Pasta has long been a comfort food for many, offering a wide range of options to suit every taste. Among these options, stuffed pasta shells stand out as a particularly indulgent and satisfying choice. Imagine a hearty, flavorful combination of tender pasta shells filled with a creamy mixture of ricotta cheese and seasoned minced meat, all topped with melted mozzarella and a rich marinara sauce. This Creamy Ricotta Mince Stuffed Shell Pasta brings together the best of Italian flavors in a dish that is perfect for family dinners, special occasions, or just when you’re craving something deliciously hearty.
The beauty of this recipe lies not only in its flavor but also in its versatility. You can customize the filling by using different meats or adding vegetables, making it a great choice for everyone at the table. Whether you’re feeding a crowd or enjoying a cozy night in, this dish is sure to impress. It combines the comforting essence of pasta with the richness of cheese and savory meat, creating a meal that is both filling and comforting. Let’s dive into how to make this delectable stuffed pasta dish that everyone will love.
- Ingredients
- Instructions
- Tips
- Preparation time
- How to prepare the recipe
- Calories information
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Creamy Ricotta Mince Stuffed Shell Pasta
A comforting dish that combines creamy ricotta cheese, savory minced meat, and tender pasta shells, this recipe for creamy ricotta mince stuffed shell pasta is the ultimate crowd-pleaser. Whether you’re hosting a family dinner or simply craving a satisfying meal, this dish is bound to become a favorite.
Ingredients:
For the pasta shells:
- 16 oz (450g) large pasta shells
- 2 tablespoons olive oil (for boiling water)
- Salt (to taste)
For the filling:
- 1 lb (450g) ground beef or pork (or a mix of both)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
For the topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Preparation Time:
- Prep time: 25 minutes
- Cook time: 40 minutes
- Total time: 1 hour 5 minutes
Instructions:
1. Preparing the pasta shells:
- Bring a large pot of salted water to a boil. Add a bit of olive oil to the water to prevent the shells from sticking.
- Cook the pasta shells according to package instructions (usually about 10-12 minutes), ensuring they remain al dente. Drain and set aside on a large plate, laying them flat to prevent them from sticking together.
2. Cooking the meat filling:
- In a large pan, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant (about 3-4 minutes).
- Add the ground meat (beef or pork) to the pan and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
- Stir in the breadcrumbs, ricotta, mozzarella, Parmesan, egg, oregano, basil, salt, and pepper. Mix thoroughly until the filling is combined and has a creamy consistency. Set aside to cool slightly.
3. Assembling the stuffed shells:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce across the bottom of a baking dish to prevent the shells from sticking.
- Carefully stuff each pasta shell with the ricotta and meat filling, placing each filled shell into the baking dish. Continue until all the shells are stuffed.
- Pour the remaining marinara sauce over the top of the stuffed shells, spreading it evenly. Sprinkle the shredded mozzarella cheese over the sauce, covering the entire dish.
4. Baking the stuffed shells:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it sit for 5 minutes before serving.
5. Serving:
Garnish with fresh parsley if desired and serve hot. This dish pairs wonderfully with a side salad and some garlic bread for a complete meal.
Tips for Perfect Stuffed Shells:
Make it ahead: You can prepare the stuffed shells up to the point of baking and refrigerate them for up to 24 hours. When ready, just bake as directed, adding a few extra minutes if needed.
Substitute the meat: If you prefer a lighter option, ground turkey or chicken can be used instead of beef or pork.
Extra cheese: For an even cheesier dish, mix in extra mozzarella or cheddar into the filling.
Freezing instructions: These stuffed shells freeze well. After assembling, cover the dish tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, let them thaw overnight in the refrigerator and follow the regular baking instructions.
- Sauce options: Feel free to swap the marinara sauce with a white sauce or a creamy Alfredo sauce for a different flavor profile.
Calories:
The calorie count can vary depending on specific ingredient choices and portion sizes, but here is a general estimate:
Per serving (1/6th of the dish):
Calories: ~500 kcal
Protein: ~35g
Carbs: ~45g
Fat: ~20g