Grandmas Secret Beef Ricotta Stuffed Shells
- Grandma's Secret: Time for Ultimate Beef & Ricotta Stuffed Shells with Homemade Tomato Sauce!
- Let's Get Stuffing Those Shells!
- Ingredients & Equipment: Grandma's Secret
- Let's Talk Cooking Method for Ultimate Stuffed Shells with Ground Beef
- Recipe Notes That'll Make You a Stuffed Shell Superstar
- Frequently Asked Questions
- 📝 Recipe Card
Grandma's Secret: Time for Ultimate Beef & Ricotta Stuffed Shells with Homemade Tomato Sauce!
Fancy a bit of comfort food that's proper lush? Ever wondered how to make Ultimate Stuffed Shells with Ground Beef that'll knock your socks off? This recipe is it, mate! It's like a big hug in a dish.
What's the Story?
This is a take on an Italian classic, a recipe that's been passed down with love. This version uses creamy ricotta, and savoury ground beef.
It's a family favourite, easy enough for a weeknight, but special enough for a Sunday dinner. It serves 6-8 hungry folks.
Why You'll Love These Stuffed Shells Ground Beef
These Stuffed Shells with Ground Beef are more than just tasty. They're packed with protein and are great for feeding a crowd.
Plus, making them from scratch just feels good, you know? This is a Recipe For Stuffed Shells for any occasion.
Let's Get Stuffing Those Shells!
Time to gather your ingredients and get your apron on. These Jumbo Stuffed Shells Recipe starts with a rich, homemade tomato sauce and then it's time to create a hearty Beef Stuffed Shells filling.
Don't be intimidated; it's easier than you think!
Quick Sauce Tip
Did you know that adding a pinch of sugar to tomato sauce cuts down on the acidity? It's a little trick my Nan taught me, and it makes a world of difference.
Honestly, it's a game changer for this Italian Stuffed Shells Recipe .
Ingredients You'll Need for This Ground Beef Pasta Bake
Right then, here's what you'll need to whip up these amazing Homemade Stuffed Shells Recipe :
- For the sauce: olive oil, onion, garlic, crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (optional), sugar, salt, and pepper.
- For the beef filling: olive oil, 1 pound ground beef, onion, garlic, Italian seasoning, salt, pepper, ricotta cheese, egg, Parmesan cheese, and parsley.
- And, of course, jumbo pasta shells and mozzarella cheese!
Ingredients & Equipment: Grandma's Secret
Right, let's talk about what you'll need to nail these Ultimate Stuffed Shells with Ground Beef . It's easier than you think, I promise! This dish is a proper crowd pleaser, a real hug on a plate.
Main Ingredients
For that Scrumptious Homemade Tomato Sauce:
- Olive oil: 2 tablespoons (30 ml). Use good quality stuff.
- Yellow onion: 1 medium, finely chopped (about 1 cup). Go for firm, not squishy.
- Garlic: 2 cloves, minced. Fresh is always best.
- Crushed tomatoes: 1 (28 ounce) can (794 g). San Marzano if you can find 'em.
- Tomato sauce: 1 (15 ounce) can (425 g). Any brand will do.
- Tomato paste: 1 (6 ounce) can (170 g). Adds a lovely richness.
- Dried oregano: 1 teaspoon .
- Dried basil: 1 teaspoon .
- Dried thyme: 1/2 teaspoon .
- Red pepper flakes: 1/4 teaspoon (optional). Kick it up a notch if you're feeling brave!
- Granulated sugar: 1 teaspoon .
- Salt and pepper: To taste.
For the Hearty Ground Beef Filling:
- Olive oil: 1 tablespoon (15 ml).
- Ground beef: 1 pound (454 g), 80/20 blend. The little extra fat adds flavour.
- Yellow onion: 1/2 cup , finely chopped.
- Garlic: 2 cloves , minced.
- Italian seasoning: 1 teaspoon .
- Salt: 1/2 teaspoon .
- Black pepper: 1/4 teaspoon .
- Ricotta cheese: 1 (15 ounce) container (425 g), whole milk. Trust me. It's worth it!
- Egg: 1 large, lightly beaten. Helps bind everything.
- Parmesan cheese: 1/2 cup (50 g), grated. And some more for topping!
- Fresh parsley: 1/4 cup , chopped. Adds a lovely freshness.
Pasta Power!
- Jumbo pasta shells: 1 (12 ounce) box (340 g).
- Mozzarella cheese: 2 cups (226 g), shredded. Low-moisture is best for melting.
Seasoning Notes
- Italian herbs are your best mate here. Oregano, basil, thyme they just work.
- Red pepper flakes? Adds a subtle kick, honestly.
- Don't be shy with the salt and pepper. It brings out all the flavours.
If you don't have Italian seasoning, mix equal parts dried oregano, basil, rosemary and thyme. This recipe for beef stuffed shells is extremely simple if you are short on time.
Equipment Needed
Honestly, you don't need fancy stuff.
- Large pot for pasta.
- Large skillet or Dutch oven for the sauce.
- Medium skillet for the stuffed shells with ground beef .
- 9x13 inch baking dish.
- Mixing bowls.
- Wooden spoon or spatula.
- Cheese grater.
No fancy equipment is needed for this Jumbo Stuffed Shells Recipe .
Don't have a fancy cheese grater? A box grater will do the trick. No Dutch oven? Any large pot will work for the sauce.
Remember, we are aiming for the Ultimate Stuffed Shells with Ground Beef recipe, not a Michelin star!
Let's Talk Cooking Method for Ultimate Stuffed Shells with Ground Beef
Right, let's get down to brass tacks. We're making the ultimate stuffed shells with ground beef , so no cutting corners. Trust me, this one’s worth the effort.
Prep Like a Pro: Mise en Place Magic
Honestly, this is where champions are made. Get your mise en place sorted! Chop your onions, mince your garlic, grate your cheese.
Have everything ready to roll. It's like having all your tools ready before fixing your car.
For time saving, chop those veggies while your mince is browning, multitasking at its finest! And a quick safety reminder: Watch those fingers when you're chopping. No one wants a trip to A&E.
Shell Stuffing Symphony: step-by-step
- First, brown 1 pound ground beef in a pan. Drain the fat. Nobody wants greasy shells.
- Next, add 1/2 cup chopped onion and 2 minced garlic cloves to the beef. Cook until softened.
- Now, in a bowl, mix the beef with 1 (15 ounce) container ricotta cheese , 1 egg , 1/2 cup Parmesan , and 1/4 cup parsley .
- Then, cook 1 (12 ounce) box jumbo shells until al dente about 8- 10 minutes . Drain and cool. Slightly undercook them!
- Spread some of the tomato sauce (recipe above) in a 9x13 inch dish.
- Stuff each shell with the beef mix and arrange them in the dish. Carefully ! They can be a bit slippery.
- Pour the remaining sauce over shells and sprinkle with 2 cups mozzarella cheese .
- Finally, bake at 375° F ( 190° C) for 25- 30 minutes , until golden and bubbly.
Pro Tips for Stuffed Shell Success
Here are a few expert tips for the ultimate stuffed shells recipe beef . Use a piping bag to fill the shells. It's cleaner and faster, believe me.
Don't overcook the pasta slightly undercooked is key! They finish cooking in the oven.
Avoid the common mistake of overcrowding the dish. Give those shells some space to breathe.
Want to make it ahead? Assemble the shells, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Recipe Notes That'll Make You a Stuffed Shell Superstar
Right then, you're about to embark on creating the Ultimate Stuffed Shells with Ground Beef ! It's not just about following the recipe; it's about making it your own.
This section is all about tweaking and perfecting your recipe for stuffed shells . So grab a cuppa, and let's dive in.
Serving Suggestions: Plating Like a Pro
Honestly, presentation matters. For the beef stuffed shells , I like to arrange them artfully on a platter. Imagine a bed of vibrant green salad! Drizzle a little extra homemade tomato sauce over the top.
A sprinkle of fresh parsley? Bang on!
As for sides, garlic bread is a must. You know, the kind with loads of butter and garlic? And a simple green salad.
It cuts through the richness. A glass of Chianti or a nice cold Italian beer? Absolutely! It's all about creating a proper Italian feast, innit?
Storage Tips: Keeping it Fresh
So, you've got leftovers. No worries! These stuffed shells with ground beef keep well.
- Refrigeration: Pop them in an airtight container. They'll be good in the fridge for up to 3 days .
- Freezing: If you're thinking longer term, freezing is your friend. Wrap them tightly in cling film, then foil. They'll happily snooze in the freezer for up to 2 months .
- Reheating: Reheat them in the oven at 175 degrees C until heated through. Or, if you're impatient, microwave them! Just be careful they don't dry out, yeah?
Variations: Putting Your Spin On It
Feeling adventurous? Let's tweak this Italian stuffed shells recipe !
- Vegetarian Version: Swap the ground beef for sautéed veggies. Think spinach, mushrooms, courgette - the works! It's a game changer.
- Spice it Up: Add a pinch of chilli flakes or a dash of cayenne pepper to the filling. That'll get your taste buds tingling!
Seasonal swaps? In the summer, use fresh basil. In the winter, maybe a touch of nutmeg in the ricotta stuffed shells with meat sauce . Get creative!
Nutrition Basics: A Little Bit Healthy ish
Alright, let's be honest. This isn't exactly a salad. It's still got a good amount of protein from the stuffed shells ground beef .
But the carbs are pretty high. It's all about balance, eh? Just remember, everything in moderation. Also, if you're looking to make it lighter, try using ground turkey instead of beef.
And that's it! You're now armed with all the tips and tricks. You will master these jumbo stuffed shells recipe .
Now get in the kitchen and make some magic, alright? You got this!
Frequently Asked Questions
Help! My stuffed shells are always mushy. What am I doing wrong?
Ah, the dreaded mushy shell! The key is to slightly undercook the jumbo shells think al dente, like a proper Italian Nonna would insist! They'll finish cooking in the oven, absorbing the sauce, and you'll avoid that overcooked, gloopy texture.
Also, rinsing them in cold water after boiling helps stop the cooking process.
Can I make "Grandma's Secret: Ultimate Beef & Ricotta Stuffed Shells with Homemade Tomato Sauce" ahead of time?
Absolutely! This dish is a champion make-ahead meal. Assemble the shells completely, cover tightly with foil, and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time to ensure it's heated through.
Alternatively, you can freeze uncooked stuffed shells for up to 3 months; just thaw completely before baking.
I'm watching my waistline. Are there healthier ways to make Ultimate Stuffed Shells with Ground Beef?
You bet! Swap the 80/20 ground beef for lean ground turkey or chicken. You could even use a plant based ground. Using part skim ricotta and mozzarella reduces the fat content too. Load up on veggies in the sauce for extra fiber and nutrients finely chopped spinach or zucchini are fantastic additions that won't change the flavour profile too much.
Can I freeze leftover Ultimate Stuffed Shells with Ground Beef?
Yes, freezing leftovers is a great way to reduce food waste! Allow the baked shells to cool completely, then transfer them to an airtight container or wrap individual portions tightly in foil. They'll keep well in the freezer for up to 2-3 months. Reheat in the oven or microwave until heated through.
I don't have time to make homemade sauce. Can I use jarred sauce for these Ultimate Stuffed Shells with Ground?
Of course, you can! While the homemade sauce adds a special touch, using a good quality jarred marinara sauce is perfectly acceptable for a quicker weeknight meal. Look for one with simple ingredients and no added sugar.
You can even doctor it up with extra garlic, herbs, and a pinch of red pepper flakes to make it taste more homemade. Bob's your uncle!
What are some good variations I can make on these Ultimate Stuffed Shells with Ground Beef?
Get creative with it, mate! For a veggie twist, replace the ground beef with a mix of sautéed mushrooms, spinach, and zucchini. If you like a bit of spice, add some red pepper flakes to the beef mixture, or mix some chopped jalapenos in with the ricotta mixture, that would give it some kick.
You could also try using Italian sausage instead of beef for a richer flavor. The possibilities are endless!
Grandmas Secret Beef Ricotta Stuffed Shells
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 20-25g |
| Fiber | 3-5g |
