Creamy Beef Stuffed Shells (Printer-friendly)

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 pound ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons 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 tablespoons 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 - Boil the jumbo pasta shells in salted water according to package directions until al dente. Drain carefully and arrange on a clean surface to cool slightly.
03 - In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Add the diced onion and minced garlic; sauté until softened, approximately 2-3 minutes. Season with Italian herbs, salt, and black pepper. Remove from heat and allow to cool for 5 minutes.
04 - In a large bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, 1 cup mozzarella, and chopped parsley. Mix until fully incorporated, then fold in the cooled beef mixture.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth and evenly combined.
06 - Spread half the sauce mixture across the bottom of the prepared baking dish. Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta filling and place them open-side up in the dish, arranging in rows.
07 - Pour the remaining sauce evenly over all the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and meld flavors.
09 - Remove the foil and continue baking for 10 additional minutes, or until the cheese is bubbly and lightly golden on top.
10 - Allow the stuffed shells to rest for 5 minutes before serving to set the filling. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The combination of savory beef and creamy ricotta creates the most incredible texture contrast
  • This makes fantastic leftovers and actually tastes even better the next day
  • Its one of those dishes that looks impressive but comes together with simple techniques
02 -
  • Overstuff the shells slightly because the filling shrinks as it bakes
  • Cooling the beef mixture before mixing with ricotta prevents the cheese from melting too soon
  • The heavy cream in the sauce prevents it from becoming too acidic or tangy
03 -
  • Use a piping bag or ziplock bag with the corner cut to fill shells quickly and neatly
  • If shells tear during cooking, stuff them anyway and arrange them with the torn side down
  • Let the dish rest at least 5 minutes before serving so the filling sets up slightly

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