Name: Ricotta Beef Stuffed Shells Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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)

Jump to Recipe·Print Recipe

introduction

This dish mixes ricotta, beef, and cheese in big pasta shells. It cooks in the oven until the top turns brown and bubbly. Try a similar idea with a creamy beef and shells dish for more ideas.

why make this recipe

You make this recipe when you want a warm, filling meal that many people like. You can cook it for a family dinner or for a small party. It uses simple food you can buy at any store. For a sweet ricotta treat after the meal, look at an almond ricotta cake.

how to make Ricotta Beef Stuffed Shells Gratin

You mix cooked beef with ricotta and egg. Then you fill shells, add sauce, and bake. The heat melts the cheese and joins the flavors. If you want more beef ideas for the main dish, read a beef shank recipes page for more ways to cook beef.

Ingredients :

20 Large Pasta Shells
1 lb Lean Ground Beef (see beef shank tips)
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)

Directions :

Preheat your oven to 375°F (190°C). Boil the pasta shells in salted water until al dente. Drain and set aside to cool slightly. In a skillet, brown the ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Remove from heat. In a mixing bowl, combine the beef with ricotta cheese, beaten egg, salt, and black pepper. Stuff each pasta shell with the beef mixture. Spread half of the marinara sauce in a baking dish, place the stuffed shells on top, and cover with the remaining sauce. Sprinkle with mozzarella and pecorino romano. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly. Garnish with chopped parsley before serving. For warm side dish ideas, you can read some beef stew tips.

how to serve Ricotta Beef Stuffed Shells Gratin

Serve hot from the oven. Place two to three shells on each plate. Add a green salad and warm bread. Sprinkle extra parsley or cheese on top if you like.

how to store Ricotta Beef Stuffed Shells Gratin

Cool the dish to room temperature. Cover it tight with foil or place it in an air tight box. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm. You can freeze the baked dish for up to 2 months. Thaw in the fridge before you heat it.

tips to make Ricotta Beef Stuffed Shells Gratin

Do not overcook the shells. Stop when they are still a bit firm.
Mix the beef and ricotta well so each shell gets a good fill.
Use a spoon or small scoop to fill the shells fast and neat.
Use a jarred sauce to save time, or a fresh sauce if you have it.
Let the dish sit 5 minutes after baking so the cheese sets.

variation (if any)

Use ground turkey or pork instead of beef.
Add chopped spinach to the ricotta mix for greens.
Swap mozzarella for provolone or fontina for a different melt.
Make it spicy with red pepper flakes or a pinch of cayenne.

FAQs

Q: Can I make this dish ahead of time?
A: Yes. Stuff the shells, cover the dish, and keep it in the fridge. Bake when you are ready.

Q: Can I skip the egg in the filling?
A: Yes. The egg helps bind the filling. You can skip it but the filling will be softer.

Q: How do I reheat a single plate?
A: Use the oven or a microwave. Oven at 350°F (175°C) for 10-15 minutes works well. In the microwave, heat in short bursts until warm.

Q: Can I use small shells?
A: You can, but you will need more shells and less filling per shell.

Q: Is this dish good for kids?
A: Yes. Most kids like the pasta and melted cheese.

Conclusion

For another take on stuffed shells with meat and cheese, see this Stuffed Shells with Meat and Ricotta – Mangia with Michele.