Creamy Beef Stuffed Shells (Printable)
Tender pasta shells stuffed with beef and ricotta, baked in creamy tomato sauce with melted cheese topping.
# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Beef Filling
02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Ricotta Filling
08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped
→ Sauce
13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream
→ Topping
15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain thoroughly and arrange on a clean surface to cool slightly for easier handling.
03 - Brown ground beef in a large skillet over medium heat, breaking it apart with a spatula. Add diced onion and minced garlic; sauté until softened, 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat and allow to cool for 5 minutes.
04 - Combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and chopped parsley in a large bowl. Mix until fully incorporated. Fold in the cooled beef mixture until evenly distributed.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth. Spread half of this sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each cooked shell with approximately 2 tablespoons of the beef-ricotta mixture. Place filled shells open-side up in a single layer in the baking dish over the sauce.
07 - Pour remaining creamy sauce evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes until heated through and sauce is bubbling around edges.
09 - Remove foil and continue baking uncovered for 10 minutes until cheese is melted and lightly golden. Let rest 5 minutes before serving to allow filling to set.
# Expert Tips:
01 -
- The combination of ricotta and seasoned beef creates an incredibly rich filling that feels indulgent without requiring restaurant skills
- Baking them in that creamy tomato sauce means every single shell absorbs all that flavor while getting perfectly tender
02 -
- Overstuffing the shells will cause them to tear or split during baking, so resist the urge to pack them too full
- The cooling time for the beef is not optional because hot meat will cook the egg and make your filling grainy instead of smooth
03 -
- Use a piping bag or ziplock bag with the corner snipped off to fill the shells quickly and cleanly
- Let the dish rest for at least 5 minutes before serving so the filling sets and does not spill out when you cut into them