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Beef and Ricotta Stuffed Shells in Creamy Sauce

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Tender jumbo pasta shells stuffed with a savory beef and ricotta filling, baked in a rich and creamy white sauce, and topped with melted mozzarella. A comforting and indulgent dinner perfect for family nights or entertaining.

Ingredients

  • Jumbo Pasta Shells: 20 to 25 – Hold the filling and bake to tender perfection.
  • Ground Beef: 1 pound – Brings rich, savory depth to the filling.
  • Ricotta Cheese: 1 ½ cups – Adds creamy, slightly tangy softness.
  • Mozzarella Cheese: 2 cups (shredded) – For gooey, melty bliss.
  • Parmesan Cheese: ½ cup (grated) – Adds salty, nutty sharpness.
  • Egg: 1 – Binds the filling together.
  • Garlic Powder: 1 teaspoon – Infuses mellow aromatic flavor.
  • Italian Seasoning: 1 teaspoon – Brings classic herbaceous notes.
  • Salt: 1 teaspoon – Enhances all components.
  • Black Pepper: ½ teaspoon – Adds a mild kick.
  • Butter: 3 tablespoons – Forms the base of the cream sauce.
  • All-Purpose Flour: 3 tablespoons – Thickens the sauce.
  • Milk: 2 ½ cups – Provides creaminess and body.
  • Heavy Cream: ½ cup – Enriches the sauce for a velvety texture.
  • Nutmeg: ¼ teaspoon – A subtle warm touch to the cream sauce.
  • Fresh Parsley: 2 tablespoons (chopped) – Adds a pop of color and freshness.

Instructions

  1. Preheat Your Equipment: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
  2. Combine Ingredients: Cook pasta shells in salted water until al dente. Drain and set aside. In a skillet, cook ground beef over medium heat until browned. Drain excess fat. In a large bowl, mix beef, ricotta, 1 cup mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
  3. Prepare Your Cooking Vessel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add milk and heavy cream, whisking until smooth. Cook until thickened. Season with salt, pepper, and nutmeg.
  4. Assemble the Dish: Spread ½ cup of cream sauce on the bottom of the baking dish. Fill each shell with 1–2 tablespoons of the beef and cheese mixture and place seam-side up in the dish.
  5. Cook to Perfection: Pour remaining cream sauce evenly over shells. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 25 minutes.
  6. Finishing Touches: Uncover and bake an additional 10 minutes or until golden and bubbly. Garnish with chopped parsley.
  7. Serve and Enjoy: Let rest for 5 minutes before serving. Spoon extra sauce over each serving for full creamy impact.

Notes

  • Cook shells al dente to prevent overcooking in the oven.
  • Use a piping bag to neatly fill shells.
  • Chill assembled dish before baking for easier handling if making ahead.

Nutrition

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