Beef-Stuffed Shells with Creamy Ricotta Filling: A Comforting Italian Delight

Beef-Stuffed Shells with Creamy Ricotta Filling offer a satisfying and indulgent meal for any occasion. Large pasta shells are filled with a rich blend of seasoned ground beef and smooth ricotta cheese, baked in a hearty marinara sauce and topped with melted mozzarella. This dish combines the comforting flavors of Italian cuisine with the perfect balance of savory, cheesy goodness. Ideal for family dinners, special gatherings, or meal prep, these stuffed shells are sure to become a favorite.

Ingredients:

For the Shells:

• 20-24 jumbo pasta shells
• Salt (for boiling water)

For the Beef Filling:

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/2 cup tomato sauce
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (for filling)

For the Ricotta Mixture:

• 1 1/2 cups ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1/4 cup fresh parsley, chopped
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes (optional for a kick)

For the Marinara Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Fresh basil leaves (for garnish)
• 1 cup shredded mozzarella cheese (for topping)

Instructions:

1. Prepare the Shells:
   Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions, until al dente. Drain and set aside to cool.
2. Cook the Beef Filling:
   In a large skillet, heat a little oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes. Season with oregano, basil, salt, and pepper. Stir in tomato sauce and cook for an additional 2 minutes, then remove from heat. Allow to cool slightly before mixing in the Parmesan cheese and shredded mozzarella.
3. Prepare the Ricotta Mixture:
   In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, and red pepper flakes (if using). Season with salt and pepper to taste and stir until well combined.
4. Stuff the Shells:
   Once the shells have cooled enough to handle, spoon a generous amount of the beef filling into each shell. Then, add a spoonful of the ricotta mixture on top of the beef, pressing lightly to ensure they fit well.
5. Assemble the Dish:
   Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer in the dish. Pour the remaining marinara sauce over the shells, covering them completely. Sprinkle the top with shredded mozzarella cheese.
6. Bake:
   Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is slightly bubbling around the edges.
7. Serve:
   Garnish with fresh basil leaves and serve hot. These Beef-Stuffed Shells with Creamy Ricotta Filling are best enjoyed with a side of garlic bread and a fresh green salad for a complete meal.