Hey folks! So, you know those giant stuffed pasta shells you get sometimes that are just pure comfort food? Yeah, this is my version, the one I always come back to. It’s Beef Stuffed Shells with Creamy Ricotta Filling and honestly, it’s a hug in a baking dish. I remember the first time I tried making these, I ended up with, like, five shells that looked vaguely right and the rest were exploded ricotta disasters. Took a few tries, but now? Nigh on perfect every time, and my family just devours them. Like, silence at the table kind of devouring. It’s the best.
Why I Make This (And You Should Too!)
This dish is my absolute go to when I need something hearty and satisfying. I make this when it’s chilly outside, or when we’ve had a crazy busy week and everyone just needs a good, filling meal. My husband loves it because, well, meat and pasta, right? And the kids? They get a kick out of the giant shells (plus they can’t pick out the meat as easily, win!). Honestly, it’s a bit of a project, sure, but the payoff? So, so worth it. And honestly, the leftovers are somehow even better? Don’t ask me why.
Okay, Here’s What You Need
Gather ’round, let’s get this party started. You don’t need anything too fancy, just your basic pantry staples and a few fresh bits.
- Giant Pasta Shells: You know, the jumbo kind. About 1 Box (around 12 oz or 340g). Any brand works, honestly.
- Ground Beef: 1 lb (about 450g). I usually go for 85% lean, but whatever you like is fine. Turkey works too if you’re feeling healthier, but beef? It’s classic form a reason.
- Ricotta Cheese: 1 (15 oz) container. Whole milk ricotta gives you that super creamy texture, but part skim is okay too. Just don’t use that weird watery stuff, nobody wants that.
- Mozzarella Cheese: About 2 cups, shredded. Plus extra for the top!
- Parmesan Cheese: About 1/2 cup, grated. Freshly grated is best, but the stuff in the green can? Totally fine, no judgment here!
- Egg: 1 large. Helps bind that ricotta filling together.
- Onion: 1 small, chopped fine.
- Garlic: 2-3 cloves, minced. Or more, I won’t tell!
- Tomato Sauce: About 4-5 cups. You can use your favorite jarred sauce (Rao’s is pretty darn good if you want a treat!) or if you have a killer homemade recipe, go for it. Sometimes I’ll add a little extra crushed tomatoes or a can of San Marzano tomatoes if I want the sauce chunkier.
- Olive Oil: A glug or two for cooking.
- Italian Seasoning: About 1-2 teaspoons. Or dried basil and oregano work great too.
- Salt and Pepper: To taste, obviously.
- Fresh Parsley (Optional): For garnish, makes it look pretty.
Let’s Get Cooking!
Alright, deep breaths. It’s not rocket science, promise. Just follow along.
- Boil the Shells: Get a big pot of salted water boiling. Cook your jumbo shells according to the package directions, but pull ’em out a minute or two BEFORE they’re fully cooked. You want them al dente, you really do! They’re going to bake later and you don’t want mushy shells. Drain ’em and maybe toss with a tiny bit of oil so they don’t stick together in a big sad shell lump. Set aside.
- Make the Meat Sauce: While the water’s heating up for the shells, brown the ground beef in a large skillet over medium heat. Drain off any excess grease. Add the chopped onion and cook until it’s soft, like 5-7 minutes. Stir in the minced garlic and Italian seasoning and cook for another minute until it smells amazing. Pour in your tomato sauce, stir it all up, and let it simmer gently for about 10-15 minutes. This helps the flavors meld. Season with salt and pepper to taste.
- Whip Up the Ricotta Filling: In a medium bowl, mix together the ricotta cheese, 1 1/2 cups of the shredded mozzarella, the grated Parmesan, and the egg. Stir in a little salt and pepper. Some folks add parsley here too, which is totally fine. Mix it until it’s all combined and looks nice and creamy.
- Stuffing Time! Okay, this is where you settle in. Grab a shell, spoon or pipe (if you’re fancy) a generous amount of the ricotta mixture inside. Don’t *way* overstuff them, or they’ll explode in the oven, trust me on this. Place the stuffed shell in a large baking dish (usually a 9×13 inch works well) seam side up. Repeat until all the shells are stuffed and snugly in the dish. You might not use all the meat sauce, or you might need a little more sauce depending on how saucy you like it.
- Sauce and Cheese It Up: Pour the remaining meat sauce evenly over the stuffed shells. Make sure they’re mostly covered so they don’t dry out. Sprinkle the remaining 1/2 cup (or more!) of shredded mozzarella cheese over the top.
- Bake It: Cover the baking dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the sauce is bubbly. Remove the foil and bake for another 5-10 minutes, or until the cheese on top is melted and golden brown.
- Rest and Serve: Let the dish rest for about 5-10 minutes before serving. This helps everything set up and stops you from burning your mouth!
A Few Notes Form My Kitchen Trials
So, over the years, I’ve figured out a few things.
One: Seriously, don’t overcook the shells initially. It makes stuffing way harder and the final texture is bleh.
Two: A little sugar in the sauce can balance the acidity of the tomatoes, especially if you’re using jarred stuff. A teaspoon or two usually does the trick.
Three: If your ricotta filling seems a bit dry, add a splash of milk or even some reserved pasta water.
Experiments (Some Worked, Some… Didn’t)
I’ve messed around with this recipe over the years. Adding a small amount of finely chopped mushrooms to the meat sauce works pretty well, adds an extra layer of flavor. I also sometimes add a package of form or frozen spinach (squeezed dry!) to the ricotta mixture; it adds some nice color and extra veggies. But! One time I tried using ground Italian sausage instead of beef? It was just… too much. Way too greasy and the flavor was overpowering. Stick to the beef for this one, folks.
Equipment You’ll Need
Pretty basic stuff:
- A large pot for boiling pasta
- A large skillet for the meat sauce
- A medium bowl for the ricotta filling
- A 9×13 inch baking dish (or similar size)
- Measuring cups and spoons
- A spoon or small scoop for stuffing
Hey, if you don’t have a 9×13 dish, just use whatever fits the shells! Might need two smaller ones.
Storing Leftovers (If Any!)
Ha! Leftovers. Okay, *if* you have any (big if in my house), let them cool completely, then cover the dish tightly with plastic wrap and foil. They’ll keep in the fridge for maybe 3-4 days. You can reheat individual portions in the microwave, or put the whole dish back in the oven until it’s heated through.
What to Serve With This?
Oh, easy peasy. A simple green salad with a vinaigrette is essential to cut through the richness. And garlic bread? Absolutely mandatory. Sometimes I’ll make some roasted broccoli or asparagus too, just to feel virtuous.
Pro Tips I Learned the Hard Way
Okay, listen up. I learned these so you don’t have to mess up like I did.
I once tried rushing the step where you drain the grease from the beef and regretted it because the sauce was greasy. Don’t skip that!
Also, don’t try to stuff boiling hot shells. Be patient, let them cool for a few minutes or you’ll burn your fingers off, ask me how I know.
And seriously, covering it with foil for the first part of the bake is key to getting it heated through without the top burning.
Burning Questions? Probably!
Okay, here are some things people usually ask me:
Q: Can I make this ahead of time?
A: YES! This is a perfect make ahead meal. Assemble the whole thing in the baking dish, cover it tightly, and keep it in the fridge for up to a day. Add maybe 10-15 minutes to the baking time if you’re putting it in cold from the fridge.
Q: What kind of ricotta should I use?
A: I really like the whole milk kind for extra creaminess, but part skim is fine. Look for one that doesn’t have a ton of extra liquid. Some brands are better than others, but honestly, most grocery store ones are fine.
Q: Can I use different pasta?
A: I mean, you *could* use rigatoni or ziti, but then it’s not stuffed shells, is it? The beauty is in the stuffing! Stick to the jumbo shells for this recipe.
Q: My sauce is too thick/thin, help!
A: Too thick? Add a little water or broth. Too thin? Let it simmer uncovered for a bit longer to reduce.
Give these Beef-Stuffed Shells with Creamy Ricotta Filling a try, I promise you won’t be disappointed!
simo
