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large pasta shells filled with ground beef and ricotta in red tomato sauce under a light melted-mozzarella topping in a plain baking dish
Andre Lewis

Beef and Ricotta Stuffed Shells

Let the browned beef lose its strongest heat before stirring it into the ricotta and egg, then spoon the soft filling into shells that are still slightly underdone so their edges hold together through assembly and the oven finish. Spread tomato sauce underneath to prevent sticking and spoon the rest between the shells as well as over them, keeping the exposed pasta ridges moist while the centers heat through and the mozzarella melts into a thin lid around each open shell.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 18 jumbo pasta shells about 6 oz
  • 1 tbsp fine salt for pasta water
  • 3/4 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 1 tsp dried basil
  • 3/4 tsp fine salt for filling and sauce, divided
  • 1/4 tsp black pepper
  • 1 cup whole-milk ricotta
  • 1 large egg
  • 1/4 cup finely grated Parmesan
  • 4 oz mozzarella cheese grated

Method
 

  1. Heat the oven to 375°F. Cook shells in a large pot of water with the tablespoon salt until 2 minutes short of the package time, then drain gently and spread apart on a plate.
  2. Brown beef and onion in a skillet for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat, stir in garlic for 30 seconds and transfer to a bowl to cool for 5 minutes.
  3. Simmer tomatoes, basil, 1/2 teaspoon sauce salt and pepper in the skillet for 5 minutes. Spread 1 cup sauce in a 9-by-13-inch baking dish.
  4. Mix cooled beef with ricotta, egg, Parmesan and remaining salt. Fill the shells evenly and arrange open-side up in the dish; spoon remaining sauce over and between them and scatter mozzarella on top.
  5. Cover with foil and bake for 25 minutes. Uncover and bake for 8 to 10 minutes until bubbling and the filling reaches 165°F, then rest for 5 minutes and serve three shells per person.