Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Our beef-stuffed shells with velvety ricotta create a magnificent Italian dinner experience. The complete recipe reveals surprising cooking secrets for culinary perfection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.davesgrill.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Kitchen towel
- Skillet
- Wooden spoon
- Spoon
- Mixing bowl
- Baking dish
- Aluminum foil
- Oven
Ingredients
- 20-24 jumbo pasta shells
- 1 pound (1 lb) ground beef
- 1 large egg
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese (1 cup for filling, ½ cup for topping)
- ½ cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon (1 tbsp) fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon (1 tbsp) fresh parsley, chopped (or 1 teaspoon dried parsley)
- Salt
- pepper
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil or parsley, chopped
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