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Dig into these cozy, cheesy beef-stuffed shells loaded with creamy ricotta and gooey mozzarella. It's the kind of comforting, hearty food that everyone loves, whether you're making a weeknight dinner, planning ahead for easy meals, or feeding friends. Every bite is packed with rich flavors that'll keep you coming back for more!
INGREDIENTS
- Fresh parsley, chopped (for garnish): Sprinkle on top for color and a little fresh taste.
- Salt and black pepper, to taste: Punches up the cheese and beef flavors.
- 2 cloves garlic, minced: Makes the filling extra tasty and fragrant.
- 1 tsp dried oregano: Gives the beef mix that classic Italian vibe.
- 2 ½ cups tomato basil sauce: Adds just the right tang and keeps everything juicy.
- 1 large egg, beaten: Helps hold the filling together.
- ½ cup grated Pecorino Romano cheese: Sharp and salty, it amps up the cheesy factor.
- 1 ½ cups shredded mozzarella cheese, divided: Some melts inside, some bubbles up on top for the best cheesy finish.
- 1 cup ricotta cheese: Super creamy, balances the beef and pulls the filling together.
- 1 lb lean ground beef: Makes the filling super hearty and satisfying.
- 20 large pasta shells: Perfect for packing in lots of filling.
VARIATIONS
- Boost the spice: Throw in some red pepper flakes for a bit of extra heat.
- Skip the meat: Leave out the beef and add cooked mushrooms or spinach for a veggie-packed filling.
- Swap for turkey: Use ground turkey in place of beef for a lighter feel (everything else stays the same).
- Love veggies?: Mix in chopped zucchini or bell peppers to the filling for more crunch and flavor.
INSTRUCTIONS
- Step 10:
- When the shells are baked up and nice and bubbly, take them out and let them sit a few minutes. Top with parsley and dig in while they're still warm.
- Step 9:
- Cover your dish with foil and bake for 25 minutes. Take off the foil and give it another 10 minutes, so the cheese turns golden and bubbly on top.
- Step 8:
- Scatter the rest of the mozzarella over everything so you get that awesome cheesy crust.
- Step 7:
- Pour the rest of your tomato sauce evenly over the filled shells, making sure everything gets a little saucy.
- Step 6:
- Use a spoon to fill each noodle shell with that beefy cheese mixture, then line them up in the baking dish.
- Step 5:
- Spread a cup of tomato basil sauce over the bottom of your greased pan—just enough to coat it.
- Step 4:
- Mix the cooled beef with ricotta, a cup of mozzarella, Pecorino Romano, egg, salt, and pepper in a bowl. Stir everything together till it's all mixed up.
- Step 3:
- Brown your ground beef in a big skillet over medium heat, breaking it up as you go. Toss in garlic and oregano for a couple minutes, then set it aside to cool down.
- Step 2:
- Boil a huge pot of salted water, toss in the shells, and cook until they're just firm to the bite—think 8-10 minutes. Drain and let them chill out for a bit.
- Step 1:
- Fire up your oven (375°F/190°C) and grease up your favorite baking dish.
Serving & Storing Ideas
- Dish up the shells straight from the oven for the best cheesy, gooey texture. Goes great with a crisp salad and some garlic bread.
- Leftovers? Just stick them in an airtight container and put them in the fridge for up to three days. Warm up in the microwave or oven whenever you want!
- Want to save some for later? Assemble, cover with foil, and freeze for a couple of months. When you're hungry, let them thaw overnight in the fridge and bake as usual.
Tips from famous chefs
- Chef Giada De Laurentiis: "Only use good ricotta—trust me, it matters. And if it's a little watery, drain it first, or your filling will get too runny."
- Chef Lidia Bastianich: "When stuffing the shells, don't jam in all the filling. Leave a little breathing room so it doesn't spill out while baking."
- Chef Ina Garten: "A tiny pinch of fresh nutmeg in your ricotta mix brings a cozy, warm flavor that really shines through—just don't overdo it!"