🐄 Beef-Stuffed Shells with Creamy Ricotta Filling
🍽️ Serves: 6–8
⏱️ Total Time: ~1 hour (including bake time)
🧂 Ingredients:
🐚 For the Shells:
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20–25 jumbo pasta shells (about 8 oz)
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Salted water for boiling
🥩 For the Beef Filling:
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1 lb ground beef
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½ small onion, finely diced
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2 cloves garlic, minced
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Salt & pepper to taste
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1 tsp Italian seasoning
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½ cup marinara sauce (to mix with beef)
🧀 For the Cheese Mixture:
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1 ½ cups ricotta cheese
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1 cup shredded mozzarella, divided
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½ cup grated Parmesan
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1 egg
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2 tbsp fresh parsley or basil, chopped
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Pinch of nutmeg (optional, for depth)
🍅 For Assembly:
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2–2½ cups marinara sauce (homemade or store-bought)
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Extra mozzarella & Parmesan for topping
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Fresh herbs for garnish (optional)
👩🍳 Instructions:
1. Cook the Shells:
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Boil jumbo shells in salted water until just al dente (usually 1–2 minutes less than package directions).
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Drain and rinse with cool water. Set aside on a tray (lightly oiled if needed to prevent sticking).
2. Prepare the Beef Filling:
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In a skillet over medium heat, sauté onions in a bit of oil until soft (2–3 min).
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Add garlic and cook 30 seconds.
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Add ground beef, season with salt, pepper, and Italian seasoning.
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Cook until browned and fully cooked.
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Stir in ½ cup marinara sauce and simmer for 1–2 minutes.
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Remove from heat and let cool slightly.
3. Make the Ricotta Filling:
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In a bowl, mix:
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Ricotta
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½ cup mozzarella
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Parmesan
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Egg
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Parsley/basil
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Pinch of nutmeg (optional)
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Stir in cooled beef mixture until well combined.
4. Assemble the Dish:
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Preheat oven to 375°F (190°C).
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Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
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Fill each shell with 1–2 tablespoons of the beef-cheese filling.
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Arrange shells in the baking dish.
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Spoon remaining marinara sauce over the top.
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Sprinkle with remaining mozzarella and extra Parmesan.
5. Bake:
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Cover loosely with foil and bake for 25–30 minutes.
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Uncover and bake another 10 minutes, or until bubbly and golden on top.
🍽️ Serve With:
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Garlic bread
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Side salad with balsamic dressing
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Steamed green veggies or roasted broccoli
📝 Tips:
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Want a saucier dish? Add extra marinara under and over the shells.
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Use a piping bag or a spoon to fill the shells easily.
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Make ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
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Freezer-friendly: Freeze before baking, covered tightly. Bake from frozen at 375°F for 45–55 minutes.
Let me know if you want a spinach & cheese version, a spicy meat variation, or a gluten-free option!
