Creamy Ricotta Beef Stuffed Shells Pasta is a comforting, hearty Italian-inspired dish made with jumbo pasta shells filled with a rich mixture of seasoned ground beef, creamy ricotta cheese, and aromatic herbs. The stuffed shells are baked in a flavorful tomato sauce and finished with melted cheese for a satisfying meal that is perfect for family dinners, gatherings, or special occasions. This recipe focuses on balance—savory beef, creamy cheese, and tender pasta baked together to create a complete and filling dish.
Ingredients
For the Pasta
- 20–24 jumbo pasta shells
- Water, for boiling
- 1 tablespoon salt
For the Beef Filling
- 500 grams ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red chili flakes (optional)
For the Ricotta Mixture
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley or basil, finely chopped
- ¼ teaspoon black pepper
- Salt to taste
For the Sauce and Topping
- 2½ to 3 cups marinara or tomato pasta sauce
- 1 cup shredded mozzarella cheese (for topping)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil or butter (for greasing the baking dish)
Preparation Steps
Step 1: Cook the Pasta Shells
- Bring a large pot of water to a rolling boil.
- Add salt to the boiling water, then add the jumbo pasta shells.
- Cook the shells according to package instructions until just al dente. Do not overcook, as the shells will continue cooking in the oven.
- Drain the shells carefully and rinse briefly with cool water to stop the cooking process.
- Arrange the shells on a tray or plate and lightly drizzle with a small amount of oil to prevent sticking.
Step 2: Prepare the Beef Filling
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon or spatula.
- Cook until the beef is fully browned and no longer pink.
- Season the beef with salt, black pepper, paprika, dried oregano, dried basil, and red chili flakes if using.
- Stir well to combine and cook for an additional 2–3 minutes.
- Remove the skillet from heat and allow the beef mixture to cool slightly.
Step 3: Make the Ricotta Cheese Mixture
- In a large mixing bowl, add ricotta cheese, shredded mozzarella, and grated Parmesan cheese.
- Crack in the egg and mix until well combined.
- Add chopped parsley or basil, black pepper, and salt to taste.
- Stir until the mixture is smooth and evenly mixed.
- Add the cooked beef mixture to the ricotta mixture and gently fold until fully combined.
Assembling the Stuffed Shells
Step 4: Fill the Pasta Shells
- Preheat the oven to 180°C (350°F).
- Grease a large baking dish with olive oil or butter.
- Spread about 1 cup of marinara sauce evenly over the bottom of the dish.
- Take one cooked pasta shell and spoon a generous amount of the beef and ricotta filling into it.
- Place the filled shell open-side up in the baking dish.
- Repeat with the remaining shells until the dish is full and neatly arranged.
Step 5: Add Sauce and Cheese
- Spoon the remaining marinara sauce over the stuffed shells, ensuring they are well covered but not drowned.
- Sprinkle shredded mozzarella evenly over the top.
- Finish with grated Parmesan cheese for added flavor and a golden crust.
Baking Instructions
Step 6: Bake the Stuffed Shells
- Cover the baking dish loosely with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Remove from the oven and let the dish rest for 5–10 minutes before serving. This helps the shells set and makes serving easier.
Serving Suggestions
- Serve hot with garlic bread or crusty bread on the side.
- Pair with a fresh green salad dressed with olive oil and vinegar.
- Garnish with fresh basil or parsley for added freshness.
Tips and Variations
- Substitute ground beef with ground chicken or turkey for a lighter version.
- Add sautéed spinach or mushrooms to the filling for extra nutrition and flavor.
- For a richer taste, mix a few tablespoons of cream or mascarpone cheese into the ricotta mixture.
- If you prefer a spicier dish, increase the amount of chili flakes or add chopped fresh chili.
- This dish can be assembled in advance and refrigerated for up to 24 hours before baking.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 170°C (325°F) covered with foil until warmed through, or microwave individual portions as needed.
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