Beef-Stuffed Shells with Creamy Ricotta Filling
Ingredients
- 16 Jumbo pasta shells
- 1 lb Ground Beef
- 15 oz Ricotta Cheese
- 1.5 cups Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 1 Egg Large
- 2 cloves Garlic Minced
- 2 cups Tomato Sauce (or jarred pasta sauce)
- 1 tbsp Olive Oil
- 1 tbsp Italian Seasoning
- salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside on a paper towel to dry.
- Cook the beef: In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Season with salt, pepper, and Italian seasoning. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and set aside.
- Make the ricotta filling: In a bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, egg, and any optional additions such as spinach or herbs. Mix until well combined. Stir in the cooked beef mixture.
- Stuff the shells: Carefully stuff each cooked pasta shell with the beef and ricotta mixture. Place the stuffed shells in a greased 9×13-inch baking dish.
- Assemble and bake: Pour the tomato sauce over the stuffed shells. Top with the remaining mozzarella and Parmesan cheeses. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish and serve: Sprinkle with fresh basil or parsley if desired, and serve hot. Sprinkle with fresh basil or parsley if desired, and serve hot.
Notes
- Cook the pasta shells al dente: To prevent the pasta from becoming too soft and breaking when stuffed, cook the shells al dente (slightly firm). You’ll bake them further, so they will soften during the cooking process. Drain and dry the shells thoroughly: After cooking, make sure to drain and dry the shells to avoid excess moisture affecting the texture of the filling. These can be made a few hours ahead of time to let them firm up before filling.
