Creamy Ricotta Beef Stuffed Shells is a true Italian classic, combining the best of rich, cheesy, and savory flavors. Tender pasta shells are generously filled with a luscious mixture of creamy ricotta, flavorful ground beef, and bold Pecorino Romano. The dish is then topped with a vibrant tomato basil sauce and gooey, melted mozzarella, baked to golden, bubbly perfection.
This hearty and comforting meal is perfect for family dinners, cozy weeknights, or any time you’re craving something warm and satisfying. One bite, and you’ll fall in love with its delicious, melt-in-your-mouth goodness!
INGREDIENTS
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- Large pasta shells: 20 shells, provides the base for stuffing.
- Lean ground beef: 1 lb, adds protein and a savory flavor.
- Ricotta cheese: 1 cup, adds creaminess to the filling.
- Shredded mozzarella cheese: 1 ½ cups, divided, melts into a gooey, cheesy topping.
- Grated Pecorino Romano cheese: ½ cup, adds a salty, nutty flavor.
- Large egg: 1, beaten, helps bind the filling.
- Tomato basil sauce: 2 ½ cups, adds a rich, tangy tomato flavor.
- Dried oregano: 1 tsp, adds an earthy, aromatic flavor.
- Garlic: 2 cloves, minced, adds a fragrant, savory taste.
- Salt and black pepper: To taste, enhances overall flavor.
- Fresh parsley: Chopped, for garnish, adds a fresh, herbaceous touch.
INSTRUCTIONS
Step 1:
Preheat the oven to 375°F (190°C).
Step 2:
Cook pasta shells in salted water until al dente. Drain and set aside to cool slightly.
Step 3:
In a skillet over medium heat, brown the ground beef. Add minced garlic and oregano, cooking until fragrant. Remove from heat.
Step 4:
In a bowl, mix the cooled beef with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
Step 5:
Spread 1 cup of tomato basil sauce on the bottom of a baking dish.
Step 6:
Fill each pasta shell with the beef and cheese mixture, placing them snugly in the dish.
Step 7:
Pour the remaining sauce over the shells and sprinkle the remaining ½ cup of mozzarella on top.
Step 8:
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is golden and bubbly.
Step 9:
Let it cool slightly, garnish with chopped parsley, and serve warm.
Serving and Storage Tips
- Serve with a side of garlic bread or a fresh salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Helpful Notes
- For extra flavor, add a pinch of red pepper flakes to the filling.
- You can substitute Pecorino Romano with Parmesan cheese if desired.