Indulge in a sumptuous Ricotta Beef Stuffed Shells Gratin bursting with flavor while tender pasta shells embrace a savory filling of seasoned beef and creamy ricotta. This delightful stuffed shells recipe, smothered in tangy tomato basil sauce and melted mozzarella, transforms ordinary dinner into an extraordinary pasta experience. Absolutely satisfying.

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I love making Ricotta Beef Stuffed Shells Gratin because it’s a solid mix of comfort and wholesome ingredients. In this stuffed shells recipe, I use 20 large pasta shells that hold tender 1 lb lean ground beef and creamy 1 cup ricotta cheese filling.

The combination of 1 ½ cups shredded mozzarella and ½ cup grated pecorino romano adds a richness thats hard to beat. I mix in a beaten large egg to bind everything together and season with 1 tsp dried oregano and 2 cloves garlic, minced.

The final touch is 2 ½ cups tomato basil sauce which not only uplifts the flavors but also gives the dish a nutritional boost with vitamins and antioxidants. This beef casserole recipe belongs perfectly with pasta dinners and easy casserole recipes that can be served any dinner.

Its balance of protein, dairy and tomato based sauce makes it a hearty and satisfying beef recipe for dinner. Enjoy and share your thoughts after trying it!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, its comfort food appeal really resonates with me every time I make it. The mix of beef and cheeses with the tangy tomato sauce gives me a warm, home-cooked vibe that always makes me feel cozy.

Second, its super easy to put together even though it looks fancy when it comes out of the oven. I sometimes get a bit nervous with cooking but following these simple steps makes the process chill and fun.

Third, the burst of flavors is legit amazing. The creamy ricotta blening so good with the savory beef and spices just makes every bite unforgettable. I really enjoy the way the garlic and oregano sneak in little hints of earthiness that boost the whole dish.

Lastly, this recipe always reminds me of family dinners and gatherings, and that gives it a special meaning to me. Every time i whip it up, i feel like im treating myself to a bit of tradition and care.

Ingredients

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Large Pasta Shells: They provide hearty carbs for energy and add a satisfying texture.
Lean Ground Beef: Lean beef offers quality protein and rich flavor while keepin fat levels low.
Ricotta Cheese: Ricotta is soft and creamy, offering a light touch with a mild tangy taste.
Shredded Mozzarella: Mozzarella gives a stretchy texture and savory goodness in every bite.
Tomato Basil Sauce: Tomato basil sauce infuses the dish with vibrant, tangy flavor and rich aroma.
Grated Pecorino Romano: Pecorino Romano adds a salty bite and robust flavor to elevate the filling.
Egg, beaten: Egg helps bind the filling, keeping the mixture cohesive and tasty.
Fresh Parsley: Fresh parsley provides a burst of herb flavor and a pleasant color for garnish.

Ingredient Quantities

20 Large Pasta Shells

1 lb Lean Ground Beef

1 cup Ricotta Cheese

1 ½ cups Shredded Mozzarella

½ cup Grated Pecorino Romano

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)

How to Make this

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1. Preheat your oven to 375°F (190°C) and get a baking dish ready by spreading a thin layer of the tomato basil sauce on the bottom.

2. Boil the 20 large pasta shells in salted water until they are al dente then drain them and let them cool a bit so you can handle them easily.

3. In a skillet over medium heat, cook the 1 lb lean ground beef until it’s nicely browned then add the 2 minced garlic cloves and 1 tsp dried oregano, seasoning with salt and black pepper to taste.

4. Once the beef is done, take it off the heat and let it cool a little, then mix it in a large bowl with 1 cup ricotta cheese, 1 beaten egg, 1 ½ cups shredded mozzarella, and ½ cup grated Pecorino Romano.

5. Carefully fill each pasta shell with your beef and cheese mixture making sure every shell is packed with all the delicious filling.

6. Arrange the stuffed shells in your prepared baking dish, ensuring they are all snug and filled well.

7. Pour the remaining tomato basil sauce (about 2 ½ cups) over the shells, making sure to cover them evenly.

8. Top everything off with the rest of the shredded mozzarella and a little extra Pecorino Romano if you like extra cheese.

9. Pop the dish in the oven and bake for 20-25 minutes until the cheese is melted and bubbly.

10. Remove from the oven and sprinkle with chopped fresh parsley before serving, enjoy your tasty ricotta beef stuffed shells gratin!

Equipment Needed

1. An oven to heat and bake the dish
2. A baking dish to hold the pasta shells while baking
3. A large pot for boiling the pasta shells
4. A colander to drain the pasta after boiling
5. A skillet for browning the ground beef and cooking garlic
6. A large bowl for mixing the beef with the cheeses and egg
7. Measuring cups and spoons to get the right amounts of sauce and seasonings
8. A knife for mincing the garlic cloves
9. A spatula or stirring spoon to mix and stir the ingredients
10. Oven mitts to safely take the hot dish out of the oven

FAQ

Q: Can I make this recipe ahead of time?

A: Yeah, you can prep it ahead of time and then just reheat in the oven when you're ready. Just make sure to cover it so it doesnt dry out.

Q: Do I need to cook the pasta shells before stuffing them?

A: Yes, you do. Boil them until al dente as per the package instructions since theyll continue to soften when baked in the sauce.

Q: What kind of ground beef should I use?

A: The recipe calls for lean ground beef, but you can use regular ground beef if you drain the extra fat afterward.

Q: Can I swap out the tomato basil sauce for something else?

A: Sure, if you dont have tomato basil sauce you can use a regular marinara sauce instead, though the flavor might change a bit.

Q: Can I substitute ricotta cheese with another type of cheese?

A: You might try cottage cheese if you dont have ricotta, but itll give the dish a different texture and taste.

Ricotta Beef Stuffed Shells Recipe Substitutions and Variations

If you cant find lean ground beef, you can substitute it with ground turkey or chicken.
Instead of ricotta cheese, try using cottage cheese after draining it, it gives a similar texture.
If shredded mozzarella isn’t available, provolone or even mild cheddar can be a good replacement.
You can swap Pecorino Romano with grated Parmesan cheese since they both offer a salty and savory flavor.
When you dont have tomato basil sauce, crushed tomatoes with a pinch of dried basil and oregano can work just fine.

Pro Tips

• Try not to overfill the pasta shells. Sometimes if you stuff them too much, they can break while baking so it helps to use just enough filling to keep it neat and avoid any messy spills.

• Make sure you let your cooked beef cool off a bit before mixin in the cheeses and egg. If it’s too hot the cheese can melt too quickly and it might mess up the consistency of the filling.

• When boiling the shells, use plenty of salted water. Salted water helps season the pasta as it cooks and adds extra flavor to your dish.

• If you find that the cheese is browning too fast in the oven, you can cover the dish with foil for part of the baking time. That way, it prevents the top from burning while the rest of it cooks through.