Beef and Ricotta-Stuffed Shells in Creamy Sauce

Why Make This Recipe

Beef and Ricotta-Stuffed Shells in Creamy Sauce is a comforting and delicious dish that is perfect for family dinners or gatherings. This recipe brings together the rich flavors of beef, creamy ricotta, and savory marinara sauce, making it a hearty meal that will satisfy everyone at the table. Plus, it’s relatively easy to make, even for beginner cooks.

How to Make Beef and Ricotta-Stuffed Shells in Creamy Sauce

Ingredients

• 12 large pasta shells, cooked and drained
• 1 lb ground beef
• 1/2 onion, chopped
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the ground beef and onion over medium heat until the beef is browned. Make sure to drain any excess fat.
3. In a bowl, combine the ricotta cheese, mozzarella cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well to form a creamy filling.
4. Carefully stuff each cooked pasta shell with the beef mixture.
5. Place the stuffed shells in a greased baking dish.
6. Pour the marinara sauce evenly over the stuffed shells, ensuring they are well-covered.
7. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
8. Serve hot, and feel free to garnish with fresh basil if desired.

How to Serve Beef and Ricotta-Stuffed Shells in Creamy Sauce

Serve these delicious stuffed shells warm, straight from the oven. They can be paired with a simple side salad or garlic bread to complete the meal. A sprinkle of fresh basil or grated Parmesan cheese on top can add a nice touch.

How to Store Beef and Ricotta-Stuffed Shells in Creamy Sauce

If you have leftovers, store them in an airtight container in the refrigerator. They should be good for about 3-4 days. To reheat, simply place them in the oven or microwave until warmed through. If freezing, it’s best to freeze the unbaked stuffed shells before adding the marinara sauce.

Tips to Make Beef and Ricotta-Stuffed Shells in Creamy Sauce

• Make sure to cook the pasta shells al dente, as they will continue to cook while baking.
• If you like it spicy, consider adding some red pepper flakes to the meat mixture.
• For a vegetarian version, you can replace the ground beef with sautéed vegetables or lentils.

Variation

You can customize this recipe by adding different cheese, such as ricotta mixed with spinach for an added flavor. Another option is to use ground turkey or chicken instead of beef for a lighter dish.

FAQs

1. Can I use another type of pasta?
Yes, while large pasta shells are traditional for this recipe, you can use other stuffed pasta like cannelloni or jumbo pasta tubes.

2. Can I prepare these shells ahead of time?
Absolutely! You can prepare them the night before and store them in the refrigerator before baking. Just add additional baking time if baking straight from the fridge.

3. Can I freeze the stuffed shells?
Yes, you can freeze them before baking. Just wrap them well and bake them directly from the freezer, adding a few extra minutes to the baking time.