasta shell and fill it generously with the cheese and beef mixture. Place the stuffed shells in a greased baking dish, standing them upright.

5. Assemble the Dish:
   Pour the marinara sauce evenly over the stuffed shells, ensuring they are well coated. For an extra cheesy touch, sprinkle additional mozzarella on top.

6. Bake:
   Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20-25 minutes until the cheese is bubbly and melted. For a golden top, remove the foil for the last 5 minutes of baking.

7. Serve and Garnish:
   Once done, remove the baking dish from the oven. Let it cool slightly, then garnish with fresh basil leaves. Serve warm and enjoy the comforting waves of flavor!

Tips & Tricks

• Boil Pasta Carefully: Avoid overcooking the pasta; you want it firm enough to hold its shape during the stuffing process.
• Make Ahead: Prepare the stuffed shells a day in advance, cover with sauce, and refrigerate. Bake the next day, adding a few extra minutes to the cooking time.
• Add Vegetables: For added nutrition, consider mixing in sautéed spinach or chopped bell peppers into the beef mixture.
• Cheese Variations: Experiment with different cheeses like feta or gouda for unique flavors.

Serving Suggestions & Pairings

Creamy Ricotta Beef Stuffed Shells Pasta shines as a standalone dish but can be paired beautifully with a variety of sides. Consider serving with a fresh garden salad drizzled with balsamic vinaigrette for a refreshing contrast. Garlic bread or cheesy breadsticks make delightful accompaniments to soak up the extra marinara sauce. For a cozy evening, serve with a glass of sparkling grape juice or your favorite non-alcoholic beverage.

Nutritional Information

One serving of Creamy Ricotta Beef Stuffed Shells Pasta typically contains about 400-500 calories. It offers a balance of protein, carbohydrates, and healthy fats, contributing to a hearty meal. A single serving generally includes around 25g of protein, 35g of carbohydrates, and 20g of fats, making it a fulfilling choice.

Storing Tips & Variations

Leftover Creamy Ricotta Beef Stuffed Shells Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also freeze stuffed shells before baking, ensuring they are wrapped tightly to prevent freezer burn. When ready to enjoy, bake straight from the freezer, adding additional cooking time.

For variations, consider swapping ground beef for turkey or chicken. You can also make a vegetarian version by using lentils or sautéed mushrooms instead.

Conclusion

Creamy Ricotta Beef Stuffed Shells Pasta is an experience of flavors and comfort in every bite. This dish offers a beautiful balance of richness and warmth, making it an excellent choice for any occasion. So gather your ingredients, roll up your sleeves, and dive into this delightful recipe. We’d love to hear about your experience—share your photos and stories after whipping up this comforting meal!

FAQs

1. Can I use whole wheat pasta shells for this recipe?
Absolutely! Whole wheat shells are a healthier alternative and will work just as well in this recipe.

2. How can I make this dish gluten-free?
You can easily substitute traditional pasta shells with gluten-free varieties found in stores.

3. What can I use instead of ricotta cheese?
You can substitute ricotta with cottage cheese for a lighter option, or even a blended tofu option for a dairy-free version.

4. Can I add more vegetables to the filling?
Yes! Adding chopped spinach, mushrooms, or zucchini can enhance the nutrition and flavor of the dish.

5. Is this recipe suitable for meal prep?
Yes! This dish is perfect for meal prep. Just portion out the stuffed shells, and they can be easily reheated for lunch or dinner later in the week.

Creamy Ricotta Beef Stuffed Shells Pasta

A delightful dish featuring tender pasta shells filled with creamy ricotta and juicy ground beef, topped with marinara sauce and bubbling mozzarella, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Filling

• 12 large shells 12 large pasta shells (conchiglioni) These pasta shells provide the perfect vessel for holding the delicious filling.
• 1 lb 1 lb ground beef Juicy and flavorful, this protein is the heart of the dish.
• 1 cup 1 cup ricotta cheese Creamy and smooth, ricotta adds a luscious texture and enhances flavor.
• 1 cup 1 cup shredded mozzarella cheese Melty mozzarella creates a gooey, delightful topping.
• 1/4 cup 1/4 cup grated Parmesan cheese Adds a savory depth of flavor with its nutty profile.
• 1 large 1 large egg Acts as a binder, helping to hold the filling together.

Seasonings and Sauce

• 2 cloves 2 cloves garlic, minced The aromatic essence of garlic elevates the dish.
• 1 teaspoon 1 teaspoon dried oregano This herb adds a hint of earthiness and warmth.
• 1 teaspoon 1 teaspoon dried basil Offers a sweet, aromatic flavor that complements the filling beautifully.
• 1/2 teaspoon 1/2 teaspoon salt Enhances all the flavors in the dish.
• 1/2 teaspoon 1/2 teaspoon black pepper Adds a subtle kick to each bite.
• 2 cups 2 cups marinara sauce The rich, tangy sauce ties all the elements together.
• 1 tablespoon 1 tablespoon olive oil Used to sauté the beef, adding a hint of fruity flavor.

Garnish

• to taste Fresh basil leaves for garnish (optional) A touch of freshness and color to serve on top.

Method

 

Preparation of Pasta

1. Boil a large pot of salted water. Gently add the pasta shells and cook until al dente, usually around 8-10 minutes. Drain and set aside on a clean kitchen towel to cool.

Cooking the Beef

1. In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it apart with a spatula. Sprinkle in minced garlic, oregano, basil, salt, and black pepper. Cook until browned, about 5-7 minutes. Drain excess fat and allow to cool slightly.

Making the Filling

1. In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until well integrated then stir in the cooked beef mixture.

Stuffing Shells

1. Preheat oven to 375°F (190°C). Fill each cooked pasta shell generously with the cheese and beef mixture. Place stuffed shells in a greased baking dish, standing them upright.

Assembling and Baking

1. Pour marinara sauce evenly over the stuffed shells. For an extra cheesy touch, sprinkle additional mozzarella on top. Cover the dish with aluminum foil and bake for 20-25 minutes until bubbly. Remove the foil for the last 5 minutes for a golden top.

Serving

1. Let cool slightly, garnish with fresh basil leaves, serve warm and enjoy.

Notes

Boil pasta carefully to avoid overcooking. Prepare stuffed shells a day in advance and refrigerate, adding baking time when cooking. Feel free to add vegetables for nutrition. Experiment with different cheeses for unique flavors.