Description
Comfort meets elegance in classic ricotta beef stuffed shells, a hearty Italian-inspired dish brimming with rich flavors and cheesy goodness. Perfectly baked shells nestled with seasoned beef and creamy ricotta promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein and Meat:
- 1 lb ground beef
- 1 large egg
Dairy and Cheese:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup grated Parmesan cheese
Pasta and Seasoning Components:
- 20–24 jumbo pasta shells
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley or basil, chopped (plus extra for garnish)
- 3 cups marinara sauce (homemade or store-bought)
- Salt and pepper, to taste
Instructions
- Bring a generously salted water pot to a rolling boil and immerse jumbo pasta shells. Simmer until pasta reaches tender yet firm consistency, approximately 10-12 minutes. Drain thoroughly and lightly coat with olive oil to prevent adhesion.
- Warm olive oil in a substantial skillet over moderate heat. Introduce ground beef, fragmenting meat while cooking until uniformly browned. Eliminate excess fat, then incorporate garlic, oregano, basil, salt, and pepper. Sauté briefly to intensify aromatic qualities.
- In a separate mixing vessel, blend ricotta, mozzarella, parmesan, and egg until smooth. Season with subtle salt and pepper. Fold the seasoned beef mixture into the cheese combination, ensuring comprehensive integration.
- Heat oven to 375°F. Carefully populate each pasta shell with the ricotta-beef mixture, arranging them systematically within a rectangular baking vessel.
- Gently warm marinara sauce in a saucepan. Introduce heavy cream, whisking until sauce achieves a luxurious, uniform consistency. Calibrate seasoning as needed. Cascade the velvety sauce over stuffed shells.
- Encase baking dish with aluminum foil and roast for 25-30 minutes until thoroughly heated and sauce effervesces. Unveil, sprinkle remaining mozzarella, and return to oven. Bake an additional 5 minutes until cheese melts and develops golden highlights.
- Extract from oven and embellish with freshly chopped parsley. Serve immediately to maximize temperature and textural integrity.
Notes
- Choose extra-large jumbo shells to ensure they can hold generous amounts of filling without tearing or breaking during cooking.
- Drain ground beef thoroughly to prevent excess grease from making the filling too oily and diluting the rich ricotta flavor.
- For a lighter version, substitute ground beef with lean ground turkey or chicken to reduce overall fat content while maintaining protein levels.
- Consider preparing shells slightly undercooked, as they’ll continue softening during baking and prevent potential mushiness in final dish.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg