Can I make Creamy Ricotta Beef Stuffed Shells ahead of time?

Yes, Creamy Ricotta Beef Stuffed Shells are perfect for making ahead. You can assemble the entire dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When ready to cook, simply bake as directed, adding a few extra minutes if needed.

Can I freeze Creamy Ricotta Beef Stuffed Shells?

Absolutely. Creamy Ricotta Beef Stuffed Shells freeze very well. Assemble the dish without baking, cover it securely, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking for best results.

How do I keep stuffed shells from drying out?

To prevent Creamy Ricotta Beef Stuffed Shells from drying out, make sure they are well covered with tomato basil sauce before baking. Covering the dish with foil during the first part of baking also helps retain moisture and keeps the shells tender.

What can I serve with Creamy Ricotta Beef Stuffed Shells?

Creamy Ricotta Beef Stuffed Shells pair well with light and fresh sides like a green salad, steamed vegetables, or garlic bread. These sides balance the richness of the dish and create a complete, satisfying meal.

Creamy Ricotta Beef Stuffed Shells Easy Recipe

Name: Creamy Ricotta Beef Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 20 large pasta shells; 1 lb (450 g) lean ground beef; 1 cup (250 g) ricotta cheese; 1 1/2 cups (170 g) shredded mozzarella cheese, divided; 1/2 cup (50 g) grated Pecorino Romano cheese; 1 large egg, beaten; 2 1/2 cups (600 ml) tomato basil sauce; 1 teaspoon dried oregano; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

Description

Creamy Ricotta Beef Stuffed Shells is a comforting baked pasta dish filled with seasoned ground beef, creamy ricotta, and melted mozzarella, all baked in a rich tomato basil sauce.

Ingredients

Scale

20 large pasta shells
1 lb (450 g) lean ground beef
1 cup (250 g) ricotta cheese
1 1/2 cups (170 g) shredded mozzarella cheese, divided
1/2 cup (50 g) grated Pecorino Romano cheese
1 large egg, beaten
2 1/2 cups (600 ml) tomato basil sauce
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta shells in salted boiling water until al dente, then drain and set aside to cool.
In a skillet over medium heat, cook the ground beef until browned. Add minced garlic and oregano, cook until fragrant, then remove from heat and cool slightly.
In a large bowl, mix the cooked beef, ricotta cheese, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and black pepper until well combined.
Spread 1 cup of tomato basil sauce on the bottom of a baking dish.
Fill each pasta shell with the beef and cheese mixture and arrange them in the dish.
Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish with fresh parsley and serve warm.

Notes

Do not overcook the pasta shells to prevent tearing while stuffing.
Allow the beef mixture to cool slightly before mixing with the egg and cheese.
You can prepare the dish ahead and refrigerate before baking.
Freeze unbaked stuffed shells for up to 2 months.
Add red pepper flakes for a spicier version.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 95 mg