Savor the richness of Beef and Cheese Stuffed Pasta Shells, a comforting and hearty meal perfect for any day of the week. This dish features large pasta shells filled with a delicious blend of lean ground beef, creamy ricotta, and melted cheeses, topped with a flavorful tomato basil sauce. It’s a crowd-pleaser that’s sure to satisfy both kids and adults alike.
Why You’ll Love This Recipe:
- Rich and Flavorful: The combination of seasoned beef, three types of cheese, and aromatic herbs makes each bite incredibly tasty.
- Perfect for Gatherings: These stuffed shells are ideal for family dinners or hosting friends, as they can be prepared ahead of time and baked just before serving.
- Customizable: Easily adapt the filling by adding vegetables or different spices to suit your taste preferences.
- Visually Appealing: The stuffed shells make a beautiful presentation, perfect for special occasions or casual dining.
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)
Instructions:
Preheat Oven:
- Heat your oven to 375°F (190°C).
Cook Pasta:
- Boil the pasta shells in salted water until al dente. Drain and set aside to cool.
Prepare Filling:
- In a skillet over medium heat, brown the ground beef. Once browned, add the minced garlic and dried oregano, cooking until fragrant. Remove from heat and allow to cool slightly.
Mix the Filling:
- In a large mixing bowl, combine the cooled beef, ricotta cheese, 1 cup of shredded mozzarella, Pecorino Romano cheese, beaten egg, salt, and black pepper. Mix thoroughly until the ingredients are well combined.
Stuff and Assemble:
- Spread 1 cup of tomato basil sauce in the bottom of a 9×13 inch baking dish.
- Fill each cooked pasta shell with the beef and cheese mixture and arrange them in the dish.
- Pour the remaining 1 ½ cups of tomato basil sauce over the stuffed shells.
- Sprinkle the remaining ½ cup of shredded mozzarella cheese on top.
Bake:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve:
- Garnish with freshly chopped parsley before serving.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze the prepared but unbaked stuffed shells for up to 2 months. Bake from frozen, adding extra time as necessary.
Tips:
- Pasta Preparation: To prevent the shells from sticking together after boiling, toss them with a little olive oil before filling.
- Cheese Selection: For a richer flavor, consider using full-fat ricotta or adding a blend of Italian cheeses.
- Serving Suggestion: Serve these stuffed shells with a side of garlic bread and a crisp green salad for a complete meal.
Enjoy crafting this delightful dish of Beef and Cheese Stuffed Pasta Shells, which promises to bring comfort and joy to your table with its rich flavors and satisfying textures.