Beef-Stuffed Shells with Creamy Ricotta Filling

These Beef-Stuffed Shells with Creamy Ricotta Filling are a comforting and hearty dish, perfect for family dinners or special occasions. Jumbo pasta shells are filled with a savory beef mixture and creamy ricotta, then baked in a rich marinara sauce and topped with melted mozzarella for a deliciously satisfying meal.

Ingredients:

For the Stuffed Shells:

20-24 jumbo pasta shells (depending on the size of your baking dish)
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
2 cups ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
1 large egg
1 tbsp fresh parsley, chopped (optional)

For the Sauce:

3 cups marinara sauce (store-bought or homemade)
1 tsp dried oregano
½ tsp red pepper flakes (optional, for a little heat)

For Topping:

1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Instructions:

1. Cook the Jumbo Shells:

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until al dente, about 9-11 minutes. Drain and set aside to cool slightly.

2. Prepare the Beef Filling:

In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the dried oregano, dried basil, salt, and pepper. Remove from heat and set aside to cool slightly.

3. Prepare the Ricotta Filling:

In a medium bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, and fresh parsley (if using). Stir until well combined.
Add the cooled beef mixture to the ricotta mixture and stir until everything is evenly incorporated.

4. Assemble the Stuffed Shells:

Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Stuff each cooked shell with the beef and ricotta mixture, placing them seam-side down in the prepared baking dish.
Once all the shells are stuffed, pour the remaining marinara sauce over the top, ensuring the shells are well covered.

5. Bake the Stuffed Shells:

Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the stuffed shells.
Cover the baking dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Serve:

Let the stuffed shells cool for 5 minutes before serving.
Garnish with additional fresh parsley if desired and serve hot with a side of garlic bread or a green salad.

Tips:

For Extra Flavor: You can add chopped spinach or mushrooms to the beef filling for added depth.
Make-Ahead: You can prepare the stuffed shells a day in advance. Assemble the shells and store them in the fridge, covered with foil. Just bake them for 30-40 minutes (add a few extra minutes if baking straight from the fridge).
Freezing: You can freeze the stuffed shells before or after baking. To freeze before baking, cover them tightly with foil and freeze for up to 3 months. When ready to cook, bake from frozen (you may need to increase the cooking time by 10-15 minutes).

These Beef-Stuffed Shells with Creamy Ricotta Filling are a delicious, satisfying meal that everyone will love. Enjoy the layers of flavor and cheesy goodness in every bite!