Creamy Shells Pasta

Dig into these Cheesy Ricotta Beef Stuffed Shells for a serious dose of comfort. Each pasta shell gets packed full with a creamy ricotta, juicy ground beef, and tangy Pecorino Romano blend. Spoon on lots of tomato basil sauce, sprinkle with loads of gooey mozzarella, and bake until it’s all melted and bubbly. It’s the ultimate belly-filling meal—great for family hangouts or when you just want something rich and soul-warming.

INGREDIENTS

• Fresh parsley: Chopped up for a burst of green at the end.
• Salt and black pepper: Season everything how you like it best.
• Garlic: 2 cloves, chopped up fine, for extra punch.
• Dried oregano: 1 tsp, for some earthy flavor.
• Tomato basil sauce: 2 ½ cups, all saucy and bright.
• Large egg: 1, whisked up to bring the filling together.
• Grated Pecorino Romano cheese: ½ cup, to kick the flavor up a notch.
• Shredded mozzarella cheese: 1 ½ cups, split for inside and on top.
• Ricotta cheese: 1 cup, makes it creamy in every bite.
• Lean ground beef: 1 lb, to give it some hearty oomph.
• Large pasta shells: 20 shells, sturdy enough to fill up.

INSTRUCTIONS

Step 9:

Once it’s cooled off a bit, toss some parsley over the top and dig in while it’s still warm.

Step 8:

Take the cover off after 25 minutes, then bake another 10 minutes or so till the cheese gets all bubbly and golden.

Step 7:

Splash what’s left of your sauce over the shells and drop the rest of the mozzarella all over.

Step 6:

Stuff every shell with the cheesy beef mix, fit them close together in your baking dish.

Step 5:

Start by spreading 1 cup of the tomato basil sauce along the bottom of your dish.

Step 4:

Stir the cooled beef in a bowl with ricotta, the egg, 1 cup of mozzarella, Pecorino Romano, salt, and pepper.

Step 3:

Cook your beef in a pan on medium until browned. Toss in the garlic and oregano and cook a bit longer, then pull it off the heat.

Step 2:

Boil the shells in salted water till they’re barely tender, drain, then let them cool enough to handle.

Step 1:

Get your oven ready by heating it up to 375°F (190°C).

Serving and Storage Tips

• Pop any leftovers in a sealed container in the fridge—they’ll stay good for up to three days.
• You can warm them back up in the oven or give ‘em a quick zap in the microwave.
• Pair these shells with a good crispy salad or garlic bread—makes it even better.

Helpful Notes

• For a kick, mix in a little red pepper flake to your filling.
• If you run out of Pecorino Romano or just don’t have it, swap in Parmesan.

Tips from Well-Known Chefs

• Chef Giovanni’s go-to move is tossing some fresh basil in the sauce for a real pop of freshness.

Why You’ll Love This Stuffed Shells Pasta

It’s like a hug on a plate—melty cheese and beef with zippy tomato sauce. Makes any dinner feel special, but it’s easy enough for a random Tuesday too.

The Best Cheeses for Stuffed Shells

Ricotta makes it creamy, mozzarella turns gooey, and Pecorino Romano brings serious flavor. Together, they give you a rich, cheesy bite every time.

FAQs

Can I use ground turkey instead of beef?

Sure thing—ground turkey works and keeps things lighter.

Can I prepare this dish ahead of time?

Totally. Just build your shells, cover them up, and chill in the fridge a day early if you want.

Can I freeze stuffed shells?

You bet. Seal them up tight before baking and freeze for two months. Bake straight from the freezer—just plan for some extra time.

What’s the best way to reheat leftovers?

Heat them in the oven at 350°F for about 15–20 minutes or use your microwave if you’re in a hurry.

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Summary

Creamy Shells Pasta combines jumbo pasta filled with a soft, cheesy mix of ricotta and browned beef. A tangy tomato basil sauce and stretchy mozzarella cover it all, giving you a comforting bite in every forkful. Start by cooking the shells, then create a savory mixture with ricotta, ground beef, Pecorino Romano, and shredded cheese. Fill the shells, spoon over the sauce, and bake this dish into a cozy and cheesy masterpiece. Great for an evening meal or family feast, it’s guaranteed to impress!