Beef-Stuffed Shells with Creamy Ricotta Filling

Why You’ll Love This Recipe

Beef-stuffed shells with creamy ricotta filling are the perfect marriage of rich flavors and satisfying textures. Large pasta shells are filled with a savory blend of seasoned ground beef and creamy ricotta, then baked in marinara sauce under a blanket of melted cheese. This dish is hearty, comforting, and elegant enough for family gatherings yet simple enough for weeknight dinners. I once added a little spinach to the ricotta filling, and it not only boosted nutrition but also gave the dish a beautiful pop of color. Whether paired with garlic bread and salad or enjoyed on its own, this recipe is guaranteed to become a family favorite.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Jumbo pasta shells – The perfect vessel for holding the hearty beef and ricotta filling.

Ground beef – Adds richness and savory depth to the filling.

Ricotta cheese – Creamy and smooth, balancing the beef with a mild tang.

Mozzarella cheese – Melts beautifully on top, creating a gooey finish.

Parmesan cheese – Adds sharp, nutty flavor to the filling and topping.

Egg – Helps bind the ricotta mixture for a smooth texture.

Onion – Finely chopped and sautéed to add sweetness and depth to the beef mixture.

Garlic – Brings bold, aromatic flavor to the filling.

Marinara sauce – A classic tomato base that ties everything together.

Italian seasoning – A blend of herbs that enhances both the beef and ricotta filling.

Fresh parsley – Adds brightness and color to the filling and garnish.

Salt and black pepper – Essential for seasoning every layer.

Directions

Preheat oven to 375°F (190°C). Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside on a baking sheet so they don’t stick.

In a skillet, cook the ground beef with onion and garlic until browned and fragrant. Drain excess fat, then season with Italian seasoning, salt, and pepper. Let it cool slightly.

In a mixing bowl, combine ricotta, Parmesan, egg, parsley, and a portion of the mozzarella. Stir in the cooled beef mixture.

Spread a thin layer of marinara sauce in the bottom of a baking dish. Fill each cooked shell with the beef-ricotta mixture and place them in the dish. Top with the remaining marinara sauce and sprinkle generously with mozzarella and Parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the cheese is golden and bubbly. Garnish with parsley before serving.

Servings and timing

This recipe makes 6 servings. Prep time is 25 minutes, and baking time is 35 minutes, for a total of about 1 hour.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until hot, or microwave individual portions. For longer storage, freeze stuffed shells (before or after baking) for up to 2 months. Thaw overnight before reheating.

Variations and Customizations

Spinach ricotta filling – Add sautéed or thawed frozen spinach to the ricotta mixture.

Three-cheese version – Use ricotta, mozzarella, and provolone for extra cheesiness.

Spicy twist – Stir red pepper flakes into the beef mixture.

Herb upgrade – Fresh basil and oregano give the dish a brighter flavor.

Different protein – Substitute ground turkey, chicken, or Italian sausage for the beef.

White sauce variation – Replace marinara with Alfredo sauce for a creamy spin.

Make-ahead option – Assemble the shells in advance, cover, and refrigerate until ready to bake.

Gluten-free option – Use gluten-free pasta shells to make it suitable for all diets.

FAQs

Can I make stuffed shells ahead of time?

Yes, assemble them, cover tightly, and refrigerate up to 24 hours before baking.

Can I freeze stuffed shells?

Yes, freeze before or after baking for up to 2 months.

Do I need to cook the shells before stuffing?

Yes, they must be cooked al dente so they’re pliable for filling.

Can I use cottage cheese instead of ricotta?

Yes, but blend it first for a smoother texture.

How do I prevent shells from sticking together?

Spread them on a baking sheet after cooking and drizzle lightly with oil.

Can I add vegetables to the filling?

Yes, spinach, zucchini, or mushrooms work well.

What’s the best cheese for topping?

Mozzarella for meltiness and Parmesan for sharpness make the best combo.

Can I make this dish lighter?

Yes, use lean beef and part-skim ricotta and mozzarella.

What sides go best with stuffed shells?

Garlic bread, Caesar salad, or roasted vegetables.

Can I use store-bought marinara?

Yes, a good-quality jarred sauce works perfectly.

Conclusion

Beef-stuffed shells with creamy ricotta filling are the definition of comfort food. With their hearty beef, velvety ricotta, and bubbly cheesy topping, they’re a dish that feels both homey and indulgent. Easy to prepare, freezer-friendly, and endlessly customizable, this recipe is perfect for family dinners, meal prep, or entertaining guests. Once you try it, you’ll see why stuffed shells are a classic that never goes out of style.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!