There’s something incredibly comforting about a plate of stuffed pasta shells, especially when they’re packed with a creamy, cheesy filling. Creamy Ricotta Beef Stuffed Shells are the ultimate dish for anyone who loves rich, satisfying Italian flavors. Each shell is filled with seasoned beef, smooth ricotta, and gooey mozzarella, all nestled in a savory tomato basil sauce. This recipe brings together the best of Italian-inspired cuisine, making it ideal for cozy family dinners or impressing friends at a dinner party.
This dish is perfect for when you’re craving something hearty but easy to prepare. The combination of seasoned beef with creamy ricotta and Pecorino Romano creates a luxurious filling that’s balanced by the tomato basil sauce, which adds just the right amount of acidity and sweetness. Every bite delivers a delightful balance of flavors and textures, with the shells holding up to the hearty filling and tender sauce.
Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven
Set your oven to 375°F (190°C) to get it ready for baking.
Cook the Pasta
Boil the pasta shells in salted water until they’re al dente. Drain them well and set aside to cool slightly.
Prepare the Filling
In a skillet over medium heat, brown the ground beef. Add the minced garlic and dried oregano, stirring until the garlic becomes fragrant. Remove the skillet from heat and let the beef mixture cool a bit. In a large bowl, mix the cooled beef with ricotta cheese, 1 cup of mozzarella, Pecorino Romano, the beaten egg, salt, and pepper until well blended.
Stuff and Assemble
Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Fill each pasta shell with the beef and cheese mixture, arranging them snugly in the dish. Pour the remaining tomato basil sauce evenly over the stuffed shells, then sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese on top is golden and bubbly.
Serve
Let the shells cool slightly before serving. Garnish with freshly chopped parsley for a touch of color and freshness, and enjoy these creamy, cheesy stuffed shells while they’re warm.
With its flavorful filling and perfectly baked shells, this dish offers everything a pasta lover could ask for. Creamy Ricotta Beef Stuffed Shells are ideal for making ahead, freezing, or enjoying as leftovers. It’s a versatile recipe that can easily become a staple in any kitchen, adding a bit of Italian-inspired warmth to every table.
Source : msn.com
