Welcome, food lovers! Today, we have a delightful and hearty recipe that’s perfect for anyone who craves a comforting and easy-to-make meal. Ricotta Beef Shells is a dish that brings the best of Italian cuisine to your table with its rich combination of flavors and textures. Whether you’re a fan of classic Italian dishes or just love experimenting with stuffed pasta recipes, this dish will be your new favorite.
Introduction
The combination of ricotta and beef, stuffed into large pasta shells, covered in savory tomato basil sauce, and topped with melted mozzarella is a meal that will satisfy the entire family. This stuffed pasta recipe originated from Italy and has evolved into a comforting, go-to dish for weeknights or special dinners. Easy to prepare and incredibly delicious, Ricotta Beef Shells is a must-try for those who love the richness of a stuffed pasta dish and the simplicity of home-cooked meals.
Ingredients for Ricotta Beef Shells
To make this recipe, you’ll need the following ingredients:
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2 ½ cups tomato basil sauce
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Substitutions:
- Replace ground beef with ground turkey for a leaner option.
- Use plant-based ground meat for a vegetarian version.
- Substitute Pecorino Romano with Parmesan if preferred.
How to Make Ricotta Beef Shells – Step by Step
Step1: Preparing the Pasta and Filling
- Boil the pasta shells in salted water until al dente. Drain and set them aside to cool slightly.
- Brown the ground beef in a skillet over medium heat. Add the minced garlic and dried oregano, cooking until fragrant. Remove from heat and allow it to cool slightly.
Step2: Combining the Ingredients
- In a large mixing bowl, combine the browned beef, ricotta cheese, 1 cup of mozzarella, Pecorino Romano, the beaten egg, salt, and pepper. Mix thoroughly until everything is well combined.
Step3: Assembling the Dish
- Preheat your oven to 375°F (190°C). Spread 1 cup of tomato basil sauce evenly across the bottom of a baking dish.
- Stuff each cooked pasta shell with the beef and ricotta mixture, placing them into the baking dish as you go.
- Pour the remaining 1 ½ cups of tomato basil sauce over the stuffed shells. Then, sprinkle the remaining ½ cup of mozzarella cheese on top.
Step4: Baking the Dish
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden.
Step5: Serving
- Garnish the baked shells with freshly chopped parsley and serve warm.
Helpful Tips for Ricotta Beef Shells
- Ricotta Beef Shells Tips:
Ensure that the pasta shells are cooked al dente so they hold their shape when baked.
Pro Tip: Let the beef cool before adding the ricotta to prevent curdling. - To enhance the flavor, use fresh mozzarella instead of pre-shredded cheese for a creamier topping.
Cooking Tips for the Best Ricotta Beef Shells
For the ultimate stuffed pasta recipe success, here are a few tricks:
- Best Ricotta Beef Shells Hack: Add a pinch of nutmeg to the ricotta mixture to deepen the flavor.
- Use a glass baking dish for even heat distribution.
- To prevent the pasta from sticking, lightly coat the shells in olive oil after boiling.
Serving Suggestions for Ricotta Beef Shells
Serve Ricotta Beef Shells with a fresh, crisp Caesar salad or garlic bread for a complete meal. A glass of red wine, such as Chianti or Sangiovese, pairs beautifully with the rich tomato and cheese flavors.
Looking for something lighter? Try a side of steamed broccoli or roasted vegetables for a well-rounded, nutritious dinner.
Nutritional Information
Nutritional info for Ricotta Beef Shells (per serving):
- Calories: 450
- Fat: 24g
- Carbohydrates: 28g
- Protein: 30g
- Vitamin A: 18%
- Calcium: 25%
Storage and Leftovers for Ricotta Beef Shells
To store Ricotta Beef Shells, place them in an airtight container in the refrigerator for up to 3 days. For freezing, wrap the baking dish tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, place the shells in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through. You can also microwave individual portions for a quicker option.
Frequently Asked Questions (FAQs) for Ricotta Beef Shells
- Can I make Ricotta Beef Shells ahead of time?
Yes, you can assemble the dish ahead of time and refrigerate it for up to 24 hours before baking. - Can I use a different type of cheese?
Absolutely! Parmesan, asiago, or fontina can be used as alternatives to Pecorino Romano. - What other meats can I use?
Ground chicken, turkey, or Italian sausage are great substitutions for beef. - Can I freeze Ricotta Beef Shells?
Yes, freeze the assembled, unbaked shells for up to 2 months. Bake directly from frozen by adding an additional 10-15 minutes to the bake time.
Related Recipes for Ricotta Beef Shells Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
Now that you know how to make these delicious Ricotta Beef Shells, it’s time to gather your ingredients and get cooking! This dish is not only comforting but also perfect for any occasion. Let us know how your stuffed pasta recipe turned out and feel free to share any creative twists you added. We can’t wait to hear from you!
Enjoy your cooking adventure and happy eating!
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Ricotta Beef Shells Recipe – Easy and Delicious Pasta Dish
Description
Welcome, food lovers! Today, we have a delightful and hearty recipe that’s perfect for anyone who craves a comforting and easy-to-make meal. Ricotta Beef Shells is a dish that brings the best of Italian cuisine to your table with its rich combination of flavors and textures. Whether you’re a fan of classic Italian dishes or just love experimenting with stuffed pasta recipes, this dish will be your new favorite.
Ingredients
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2 ½ cups tomato basil sauce
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Substitutions:
- Replace ground beef with ground turkey for a leaner option.
- Use plant-based ground meat for a vegetarian version.
- Substitute Pecorino Romano with Parmesan if preferred.
Instructions
Step 1: Preparing the Pasta and Filling
- Boil the pasta shells in salted water until al dente. Drain and set them aside to cool slightly.
- Brown the ground beef in a skillet over medium heat. Add the minced garlic and dried oregano, cooking until fragrant. Remove from heat and allow it to cool slightly.
Step 2: Combining the Ingredients
- In a large mixing bowl, combine the browned beef, ricotta cheese, 1 cup of mozzarella, Pecorino Romano, the beaten egg, salt, and pepper. Mix thoroughly until everything is well combined.
Step 3: Assembling the Dish
- Preheat your oven to 375°F (190°C). Spread 1 cup of tomato basil sauce evenly across the bottom of a baking dish.
- Stuff each cooked pasta shell with the beef and ricotta mixture, placing them into the baking dish as you go.
- Pour the remaining 1 ½ cups of tomato basil sauce over the stuffed shells. Then, sprinkle the remaining ½ cup of mozzarella cheese on top.
Step 4: Baking the Dish
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 5: Serving
- Garnish the baked shells with freshly chopped parsley and serve warm.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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-
Ensure that the pasta shells are cooked al dente so they hold their shape when baked.
Pro Tip: Let the beef cool before adding the ricotta to prevent curdling. - To enhance the flavor, use fresh mozzarella instead of pre-shredded cheese for a creamier topping.
