That recipe for Creamy Ricotta Beef Stuffed Shells Pasta sounds amazing!
The combination of tender pasta shells, rich ground beef, creamy ricotta, and gooey mozzarella, all baked in a flavorful tomato basil sauce, makes for an indulgent and hearty Italian dish.
Perfect for family dinners or gatherings, this baked pasta dish is sure to be a hit.
The finishing touch of fresh parsley adds a vibrant, fresh element to balance the richness of the cheeses and sauce. Buon appetito!
Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C).
Boil pasta shells in salted water until al dente. Drain and set aside.
Brown ground beef in a skillet over medium heat.
Add garlic and oregano, cooking until fragrant. Let cool slightly.
Combine beef with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
Spread 1 cup tomato basil sauce in the bottom of a baking dish.
Fill each pasta shell with the beef mixture and arrange in the dish.
Pour remaining tomato basil sauce over shells.
Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, or until cheese is golden and bubbly.
Garnish with chopped parsley and serve warm.
For variations on this stuffed shells recipe, you can swap the ground beef for ground turkey or Italian sausage for a different flavor profile.
To make it vegetarian, replace the meat with sautéed spinach, mushrooms, or a mix of roasted vegetables.
You can also experiment with different cheeses, such as adding cottage cheese or using Parmesan in place of Pecorino Romano.
For an extra kick, add crushed red pepper flakes or mix in some fresh basil or spinach into the ricotta filling.
To ensure perfectly cooked shells, undercook the pasta slightly when boiling, as they will finish cooking in the oven.
Lastly, for a golden, bubbly top, broil the dish for a minute or two after baking.
To store creamy ricotta beef stuffed shells, first allow the dish to cool completely at room temperature.
Transfer the shells to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
You can store them in the refrigerator for up to 3-4 days.
If you want to freeze them for longer storage, place the stuffed shells in a freezer-safe container or wrap them individually in plastic wrap and foil, freezing for up to 2-3 months.
When ready to eat, thaw frozen shells in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through, about 20-30 minutes, covering with foil to prevent drying out.