Creamy Beef Stuffed Shells (Print)
Tender shells filled with seasoned 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
# How To Make:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
02 - Boil the jumbo pasta shells in salted water until al dente according to package directions. Drain thoroughly and arrange on a clean surface to cool slightly for easier handling.
03 - Brown the ground beef in a large skillet over medium heat, breaking it apart with a wooden spoon. Add the diced onion and minced garlic, sautéing for 2-3 minutes until softened. 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, Parmesan, 1 cup mozzarella, and fresh parsley. Gently fold in the cooled beef mixture until evenly distributed.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth. Spread half of this sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each cooked shell with approximately 2 tablespoons of the beef-ricotta filling. Place the stuffed shells in a single layer, opening side up, in the baking dish over the sauce.
07 - Pour the remaining creamy sauce over the stuffed shells, covering them evenly. Sprinkle the top with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to allow flavors to meld and pasta to heat through completely.
09 - Remove the foil and continue baking for 10 additional minutes, or until the cheese topping is bubbly and lightly golden brown.
10 - Let the stuffed shells rest for 5 minutes before serving to allow the filling to set. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The beef and ricotta filling creates this incredibly rich, satisfying texture that feels restaurant special but comes together in under an hour
- Leftovers somehow taste even better the next day, making it perfect for meal prep or unexpected lunch visitors
02 -
- Overstuffing the shells seems efficient until they burst during baking, leaving you with delicious but messy pasta casserole instead of pretty stuffed shells
- The beef mixture must cool before mixing with the ricotta, or you'll end up with scrambled eggs in your filling and nobody wants that surprise
03 -
- Save a cup of pasta water before draining the shells and add a splash to the sauce if it seems too thick after baking
- Let your ricotta drain in a sieve for 15 minutes if the container looks whey heavy, which prevents watery filling