If you’re craving a hearty, satisfying meal that brings the warmth and comfort of Italian cuisine, Creamy Ricotta Beef Stuffed Shells Pasta is the perfect dish. With a combination of rich ricotta cheese, savory ground beef, and gooey mozzarella, this pasta bake is sure to please everyone at the dinner table. Whether you’re feeding a family, hosting a gathering, or just want a cozy meal for yourself, this recipe delivers all the cheesy, meaty goodness you could ever want.
In this article, we’ll take you step-by-step through the preparation of Creamy Ricotta Beef Stuffed Shells Pasta, including tips, tricks, and variations to make this dish your own. Read on for all the details and learn why this recipe is a must-try!
Why You’ll Love Creamy Ricotta Beef Stuffed Shells Pasta
Creamy Ricotta Beef Stuffed Shells Pasta combines the richness of creamy ricotta cheese, the savory depth of seasoned ground beef, and the melting goodness of mozzarella, all nestled inside large pasta shells and topped with a delicious tomato basil sauce. It’s a baked pasta dish that’s easy to prepare and perfect for family dinners, meal prep, or even special occasions. What makes this recipe stand out is how well the flavors meld together – the beef filling, tangy tomato sauce, and creamy cheese make each bite irresistible.
The Ingredients You Need
Before diving into the recipe, it’s essential to gather all your ingredients. Luckily, this dish uses simple, easily accessible ingredients that are staples in many kitchens.
Ingredients for Creamy Ricotta Beef Stuffed Shells Pasta:
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20 large pasta shells – The star of the dish. These large pasta shells are perfect for stuffing with the creamy beef mixture and holding all the delicious flavors inside.
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1 lb lean ground beef – You’ll need lean beef to create the meaty base of the filling. If you prefer, you can substitute it with turkey or chicken.
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1 cup ricotta cheese – Ricotta gives the dish its creamy texture and pairs perfectly with the beef.
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1 ½ cups shredded mozzarella cheese, divided – This cheese adds gooeyness to the filling and a melty layer on top.
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½ cup grated Pecorino Romano cheese – Pecorino Romano adds a sharp, nutty flavor to the dish, enhancing the overall taste.
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1 large egg, beaten – The egg helps bind the cheese and beef mixture together, making it easier to stuff into the pasta shells.
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2 ½ cups tomato basil sauce – The tomato sauce ties everything together, providing a tangy and herbaceous contrast to the richness of the cheese and beef.
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1 tsp dried oregano – Oregano adds a nice herby flavor that complements the beef and tomato sauce.
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2 cloves garlic, minced – Garlic brings an aromatic depth to the filling.
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Salt and black pepper, to taste – Essential for seasoning the beef filling and the sauce.
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Fresh parsley, chopped (for garnish) – Fresh parsley adds a pop of color and a hint of freshness when sprinkled on top.
Instructions for Preparing Creamy Ricotta Beef Stuffed Shells Pasta
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that the shells bake perfectly, turning golden and bubbly in the oven.
Step 2: Cook the Pasta
Boil a large pot of salted water and cook the pasta shells according to the package instructions. Be sure to cook the shells al dente, as they will continue cooking in the oven. Once cooked, drain the shells and set them aside to cool slightly.
Step 3: Prepare the Filling
While the pasta is cooking, heat a skillet over medium heat and brown the ground beef until it’s fully cooked. Make sure to break it up into small pieces as it cooks for an even texture. Add minced garlic and oregano to the beef, cooking for another minute until fragrant. Then, remove the skillet from the heat and let the mixture cool slightly.
In a separate bowl, combine the ricotta cheese, 1 cup mozzarella, Pecorino Romano, and the beaten egg. Mix everything until smooth, and season with salt and pepper to taste. Finally, stir in the cooked beef mixture. This will create a flavorful, creamy filling for your pasta shells.
Step 4: Stuff the Shells
Using a spoon, carefully stuff each cooked pasta shell with the beef and ricotta mixture. Be generous with the filling, making sure each shell is packed with all the delicious flavors. Place the stuffed shells into a greased baking dish.
Step 5: Assemble the Dish
Spread a thin layer of tomato basil sauce on the bottom of the baking dish. This helps prevent the shells from sticking and adds extra flavor. Arrange the stuffed shells in the dish in a single layer. Once all the shells are in place, cover them with the remaining tomato sauce.
Step 6: Top with Cheese
Sprinkle the remaining mozzarella over the stuffed shells. This will create a gooey, cheesy topping as it bakes.
Step 7: Bake the Stuffed Shells
Cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden.
Step 8: Garnish and Serve
Once the shells are done baking, remove them from the oven and sprinkle with fresh parsley for a burst of color and flavor. Serve immediately and enjoy your Creamy Ricotta Beef Stuffed Shells Pasta!
Tips for Perfect Stuffed Shells
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Don’t overcook the pasta shells: Since the shells will bake in the oven, it’s important to cook them al dente. Overcooked shells will become mushy once baked.
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Customize the filling: Feel free to add in some chopped spinach or mushrooms to the filling for extra flavor and nutrients.
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Make ahead: This dish can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. It’s perfect for meal prep or hosting guests!
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Add extra cheese: If you love extra cheese, add more mozzarella or even some parmesan to the top of the shells before baking for an even cheesier result.
Nutritional Information
Each serving of Creamy Ricotta Beef Stuffed Shells Pasta contains:
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Calories: ~400-450 (depending on portion size)
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Protein: 25g
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Carbohydrates: 40g
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Fat: 20g
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Fiber: 3g
This dish is a comforting and balanced meal that provides a good amount of protein, carbs, and fats, making it perfect for a hearty dinner.
Variations of Creamy Ricotta Beef Stuffed Shells Pasta
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Vegetarian Version: Swap the ground beef for sautéed vegetables like zucchini, mushrooms, and spinach for a vegetarian-friendly version of this dish.
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Spicy Stuffed Shells: Add red pepper flakes to the filling or tomato sauce for a spicy kick.
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Pasta Swap: If you prefer a different type of pasta, feel free to use other large stuffed pasta like manicotti or conchiglie (shell-shaped pasta).
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Dairy-Free Version: To make this dish dairy-free, substitute the ricotta cheese with a dairy-free ricotta and use dairy-free mozzarella. You can also skip the Pecorino Romano for a fully dairy-free option.
More Related Recipes You Might Enjoy
If you love this Creamy Ricotta Beef Stuffed Shells Pasta, here are some other delicious recipes to try:
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Creamy Garlic Butter Chicken and Rigatoni – A rich and creamy pasta dish with chicken, garlic butter, and rigatoni.
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Cheesy Beef Tortellini Bake – A cheesy, beefy, and hearty casserole that’s easy to make and sure to satisfy.
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Cheesy Beef Stuffed Shells – Another variation of stuffed shells with a cheesy, meaty filling.
FAQs About Creamy Ricotta Beef Stuffed Shells Pasta
1. How long are stuffed pasta shells good for in the fridge?
Stuffed pasta shells can last for 3-5 days in the fridge when stored in an airtight container. Be sure to refrigerate the shells as soon as they cool to room temperature to maintain freshness. If you want to keep them longer, you can freeze them for up to 3 months.
2. What to put in ricotta cheese for stuffed shells?
To enhance the flavor of ricotta cheese for stuffed shells, add ingredients like shredded mozzarella, Pecorino Romano, egg, garlic, and dried herbs like oregano or basil. Season with salt and pepper to taste, and feel free to mix in spinach, mushrooms, or ground meat for extra texture.
3. Why do stuffed shells get watery?
Stuffed shells can become watery due to excess moisture in the ricotta cheese, tomato sauce, or the pasta shells. To prevent this, ensure the shells are fully drained after cooking, and consider draining any excess liquid from the ricotta. Additionally, you can cook the sauce a little longer to reduce moisture before adding it to the shells.
4. What is a good side for stuffed shells?
Stuffed shells pair wonderfully with garlic bread, a side salad (like Caesar or mixed greens), or roasted vegetables (such as broccoli, zucchini, or carrots). You can also serve them with a simple sauteed spinach or bruschetta for a fresh, flavorful side.
Conclusion
Creamy Ricotta Beef Stuffed Shells Pasta is the ultimate comfort food, combining the richness of cheese, the savory depth of beef, and the heartiness of pasta into one irresistible dish. Whether you’re making it for a family dinner, a special occasion, or just a cozy night in, this recipe is sure to become a favorite. With simple ingredients and easy-to-follow steps, it’s a meal that brings joy with every bite. Give it a try and watch your loved ones rave about it!
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Creamy Ricotta Beef Stuffed Shells Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Creamy Ricotta Beef Stuffed Shells Pasta is a rich, savory dish featuring large pasta shells stuffed with a flavorful mixture of lean ground beef, creamy ricotta, mozzarella, and Pecorino Romano cheeses. Baked in a savory tomato basil sauce and topped with melted cheese, this dish is a comforting and satisfying meal perfect for family dinners or special occasions.
Ingredients
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20 large pasta shells
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1 lb lean ground beef
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1 cup ricotta cheese
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1 ½ cups shredded mozzarella cheese, divided
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½ cup grated Pecorino Romano cheese
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1 large egg, beaten
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2 ½ cups tomato basil sauce
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1 tsp dried oregano
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2 cloves garlic, minced
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 375°F (190°C).
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Cook pasta shells in salted boiling water according to package instructions, then drain and set aside.
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In a large skillet, cook ground beef over medium heat until browned. Add garlic and oregano and cook for another minute.
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Stir in ricotta, 1 cup mozzarella, Pecorino Romano, and beaten egg. Season with salt and pepper.
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Stuff each pasta shell with the beef and ricotta mixture.
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Spread a thin layer of tomato basil sauce in the bottom of a baking dish. Arrange stuffed shells on top and cover with the remaining sauce.
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Sprinkle remaining mozzarella over the shells and cover the dish with foil.
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Bake for 20 minutes, then remove foil and bake for an additional 10 minutes until bubbly.
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Garnish with fresh parsley before serving.
Notes
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For a lighter version, consider using lean ground turkey.
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If you prefer a spicier dish, add red pepper flakes to the sauce.
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Feel free to use gluten-free pasta shells if you’re following a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg