Description

Beef-Stuffed Shells with Creamy Ricotta Filling is the ultimate comfort food—perfect for family dinners or gatherings. Jumbo pasta shells are filled with a savory blend of seasoned ground beef and a rich, creamy ricotta cheese mixture, then topped with marinara sauce and melted mozzarella. Baked to perfection, the dish offers layers of flavor and textures that are sure to please everyone at the table. With its hearty filling and cheesy goodness, these stuffed shells are a delicious twist on classic pasta dishes that are both easy to prepare and satisfying.

Ingredients

• 1 pound ground beef
• 1 jar marinara sauce (about 24 oz)
• 1 box jumbo pasta shells (about 20 shells)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Method

Preheat your oven to 350°F (175°C).In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Once fully browned, drain any excess fat.Pour in the marinara sauce, stir to combine with the beef, and let it simmer for about 5 minutes. Season with salt and pepper to taste.In a separate bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, oregano, and a pinch of salt and pepper until well combined.Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions (usually about 10-12 minutes) until al dente. Drain and set aside to cool slightly.Once the pasta shells are cool enough to handle, carefully stuff each shell with a generous spoonful of the beef mixture and the ricotta cheese filling.Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in the dish, making sure they are nestled tightly together. Pour the remaining marinara sauce over the shells.Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.Remove the dish from the oven, let it cool for a few minutes, then serve hot, garnished with fresh basil or extra Parmesan cheese, if desired.

Tips and Conclusion

Refrigeration: Allow the Beef-Stuffed Shells to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days.Freezing: For longer storage, these stuffed shells freeze well. After baking, let them cool completely, then wrap tightly with plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 3 months.

Reheating: In the Microwave: To reheat individual portions, microwave on medium power for 1-2 minutes or until heated through. Add a splash of marinara sauce to prevent drying out.In the Oven: Preheat the oven to 350°F. Cover the dish with foil and bake for 20-25 minutes, or until the shells are heated through and the cheese is bubbly.