Tuscan Artichoke Stuffed Shells with Ground Beef
These hearty stuffed shells combine creamy ricotta with tender artichokes and savory ground beef for a satisfying Italian-inspired comfort meal. The artichokes add a Mediterranean flair while the beef provides protein richness. Perfect for family dinners or entertaining, this dish can be assembled ahead and baked when needed. The combination of three cheeses creates an indulgent filling that pairs beautifully with marinara sauce.
Ingredients
- 1 16 oz shell pasta
- 1 24 oz pasta sauce, marinara with Parmigiano-Reggiano cheese
- 1 30 oz ricotta cheese
- 1 14 oz can artichokes, drained and roughly chopped and drained again
- 1 8 oz ground beef, browned and drained well
- 1 cup diced onion
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 8 oz fresh mozzarella cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons dry parsley flakes
- 1 large egg, slightly beaten
- 2 cups shredded mozzarella cheese, divided
Instructions
- 1
Mix ricotta, egg, salt, pepper and parsley in large bowl
- 2
Fold in artichoke pieces and 1/2 cup shredded mozzarella cheese
- 3
Cover and refrigerate until needed
- 4
Boil jumbo pasta shells following box directions, drain well and rinse with cold water
- 5
Brown ground beef in skillet
- 6
Add diced onion, minced garlic and olive oil to beef, saute until onion is translucent
- 7
Pour pasta sauce into skillet and heat through, remove from heat
- 8
Spread 1 cup sauce into bottom of 9x13 baking dish
- 9
Fill each shell with about 2 tablespoons ricotta filling and place seam up in baking dish
- 10
Spread remaining sauce over stuffed shells
- 11
Cover baking dish with aluminum foil
- 12
Bake in preheated oven for 40-45 minutes until ricotta filling is heated through and sauce is bubbling
- 13
Remove from oven and sprinkle remaining shredded mozzarella cheese over shells
- 14
Cover with foil and return to oven for 10 more minutes until cheese is melted
- 15
Serve with Tuscan style tomato salad
Tips
Rinse cooked shells with cold water to stop cooking and make them easier to handle when stuffing
Drain artichokes twice to prevent watery filling that could make shells soggy
Assemble dish up to one day ahead and refrigerate covered, add 10-15 minutes to baking time if cold
Good to Know
Refrigerate covered for up to 3 days
Assemble completely up to 1 day ahead, refrigerate covered, bake from cold adding 10-15 minutes
Serve hot directly from baking dish with additional grated cheese if desired
Common Mistakes
Drain artichokes thoroughly to avoid watery filling
Don't overstuff shells to prevent bursting during baking
Cover with foil to prevent cheese from burning
Substitutions
FAQ
Can I freeze the assembled dish before baking?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before baking, adding 15-20 minutes to cooking time.
What if my shells break while cooking?
Use the broken pieces in the bottom of the dish as a base layer, or cook a few extra shells as backup.
Can I make this vegetarian?
Simply omit the ground beef and add more vegetables like diced bell peppers, mushrooms, or spinach for extra flavor and texture.