Beef-Stuffed Shells with Creamy Ricotta Filling

Serving: These stuffed shells pair wonderfully with a simple green salad or garlic bread.
Storage: Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes, or until heated through.
Variations
Veggie Version: For a lighter twist, swap the beef for spinach or zucchini for a veggie-packed filling.
Spicy Kick: Add red pepper flakes to the marinara sauce for a bit of heat.
Cheese Lovers: Increase the amount of mozzarella and Parmesan for an extra cheesy version.
FAQ
1. Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed shells and refrigerate them for up to 1 day before baking. You may need to add a few extra minutes to the baking time if baking from chilled.

2. Can I freeze this dish?
Absolutely! You can freeze the stuffed shells before baking. Just wrap the baking dish tightly in plastic wrap and aluminum foil. When ready to cook, bake from frozen at 375°F for about 45-50 minutes.

3. Can I use a different meat for the filling?
Yes, you can substitute ground turkey or chicken for a leaner option. You can also use Italian sausage for more flavor.

These Beef-Stuffed Shells with Creamy Ricotta Filling will satisfy any pasta lover and become a go-to comfort dish for your family dinners!