Beef Ricotta Shells Bake

Talk about a dinner winner! These Stuffed Shells with Beef and Ricotta blend together amazing flavors in every bite. The juicy ground beef mixed with smooth ricotta and gooey mozzarella makes for a dish that'll have everyone asking for seconds. It's just right for family get-togethers or when you want something extra special. Make a batch for tonight or prep ahead—either way, they'll disappear fast!

WHAT YOU'LL NEED

• 20 jumbo pasta shells: These big guys are just waiting to be filled with our tasty beef and cheese mixture.
• 1 lb lean ground beef: The meaty foundation that makes this dish so satisfying.
• 1 cup ricotta cheese: Brings a silky smoothness that balances the beef perfectly.
• 1 ½ cups shredded mozzarella cheese, divided: Gets all melty and stretchy, inside and on top.
• ½ cup grated Pecorino Romano cheese: Adds that bold, tangy kick that takes everything up a notch.
• 1 large egg, beaten: Works as the glue that holds our filling together.
• 2 ½ cups tomato basil sauce: Brings that sweet-tangy flavor that cuts through the richness.
• 1 tsp dried oregano: Sprinkles in that classic Italian taste we all love.
• 2 cloves garlic, minced: Gives a punch of flavor that makes everything better.
• Salt and black pepper, to taste: Perks up all the other flavors in our mixture.
• Fresh parsley, chopped (for garnish): Adds a bit of color and freshness right before serving.

VARIATIONS

• Meatless Magic: Ditch the beef and toss in some cooked spinach or sautéed mushrooms for an awesome vegetarian take.
• Try Turkey: Ground turkey works great as a lighter option while keeping all the fantastic flavors intact.
• Veggie Boost: Mix in some finely chopped bell peppers or zucchini to add color, texture, and extra nutrition.
• Heat It Up: Sprinkle in some red pepper flakes if you want a bit of fire in your filling or sauce.

INSTRUCTIONS

Step 1:

Get your oven going at 375°F (190°C). Grab a baking dish, grease it up, and put it aside.

Step 2:

Fill a big pot with water, add salt, and bring it to a boil. Toss in your pasta shells and cook until they're still a bit firm, around 8-10 minutes. Drain them and let them cool down while you work on the filling.

Step 3:

Grab a large skillet, put it over medium heat, and cook that ground beef until there's no pink left. Break it up as you go. Throw in the garlic and oregano, and cook another minute or two until it smells amazing. Take it off the heat and let it cool down.

Step 4:

In a big bowl, mix together your cooled beef, ricotta, 1 cup of the mozzarella, all the Pecorino Romano, the beaten egg, and some salt and pepper. Stir it all up really well.

Step 5:

Take 1 cup of your tomato basil sauce and spread it across the bottom of your greased baking dish.

Step 6:

Now for the fun part! Stuff each pasta shell with your beef and cheese mixture, then arrange them all in the baking dish.

Step 7:

Pour the rest of your sauce (the 1 ½ cups that's left) over all those stuffed shells, making sure they're nicely covered.

Step 8:

Sprinkle that last ½ cup of mozzarella all over the tops of your shells.

Step 9:

Cover the dish with foil and stick it in the oven for 25 minutes. Then pull off the foil and bake another 10 minutes until the cheese gets bubbly and starts to brown.

Step 10:

Take it out and let it sit for a few minutes to cool slightly. Throw some chopped parsley on top and serve it while it's still warm.

Serving and Storage Tips

• These stuffed shells taste best straight from the oven while the cheese is all gooey. Throw together a simple green salad and warm up some crusty bread for the full Italian dinner experience.
• Got extras? No problem! Just put them in a sealed container in the fridge for up to 3 days. Warm them up in the microwave or oven when you're ready for round two.
• They freeze great too! Just get everything ready but don't bake it. Cover it tight with foil and pop it in the freezer for up to 2 months. When you want to eat it, let it thaw in the fridge overnight, then bake according to the directions.

Tips from well-known chefs

• Chef Giada De Laurentiis: "Get the good ricotta for stuffed shells, it'll totally change your dish. If it seems too wet, drain it first so your filling stays nice and thick."
• Chef Lidia Bastianich: "Don't stuff those shells to the brim. Give the filling some breathing room since it'll puff up a little while baking."
• Chef Ina Garten: "Try grating in a tiny bit of fresh nutmeg with your ricotta mixture. It adds this subtle warmth that complements everything without taking over."