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Savory Beef and Ricotta Stuffed Shells

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These stuffed shells are filled with a rich blend of seasoned beef and creamy ricotta, all nestled in a vibrant marinara sauce. Perfect for holiday gatherings or cozy weeknight dinners, they are sure to impress your family and friends.

Ingredients

Scale
  • 20 large pasta shells
  • 1 pound Italian sausage (mild or spicy, based on preference)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped (for garnish)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon sugar (to balance acidity)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Red pepper flakes (optional, for heat)

Instructions

  1. Preheat your oven to 375°F (190°C). This ensures that your stuffed shells will bake evenly and develop a lovely golden top.
  2. Cook the pasta shells according to the package instructions until al dente, usually about 8-10 minutes. Be careful not to overcook them; they will continue to cook in the oven.
  3. While the shells are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until translucent, stirring occasionally to avoid burning.
  4. Add 2 cloves of minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant. You’ll know it’s ready when the garlic becomes aromatic but not browned, as burnt garlic can taste bitter.
  5. Remove the casing from the Italian sausage, add it to the skillet, and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Be sure to cook it thoroughly until there are no pink bits remaining.
  6. In a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 large egg, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and season with salt and pepper to taste. Mix well until all ingredients are fully incorporated.
  7. Once the sausage mixture is cooked, let it cool slightly, then fold it into the cheese mixture until combined. This adds a depth of flavor to your filling.
  8. Spread a thin layer of the marinara sauce on the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds flavor.
  9. Using a spoon, stuff each pasta shell with the sausage and cheese mixture. Place them opening-side up in the baking dish. It’s okay if some filling spills out; that just adds to the charm!
  10. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-coated. Sprinkle extra mozzarella cheese on top for that irresistible cheesy crust.
  11. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps steam the shells. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  12. Once baked, remove from the oven and let it sit for 5-10 minutes before serving. This resting time allows the flavors to meld beautifully.

Nutrition

Keywords: One common mistake is overcooking the pasta shells. Remember, they should be al dente since they'll bake further in the oven. Use a sturdy baking dish to ensure even cooking. For a creamier filling, you can add a bit of cream cheese or sour cream to the ricotta mixture. Letting the stuffed shells rest after baking allows the sauce to thicken, making them easier to serve.

Find it online: https://mamablueberry.com/savory-beef-and-ricotta-stuffed-shells/