Beef Stuffed Shells Delight

This comforting beef-stuffed pasta shell recipe transforms everyday ingredients into an impressive family dinner that's perfect for weeknight meals or casual entertaining. The combination of savory ground beef and creamy ricotta creates a perfect balance in every bite.

I first made these stuffed shells when hosting my in-laws for dinner, and they've become my go-to impressive yet simple meal. The beautiful thing about this dish is how it looks like you spent hours in the kitchen when actually most of the time is hands-off baking.

Ingredients

• Jumbo pasta shells: Ensure you have plenty of room for the delicious filling and create that restaurant-quality presentation
• Ground beef: Provides hearty protein; look for 80/20 lean-to-fat ratio for best flavor
• Ricotta cheese: Creates the creamy filling base; use whole milk ricotta for richest texture
• Marinara sauce: Ties everything together; choose a good quality jarred sauce or homemade if time allows
• Mozzarella cheese: Forms that irresistible melty topping; freshly shredded melts better than pre-packaged
• Parmesan cheese: Adds sharp depth to both filling and topping; always grate your own from a block
• Egg: Acts as a binder for the ricotta filling ensuring perfect consistency
• Italian seasoning: Infuses classic herbs throughout; select a blend with oregano, basil, and thyme
• Salt and pepper: Enhance all other flavors; kosher salt works best

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Step-by-Step Instructions

Prepare the pasta:

Cook jumbo shells in generously salted water for about 8 minutes until al dente, not fully soft. They'll continue cooking in the oven. Immediately rinse with cold water after draining to stop cooking and make them easier to handle.

Brown the beef:

Heat a large skillet over medium-high heat and add ground beef, breaking it into small pieces with a wooden spoon. Cook for about 7 minutes until no pink remains, stirring occasionally. The browning creates rich flavor so don't rush this step.

Create the sauce:

Drain excess fat from skillet then add marinara sauce to the beef, stirring to combine completely. Allow mixture to simmer for 5 minutes so flavors meld together.

Mix the filling:

In a medium bowl, combine ricotta cheese with beaten egg, Italian seasoning, half of the Parmesan cheese, and a generous pinch of salt and pepper. Stir until completely incorporated into a smooth mixture.

Assemble the shells:

Spoon about 1½ tablespoons of ricotta mixture into each cooked shell, being careful not to tear them. Place filled shells in a baking dish that has been lightly coated with a thin layer of marinara sauce.

Add toppings:

Spoon beef marinara mixture over and around stuffed shells, ensuring each shell is partially covered. Sprinkle the mozzarella and remaining Parmesan cheese evenly over the top.

Bake to perfection:

Cover dish tightly with aluminum foil and bake at 375°F for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is completely melted, bubbling, and beginning to brown at edges.

The ricotta filling is truly the heart of this recipe. My grandmother taught me to add a pinch of nutmeg to ricotta mixtures which adds a subtle warmth most people can't identify but everyone appreciates. When my children were younger they would help fill the shells making this a wonderful family cooking activity that builds kitchen confidence.

Make-Ahead Options

These stuffed shells are perfect for meal prep or busy weeknights. You can assemble the entire dish up to 24 hours before baking store covered in the refrigerator. When ready to cook allow the dish to sit at room temperature for 20 minutes before baking and add an extra 5-10 minutes to the covered baking time since you're starting with cold ingredients.

Delicious Variations

While this classic version is delicious there are countless ways to customize these stuffed shells. Try adding chopped spinach or sautéed mushrooms to the ricotta mixture for extra nutrition and flavor. Substitute ground turkey or Italian sausage for the beef for different flavor profiles. For a spicier version add red pepper flakes to the sauce or filling. You can even create a white sauce version using Alfredo instead of marinara.

Serving Suggestions

These stuffed shells pair beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or focaccia makes an excellent accompaniment for soaking up extra sauce. For a complete Italian feast add a small appetizer of marinated olives or bruschetta. A medium-bodied red wine like Chianti or Sangiovese complements the flavors perfectly for adult diners.

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Freezing Instructions

This dish freezes exceptionally well making it perfect for meal planning. To freeze properly allow cooked stuffed shells to cool completely. You can freeze the entire dish or portion into individual servings in airtight containers. Freeze for up to 3 months. When ready to enjoy thaw overnight in the refrigerator and reheat covered in a 350°F oven until hot throughout approximately 25-30 minutes.

Frequently Asked Questions

→ How do I cook jumbo pasta shells without breaking them?

Cook jumbo pasta shells in boiling salted water according to package instructions, stirring gently to prevent sticking. Drain and cool on a flat surface to avoid tearing.

→ Can I substitute the ground beef with another protein?

Yes, you can use ground turkey, chicken, or even plant-based alternatives for a different flavor and texture.

→ What can I use instead of ricotta cheese?

Cottage cheese or mascarpone can be used as substitutes for ricotta. Blend cottage cheese for a smoother consistency if desired.

→ Can this dish be prepared ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking. Add a few extra minutes to baking time if chilled.

→ What side dishes go well with beef-stuffed shells?

Pair these stuffed shells with a fresh green salad, garlic bread, or roasted vegetables for a complete and balanced meal.

→ Can I freeze stuffed shells for later use?

Yes, assemble the shells without baking, cover tightly, and freeze. When ready to bake, thaw them in the refrigerator overnight and bake as directed.