Introduction to Beef-Stuffed Shells with Creamy Ricotta Filling
Let me tell you, there’s nothing quite like sinking your teeth into Beef-Stuffed Shells with Creamy Ricotta Filling after a long day. Picture this: a busy evening, kids buzzing around, and you need a delicious meal that feels like a warm hug. This dish is your trusty ally! It’s quick, colorful, and filled with savory goodness. Plus, it’s a wonderful way to impress family and friends with minimal effort. I can almost hear the compliments now as you serve this masterpiece straight from the oven!
Why You’ll Love This Beef-Stuffed Shells with Creamy Ricotta Filling
This dish is a lifesaver for busy nights! It’s simple to make, yet bursting with flavor. The creamy ricotta blends perfectly with the savory beef, creating a taste that dances on your palate. Plus, it’s a one-dish wonder, which means less cleanup for you! Perfect for pleasing picky eaters, this recipe combines comfort and satisfaction, ensuring everyone at the table leaves with a smile.
Ingredients for Beef-Stuffed Shells with Creamy Ricotta Filling
Gathering your ingredients is half the fun! Here’s what you’ll need to create these delightful Beef-Stuffed Shells with Creamy Ricotta Filling:
- Large pasta shells: These are your canvas, perfect for holding in all that tasty goodness.
- Ground beef: This brings heartiness to the dish. You can also substitute turkey or even lentils for a lighter twist.
- Ricotta cheese: This creamy delight adds richness and a lovely texture to the filling. It’s a must-have!
- Shredded mozzarella cheese: Think of this as your finishing touch. When it melts, it brings everything together in that deliciously gooey way.
- Grated Parmesan cheese: A sprinkle of this adds a punch of flavor that enhances the overall taste.
- Egg: This little guy acts as a binder, helping all the filling ingredients hold hands and stay together.
- Marinara sauce: The star of the show! Use your favorite store-bought variety or whip up a quick homemade sauce for an extra touch.
- Italian seasoning: A perfect blend of herbs that brings warmth and authenticity to your dish. Dried oregano and basil can work in a pinch!
- Salt and pepper: These are your everyday heroes, enhancing flavors to make each bite sing.
For those adventurous cooks, feel free to toss in some diced bell peppers or fresh spinach into the beef mixture for added nutrition. You can find all the specific measurements at the bottom of the article, ready for printing. Happy cooking!
How to Make Beef-Stuffed Shells with Creamy Ricotta Filling
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). This step is crucial, as it ensures the cooking temperature is just right when you pop those stuffed shells in. If you skip this step, your dish might not cook evenly, and who wants that? The aroma that fills your kitchen while it warms up is like a warm invitation to deliciousness.
Step 2: Prepare the Pasta Shells
Next, let’s focus on those pasta shells. Cook them in a large pot of boiling salted water according to the package instructions until they’re al dente. Don’t overcook them! These shells need to hold their shape for stuffing. Drain them gently and rinse under cold water to stop cooking. A quick toss in a little olive oil can help keep them from sticking together, making it easier for you later.
Step 3: Brown the Ground Beef
Now, it’s time to brown the ground beef. In a skillet over medium heat, cook the beef until it’s brown and crumbly. Make sure to break it into smaller pieces with your spatula. Once fully cooked, drain any excess fat. This keeps your filling rich without being greasy. We’re looking for flavor here, not an oil slick!
Step 4: Make the Filling
In a mixing bowl, combine the cooked beef, ricotta cheese, half of the shredded mozzarella, Parmesan cheese, and the egg. Season with Italian seasoning, salt, and pepper. Stir until everything is well-blended, with a texture that’s creamy yet solid enough to hold together. Take a moment to taste it—trust me, this filling is just as rewarding uncooked as it is baked!
Step 5: Stuff the Shells
Let’s stuff those shells! Carefully take one shell and fill it with the beef and cheese mixture. Use a spoon, but avoid overstuffing them, as it can lead to mess and leakage during baking. Just a good scoop will do! Place the filled shells seam-side up in your baking dish. This will help keep the filling cozy inside while the sauce works its magic.
Step 6: Assemble the Dish
Spread a cup of marinara sauce evenly on the bottom of your baking dish. This flavorful layer protects the shells and prevents them from drying out. Next, arrange the stuffed shells in a single layer. Once they’re all nestled in, pour the remaining marinara sauce over the shells, ensuring every nook is covered. Finally, sprinkle the rest of the mozzarella cheese on top for that gooey goodness.
Step 7: Bake to Perfection
Cover the baking dish with foil and pop it into the oven. Bake for about 25 minutes, allowing those flavors to mingle beautifully. After that, remove the foil and let the shells bake for another 10 minutes. This will give your cheese that glorious bubbly and golden crust. When they’re done, keep an eye on them to avoid burning, and know your hard work has been worth it!
Tips for Success
- Don’t skip rinsing the shells after cooking. It helps stop the cooking process and keeps them intact.
- Let your baked shells rest for a few minutes before diving in. This lets the filling settle and makes them easier to serve.
- If you’re short on time, feel free to make the filling ahead and store it in the fridge!
- Experiment with extra herbs for customization; fresh basil adds a delightful twist.
Equipment Needed
- Large pot: For boiling pasta. A deep skillet works, too.
- Skillet: Use a non-stick skillet for browning beef.
- Mixing bowl: Essential for combining the filling. Any large bowl will do.
- Baking dish: A glass or ceramic dish is perfect to showcase your stuffed shells.
- Spoon: For filling the shells; a small cookie scoop can make it easier!
Variations on Beef-Stuffed Shells with Creamy Ricotta Filling
- Vegetarian Delight: Substitute ground beef with a mixture of mushrooms, spinach, and chopped zucchini for a hearty vegetarian option.
- Spicy Kick: Add red pepper flakes or diced jalapeños to the beef mixture if you’re a spice enthusiast craving a little heat.
- Cheesy Overload: Mix in some cream cheese or gouda into the filling for an ultra-creamy texture that’s simply irresistible.
- Gluten-Free Option: Use gluten-free pasta shells and check your marinara sauce to ensure it meets your dietary needs.
- Herb Infusion: Toss in fresh herbs like parsley or basil into the filling for an aromatic flavor boost!
Serving Suggestions for Beef-Stuffed Shells with Creamy Ricotta Filling
- Garden Salad: Pair your stuffed shells with a fresh garden salad, drizzled with balsamic vinaigrette for a bright contrast.
- Garlic Bread: Serve with warm garlic bread on the side. It’s perfect for mopping up that delicious marinara sauce!
- Wine Pairing: Enjoy with a glass of Chianti or a crisp Sauvignon Blanc to elevate the meal.
- Presentation: Garnish with fresh basil or parsley for a pop of color and extra flavor.
FAQs about Beef-Stuffed Shells with Creamy Ricotta Filling
Can I make Beef-Stuffed Shells with Creamy Ricotta Filling ahead of time? Absolutely! You can prep the filling and stuff the shells a day in advance. Just keep them covered in the fridge. When you’re ready, bake them straight from the fridge, but add 5-10 minutes to the cooking time.
What can I use instead of ground beef? No problem! You can substitute ground turkey, chicken, or even a mix of veggies like mushrooms and spinach for a flavorful vegetarian twist. Feel free to experiment with the filling!
How do I store leftovers? Leftover Beef-Stuffed Shells can be stored in an airtight container in the refrigerator for up to three days. Just reheat them in the oven or microwave until warmed through.
Can I freeze the stuffed shells? Yes, you can freeze them! Prepare and bake as directed, then cool completely and freeze in a covered dish. When ready to eat, bake from frozen—just increase the baking time by about 15 minutes.
What type of marinara sauce should I use? Use your favorite store-bought marinara for ease, or whip up a homemade sauce for an extra special touch. Either option will taste fantastic with the stuffed shells!
Final Thoughts
Making Beef-Stuffed Shells with Creamy Ricotta Filling isn’t just about filling pasta; it’s about creating moments that fill hearts, too. As you savor each delicious bite, you’ll realize this dish is more than just dinner; it’s a way to gather loved ones around the table. The rich flavors and satisfying textures will leave everyone glowing with happiness. Plus, it’s a fantastic way to show you care while keeping your cooking adventure stress-free. So, roll up your sleeves, ignite that passion, and let these stuffed shells bring warmth and joy to your home!
Print
Beef-Stuffed Shells with Creamy Ricotta
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
A delicious and hearty dish of pasta shells stuffed with a savory beef and creamy ricotta mixture, topped with marinara sauce and melting mozzarella cheese.
Ingredients
- 12 large pasta shells
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, brown the ground beef over medium heat; drain excess fat.
- In a bowl, combine the cooked beef, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the beef and cheese mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and cover with remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Notes
- For a spicier version, add red pepper flakes to the beef mixture.
- Make sure not to overcook the pasta shells to prevent them from breaking.
- Leftover stuffed shells can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 shells
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
