Creamy Beef Stuffed Shells (Printable)

Tender pasta shells stuffed with beef and ricotta, baked in creamy tomato sauce with melted cheese topping.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Beef Filling

02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Ricotta Filling

08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped

→ Sauce

13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in salted boiling water until al dente per package directions. Drain and set aside.
03 - In a large skillet over medium heat, brown ground beef. Add onion and garlic, sauté 2-3 minutes until softened. Season with Italian herbs, salt, and pepper. Remove from heat and cool slightly.
04 - In a large bowl, combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and parsley. Fold in cooled beef mixture until blended.
05 - Mix marinara sauce and heavy cream in a separate bowl. Spoon half the sauce mixture into the prepared baking dish.
06 - Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta mixture. Arrange stuffed shells in the baking dish.
07 - Pour remaining sauce evenly over stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tbsp Parmesan.
08 - Cover dish with foil and bake for 25 minutes.
09 - Remove foil and bake uncovered for 10 minutes until cheese is bubbly and golden.
10 - Let rest 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The combination of seasoned beef and creamy ricotta creates layers of flavor that make every bite interesting
  • You can assemble everything ahead of time and just bake when youre ready to serve
02 -
  • Overcooking the pasta initially is the most common mistake, remember it will continue cooking in the oven
  • Letting the beef mixture cool before combining with ricotta prevents the egg from cooking prematurely
03 -
  • Use a piping bag or zip lock bag with the corner cut off to fill the shells quickly and neatly
  • Let the finished dish rest before serving, this makes serving much cleaner and neater

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