Description
This Creamy Ricotta Mince Stuffed Shell Pasta combines tender pasta shells filled with a savory ground beef and ricotta mixture, baked in a rich tomato and cream sauce, and topped with melted mozzarella and Parmesan cheeses. Perfect for a comforting family dinner, this dish offers a delightful blend of creamy textures and robust Italian flavors.
Ingredients
Scale
Pasta Shells and Cheese Filling
- 20 large pasta shells (conchiglioni)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Meat Sauce
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup tomato paste
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Sauce
- 1 cup heavy cream
- 1/2 cup water or broth
Instructions
- Prepare Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8-10 minutes. Drain carefully and set aside to cool slightly so they can be handled for stuffing.
- Cook the Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef or turkey, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Stir in tomato paste, diced tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Simmer the sauce for 10 minutes to meld flavors.
- Prepare the Filling: In a bowl, combine ricotta cheese with half of the shredded mozzarella and half of the grated Parmesan. Mix until well incorporated.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell with the ricotta and cheese mixture, then place the stuffed shells evenly into a greased baking dish.
- Make the Creamy Sauce: In a mixing bowl, whisk together the heavy cream and water or broth. Pour this creamy sauce evenly over the stuffed shells in the baking dish.
- Top with Cheese and Bake: Sprinkle the remaining mozzarella and Parmesan cheese over the top of the shells. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Remove the shells from the oven and let cool for a few minutes. Sprinkle fresh chopped parsley on top before serving for a bright, fresh touch.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- To save time, prepare the meat sauce in advance and refrigerate until ready to use.
- For a spicier dish, increase the red pepper flakes according to your taste.
- Use gluten-free pasta shells if you need a gluten-free meal.
- This dish can be made ahead and reheated; cover with foil to avoid drying out.
