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Beef and Ricotta Stuffed Shells on a plate
Rosalie Harris

Beef and Ricotta Stuffed Shells

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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.