Introduction to Beef-Stuffed Shells with Creamy Ricotta Filling
Picture a bustling evening, with everyone racing from work to soccer practice, and then there’s dinner looming. That’s when I turn to my Beef-Stuffed Shells with Creamy Ricotta Filling. This delightful dish combines tender pasta shells with a savory beef filling, creating a meal that warms both bellies and hearts. It’s not only quick to pull together but also feels special enough to share with loved ones. Whether you’re an adventurous cook or just starting out, this recipe promises to be a hit at the dinner table, making it an easy solution for busy nights.
Why You’ll Love This Beef-Stuffed Shells with Creamy Ricotta Filling
Let’s face it after a long day, who doesn’t crave something comforting yet simple? These Beef-Stuffed Shells with Creamy Ricotta Filling are incredibly easy to whip up, even on the busiest nights. The rich flavors and cheesy goodness make every bite a delight. Plus, this dish appeals to everyone at the table, from picky eaters to gourmet enthusiasts. It’s a meal that turns ordinary nights into cherished family moments.
Ingredients for Beef-Stuffed Shells with Creamy Ricotta Filling
Gathering the right ingredients is half the fun of cooking, and for my Beef-Stuffed Shells with Creamy Ricotta Filling, you’ll want the following:
- Large Pasta Shells: These hold all the delicious filling and create a satisfying bite.
- Ground Beef: The heart of this dish, offering rich, savory flavor. Feel free to substitute with turkey or chicken for a lighter option.
- Ricotta Cheese: This creamy beauty adds a delightful richness to the filling. It can be swapped with cottage cheese for a healthier variation.
- Shredded Mozzarella Cheese: Melts beautifully on top, giving that gooey texture we all crave. Use a dairy-free version if you’re going vegan.
- Grated Parmesan Cheese: A sprinkle of this elevates the flavor profile, enhancing the dish’s Italian essence.
- Egg: Acts as a binder, helping everything hold together. If you’re avoiding eggs, consider a flaxseed mixture instead.
- Marinara Sauce: The classic tomato sauce complements the cheesy filling and adds a tangy contrast. Store-bought or homemade works perfectly.
- Italian Seasoning: A blend of herbs that brings a taste of Italy right to your kitchen. You can substitute with dried basil, oregano, or a mix of your favorites.
- Salt and Pepper: Essential for seasoning, adjusting to your taste buds will ensure every bite is just right.
While I’ve shared my go-to ingredients, there are plenty of ways to personalize this dish. You can check at the bottom of the article for exact quantities, perfect for printing!
How to Make Beef-Stuffed Shells with Creamy Ricotta Filling
Now the fun begins! Making these Beef-Stuffed Shells with Creamy Ricotta Filling is a step-by-step adventure. Each step adds to the deliciousness, so let’s dive in!
Step 1: Prepare Oven and Pasta Shells
First things first, preheat your oven to 375°F (190°C). While that’s heating up, cook your large pasta shells in boiling water according to the package instructions. Al dente is your goal here—soft enough to bite but firm enough to hold all that tasty filling. Once done, drain them and give them a little rinse under cold water. This keeps them from getting too sticky.
Step 2: Cook Ground Beef
In a skillet, over medium heat, brown the ground beef. I find a wooden spoon works wonders for breaking up the meat. Keep an eye on it! You’ll want to drain any excess fat to keep things lighter and tastier.
Step 3: Combine Filling Ingredients
In a mixing bowl, combine the cooked beef with ricotta cheese, ½ cup of mozzarella cheese, grated Parmesan, the egg, and Italian seasoning. Add salt and pepper to taste. This mixture should be creamy and fragrant, bursting with flavor. No need to hold back; this filling is the star of the show!
Step 4: Stuff the Shells
The next part is the most creative! Carefully take each pasta shell and stuff it with that luscious beef and cheese mixture. Don’t be shy—pack it in snugly. It’s like giving each shell a warm hug!
Step 5: Assemble for Baking
Take a baking dish and spread about 1 cup of marinara sauce on the bottom. Then, arrange your stuffed shells in the dish, nestled closely together. Cover the shells with the rest of the marinara sauce and sprinkle the remaining mozzarella on top. I can practically hear the cheese calling!
Step 6: Bake to Perfection
Cover the dish with aluminum foil and pop it in the oven. Bake for 25 minutes. This helps keep everything moist. After that, remove the foil and bake for another 10 minutes, letting that cheese get bubbly and golden. Trust me; your kitchen will smell heavenly!
Tips for Success
- Make sure your pasta shells are cooked al dente to avoid mushiness.
- Don’t skimp on seasoning; it enhances the overall flavor of the filling.
- Assemble the Beef-Stuffed Shells in advance and refrigerate for easy baking later.
- Feel free to experiment with veggies like spinach or bell peppers in the filling.
- Serve hot and garnish with fresh basil or parsley for a pop of color!
Equipment Needed
- Large Pot: For boiling pasta shells; a deep skillet works too.
- Skillet: To brown the ground beef; any frying pan can do.
- Mixing Bowl: For combining filling ingredients; a large bowl or even a pot works well.
- Baking Dish: To hold your stuffed shells; any oven-safe dish is suitable.
- Aluminum Foil: To cover during baking; a baking lid is also fine.
Variations of Beef-Stuffed Shells with Creamy Ricotta Filling
- Veggie-Packed: Add chopped spinach, mushrooms, or diced bell peppers to the filling for extra nutrition and flavor.
- Spicy Kick: Incorporate crushed red pepper flakes or diced jalapeños to bring some heat to your meat mixture.
- Cheesy Delight: Mix in different cheeses like feta or goat cheese for a tangy twist in the filling.
- Gluten-Free: Use gluten-free pasta shells. The creamy filling and marinara sauce will still be delightful!
- Herb Infusion: Fresh herbs like basil or parsley can elevate the flavor profile even more—just mix them into the filling!
Serving Suggestions for Beef-Stuffed Shells with Creamy Ricotta Filling
- Garden Salad: A fresh mixed greens salad with a light vinaigrette complements the richness of the shells.
- Garlic Bread: Serve warm, buttery garlic bread on the side for dipping in marinara sauce.
- Red Wine: A glass of Chianti or Merlot pairs beautifully with the Italian flavors.
- Herb Garnish: Sprinkle fresh basil or parsley on top for a vibrant presentation.
- Cheese Platter: Offer a variety of cheeses for a fun appetizer before the main course.
FAQs about Beef-Stuffed Shells with Creamy Ricotta Filling
Can I prepare Beef-Stuffed Shells with Creamy Ricotta Filling ahead of time?
Absolutely! You can assemble the shells in advance and refrigerate them before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.
How do I store leftovers of Beef-Stuffed Shells with Creamy Ricotta Filling?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months. Just bake straight from the freezer; you may need to adjust the cooking time.
Can I make a vegetarian version of Beef-Stuffed Shells?
Yes! Replace the ground beef with sautéed veggies like mushrooms or zucchini. You could also use lentils or chickpeas for added protein while keeping it meat-free.
What sauces pair well with Beef-Stuffed Shells?
Besides marinara, you can try Alfredo sauce for a creamy contrast or a homemade pesto for a fresh herb twist. Each brings a unique flavor that complements the filling beautifully.
How can I make the filling creamier?
To achieve extra creaminess, stir in a bit of heavy cream or additional ricotta cheese. This adds richness and ensures every bite melts in your mouth!
Final Thoughts on Beef-Stuffed Shells with Creamy Ricotta Filling
As I reflect on my culinary journey, Beef-Stuffed Shells with Creamy Ricotta Filling hold a special place in my heart. This dish not only satisfies those busy weeknight cravings but also brings smiles around the dinner table. It’s a blend of comfort and joy, warming not just stomachs but also souls. Every bite is a reminder that cooking can be a joyful expression of love. I hope you find as much happiness in preparing and sharing this dish as I do. It’s more than just a recipe; it’s an experience waiting to happen!
Print
Beef-Stuffed Shells with Creamy Ricotta Filling
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Description
Delicious beef-stuffed pasta shells filled with a creamy ricotta mixture and topped with marinara sauce and melted 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
- Feel free to add other ingredients like spinach or mushrooms to the filling for added flavor.
- This dish can be prepared in advance and stored in the refrigerator before baking.
- Leftovers can be frozen for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
