Beef-Stuffed Shells with Creamy Ricotta Filling

There’s something magical about combining tender pasta shells with a hearty, flavorful beef filling and creamy ricotta. Imagine sinking your fork into a cheesy, meaty masterpiece that practically melts in your mouth—trust me, you’re going to love this one! These beef-stuffed shells are the perfect balance of comfort and flavor, making it the ideal dish for everything from a casual dinner to a show-stopping meal for guests. Plus, the ricotta adds a creamy richness that brings it all together in the most satisfying way.

Why You’ll Love Beef-Stuffed Shells with Creamy Ricotta Filling

This recipe is a winner on so many levels—whether you’re cooking for a busy weeknight or a weekend gathering. Here’s why it’s going to become your new favorite:

Versatile: Perfect for weeknight dinners or family get-togethers. Picture this: you’ve had a long day, but these beef-stuffed shells are waiting for you in the oven, filling your kitchen with mouthwatering aromas. Or imagine serving this at your next dinner party, where guests are swooning over every bite.

Budget-Friendly: The ingredients are simple and likely already hanging out in your pantry or fridge. No need to hunt for obscure items—this dish proves that great flavor doesn’t have to come with a hefty price tag.

Quick and Easy: No complex steps here! You’ll love how simple this recipe is, even for beginners. With just a few straightforward steps, you’ll have a dish that looks (and tastes!) like a gourmet meal without any of the stress.

Customizable: You can easily adjust the flavors to suit your tastes. Want a little extra kick? Add some chili flakes or hot sauce to the beef filling. Prefer a milder version? Keep it simple with the ricotta and beef combo.

Crowd-Pleasing: This dish is a guaranteed hit with everyone—from picky eaters to foodies. The mix of savory beef, creamy ricotta, and tender pasta is a combination that appeals to all ages.

Ingredients

Here’s the beauty of these beef-stuffed shells—they’re made with simple, everyday ingredients, but together they create something extraordinary. Let’s break it down:

Beef: Ground beef is the star of the show, bringing a savory richness to the dish. When cooked with a little seasoning, it becomes the perfect filling for the pasta shells.

Ricotta: Creamy and smooth, ricotta adds that decadent texture that elevates the entire dish. It’s rich and velvety, balancing out the heartiness of the beef.

Jumbo Pasta Shells: The ultimate vessel for all that flavor. These shells are perfect for stuffing and soaking up all the deliciousness in every bite.

Mozzarella: Melty and gooey, mozzarella is the perfect topping. It adds a delicious stretch and a crispy, golden finish when baked.

Tomato Sauce: The tangy sweetness of tomato sauce is a natural complement to the beef and cheese filling. It helps bind everything together and adds a rich depth of flavor.

Seasonings: A simple mix of garlic, onion, and Italian herbs (think basil, oregano, and thyme) will bring out the best in the beef and ricotta. A pinch of salt and pepper rounds it all out.

(Note: the full ingredient list with measurements is provided in the recipe card below.)

Instructions

Let’s dive into the steps to create this irresistible dish:

Preheat Your Oven: Begin by preheating your oven to 375°F. This ensures your shells cook evenly and the cheese gets that perfect, golden crust.

Cook the Pasta Shells: In a large pot of salted water, cook the jumbo shells according to the package instructions. Be sure to drain them well and set them aside to cool.

Prepare the Beef Filling: In a skillet, cook the ground beef with some garlic and onions until browned and fragrant. Add your Italian herbs, salt, and pepper, and let the flavors meld together. Once cooked, remove from heat and let it cool slightly before mixing with ricotta and a bit of mozzarella. The combination should be creamy and slightly chunky.

Stuff the Shells: Carefully stuff each cooked shell with the beef and ricotta mixture. Don’t be shy with the filling—it’s all about getting that perfect balance in every bite!

Assemble the Dish: Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish, then top with the remaining sauce and a generous sprinkle of mozzarella.

Bake to Perfection: Cover with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.

Finishing Touches: Once baked, let the dish cool for a few minutes before serving. Garnish with fresh basil or parsley if you’d like, though it’s perfectly delicious on its own.

Serve and Enjoy: Serve the stuffed shells warm with a side of garlic bread or a fresh salad. Enjoy every cheesy, beef-filled bite!

Nutrition Facts Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
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How to Serve Beef-Stuffed Shells with Creamy Ricotta Filling

These beef-stuffed shells are incredibly versatile and can be paired with a variety of sides. Here are some ideas:

Fresh Salads: A light, crisp salad with a tangy vinaigrette pairs wonderfully with this rich dish, providing a refreshing contrast.

Garlic Bread: Serve with buttery garlic bread to help scoop up every last bit of that cheesy tomato sauce.

Roasted Vegetables: Pair with some roasted vegetables—zucchini, bell peppers, or even Brussels sprouts—to add color and a nutritional boost.

Creamy Sides: If you’re in the mood for even more comfort, serve with a creamy side like mashed potatoes or a silky risotto.

Presentation Tip: To really impress, serve your stuffed shells on a large platter and sprinkle with fresh herbs for a pop of color. It’s the perfect touch for a dinner party!

Additional Tips

Here are a few extra tips to help you get the most out of this recipe:

Prep Ahead: You can prep the beef filling and stuff the shells ahead of time, then just pop them in the oven when you’re ready to eat.

Spice It Up: If you like a little heat, add some crushed red pepper flakes or a dash of cayenne to the beef mixture.

Dietary Adjustments: You can easily make this dish gluten-free by using gluten-free pasta shells. If you’re vegetarian, swap out the beef for a mix of sautéed vegetables or plant-based meat.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Freeze It: This dish freezes wonderfully! Assemble the shells and freeze before baking. When you’re ready, bake from frozen—just add a little extra time in the oven.

FAQ Section

Q1: Can I substitute ricotta with another cheese?
A1: Sure! You can use cottage cheese or even cream cheese if you prefer. Ricotta has a unique texture, but either alternative will work.

Q2: Can I make this dish ahead of time?
A2: Absolutely! Stuff the shells, assemble the dish, and refrigerate it until you’re ready to bake. You can even freeze it for a future meal.

Q3: How do I store leftovers?
A3: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain that cheesy, bubbly texture.

Q4: Can I freeze this dish?
A4: Yes, this dish freezes beautifully. Just assemble, wrap tightly, and freeze. When ready to eat, bake from frozen for a comforting meal anytime.

Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F for about 15 minutes or until heated through. For a quicker option, use the microwave, but the oven keeps the cheese nice and melty.

Q6: Can I double the recipe?
A6: Definitely! Just make sure you have a large enough dish and adjust the cooking time as needed.

Q7: Is this recipe suitable for a gluten-free diet?
A7: Yes, just swap the pasta for gluten-free shells, and you’re all set!

Q8: What side dishes go well with this recipe?
A8: Consider pairing it with a fresh green salad or garlic bread to soak up the sauce.

Q9: How can I make this dish healthier?
A9: You can use lean ground turkey or chicken instead of beef, and opt for part-skim ricotta to cut down on fat.

Q10: What’s the best cookware for this recipe?
A10: A large baking dish works best, preferably a 9×13-inch dish, so all the stuffed shells fit comfortably. A ceramic or glass dish is great for even heat distribution.

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