Beef-stuffed shells with creamy ricotta filling sounds delicious! It’s a perfect combination of savory beef and the rich, smooth ricotta cheese. Here’s a basic recipe for you:
Ingredients:
- 20-25 jumbo pasta shells
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Cook the Pasta:
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- Prepare the Beef Filling:
- In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef, breaking it apart with a spoon as it cooks.
- Once browned, add the chopped onion and garlic. Cook until the onions are soft, about 5 minutes.
- Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
- Prepare the Ricotta Filling:
- In a bowl, combine the ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, and a pinch of salt and pepper. Mix well until smooth.
- Assemble the Shells:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Stuff each cooked pasta shell with the beef mixture, then spoon some of the ricotta filling into each shell.
- Place the stuffed shells in the baking dish, side by side.
- Top and Bake:
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese over the top.
- Cover the dish with foil and bake for about 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
- Serve:
- Garnish with fresh basil or parsley, if desired, and serve hot!
