Description
This Creamy Ricotta Mince Stuffed Shell Pasta is a rich and indulgent dish that combines tender pasta shells filled with a savory meat and ricotta mixture, all smothered in a creamy tomato sauce. It’s a delicious, comforting meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
- 20 large pasta shells (conchiglioni)
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup tomato paste
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 cup heavy cream (for the sauce)
- 1/2 cup water or broth (for the sauce)
Instructions
- Cook the Pasta:
Cook the pasta shells according to package instructions, but undercook them by 1–2 minutes to ensure they don’t overcook when baking. Drain and set aside. - Cook the Meat Filling:
Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed. Add the diced onion and garlic and cook for 5–7 minutes until softened. - Prepare the Sauce:
Stir in the tomato paste, diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Let the mixture simmer for 5–7 minutes, until it thickens slightly. Set aside. - Make the Ricotta Filling:
In a medium bowl, mix the ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, and a pinch of salt and pepper. Stir until well combined. - Stuff the Shells:
Spoon the ricotta mixture into each pasta shell, packing it tightly. - Assemble the Dish:
Preheat the oven to 375°F (190°C). Spread a small amount of the tomato sauce in the bottom of a baking dish. Arrange the stuffed shells in a single layer, then pour the remaining tomato sauce over the shells. - Bake the Dish:
Pour the heavy cream and water (or broth) around the shells for a creamy sauce base. Sprinkle the remaining mozzarella cheese on top. Cover the baking dish with foil and bake for 25–30 minutes, until bubbly and heated through. - Serve:
Remove the foil and bake for an additional 5–10 minutes until the cheese is golden and bubbly. Garnish with fresh parsley before serving.
Notes
- You can substitute the ground beef with ground chicken or turkey for a leaner version.
- For a vegetarian option, swap the meat for spinach or mushrooms mixed with the ricotta filling.
- If you prefer a richer sauce, you can use half-and-half or whole milk instead of heavy cream.
- These stuffed shells can be made ahead of time and stored in the fridge for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg