Indulge in Creamy Ricotta Beef Stuffed Shells Pasta, a savory dish that combines rich flavors and creamy textures for a satisfying meal.

Get ready for a weeknight dinner that feels like a weekend feast! These Creamy Ricotta Beef Stuffed Shells are the ultimate comfort food – jumbo pasta shells overflowing with a savory, seasoned beef and ricotta mixture, smothered in a luscious, creamy tomato sauce, and baked to golden, bubbly perfection. Trust me, this recipe is a winner that the whole family will devour!

Why You’ll Love This Recipe:

• Easy to Make: Despite the impressive results, this recipe is surprisingly simple to assemble.
• Flavor Explosion: The combination of savory beef, creamy ricotta, and tangy tomato sauce is an irresistible delight.
• Perfect for Meal Prep: Make the filling and sauce ahead of time, then assemble and bake when you’re ready to eat.
• Crowd-Pleaser: This dish is perfect for family dinners, potlucks, or impressing your guests.
• Customizable: Adapt the filling and sauce to your liking – add vegetables, change up the cheese, or adjust the spice level.

Ingredients You’ll Need:

• For the Shells:
  • 1 pound jumbo pasta shells
• For the Filling:
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Sauce:
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste
• For Topping:
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, for garnish (optional)

Instructions:

1. Cook the Shells:

• Preheat your oven to 375°F (190°C).
• Cook the pasta shells according to package directions, but reduce the cooking time by 2 minutes to ensure they are al dente. They will continue to cook in the oven.
• Drain the shells and rinse with cold water to prevent sticking. Set aside.

2. Prepare the Beef Filling:

• In a large skillet, heat the olive oil over medium heat.
• Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for 1 minute more, until fragrant.
• Remove the skillet from the heat and let it cool slightly.
• In a large bowl, combine the cooked beef mixture, ricotta cheese, Parmesan cheese, parsley, egg, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.

3. Make the Creamy Tomato Sauce:

• In a saucepan, combine the crushed tomatoes, tomato sauce, heavy cream, olive oil, Italian seasoning, and sugar (if using).
• Bring the sauce to a simmer over medium heat, stirring occasionally.
• Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
• Season with salt and pepper to taste.

4. Assemble the Stuffed Shells:

• Spread a thin layer of the creamy tomato sauce on the bottom of a 9×13 inch baking dish.
• Using a spoon or piping bag, fill each cooked pasta shell with the beef and ricotta mixture.
• Arrange the filled shells in the baking dish, nestled closely together.
• Pour the remaining creamy tomato sauce over the stuffed shells, making sure they are evenly coated.

5. Bake the Shells:

• Sprinkle the shredded mozzarella cheese evenly over the top of the shells.
• Cover the baking dish with foil.
• Bake for 20 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

6. Serve and Enjoy!

• Let the stuffed shells cool for a few minutes before serving.
• Garnish with fresh parsley, if desired.
• Serve hot and enjoy the deliciousness!

Tips and Variations:

• Vegetarian Option: Substitute the ground beef with sautéed vegetables like spinach, mushrooms, and zucchini.
• Spicy Kick: Add a pinch of red pepper flakes to the beef filling or tomato sauce for a spicy kick.
• Cheese Variations: Experiment with different cheeses in the filling, such as mozzarella, provolone, or Pecorino Romano.
• Make Ahead: Assemble the stuffed shells and sauce the day before and store them in the refrigerator. Add an extra 15-20 minutes to the baking time.
• Freezing: Fully cooked shells freeze well for up to three months. Thaw in the fridge overnight and bake as directed.

Enjoy your delicious Creamy Ricotta Beef Stuffed Shells! Don’t forget to leave a comment below and let me know what you think! And be sure to share this recipe with your friends and family who love a good comfort food fix.

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