If you’ve been searching for a comforting, crowd-pleasing dinner, look no further than this irresistible Stuffed Shells with Ground Beef and Ricotta Recipe. Imagine tender jumbo pasta shells lovingly filled with a rich and creamy mixture of ricotta, Parmesan, and perfectly seasoned ground beef, all blanketed in bubbling marinara and golden melted mozzarella. This dish strikes the perfect balance of hearty and cheesy, making it a guaranteed favorite for any night of the week. From the first bite, you’ll understand why this classic has stood the test of time in home kitchens everywhere.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward a delicious outcome. Each component plays a vital role in delivering the texture, flavor, and color that make this Stuffed Shells with Ground Beef and Ricotta Recipe truly unforgettable.
- Jumbo pasta shells (18-20): These are the perfect size to hold that luscious beef and cheese filling without falling apart.
- Olive oil (1 tablespoon): Adds a subtle richness and helps soften the onions and garlic without overpowering the dish.
- Ground beef (1 pound): Provides hearty, savory flavor and satisfying texture in the filling.
- Medium onion, finely chopped (1): Brings natural sweetness and depth to the beef mixture when sautéed.
- Minced garlic (2 cloves): Infuses the filling with an aromatic punch that brightens every bite.
- Ricotta cheese (2 cups): Offers creamy smoothness and a mild, slightly sweet flavor that balances the meatiness.
- Egg (1): Acts as the perfect binder to hold the filling together during baking.
- Grated Parmesan cheese (1/2 cup): Adds a nutty, salty complexity to the filling.
- Shredded mozzarella cheese (2 cups, divided): Melts beautifully on top and inside the shells for that gooey, irresistible finish.
- Chopped fresh basil (1 tablespoon) or dried basil (1 teaspoon): Provides fresh herbaceous notes that brighten the dish.
- Salt (1 teaspoon): Enhances all the flavors perfectly.
- Black pepper (1/2 teaspoon): Delivers a gentle warming kick.
- Marinara sauce (2 cups): Serves as the luscious tomato base that ties everything together with richness and tang.
- Fresh parsley (optional, for garnish): Adds a splash of color and fresh aroma to the finished plate.
How to Make Stuffed Shells with Ground Beef and Ricotta Recipe
Step 1: Prepare the Oven and Pasta
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven warms up, cook the jumbo pasta shells according to package instructions until they are al dente — tender with just a slight bite. This ensures they hold their shape and don’t turn mushy when stuffed and baked. Drain the pasta and set it aside, ready for filling.
Step 2: Sauté Your Aromatics and Brown the Beef
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, usually about 5 minutes. Then, toss in the minced garlic and sauté for an additional minute to release those irresistible aromas. Now, add the ground beef, breaking it apart with a spoon. Cook until the beef is browned and fully cooked through. Once done, drain off any excess fat to keep the dish from becoming greasy.
Step 3: Combine the Filling Ingredients
In a large mixing bowl, whisk together the ricotta cheese, egg, grated Parmesan, half of the shredded mozzarella, chopped basil, salt, and black pepper. Then, fold in the cooked ground beef and onion mixture until everything is evenly incorporated. This filling, rich and creamy yet savory, is the heart of your Stuffed Shells with Ground Beef and Ricotta Recipe.
Step 4: Assemble the Dish
Spread one cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish. This layer keeps the shells moist and prevents sticking. Carefully stuff each cooked pasta shell with the hearty beef and ricotta filling, placing each nestled tightly in the dish. Once all the shells are filled and arranged, pour the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella cheese for that stunning golden crust.
Step 5: Bake to Perfection
Cover the baking dish with foil and place it into the preheated oven. Bake for 25 minutes to allow the flavors to meld and the cheese to melt. Then, remove the foil and continue baking for another 10 minutes to achieve that bubbly, slightly browned mozzarella topping. When done, let the dish cool for a few minutes to set up — this makes serving easier and lets the flavors deepen beautifully.
How to Serve Stuffed Shells with Ground Beef and Ricotta Recipe
Garnishes
Fresh parsley is a classic and simple garnish that brings a pop of vibrant green color and a subtle fresh flavor. A light sprinkle over the warm baked shells is all it takes to elevate the presentation and add a fresh herbal note that contrasts the richness of the cheese and beef filling.
Side Dishes
To make a well-rounded meal out of your Stuffed Shells with Ground Beef and Ricotta Recipe, consider pairing it with a crisp garden salad tossed in a light vinaigrette to balance the richness. Garlic bread or crusty Italian bread is also a wonderful choice to soak up every last bit of that luscious marinara sauce. Steamed or roasted veggies, such as broccoli or green beans, bring in color and freshness, making the meal even more inviting.
Creative Ways to Present
For dinner parties or special occasions, serve individual stuffed shells arranged artistically on each plate with a drizzle of extra marinara sauce and a sprinkle of freshly grated Parmesan. You can also add a dollop of pesto or a side of roasted cherry tomatoes for bursts of brightness. Using colorful serving dishes can make the warm, cheesy shells pop visually, adding to the joy of sharing this hearty meal.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Shells with Ground Beef and Ricotta Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. This makes it a perfect option for meal prep or to enjoy as a comforting lunch the next day. Just make sure to cool the dish to room temperature before refrigerating to maintain optimal freshness.
Freezing
If you’d like to keep this deliciousness for longer, freeze the unbaked, assembled dish tightly wrapped in foil or covered with plastic wrap and a layer of foil on top. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator before baking as directed. This method wonderfully preserves all the flavors and textures.
Reheating
Reheat leftover stuffed shells in the oven at 350 degrees Fahrenheit (175 degrees Celsius) covered with foil to keep the moisture locked in, for about 20 minutes or until warmed through. Alternatively, individual portions can be microwaved on medium power, covered, in 1 to 2-minute intervals, stirring or turning halfway to ensure even heat.
FAQs
Can I use a different type of meat in this recipe?
Absolutely! While ground beef offers hearty flavor, ground turkey or Italian sausage also work wonderfully and can provide different nuances in taste. Just adjust the seasoning accordingly to complement the meat you choose.
Do I need to cook the pasta shells before stuffing them?
Yes, cooking the jumbo shells until al dente ensures they are pliable enough to stuff without breaking, and they finish cooking perfectly in the oven without turning mushy.
Is there a vegetarian version of this Stuffed Shells with Ground Beef and Ricotta Recipe?
Definitely! You can swap the ground beef for sautéed vegetables like mushrooms, spinach, or zucchini, or use plant-based meat substitutes. The ricotta mixture will still provide creamy richness.
Can I prepare the stuffed shells ahead of time and bake later?
Yes, assembling the dish ahead and refrigerating it for up to 24 hours before baking is a great time saver. Just bring it to room temperature before placing it in the oven to ensure even cooking.
What cheese can I substitute if I don’t have ricotta?
If ricotta is unavailable, farmer’s cheese or cottage cheese drained well can be good alternatives, though the texture and tang will be slightly different. Blending cottage cheese smooth first helps mimic ricotta’s creaminess.
Final Thoughts
I can’t recommend this Stuffed Shells with Ground Beef and Ricotta Recipe enough! It’s a comforting, satisfying dish that feels like a warm hug on a plate. Whether you’re feeding a family or entertaining guests, it’s sure to bring smiles and requests for seconds. Give it a try and watch it become one of your treasured go-to meals!
Print
Stuffed Shells with Ground Beef and Ricotta Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
Delicious stuffed jumbo pasta shells filled with a savory mixture of ground beef, ricotta, and mozzarella cheeses, baked in a rich marinara sauce. This hearty and comforting Italian-inspired dish is perfect for family dinners and special occasions.
Ingredients
Pasta
- 18–20 jumbo pasta shells
Meat Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce & Garnish
- 2 cups marinara sauce
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- Cook Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Cook Ground Beef: Add ground beef to the skillet and cook thoroughly, breaking it up with a spoon until browned. Drain any excess fat from the skillet.
- Prepare Cheese and Meat Mixture: In a large bowl, combine ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella cheese, basil, salt, and pepper. Stir in the cooked ground beef mixture until evenly mixed.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Stuff Shells: Fill each cooked pasta shell with the beef and ricotta cheese mixture and arrange them in the baking dish over the sauce.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Allow the stuffed shells to cool for a few minutes. Garnish with fresh parsley if desired and serve warm.
Notes
- For a vegetarian version, substitute ground beef with sautéed mushrooms or spinach.
- Make sure not to overcook the pasta shells as they will bake further in the oven.
- Use a fresh basil for brighter flavor or dried basil if fresh is unavailable.
- Can be prepared a day ahead; assemble and refrigerate before baking.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven.
