Creamy Ricotta Beef Stuffed Shells Pasta Recipe
If you’re looking for a comforting, crowd-pleasing meal that feels like a warm hug on a plate, look no further than this Creamy Ricotta Beef Stuffed Shells Pasta. This dish perfectly combines tender pasta shells enveloping a rich, flavorful mixture of ground beef and luscious ricotta cheese, all baked in a savory marinara sauce topped with gooey melted mozzarella. Every bite offers the ideal balance of creamy, cheesy, and meaty goodness that makes this recipe a timeless classic for family dinners or special occasions alike.
Ingredients You’ll Need
The magic of this Creamy Ricotta Beef Stuffed Shells Pasta lies in its simplicity. Each ingredient plays an essential role in creating layers of flavor, texture, and aroma that make this dish so irresistible. From the tender pasta shells that cradle the filling to the blend of cheeses that add creaminess and depth, every item is carefully chosen for a perfect result.
- 12 jumbo shell pasta: Their large size makes them perfect for stuffing with plenty of filling.
- 1 pound ground beef: Provides savory richness and a hearty base for the filling.
- 15 oz ricotta cheese: Adds creamy texture and mild sweetness that balances the meat.
- 1 cup shredded mozzarella cheese (plus extra for topping): Melts beautifully to create a gooey, cheesy layer.
- 1/2 cup grated Parmesan cheese: Offers a sharp, nutty flavor that deepens the dish’s complexity.
- 2 cloves garlic (minced): Infuses the beef with aromatic warmth and flavor.
- 1 teaspoon Italian seasoning: Brings a classic herbaceous kick to the filling.
- 1/2 teaspoon black pepper: Adds a subtle spicy note enhancing the overall taste.
- 1 teaspoon salt: Balances and lifts all the flavors in the dish.
- 2 cups marinara sauce: Provides a tangy, tomato base that complements the cheesy beef filling.
- Fresh basil (optional): A bright and fresh garnish that adds color and aroma.
How to Make Creamy Ricotta Beef Stuffed Shells Pasta
Step 1: Prepare the Pasta Shells
Start by preheating your oven to 350°F (175°C). Then, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until they are just al dente. You want them tender but still firm enough to hold their shape when stuffed. Once cooked, drain them carefully and set aside to cool slightly, so they’re easy to handle.
Step 2: Cook the Ground Beef
While the pasta is cooking, heat a large skillet over medium heat and add the ground beef. Break it up with a spatula as it cooks and let it brown evenly for about 5 to 7 minutes. When the beef is cooked through, drain off any excess fat to keep the filling from becoming greasy, then return the skillet to the heat.
Step 3: Flavor the Beef
Add the minced garlic, Italian seasoning, salt, and black pepper to the browned beef in the skillet. Stir well and cook for another 1 to 2 minutes until the garlic is fragrant and the spices are well incorporated. This step really unlocks the savory flavors, making the filling irresistible.
Step 4: Mix the Cheese Filling
In a large mixing bowl, combine the cooked beef mixture with ricotta cheese, 1 cup of shredded mozzarella, and Parmesan cheese. Use a spoon to gently mix everything together until it’s evenly blended, creating a creamy, cheesy filling with a robust meat flavor.
Step 5: Assemble the Stuffed Shells
Spread 1 cup of marinara sauce evenly across the bottom of a baking dish. Take each pasta shell and stuff it generously with the ricotta beef mixture, then place it carefully in the dish. This process might feel a bit like creating miniature edible vessels filled with pure deliciousness!
Step 6: Add Sauce and Cheese Topping
Once all shells are stuffed and arranged, pour the remaining marinara sauce over them, making sure to cover each one to keep everything moist during baking. Then sprinkle an extra layer of shredded mozzarella on top to get that bubbly, golden cheesy crust.
Step 7: Bake to Perfection
Cover the baking dish tightly with aluminum foil to lock in moisture, and bake in your preheated oven for 20 minutes. After that, remove the foil and bake uncovered for another 10 minutes or until the cheese on top is melted, bubbly, and slightly golden brown. Let the dish rest for a few minutes before serving to let all the flavors settle.
How to Serve Creamy Ricotta Beef Stuffed Shells Pasta
Garnishes
Finishing touches can elevate this Creamy Ricotta Beef Stuffed Shells Pasta into an even more beautiful presentation. Fresh basil leaves are an excellent choice, offering a burst of green color and a subtle aromatic contrast to the rich, cheesy filling. You can also sprinkle a little extra Parmesan cheese just before serving for added flavor and elegance.
Side Dishes
This dish is hearty enough to be a meal on its own, but pairing it with a crisp mixed green salad or garlic bread works perfectly to balance the richness. A simple Caesar salad or roasted vegetables like asparagus or broccoli add freshness and texture, completing the dining experience without overpowering the main event.
Creative Ways to Present
For a fun twist, serve the stuffed shells on individual plates with a drizzle of extra marinara and a sprinkle of fresh herbs arranged artistically around them. You could also turn this into a layered baked pasta casserole by breaking up cooked shells and layering them with sauce and extra cheese in a deep dish for an easy family-style presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Creamy Ricotta Beef Stuffed Shells Pasta, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making for easy, delicious leftovers that just need a quick reheat.
Freezing
This recipe freezes beautifully, which is perfect for meal prep or saving for a busy night. Be sure to cool the dish completely, then cover tightly with foil or plastic wrap before placing it in the freezer. It will stay tasty and fresh for up to 2 months without losing its creamy texture or flavor.
Reheating
To reheat, thaw the stuffed shells overnight in the refrigerator if frozen. Warm them in the oven at 350°F (175°C) covered with foil for about 15-20 minutes until heated through. For a quicker option, the microwave works well—just cover and heat in short intervals to avoid drying out the cheesy filling.
FAQs
Can I use a different type of ground meat?
Absolutely! While ground beef adds a hearty flavor, ground turkey, chicken, or even Italian sausage can be great substitutes and will work just as well with the ricotta and cheese mixture.
Do I have to use jumbo shells pasta?
Jumbo shells are ideal because they hold a good amount of filling, but large manicotti tubes or even large pasta shells can also be used if you can stuff them easily. Just adjust cooking times accordingly if needed.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the ground beef and increase the amount of ricotta and vegetables like spinach or mushrooms for a vegetarian-friendly Creamy Ricotta Beef Stuffed Shells Pasta, which remains just as indulgent and tasty.
How can I make this dish gluten-free?
Swap regular jumbo shells for gluten-free pasta shells available in many stores. Just make sure to cook them according to package instructions, as some gluten-free pasta can be more delicate.
Can I prepare this ahead of time before baking?
Definitely! Assemble the stuffed shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. This is perfect for busy days when you want to cut down on meal prep time.
Final Thoughts
This Creamy Ricotta Beef Stuffed Shells Pasta is one of those dishes that never fails to impress, whether you’re serving it for a cozy family dinner or sharing it with friends on a special occasion. The creamy cheese, savory beef, and tender pasta combine in such a satisfying way that every bite feels like a celebration. Trust me, once you try this recipe, it’s going to become one of your go-to comfort foods that’s both simple to make and impossible to forget.
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Creamy Ricotta Beef Stuffed Shells Pasta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
Creamy Ricotta Beef Stuffed Shells Pasta is a comforting Italian-American dish featuring jumbo pasta shells filled with a savory mixture of ground beef, ricotta, mozzarella, and Parmesan cheeses, baked in a rich marinara sauce until bubbly and golden. Perfect for a family dinner, it offers a deliciously creamy texture and hearty flavors that satisfy all ages.
Ingredients
Pasta
- 12 jumbo shells pasta
Meat and Cheese Filling
- 1 pound ground beef
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Sauce and Garnish
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly so they are easier to handle.
- Brown Ground Beef: In a skillet over medium heat, add the ground beef. Cook until fully browned, breaking it up with a spatula into smaller pieces, about 5-7 minutes. Drain any excess fat to avoid greasiness.
- Add Seasonings: Add the minced garlic, Italian seasoning, salt, and black pepper to the cooked beef. Stir continuously for 1-2 minutes until the mixture is aromatic and evenly seasoned.
- Prepare Filling: In a mixing bowl, combine the seasoned cooked beef, ricotta cheese, 1 cup mozzarella cheese, and Parmesan cheese. Mix thoroughly until smooth and well blended.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly across the bottom of a baking dish to prevent sticking and add flavor.
- Stuff Shells: Carefully fill each cooked jumbo shell with the ricotta and beef cheese mixture. Place the stuffed shells in the baking dish on top of the marinara sauce.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the arranged stuffed shells. Sprinkle additional mozzarella cheese on top to add a golden, bubbly crust after baking.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to meld flavors and heat through.
- Uncover and Finish Baking: Remove the foil and bake for another 10 minutes or until the cheese topping is bubbly and golden brown for a delicious texture.
- Rest and Serve: Remove from the oven and let the dish rest for a few minutes to set. Garnish with fresh basil if desired before serving to add a fresh, herbal note.
Notes
- For a lighter option, use ground turkey instead of ground beef.
- If you prefer a spicier dish, add crushed red pepper flakes to the beef mixture.
- Fresh basil garnish adds a fresh aroma and pops of color but is optional.
- Make sure not to overcook pasta shells to avoid them breaking during stuffing.
- This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
Keywords: stuffed shells, ricotta beef pasta, baked pasta shells, Italian stuffed shells, creamy pasta bake
