There’s something undeniably satisfying about a dish that combines tender pasta, rich beef, and creamy ricotta under a bubbling layer of melted cheese. These Beef-Stuffed Shells with Creamy Ricotta Filling are the definition of comfort food—perfect for a cozy family dinner, meal prep for the week, or a dish to impress guests without too much fuss. When I first made this, I used a mix of ground beef and Italian sausage for a deeper flavor, and it worked beautifully. The creamy filling pairs perfectly with the savory tomato sauce, making every bite melt in your mouth. It’s a hearty, home-cooked meal that feels special yet simple to prepare.
Why You’ll Love This Recipe
This dish blends all the elements of an Italian classic—pasta, meat, cheese, and herbs—into one crowd-pleasing meal. The jumbo shells hold the rich beef and ricotta mixture perfectly, while the marinara sauce and mozzarella topping bake into a golden, bubbling perfection. It’s freezer-friendly, easy to reheat, and ideal for both weeknights and special occasions.
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Beef-Stuffed Shells with Creamy Ricotta Filling: A Comforting Family Favorite
- Total Time: 55 mins
- Yield: 6 servings
- Diet: Halal
Description
Tender jumbo pasta shells stuffed with a savory mixture of seasoned ground beef, creamy ricotta, and melted cheese, baked in rich marinara sauce for a comforting Italian-inspired meal.
Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add ground beef, salt, pepper, and Italian seasoning. Cook until browned, then drain excess fat.
- In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, and egg. Stir until smooth.
- Add the cooked beef mixture to the ricotta filling and mix well.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the beef-ricotta filling and place in the baking dish seam-side up.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
- Garnish with chopped basil or parsley before serving.
Notes
- For extra creaminess, mix a little cream cheese into the filling.
- Can be assembled ahead and refrigerated for up to 24 hours before baking.
- Use ground turkey or chicken for a lighter version.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Jumbo Pasta Shells
The foundation of this recipe, these large shells are perfect for holding the delicious beef and cheese filling. Cook them al dente so they maintain structure when baked.
Ground Beef
Use lean ground beef for a rich, savory flavor without too much grease. You can substitute with half ground turkey or sausage for variety.
Ricotta Cheese
Creamy and mild, ricotta balances the beef’s richness. For extra flavor, I sometimes mix in a bit of cottage cheese for texture.
Mozzarella Cheese
This cheese adds that gooey, melty topping that everyone loves. Freshly shredded mozzarella melts best.
Parmesan Cheese
Adds a salty, nutty depth to the filling and the top layer of the bake.
Egg
Helps bind the ricotta mixture, giving it a smooth and cohesive texture.
Garlic and Onion
These aromatics bring flavor and warmth to the meat mixture. I prefer sautéing them before mixing for a milder, sweeter taste.
Marinara Sauce
A good-quality marinara ties everything together. Homemade or store-bought both work well—choose your favorite.
Italian Seasoning and Fresh Basil
Classic herbs that elevate the dish’s flavor. Fresh basil adds a bright note to contrast the creamy filling.
Salt and Black Pepper
Simple seasoning that enhances all other flavors. Adjust to taste depending on your marinara’s saltiness.
Directions
- Cook the pasta shells according to package directions until al dente. Drain and lay them on a baking sheet to prevent sticking.
- Prepare the beef mixture by browning ground beef with onion and garlic in a skillet over medium heat. Drain any excess fat and let cool slightly.
- Mix the ricotta filling in a bowl: combine ricotta, egg, half of the mozzarella, Parmesan, Italian seasoning, salt, and pepper. Stir until smooth.
- Combine beef and cheese mixture gently until well mixed. This creates a hearty filling with a creamy texture.
- Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish.
- Stuff the shells with the beef-ricotta mixture using a spoon, arranging them snugly in the dish.
- Top with remaining sauce and cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes until bubbly and golden.
- Garnish with basil before serving for a fresh finish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe yields 6 servings.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the shells in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15 minutes. You can also freeze unbaked shells for up to 2 months; thaw overnight in the fridge before baking.
Variations and Customizations
Spinach and Ricotta Stuffed Shells
Add finely chopped spinach to the ricotta filling for a veggie-packed version.
Three-Cheese Shells
Use a mix of ricotta, mozzarella, and provolone for extra cheesiness.
Spicy Beef Shells
Add crushed red pepper flakes or spicy sausage for a bolder flavor.
Mushroom and Beef Combo
Mix in sautéed mushrooms for a rich, earthy twist.
Pesto Shells
Stir a spoonful of pesto into the filling for a bright, herby kick.
White Sauce Version
Swap marinara with Alfredo sauce for a creamy, indulgent variation.
Gluten-Free Option
Use gluten-free jumbo shells to make it suitable for gluten-free diets.
Make-Ahead Meal
Assemble ahead, refrigerate overnight, and bake when ready to serve.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner option and works beautifully in this recipe.
2. What’s the best pasta brand for jumbo shells?
Barilla and De Cecco make durable shells that hold filling well.
3. Can I freeze cooked stuffed shells?
Absolutely. Freeze after baking or before; just thaw and reheat as directed.
4. Is cottage cheese a good substitute for ricotta?
Yes, it provides a similar texture with a slightly tangier flavor.
5. Can I make this dish vegetarian?
Simply omit the beef and double the cheese mixture or add vegetables.
6. What side dishes go well with stuffed shells?
A crisp green salad, garlic bread, or roasted vegetables complement perfectly.
7. How do I prevent shells from tearing?
Cook them al dente and handle gently when stuffing.
8. Can I use homemade marinara sauce?
Definitely—homemade sauce adds a fresh, authentic touch.
9. How long can I store leftovers?
Keep refrigerated for up to four days in an airtight container.
10. What’s the best way to reheat frozen shells?
Bake covered at 350°F until heated through, about 25–30 minutes.
Conclusion
Beef-Stuffed Shells with Creamy Ricotta Filling is the kind of meal that brings everyone to the table with smiles. The combination of savory meat, velvety cheese, and hearty pasta creates a dish that’s both comforting and impressive. Whether you’re cooking for your family or hosting guests, this recipe guarantees a satisfying, restaurant-quality experience right at home.
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