Step 1: Cook the Jumbo Shells
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- Drain and Cool: Once cooked, drain the pasta shells and rinse with cold water to stop the cooking process. Set aside to cool while you prepare the filling.
Step 2: Prepare the Beef and Ricotta Filling
- Cook the Beef: In a large skillet, heat a bit of olive oil over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
- Brown the Beef: Add the ground beef to the skillet, breaking it up with a spoon. Season with basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Combine with Ricotta: Remove the skillet from heat and let the beef mixture cool slightly. In a separate bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and egg. Stir in the cooked beef mixture and season with salt and pepper to taste.
Step 3: Prepare the Tomato Sauce
- Sauté Onion and Garlic: In a saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
- Add the Sauce: Stir in the marinara sauce and heavy cream. Season with Italian seasoning, salt, and pepper. Let the sauce simmer on low heat for 10-15 minutes to thicken slightly and allow the flavors to meld together.
Step 4: Stuff the Shells
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- Fill the Shells: Using a spoon, carefully stuff each cooked pasta shell with the creamy ricotta and beef mixture. Place the filled shells in the prepared baking dish, arranging them in a single layer.
Step 5: Assemble and Bake
- Pour the Sauce: Pour the tomato cream sauce over the stuffed shells, making sure each shell is covered with sauce. Use the back of a spoon to spread the sauce evenly.
- Top with Cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the shells.
- Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the shells are slightly golden.
Step 6: Garnish and Serve
- Garnish: Once baked, remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil or parsley for a burst of color and flavor.
- Serve: Serve these Creamy Ricotta Beef Stuffed Shells with a side of garlic bread and a crisp green salad for a complete, comforting meal.
Tips for Success
- Use Fresh Ricotta: For the creamiest filling, opt for fresh ricotta cheese. It makes a big difference in the texture and flavor.
- Brown the Beef Well: Be sure to brown the ground beef thoroughly to bring out its rich flavor.
- Make-Ahead Option: You can assemble the stuffed shells in advance and store them in the refrigerator for up to 24 hours before baking. If you do this, add an extra 10 minutes to the baking time to ensure they’re heated through.
- Freeze for Later: These stuffed shells freeze wonderfully! Simply assemble, cover tightly with foil, and freeze. When you’re ready to eat, bake from frozen at 375°F (190°C) for 45-55 minutes, or until hot and bubbly.
A Final Note
These Creamy Ricotta Beef Stuffed Shells are an ultimate comfort food—rich, creamy, and packed with savory flavors. Whether you’re serving them for a family dinner, a holiday gathering, or simply craving something indulgent, they are sure to become a favorite in your recipe rotation. The combination of tender pasta, hearty beef filling, and creamy sauce is truly irresistible!