Creamy Ricotta Beef Stuffed Shells Pasta

 

Creamy Ricotta Beef Stuffed Shells Pasta: A Deliciously Hearty Comfort Meal 🍲🧀

When it comes to comforting, hearty meals, few dishes can rival the satisfaction of a well-made stuffed pasta. Creamy Ricotta Beef Stuffed Shells Pasta combines the richness of creamy ricotta cheese, savory beef, and the tender embrace of perfectly cooked pasta shells. This dish is the ultimate crowd-pleaser, ideal for family dinners, special gatherings, or whenever you’re craving something filling and delicious. With layers of flavor and a satisfying blend of textures, this recipe will quickly become a go-to in your dinner rotation.

Let’s dive into how you can prepare this indulgent meal from scratch with ease!

Ingredients:

For the Stuffed Shells:

20 large pasta shells (jumbo shells)

1 lb ground beef

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg (beaten)

2 cloves garlic (minced)

1 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

For the Sauce:

1 jar (24 oz) marinara sauce (or homemade tomato sauce)

1/2 cup heavy cream (for extra creaminess)

1/2 cup water (or beef broth, for more flavor)

1 tsp dried basil

1 tsp dried oregano

1/4 tsp red pepper flakes (optional for a touch of heat)

For the Topping:

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Step-by-Step 

Preparation:

Step 1: Cook the Pasta Shells

Start by boiling the jumbo pasta shells according to the package instructions. Ensure they’re cooked al dente, as they’ll continue to cook in the oven later. Once cooked, drain the shells and set them aside to cool slightly. You can drizzle a bit of olive oil on the shells to prevent them from sticking together.

Step 2: Prepare the Beef Filling

While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned and fully cooked, about 7-10 minutes.

Once the beef is cooked, remove excess fat (if needed) and lower the heat. Stir in the ricotta cheese, shredded mozzarella, grated Parmesan, egg, dried basil, oregano, salt, and black pepper. Mix everything together until the filling is creamy and well-combined

Step 3: Prepare the Sauce

In a separate saucepan, combine the marinara sauce, heavy cream, and water (or beef broth) over medium heat. Stir in dried basil, oregano, and red pepper flakes if you like a little heat. Allow the sauce to simmer for 5-7 minutes to let the flavors meld together.

Step 4: Stuff the Shells

Once your beef mixture is ready, it’s time to stuff the pasta shells. Take each cooked shell and carefully fill it with a generous spoonful of the beef and ricotta mixture. Be sure to pack the filling tightly but gently, so it stays inside the shell.

Step 5: Assemble the Dish

Preheat your oven to 375°F (190°C). Spread a thin layer of the marinara sauce on the bottom of a 9×13-inch baking dish. Place the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the stuffed shells, ensuring each shell is generously covered with sauce.

Step 6: Add the Cheese and Bake

Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the shells. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the dish is golden brown on top.

Step 7: Serve and Enjoy!

Once the Creamy Ricotta Beef Stuffed Shells Pasta is done, let it cool for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color, and enjoy this delicious, creamy pasta dish with your favorite side salad and some warm, crusty bread to mop up the sauce.

Tips for Perfect Stuffed Shells:

Make Ahead: You can prepare the stuffed shells ahead of time and store them in the refrigerator for up to a day before baking. This is a great option for meal prepping or when you want to save time on busy evenings.

Use Fresh Ricotta: For an extra creamy and flavorful filling, consider using fresh ricotta cheese instead of the prepackaged kind.

Customize the Filling: Feel free to add vegetables like spinach, mushrooms, or bell peppers to the filling to make it more nutritious and flavorful. You can also swap the beef for ground turkey, chicken, or even a vegetarian option like lentils or tofu.

Double the Recipe: If you’re feeding a larger crowd or want leftovers, double the recipe and bake in a larger dish. The stuffed shells keep well in the fridge for up to 3 days, and they reheat beautifully.

Why You’ll Love This Recipe:

This Creamy Ricotta Beef Stuffed Shells Pasta strikes the perfect balance between richness and comfort. The creamy ricotta and beef filling are complemented by the savory marinara sauce, while the mozzarella and Parmesan create a gooey, melty topping. Every bite is satisfying, and the dish offers a variety of textures from the al dente pasta, creamy filling, and gooey cheese.

It’s a hearty meal that everyone will love, and it’s perfect for any occasion—from weeknight dinners to special family gatherings. Not only is it full of flavor, but it’s also a dish that you can customize based on your preferences or dietary needs.

Conclusion

If you’re craving a filling, flavorful, and comforting meal, this Creamy Ricotta Beef Stuffed Shells Pasta is the way to go. It’s simple enough to prepare on a busy night yet elegant enough to serve to guests. With a combination of creamy cheese, savory beef, and a homemade sauce, it’s a dish that will satisfy all appetites and become a favorite in your household. Enjoy every creamy, cheesy bite!

Egg rolls filled with Philly cheesesteak.

 

Ingredients

1 pound of minced meat

1 tablespoon of Worcestershire sauce

Half a teaspoon of salt

1/2 teaspoon of black pepper powder

2 tablespoons of butter

1 onion, cut into small pieces

Half of a green bell pepper, cut into small pieces.

24 sheets of dough for making egg rolls

12 pieces of American cheese

Use 3/4 cup of vegetable oil for frying.

How to Prepare Philly Cheesesteak Egg Rolls:

Warm up a frying pan on medium heat. Cook the beef until it turns brown, trying not to break it apart too much, for about 5 to 7 minutes. Include Worcestershire sauce, salt, and pepper. Stir softly and take the mixture out of the pan.

Heat the butter in the pan. Put onion and bell pepper in the pan. Cook and stir until they turn brown, for about 5 to 7 minutes. Put the beef mixture back in the pan and mix it well. Let the filling cool down while you get the wrappers ready.

Place the egg roll wrappers on a flat surface. Put half a slice of American cheese on each one. Put 3 spoonfuls of the filling on each egg roll. Fold the bottom left corner over the filling and then fold the two sides in, wetting the edges with water as you do so. Roll the wrap tightly.

Heat 1 inch of oil in a big pot on medium-high heat. Put 3 to 4 egg rolls in the pan and cook until they turn golden brown, which should take around 3 to 4 minutes. Repeat with the rest of the egg rolls.

Advice for Making Delicious Philadelphia-style Egg Rolls:

Steak – You can also use rib eye or flank steak. You can use regular ground beef. Slice your steak into small pieces so it is easier to eat and will make you feel full.

Cheese – Replace the Monterey jack with slices of provolone, Swiss, or add some flavor with pepper jack cheese.

Peppers and onions – Add vibrant colors by using red, yellow, or orange peppers. Consider using a red onion and cut them into small pieces for easier consumption.

Wrappers – Don’t worry about wrapping your egg rolls. Normally, there are instructions on the back of the package. Use a little water on the edges to seal them well.

Sauces are perfect for dipping. There are countless options available. Try your favorite cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.

Enjoy!

Oh my god, how delicious! I brought the recipe from

 

When I first tasted this incredibly creamy, fluffy cottage cheese in a tiny countryside village in France, I knew I had stumbled upon a dairy treasure. It wasn’t your average store-bought version—this was silky, rich, and luxurious, with a delicate tang and a texture like clouds. Back home, I couldn’t wait to recreate it. And now I’m thrilled to share it with you!

This recipe has wowed every single one of my friends. Whether served with fresh berries and honey or as a savory side with herbs and cracked black pepper, this French-style cottage cheese will become your new obsession.

Ingredients:
1 liter (4 cups) whole milk (preferably raw or non-homogenized)

200 ml (about ¾ cup) heavy cream (optional but makes it extra rich)

2 tablespoons white vinegar or lemon juice

½ teaspoon sea salt (adjust to taste)

Instructions:
Warm the Milk
In a large saucepan, gently warm the milk and cream over low-medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching.

Curdle the Milk
Once the milk is hot, remove from heat and slowly stir in the vinegar or lemon juice. Let it sit undisturbed for 10–15 minutes. You’ll see curds begin to separate from the whey.

Strain the Curds

Line a fine mesh sieve or colander with cheesecloth or a clean kitchen towel. Pour the mixture through to separate the curds from the whey. Let it drain for 15–30 minutes, depending on how thick you want it.

Season and Stir
Transfer the curds to a bowl and stir in the salt. If you’d like it even creamier, stir in a splash more cream.

Chill and Enjoy
Refrigerate for at least an hour before serving. Serve sweet with honey, jam, or fruit—or savory with chives, garlic, and a drizzle of olive oil.

Tips & Variations:
For an ultra-smooth texture, whip the curds briefly with an electric mixer.

Add a touch of yogurt when heating the milk for a slight tang.

Stir in herbs like dill or thyme for a Provence-style flair.

Serving Ideas:
Spoon over toast with tomato slices and a sprinkle of sea salt.

Dollop onto warm roasted vegetables.

Layer with granola and fresh berries for a breakfast parfait.

Use in savory crepes or on top of baked potatoes.

Closing Thoughts:

This creamy cottage cheese recipe has truly become a kitchen staple for me—and now for many of my friends! It’s versatile, delicious, and just the right touch of French charm in every bite. Once you try it, you’ll never look at store-bought the same way again.

Iwas a littler nervous making this for company without trying

 

This Cream Cheese Baked Chicken offers a deliciously easy way to prepare tender, juicy chicken breasts. Smothered in a rich, cheesy, and garlicky cream cheese sauce, it bakes to perfection, creating a comforting and flavorful meal with minimal effort.

Cream Cheese Baked Chicken

Ingredients:

Ingredient Quantity
Boneless, skinless chicken breasts 4
Cream cheese, softened 1 (8 oz) package
Sour cream 1/2 cup

Garlic, minced 4 cloves
Oregano 1 teaspoon
Salt 1/2 teaspoon
Black pepper 1/2 teaspoon
Grated Parmesan, divided 1 cup
Shredded mozzarella cheese 1 cup

Instructions:

Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Place the boneless, skinless chicken breasts in the prepared baking dish, then set aside.
Prepare Cream Cheese Mixture: In a medium-sized bowl, combine the softened cream cheese, sour cream, minced garlic, oregano, salt, pepper, and ½ cup of the grated Parmesan cheese. Stir until all ingredients are evenly combined and smooth.
Top Chicken: Spoon the cream cheese mixture generously onto each chicken breast in the baking dish. Spread the mixture to cover the top of each chicken breast.
Add Cheese Topping: Sprinkle the shredded mozzarella cheese and the remaining ½ cup of grated Parmesan cheese evenly over the top of the cream cheese-coated chicken breasts.
Bake: Bake the chicken in the preheated oven for 40-45 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the cheese topping is melted and bubbly.
Serve: Remove from the oven and serve hot.

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How To Make 2-Ingredient Chocolate Buttercream Frosting

 

Looking for a rich, chocolatey frosting that’s as easy to make as it is delicious? This 2-ingredient chocolate buttercream frosting is your answer. With just two pantry staples, you can whip up a creamy, indulgent topping perfect for cakes, cupcakes, or even brownies. Let’s dive into this simple yet decadent recipe!

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Why You’ll Love This Recipe

• Only Two Ingredients: No complicated techniques or long ingredient lists—just pure chocolatey goodness.
• Quick Prep Time: Ready in under 5 minutes, making it ideal for last-minute desserts.
• Versatile: Use it as a frosting, filling, or dip—your options are endless!
• Customizable: Adjust sweetness and texture to suit your taste.

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What You’ll Need

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted (add more if needed for thickness)
• Optional: 1–2 tablespoons cocoa powder (for extra chocolate flavor)

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Step-by-Step Instructions

Step 1: Soften the Butter

Make sure your butter is at room temperature. Softened butter ensures smooth mixing and prevents lumps in your frosting.

Step 2: Sift the Powdered Sugar

Sifting the powdered sugar eliminates any clumps and creates a lighter, fluffier texture. If you skip this step, your frosting may feel grainy.

Step 3: Combine Butter and Sugar

In a large mixing bowl, use an electric mixer or stand mixer to beat the softened butter until light and fluffy (about 1 minute). Gradually add the sifted powdered sugar, beating on low speed initially to prevent a sugar storm. Increase the speed and continue beating until fully combined.

Step 4: Add Cocoa Powder (Optional)

For an extra chocolate boost, stir in 1–2 tablespoons of cocoa powder. Beat again until the color darkens and the flavor intensifies.

Step 5: Taste & Adjust

If the frosting isn’t sweet enough, add more powdered sugar, one tablespoon at a time. For a thinner consistency, mix in a splash of milk or heavy cream.

Step 6: Frost Away!

Spread the frosting generously over your favorite baked goods. Pipe decorative swirls with a piping bag or simply dollop it on top for a rustic look.

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Tips for Success

• Use Quality Ingredients: Opt for premium unsalted butter and finely ground powdered sugar for the best results.
• Adjust Consistency: Add more powdered sugar for stiffer peaks or a bit of milk for a smoother spread.
• Chill Before Piping: If the frosting feels too soft, refrigerate it for 10–15 minutes to firm up before decorating.
• Store Properly: Keep leftover frosting in an airtight container in the fridge for up to 1 week. Re-whip before using.

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Why Everyone Will Love It

This 2-ingredient chocolate buttercream frosting proves that simplicity doesn’t mean sacrificing flavor. Its velvety texture and deep chocolate notes make it a crowd-pleaser for any occasion. Whether you’re celebrating a birthday, holiday, or just because, this frosting adds a touch of elegance to every dessert.

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Final Thoughts

Sometimes the best recipes are the simplest ones, and this 2-ingredient chocolate buttercream frosting is no exception. With minimal effort and maximum impact, it transforms ordinary treats into extraordinary delights. So gather your ingredients, fire up the mixer, and prepare to indulge in this rich, creamy masterpiece!

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Ready to try it? Share your creations and let us know how your chocolate buttercream turned out in the comments below! 🍫✨