This Beef-Stuffed Shells with Creamy Ricotta Filling recipe brings that warm, home-cooked magic to your table. It’s the kind of dish that feels like a hug in every bite — hearty, flavorful, and full of nostalgic charm.
Whether you’re gathering the family for a weekday dinner or preparing something special for guests, this recipe hits that perfect balance between comforting and impressive.
With tender pasta shells, a creamy beef-ricotta center, and a blanket of marinara and melty mozzarella, it’s an instant classic you’ll turn to again and again.
Why You’ll Love This Recipe:
- It’s a guaranteed crowd-pleaser with layers of bold flavor and satisfying texture.
- The beef and ricotta filling is rich but not too heavy — perfect for weeknight dinners or entertaining.
- You can prep it ahead of time and bake when ready, making it great for busy schedules.
- It freezes beautifully for future meals.
Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 6
- Equipment Needed: Large pot, skillet, mixing bowl, 9×13-inch baking dish, foil
Ingredients
Filling and Shells:
- 20–24 jumbo pasta shells – The perfect vessels to hold that luscious beef and cheese filling.
- 1 lb ground beef – Adds hearty, savory depth and protein.
- 1 small onion, diced – Brings subtle sweetness and aromatics.
- 2 cloves garlic, minced – Enhances the flavor with a warm, garlicky kick.
- Salt and pepper, to taste – Balances and lifts all the flavors.
- 1 1/2 cups ricotta cheese – Creamy and smooth, it creates the filling’s luxurious texture.
- 1 cup shredded mozzarella cheese – Adds gooeyness and stretch.
- 1/2 cup grated Parmesan cheese – A sharp, salty note to elevate the richness.
- 1 large egg – Binds the mixture together.
- 1 tbsp fresh basil (or 1 tsp dried) – Brightens the filling with fresh herbal notes.
- 1 tbsp fresh parsley (or 1 tsp dried) – Adds a fresh, green touch to balance the richness.
Sauce & Topping:
- 2 cups marinara sauce – Tangy tomato goodness to tie the dish together.
- 1/2 cup shredded mozzarella cheese – Melts into a bubbly, golden topping.
- Fresh basil or parsley, for garnish (optional) – For that final fresh flourish.
Instructions:
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente according to package instructions. Drain and rinse under cold water. Set aside.
- Make the Beef Mixture: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Stir in the minced garlic, season with salt and pepper, and cook for another minute. Remove from heat and let cool slightly.
- Prepare the Ricotta Filling: In a large bowl, mix together the ricotta, 1 cup mozzarella, Parmesan, egg, basil, and parsley. Once the beef mixture has cooled slightly, fold it into the ricotta mixture until well combined.
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Assemble the Dish: Spread a few spoonfuls of marinara sauce on the bottom of the baking dish. Fill each shell with the beef and cheese mixture using a spoon and place them in the dish. Pour the remaining marinara sauce evenly over the shells.
- Bake: Cover with foil and bake for 25 minutes. Remove foil, sprinkle with the remaining mozzarella, and bake for another 10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh herbs if desired. Serve warm.
Variations to Try:
- Swap the meat: Try Italian sausage, ground turkey, or plant-based crumbles.
- Add veggies: Mix in chopped spinach, mushrooms, or zucchini to the filling.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
- Cheese twist: Replace mozzarella with fontina or provolone for a different melty magic.
Storing Leftovers and Reheating:
- To store: Let the shells cool, then transfer to an airtight container and refrigerate for up to 4 days.
- To reheat: Place in a baking dish, cover with foil, and warm in a 350°F oven for 15–20 minutes, or microwave individual portions for 2–3 minutes.
- To freeze: Assemble the dish but don’t bake. Cover tightly and freeze for up to 3 months. Bake from frozen (add 15–20 minutes to cook time).
Serving Suggestions:
- Pair with a simple green salad and a balsamic vinaigrette.
- Add a slice of garlic bread or crusty baguette on the side.
- Serve with roasted vegetables like broccoli or carrots for a balanced meal.
- A glass of red wine or sparkling water with lemon makes it feel extra special.
Pro Tips
- Use a piping bag or large zip-top bag with the corner snipped to neatly fill your shells — way less messy than a spoon!
- Don’t overcook the pasta; slightly underdone shells will hold up better when baked.
- Let the beef mixture cool slightly before mixing it into the cheese to avoid scrambling the egg.
- Layer a bit of sauce under the shells to prevent sticking and boost flavor.
Final Thoughts:
This dish brings everyone to the table with its irresistible aroma and cheesy, meaty goodness. It’s a little effort with a big payoff — the kind of recipe that becomes part of your family’s comfort food tradition. Whether you’re cooking for guests or just yourself, these stuffed shells make any meal feel like a celebration. So go ahead, tuck in and savor the simple joy of homemade goodness.
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Beef-Stuffed Shells with Creamy Ricotta Filling
Beef-Stuffed Shells with Creamy Ricotta Filling are the ultimate comfort food — tender pasta shells packed with a savory blend of seasoned ground beef, rich ricotta, and melty mozzarella. Smothered in marinara sauce and baked until perfectly bubbly and golden, this Italian-inspired classic is a cozy, family-friendly favorite.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
Filling and Shells:
- 20–24 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh basil (or 1 tsp dried)
- 1 tbsp fresh parsley (or 1 tsp dried)
Sauce & Topping:
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente according to package instructions. Drain and rinse under cold water. Set aside.
- Make the Beef Mixture: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Stir in the minced garlic, season with salt and pepper, and cook for another minute. Remove from heat and let cool slightly.
- Prepare the Ricotta Filling: In a large bowl, mix together the ricotta, 1 cup mozzarella, Parmesan, egg, basil, and parsley. Once the beef mixture has cooled slightly, fold it into the ricotta mixture until well combined.
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Assemble the Dish: Spread a few spoonfuls of marinara sauce on the bottom of the baking dish. Fill each shell with the beef and cheese mixture using a spoon and place them in the dish. Pour the remaining marinara sauce evenly over the shells.
- Bake: Cover with foil and bake for 25 minutes. Remove foil, sprinkle with the remaining mozzarella, and bake for another 10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh herbs if desired. Serve warm.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
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