Creamy Beef Stuffed Shells (Print version)

Tender pasta shells stuffed 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

# How to make it:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain well and arrange on a clean surface to cool slightly.
03 - Brown ground beef in a large skillet over medium heat. Add diced onion and minced garlic; sauté until softened, about 2-3 minutes. Season with Italian herbs, salt, and black pepper. Remove from heat and cool for 5 minutes.
04 - Combine ricotta cheese, egg, grated Parmesan, 1 cup shredded mozzarella, and chopped parsley in a large bowl. Mix until evenly incorporated.
05 - Fold the cooled beef mixture into the ricotta filling until thoroughly blended.
06 - Whisk marinara sauce and heavy cream together in a separate bowl until smooth. Spread half the sauce mixture evenly across the bottom of the prepared baking dish.
07 - Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta mixture. Arrange stuffed shells in a single layer in the baking dish, opening side facing up.
08 - Pour remaining sauce mixture evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
09 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
10 - Remove foil and continue baking for 10 minutes, or until cheese is melted, bubbly, and lightly golden.
11 - Let stuffed shells rest for 5 minutes before serving to allow filling to set. Garnish with additional fresh parsley if desired.

# Expert suggestions:

01 -
  • The creamy ricotta filling perfectly balances the seasoned beef, creating layers of flavor in every bite
  • This dish looks impressive but comes together faster than you'd expect, making it perfect for weeknight dinners or company
  • Lunch the next day might be even better than dinner, so you'll want to make the full batch
02 -
  • Overstuffing the shells will cause them to split during baking, so leave a little room in each one
  • The filling must cool before adding the egg, or you'll end up with scrambled bits throughout your cheese mixture
  • Letting the dish rest for those 5 minutes seems annoying, but it makes serving so much easier
03 -
  • Use a piping bag or ziplock bag with the corner cut off to fill the shells quickly and neatly
  • Let the ricotta drain in a colander for 15 minutes if it seems watery, which prevents a soggy filling

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