Pin it
These Beef and Ricotta Stuffed Conchiglioni bring Italian comfort food to life with jumbo pasta shells packed with creamy ricotta and tasty ground beef. Topped with basil-infused tomato sauce and melty mozzarella, this hearty dish works great for family meals or cozy dinners. The blend of gooey cheeses and heartwarming flavors creates a meal you won't forget.
Why You'll Fall For This Tasty Dish
This dish combines the best Italian flavors in one crowd-pleasing meal. It's easy to make but delivers amazing results every time. The mix of smooth ricotta and beef, paired with slightly tangy tomato sauce, hits the perfect balance between creaminess and freshness. You can serve it for casual weeknight dinners or dress it up for special occasions.
What You'll Need
- Jumbo pasta shells: 20 pieces, cooked al dente so they're easier to stuff.
- Lean ground beef: 450g, browned for extra flavor.
- Ricotta cheese: 250g, adds creaminess to the filling.
- Mozzarella: 150g, shredded, split between filling and topping.
- Pecorino Romano: 50g, grated for a sharper cheese kick.
- Egg: 1, beaten to hold the filling together.
- Basil tomato sauce: 600ml, rich and flavorful.
- Dried oregano: 1 teaspoon, for extra aroma.
- Garlic: 2 cloves, finely chopped.
- Salt and pepper: To taste.
- Fresh parsley: Chopped, for brightness.
How To Make It
- Cook The Shells
- Boil shells in salted water until al dente. Drain and let them cool down a bit.
- Brown The Beef
- Cook ground beef in a pan over medium heat. Add chopped garlic and oregano, cook until fragrant. Take off the heat.
- Make The Filling
- Mix cooled beef with ricotta, mozzarella, Pecorino Romano, beaten egg, salt and pepper. Stir well.
- Put It Together
- Spread tomato sauce on the bottom of a baking dish. Stuff each shell and place them in the dish. Pour sauce over top and sprinkle with mozzarella.
- Bake It Up
- Cover with foil and bake at 190°C for 25 minutes. Remove foil and bake another 10 minutes until cheese turns golden.
Perfect Pairings
This hearty meal goes great with garlic bread or a fresh garden salad. Want to make it fancy? Serve with a glass of Chianti or some lemon sparkling water.
Pin it
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, put the shells in an oven-safe dish, cover with foil and warm at 175°C for 15-20 minutes. You can also warm up single portions in the microwave.
Frequently Asked Questions
- → Can you prep stuffed pasta ahead of time?
Absolutely, you can make it up to a day early. Keep it in the fridge covered, and add 5–10 minutes to bake time when you're ready to cook.
- → How can leftovers be stored?
Leftovers last in the fridge for 3 days. Reheat in the oven at 160°C for 15–20 minutes to keep the crisp topping.
- → Is this dish freezable?
Yes, you can freeze it for up to 3 months. Defrost in the fridge overnight, then warm it in the oven when ready.
- → What meat works instead of beef?
Swap beef with ground pork or turkey. Italian sausage without the casing also works great.
- → Is there a substitute for ricotta?
Try drained cottage cheese or mascarpone. The taste will vary slightly but still be delicious.