Beef and Ricotta-Stuffed Shells in Creamy Sauce Recipe

Instructions

Step 1: Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes. Add ground beef and cook until browned. Stir in garlic, salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.

Step 2: In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, and the cooled beef mixture. Mix until well incorporated.

Step 3: In a separate bowl, mix marinara sauce with heavy cream to create the creamy tomato base.

Step 4: Spread half of the creamy marinara sauce on the bottom of a baking dish. Stuff each shell with the beef and cheese filling, then place in the dish.

Step 5: Pour the remaining sauce over the shells. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and lightly browned on top.

Step 6: Garnish with fresh parsley and serve warm.

Storage Information

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. To freeze, arrange stuffed shells in a baking dish, cover tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.