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These Stuffed Jumbo Shells with Beef and Ricotta are total comfort food gold—they're packed with flavor, super cheesy, and oh-so-satisfying. When beef meets creamy cheese and jumbo pasta shells, you get a dish that'll make everyone ask for seconds. It's perfect when you're feeding a hungry family or want to impress dinner guests. You can even make them ahead for busy weeknights!
INGREDIENTS
- 20 jumbo pasta shells: These big shells create the perfect pockets for all that tasty filling.
- 1 lb lean ground beef: Forms the meaty foundation that makes this dish so filling.
- 1 cup ricotta cheese: Brings a smooth, gentle creaminess that balances the beef perfectly.
- 1 ½ cups shredded mozzarella cheese, divided: Creates that irresistible gooey cheese pull we all love.
- ½ cup grated Pecorino Romano cheese: Adds a punch of tangy, salty goodness to every bite.
- 1 large egg, beaten: Works as the glue that holds your filling together.
- 2 ½ cups tomato basil sauce: Brings moisture and tangy flavor that cuts through the richness.
- 1 tsp dried oregano: Adds that classic Italian herb flavor to your beef mixture.
- 2 cloves garlic, minced: Gives a fragrant kick that makes everything taste better.
- Salt and black pepper, to taste: Basic seasoning that brings out all the other flavors.
- Fresh parsley, chopped (for garnish): Finishes the dish with a splash of color and fresh taste.
VARIATIONS
- Vegetarian: Leave out the beef and toss in some cooked spinach or sautéed mushrooms for a meat-free option that's just as tasty.
- Turkey Option: Ground turkey can take the place of beef if you want something a bit lighter but still satisfying.
- Veggie Boost: Mix diced bell peppers or zucchini into your filling for extra nutrition and color.
- Heat it Up: Add some red pepper flakes to the filling or sauce if you want your shells with a bit of kick.
INSTRUCTIONS
- Step 1:
- Get your oven hot at 375°F (190°C). Grab a baking dish, give it a quick grease, and put it aside.
- Step 2:
- Fill a big pot with water, add salt, and bring to a boil. Toss in your pasta shells and cook until they're just tender, around 8-10 minutes. Drain them and let them cool a bit.
- Step 3:
- While the pasta cools, cook your ground beef in a big skillet over medium heat. Break it up as it browns. When it's no longer pink, throw in your garlic and oregano. Let it cook another minute or two until it smells amazing. Take it off the heat to cool down.
- Step 4:
- Grab a mixing bowl and mix your cooled beef with ricotta, 1 cup of mozzarella, Romano cheese, beaten egg, salt, and pepper. Stir everything until it's well mixed.
- Step 5:
- Spread 1 cup of tomato basil sauce across the bottom of your greased baking dish.
- Step 6:
- Take each pasta shell and stuff it with your beef and cheese mixture. Line them up in the baking dish as you go.
- Step 7:
- Pour the leftover 1 ½ cups of sauce over your stuffed shells, making sure they're all covered.
- Step 8:
- Sprinkle the remaining ½ cup mozzarella all over the top.
- Step 9:
- Cover the dish with foil and bake for 25 minutes. Then take the foil off and bake another 10 minutes until the cheese is bubbly and getting golden spots.
- Step 10:
- Take it out and let it sit for a few minutes before serving. Sprinkle fresh parsley on top and dig in while it's warm.
Serving and Storage Tips
- These shells taste best right from the oven when they're still bubbly hot. Add a simple green salad and some crusty bread on the side for a complete meal.
- Got extras? No problem. Just put them in a container with a lid and keep them in the fridge for up to 3 days. Warm them up in the microwave or oven when you're ready for round two.
- Want to plan ahead? You can make these shells and freeze them before baking. Just cover them tightly and they'll keep for up to 2 months. When it's dinner time, let them thaw in the fridge overnight, then bake as usual.
Tips from well-known chefs
- Chef Giada De Laurentiis: "Don't skimp on your ricotta quality—it's the backbone of good stuffed shells. If it seems too wet, drain it in a sieve for a bit before using."
- Chef Lidia Bastianich: "When you're filling your shells, don't pack them too full. They need a little breathing room because the filling will expand some during baking."
- Chef Ina Garten: "Try adding just a tiny pinch of nutmeg to your ricotta mixture. It's a secret weapon that brings warmth and complexity without anyone knowing it's there."