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jumbo pasta shells filled with browned ground beef, finely chopped mushrooms and ricotta beneath a pale creamy Parmesan sauce in a plain baking dish
Andre Lewis

Beef and Mushroom Alfredo Stuffed Shells

Brown the mushrooms until they stop releasing water before folding them into the beef and ricotta filling. The white sauce needs to stay loose enough to reach between the shells, because pasta will absorb some of it during the covered bake. A small flour base helps the milk, cream and Parmesan hold together. Use a gentle simmer and melt the cheese off the heat. This is a richer shell dinner, so three well-filled shells with sauce are a more useful serving than an oversized pile that cools before you finish it.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 18 jumbo pasta shells about 6 oz
  • 1 tbsp fine salt for pasta water
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms finely chopped
  • 3/4 lb 90% lean ground beef
  • 2 garlic cloves minced
  • 1/2 cup whole-milk ricotta
  • 3/4 tsp fine salt for filling and sauce, divided
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup finely grated Parmesan

Method
 

  1. Heat the oven to 375°F. Cook shells in water with the tablespoon salt until 2 minutes short of the package time, then drain gently and separate on a plate.
  2. Heat oil in a skillet and cook mushrooms for 7 to 8 minutes until their water evaporates. Add beef and brown for 7 to 8 minutes until it reaches 160°F; drain excess fat and stir in garlic for 30 seconds.
  3. Cool the beef mixture for 5 minutes, then mix with ricotta, 1/2 teaspoon filling salt and pepper. Meanwhile, melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in milk and cream.
  4. Simmer sauce for 3 to 4 minutes until lightly thickened. Remove from heat and stir in Parmesan and remaining salt; spread 1/2 cup sauce in a 9-by-13-inch baking dish.
  5. Fill shells evenly with the beef mixture and arrange in the dish. Spoon remaining sauce over and between them, cover and bake for 25 minutes, then uncover for 5 to 8 minutes until the centers reach 165°F. Rest for 5 minutes before serving.