Creamy Ricotta Beef Stuffed Shells Pasta

Introduction

When it comes to comforting meals that bring the family together, few dishes can compete with creamy ricotta beef stuffed shells. This recipe has become a staple in my household, delighting my family with its rich flavors and satisfying textures. The combination of tender pasta shells filled with a savory beef and cheese mixture, all topped with melted mozzarella, creates a dish that feels both indulgent and homey. Whether it’s a busy weeknight or a special occasion, this pasta dish never fails to impress.

Ingredients

• 20 large pasta shells
• 1 lb lean ground beef
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Pecorino Romano cheese
• 1 large egg, beaten
• 2 ½ cups tomato basil sauce
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare it for baking.
2. Cook Pasta: Boil the pasta shells in salted water until they reach an al dente texture. Drain them well and set aside to cool slightly.
3. Prepare the Filling: In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, stirring until the garlic becomes fragrant. Remove from heat and allow it to cool a bit. In a bowl, combine the cooled beef mixture with ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano, the beaten egg, salt, and pepper. Mix until well blended.
4. Stuff and Assemble: Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture, arranging them snugly in the dish. Pour the remaining tomato basil sauce evenly over the shells. Sprinkle the remaining ½ cup of mozzarella cheese on top.
5. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
6. Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

• Servings: 6
• Calories per Serving: 450 kcal
• Protein: 25g
• Carbohydrates: 45g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 550mg
• Fiber: 2g
• Sugar: 5g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

How to Serve

• Garnish with chopped fresh parsley for a pop of color.
• Pair with a simple side salad for added freshness.
• Serve with garlic bread to soak up the delicious sauce.

Additional Tips

1. Use Fresh Herbs: If you have fresh basil or oregano, feel free to substitute them for dried herbs for an enhanced flavor profile.
2. Mix Up the Meats: Ground turkey or chicken can be used in place of beef for a lighter option.
3. Cheese Choices: Experiment with different cheese blends like provolone or Monterey Jack for unique flavors.
4. Add Vegetables: Incorporate sautéed spinach or mushrooms into the filling for added nutrition and flavor.
5. Make Ahead: Assemble the dish ahead of time and refrigerate it until you’re ready to bake.

Recipe Variations

• Vegetarian Version: Substitute the ground beef with a mixture of sautéed mushrooms, spinach, and zucchini for a hearty vegetarian option.
• Spicy Kick: Add some crushed red pepper flakes to the filling for a little heat.
• Cheesy Delight: Incorporate additional cheese varieties like goat cheese or feta into the ricotta mixture for extra creaminess.

Serving Suggestions

• Serve with a light green salad dressed in balsamic vinaigrette.
• Pair with a glass of red wine like Chianti or a refreshing iced tea for a complete meal.
• Add a side of roasted vegetables to balance the richness of the dish.

Freezing and Storage

• To Freeze: Assemble the stuffed shells but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, bake from frozen, adding extra cooking time as needed.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQ Section

1. Can I use a different type of pasta?

• Yes, you can use other pasta shapes like manicotti or even cannelloni.

1. Is this recipe suitable for kids?

• Absolutely! The flavors are mild and appealing to children.

1. Can I make this dish gluten-free?

• Yes, just use gluten-free pasta shells and ensure your sauces and cheeses are gluten-free.

1. How can I make it creamier?

• Adding a bit of heavy cream to the ricotta mixture can enhance the creaminess.

1. What if I don’t have Pecorino Romano?

• You can use Parmesan cheese instead, though Pecorino adds a distinct flavor.

1. Can I prepare the filling in advance?

• Yes, the filling can be made a day ahead and stored in the refrigerator.

1. What if I don’t like tomato sauce?

• You can use Alfredo sauce for a different twist on the dish.

1. Can I use pre-cooked meat?

• Yes, you can use leftover cooked beef or rotisserie chicken as a time-saver.

1. What’s the best way to reheat leftovers?

• Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through.

1. How do I know when the shells are done baking?
   • The cheese should be melted and bubbly, and the edges of the pasta shells should be slightly golden.

Conclusion

Creamy ricotta beef stuffed shells pasta is more than just a meal; it’s a comforting hug on a plate. This recipe combines simple ingredients to create a dish that’s full of flavor and sure to please everyone at the table. Whether you’re serving it for a family dinner or preparing for a gathering, these stuffed shells will leave your guests raving about their deliciousness. Give it a try and see how it becomes a cherished recipe in your household too!

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