Beef and Ricotta Stuffed Shells: The Ultimate Comfort Food Recipe

Beef and ricotta stuffed shells – just the name conjures up images of cozy family dinners and the comforting aroma of bubbling tomato sauce, doesn’t it? I remember my grandmother making these every Sunday, and the anticipation was almost unbearable! There’s something truly special about this classic Italian-American dish that has warmed hearts and filled bellies for generations.

While the exact origins are debated, stuffed shells, in general, have roots in the rich culinary traditions of Southern Italy, where pasta shapes are often used to cradle flavorful fillings. The addition of beef and creamy ricotta, however, is a distinctly American twist, reflecting the immigrant experience and the adaptation of Old World recipes to new ingredients and tastes.

But what makes beef and ricotta stuffed shells so universally loved? It’s the perfect combination of textures and flavors: the tender pasta, the savory beef, the creamy ricotta, and the tangy tomato sauce all come together in a symphony of deliciousness. Plus, it’s a relatively easy dish to prepare, especially if you make the sauce ahead of time. It’s also incredibly satisfying and filling, making it a perfect meal for a crowd or a comforting weeknight dinner. So, are you ready to create your own memories with this timeless classic? Let’s get cooking!

Ingredients:

• For the Shells:
• 1 (12 ounce) box jumbo pasta shells
• 1 tablespoon olive oil
• 1 teaspoon salt
• For the Beef Filling:
• 1 pound ground beef
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• For the Ricotta Filling:
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• For the Cheese Topping:
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Preparing the Shells:

1. Cook the Shells: First things first, let’s get those jumbo shells cooked! Bring a large pot of salted water to a rolling boil. Add the olive oil – this helps prevent the shells from sticking together. Gently add the pasta shells to the boiling water. Cook according to the package directions, but reduce the cooking time by about 2 minutes. You want them to be al dente, meaning they’re still a little firm to the bite. They’ll continue to cook in the oven, so we don’t want them to get mushy.
2. Drain and Rinse: Once the shells are cooked, drain them immediately in a colander. Rinse them with cold water to stop the cooking process and prevent them from sticking together. This is a crucial step!
3. Set Aside: Gently place the cooked shells on a baking sheet lined with parchment paper or a clean kitchen towel. This will prevent them from sticking to each other while you prepare the fillings.

Making the Beef Sauce:

1. Brown the Beef: In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Cook until the beef is no longer pink and is nicely browned. Drain off any excess grease. Nobody wants greasy stuffed shells!
2. Sauté the Aromatics: Add the chopped onion to the skillet with the browned beef. Cook until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir in the dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer for a richer flavor. The longer it simmers, the better the flavors will meld together. Stir occasionally to prevent sticking.
4. Add Parsley: Stir in the chopped fresh parsley during the last 5 minutes of simmering. This adds a fresh, vibrant flavor to the sauce.
5. Taste and Adjust: Give the sauce a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or even a pinch of sugar to balance the acidity of the tomatoes.

Preparing the Ricotta Filling:

1. Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped fresh parsley, and egg.
2. Season: Season the mixture with salt, pepper, and a pinch of nutmeg (if using). The nutmeg adds a subtle warmth and complexity to the filling.
3. Mix Well: Mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the ricotta filling tough.

Stuffing and Baking the Shells:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Dish: Spread a thin layer of the beef sauce in the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add flavor to the bottom.
3. Stuff the Shells: Using a spoon or a small cookie scoop, carefully stuff each cooked shell with the ricotta filling. Don’t overstuff them, but make sure they’re nicely filled.
4. Arrange in Dish: Arrange the stuffed shells in the baking dish, open-side up, on top of the layer of beef sauce. Pack them in snugly, but not too tightly.
5. Top with Sauce: Spoon the remaining beef sauce evenly over the stuffed shells, making sure to cover them completely.
6. Add Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the sauce.
7. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. Rest: Let the stuffed shells rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together even more.

Serving Suggestions:

Serve the beef and ricotta stuffed shells hot, garnished with extra fresh parsley, if desired. They’re delicious on their own, or you can serve them with a side salad or some crusty bread for dipping in the sauce. Enjoy!

Conclusion:

This Beef and Ricotta Stuffed Shells recipe is truly a must-try, and I’m confident it will become a family favorite in your home, just as it has in mine. The combination of savory ground beef, creamy ricotta, and the comforting embrace of perfectly cooked pasta shells creates a symphony of flavors and textures that’s simply irresistible. It’s a dish that’s both satisfying and elegant, perfect for a weeknight dinner or a special occasion.

But what truly sets this recipe apart is its versatility. While the classic combination of beef and ricotta is undeniably delicious, there are endless possibilities for customization. Feel free to experiment with different types of ground meat, such as Italian sausage or even ground turkey, for a lighter option. You could also add vegetables like spinach, mushrooms, or zucchini to the ricotta mixture for an extra boost of nutrients and flavor.

For serving suggestions, I love to pair these stuffed shells with a simple side salad dressed with a light vinaigrette. The freshness of the salad helps to balance the richness of the pasta. Garlic bread is also a classic accompaniment, perfect for soaking up all that delicious sauce. And if you’re feeling adventurous, try topping the shells with a sprinkle of Parmesan cheese and broiling them for a few minutes until golden brown and bubbly.

If you’re looking for variations, consider using different types of cheese in the filling. A blend of ricotta, mozzarella, and Parmesan would create a wonderfully cheesy and flavorful filling. You could also add a touch of pesto to the ricotta mixture for a burst of herbaceousness. And for those who prefer a spicier dish, a pinch of red pepper flakes or a dash of hot sauce would add a welcome kick.

Another great variation is to make a vegetarian version of this recipe. Simply replace the ground beef with sautéed vegetables like mushrooms, onions, and peppers. You could also add lentils or beans for extra protein. The possibilities are truly endless!

I know that sometimes, trying a new recipe can feel a little daunting, but I promise you, this one is worth the effort. The steps are straightforward, and the results are incredibly rewarding. Plus, it’s a dish that can be easily made ahead of time, making it perfect for busy weeknights. You can assemble the shells in the morning and bake them just before dinner.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m so excited for you to try this Beef and Ricotta Stuffed Shells recipe and experience the joy of sharing it with your loved ones.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!

---