Indulge in these beef-stuffed shells with creamy ricotta filling, a comforting Italian-inspired dish featuring jumbo pasta shells filled with a rich mixture of seasoned ground beef and creamy ricotta. Baked in a savory marinara sauce and topped with gooey melted mozzarella, this easy-to-make recipe is perfect for family dinners or special occasions.
Why I Love This Recipe
I love how this dish brings together the best of Italian flavors in one bite. The beef filling is rich and satisfying, while the ricotta adds a creamy texture that perfectly complements the pasta. The marinara sauce ties everything together, and the melted mozzarella on top makes it even more irresistible. Plus, it’s easy to prepare and makes great leftovers!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
20 jumbo pasta shells
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
1/2 cup shredded mozzarella cheese (for topping)
Fresh basil, for garnish
Directions
Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
Stir in the Italian seasoning, salt, and black pepper. Remove from heat and let cool slightly.
In a bowl, mix the ricotta cheese, shredded mozzarella, Parmesan, and egg until well combined.
Stir the cooled beef mixture into the ricotta filling.
Spread 1 cup of marinara sauce in the bottom of a baking dish.
Fill each cooked shell with the beef and ricotta mixture and place in the baking dish.
Pour the remaining marinara sauce over the stuffed shells and sprinkle with the additional mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Garnish with fresh basil before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Variations
Make it spicy: Add red pepper flakes or chopped jalapeños to the beef mixture for a kick of heat.
Swap the meat: Use ground turkey, chicken, or even Italian sausage for a different flavor.
Vegetarian option: Replace the beef with sautéed mushrooms, spinach, or lentils.
Cheese lovers: Add extra Parmesan or use a mix of different cheeses like provolone or fontina.
Gluten-free: Use gluten-free jumbo pasta shells if available.
Storage and Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Place the stuffed shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions until heated through.
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FAQs
How do I keep my shells from breaking while cooking?
I make sure to cook them just until al dente and gently stir them in the pot to prevent sticking. Using plenty of water helps, too.
Can I prepare stuffed shells ahead of time?
Yes! I assemble everything a day in advance, cover it tightly, and refrigerate. When ready to bake, I let it sit at room temperature for 15 minutes before placing it in the oven.
What can I serve with beef-stuffed shells?
I like to serve them with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
Can I use cottage cheese instead of ricotta?
Absolutely! Cottage cheese is a great substitute, but I recommend blending it slightly for a smoother texture.
How do I prevent the shells from drying out?
I always make sure there’s enough sauce covering the shells before baking, and I keep them covered with foil for most of the cooking time to lock in moisture.
Conclusion
Beef-stuffed shells with creamy ricotta filling are the ultimate comfort food. They’re easy to make, incredibly flavorful, and perfect for a cozy dinner. Whether serving them fresh out of the oven or enjoying leftovers the next day, this dish is always a hit.
📖 Recipe:
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Beef-Stuffed Shells with Creamy Ricotta Filling
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Jumbo pasta shells are stuffed with a savory blend of seasoned ground beef and creamy ricotta, then baked in a rich marinara sauce and topped with melted mozzarella. This comforting dish is a perfect combination of hearty and cheesy, making it an ideal choice for a family dinner or a special occasion.
Ingredients
For the stuffed shells:
20 jumbo pasta shells
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
For the ricotta filling:
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 large egg
For baking:
2 cups marinara sauce
½ cup shredded mozzarella cheese (for topping)
Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- Brown the beef in a large skillet over medium heat, then drain excess fat.
- Sauté onions and garlic in the same skillet until softened (2-3 minutes). Stir in Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.
- Prepare ricotta filling by mixing ricotta, mozzarella, Parmesan, and egg in a bowl. Stir in the cooled beef mixture.
- Assemble the dish: Spread 1 cup of marinara sauce in a baking dish. Stuff each shell with the beef-ricotta mixture and arrange in the dish.
- Top with sauce and cheese: Pour remaining marinara sauce over the shells and sprinkle with extra mozzarella.
- Bake covered with foil for 25 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil and serve warm.
Notes
To prevent shells from breaking, cook them just until al dente and stir gently.
Make-ahead option: Assemble the dish a day in advance, refrigerate, and bake when ready.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Pasta, Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 375 kcal
