Introduction:
There’s something irresistibly comforting about baked pasta dishes, and these Ricotta Beef Stuffed Shells Gratin bring that home-cooked coziness to the table. Imagine tender pasta shells filled with savory, seasoned ground beef and creamy ricotta cheese, baked in a rich, aromatic marinara sauce, and topped with a blanket of melted mozzarella and Pecorino Romano. Each bite is a delightful balance of flavors and textures—hearty, cheesy, and utterly satisfying.
This dish is perfect for family dinners or when you’re entertaining guests. It’s impressive enough to serve on special occasions, yet simple enough to make for a weeknight meal. The combination of beef, ricotta, and mozzarella is a classic that everyone loves, while the rich tomato basil sauce adds just the right amount of acidity and sweetness to complement the filling. Plus, the golden, bubbly top layer makes for a stunning presentation as it comes out of the oven.
Whether you’re a pasta lover or just looking for a comforting dish to enjoy, these stuffed shells are sure to hit the spot. Not only is the recipe straightforward, but you can also prepare it in advance, making it convenient for busy schedules. Pair it with a crisp green salad and some garlic bread for a meal that’s as delicious as it is memorable.
Ricotta Beef Stuffed Shells Gratin Recipe
Ingredients:
- 20 Large Pasta Shells
- 1 lb Lean Ground Beef
- 1 cup Ricotta Cheese
- 1 ½ cups Shredded Mozzarella
- ½ cup Grated Pecorino Romano
- 1 Large Egg, beaten
- 2 ½ cups Tomato Basil Sauce
- 1 tsp Dried Oregano
- 2 cloves Garlic, minced
- Salt and Black Pepper, to taste
- Fresh Parsley, chopped (for garnish)
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Pasta: Boil the pasta shells in salted water until al dente. Drain and set aside to cool slightly.
- Prepare Filling: In a skillet, brown the ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Remove from heat. In a mixing bowl, combine the beef with ricotta, 1 cup of mozzarella, Pecorino Romano, beaten egg, salt, and black pepper.
- Stuff & Assemble: Fill each shell with the beef and ricotta mixture. Spread 1 cup of tomato basil sauce in a baking dish, arrange the stuffed shells on top, and cover with the remaining sauce.
- Bake: Sprinkle the remaining ½ cup of mozzarella over the shells. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Serve: Garnish with fresh parsley and serve warm.
Tip: Swap out ground beef for ground turkey to create a lighter version of this dish.
Prep Time: 20 minutes
Cook Time: 35 minutes
Calories: ~455 per serving
