Creamy Beef Stuffed Shells (Print Version)
Tender pasta shells filled with beef and ricotta, baked in creamy tomato sauce with melted cheese topping.
# What You'll Need:
→ 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
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Bring a large pot of salted water to boil. Cook jumbo pasta shells according to package directions until al dente. Drain carefully and set aside to cool slightly.
03 - Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking apart with a spoon. Add diced onion and minced garlic; sauté until softened, 2-3 minutes. Season with Italian herbs, salt, and black pepper. Remove from heat and let cool for 5 minutes.
04 - In a large bowl, combine ricotta cheese, egg, 1/2 cup grated Parmesan, 1 cup shredded mozzarella, and chopped parsley. Mix until smooth and well incorporated.
05 - Fold the cooled beef mixture into the ricotta filling until evenly distributed throughout.
06 - In a separate bowl, whisk together marinara sauce and heavy cream until smooth and uniform.
07 - Spread half the sauce mixture evenly across the bottom of the prepared baking dish. Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta filling. Arrange filled shells in a single layer in the dish.
08 - Pour remaining sauce mixture evenly over the stuffed shells. Sprinkle with 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan cheese.
09 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes until heated through.
10 - Remove foil and continue baking uncovered for 10 minutes until cheese is bubbly and golden brown on top.
11 - Let stuffed shells rest for 5 minutes before serving to allow filling to set. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The beef and ricotta filling creates this incredible richness that feels restaurant special but comes together faster than you would expect
- Leftovers reheat beautifully and somehow taste even better the next day when the flavors have had time to become friends
02 -
- Overstuffing the shells seems like a good idea until they burst during baking, so aim for about 2 tablespoons per shell and resist the urge to overfill
- The heavy cream in the sauce might seem unnecessary but it creates this velvety texture that balances the acidity of the tomatoes perfectly
03 -
- Use a piping bag or zip lock bag with the corner snipped off to fill the shells quickly and neatly
- Let the beef mixture cool before mixing with the ricotta so the eggs do not scramble slightly