Beef-Stuffed Shells with Creamy Ricotta Filling

These Beef-Stuffed Shells with Creamy Ricotta Filling are one of my favorite comforting baked pasta dishes. Jumbo shells are filled with a rich blend of seasoned ground beef, ricotta, and herbs, then covered in marinara and melted cheese for a dish that’s hearty, flavorful, and always satisfying. When I want a meal that feels like a warm hug, this one never lets me down.

Why I Love This Recipe

I love how this recipe brings together the best parts of lasagna and stuffed pasta in one simple dish. The creamy ricotta balances the savory beef perfectly, and baking everything under a blanket of sauce and cheese creates that irresistible golden crust. It’s great for feeding a crowd, prepping ahead, or just making a cozy dinner that I know everyone will love. And the leftovers are even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Ground beef

• Olive oil

• Yellow onion, finely chopped

• Garlic, minced

• Ricotta cheese

• Egg

• Grated Parmesan cheese

• Shredded mozzarella cheese

• Fresh parsley or basil, chopped

• Dried Italian seasoning

• Salt and pepper

• Marinara sauce (store-bought or homemade)

Directions

1. I start by cooking the jumbo shells in salted water until al dente, then drain and set them aside to cool slightly.

2. In a skillet, I heat olive oil and cook the onion until soft, then add the garlic and ground beef, cooking until browned and fully cooked. I season with salt, pepper, and Italian seasoning, then remove it from heat.

3. In a large bowl, I mix the ricotta, egg, Parmesan, chopped herbs, and some mozzarella.

4. Once the beef mixture cools slightly, I stir it into the ricotta mix to create the filling.

5. I preheat the oven to 375°F and spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish.

6. I stuff each shell with a generous spoonful of the beef and ricotta filling and place them in the dish.

7. I pour more marinara sauce over the shells and top with the remaining mozzarella and a little extra Parmesan.

8. I cover the dish with foil and bake for 25 minutes, then uncover and bake for another 10–15 minutes until bubbly and golden.

9. I let the dish sit for a few minutes before garnishing with fresh herbs and serving.

Servings and timing

This recipe serves 6–8 people. It takes about 25 minutes to prep and 35–40 minutes to bake, so the total time is just over an hour.

Variations

• I sometimes use Italian sausage instead of ground beef for more spice.

• For a vegetarian version, I skip the beef and add sautéed spinach or mushrooms to the ricotta mixture.

• A white béchamel sauce can be used in place of marinara for a creamy twist.

• I’ve made it spicy by adding red pepper flakes to the beef.

• For extra richness, I add a layer of béchamel or alfredo sauce before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and bake at 350°F until heated through, or microwave individual portions. This dish also freezes well—I assemble it fully, freeze it before baking, then bake from frozen (covered) for about 60–75 minutes.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it a day in advance and keep it in the fridge. I bake it just before serving for the best texture.

What’s the best way to stuff the shells?

I use a spoon, but a piping bag or zip-top bag with the corner snipped off makes the job faster and neater.

Can I freeze leftover baked shells?

Absolutely. I freeze them in individual portions or as a whole dish. They reheat beautifully in the oven.

What kind of marinara sauce works best?

I use a good-quality store-bought sauce or homemade if I have the time. I go with something not too sweet to balance the richness of the filling.

How do I keep the shells from tearing?

I cook them until just al dente and handle them gently with a slotted spoon. If a few tear, I still use them—they’ll be covered in sauce and cheese anyway.

Conclusion

These Beef-Stuffed Shells with Creamy Ricotta Filling are the kind of dish I make when I want comfort, flavor, and something that brings everyone to the table. It’s satisfying, easy to customize, and always a hit. Whether I’m serving it fresh out of the oven or digging into the leftovers the next day, this is one recipe that always earns a spot in my dinner rotation.

Beef-Stuffed Shells with Creamy Ricotta Filling

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• Author: Mary
• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: About 1 hour 5 minutes
• Yield: 6–8 servings
• Category: Dinner, Pasta, Casserole
• Method: Baked
• Cuisine: Italian-American
• Diet: Vegetarian

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Description

These Beef-Stuffed Shells with Creamy Ricotta Filling are a hearty, comforting baked pasta dish that combines tender jumbo shells with seasoned ground beef, creamy ricotta, and flavorful herbs. Baked under rich marinara and melted cheese, this satisfying meal is perfect for family dinners, meal prep, or feeding a crowd—with even better leftovers the next day.

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Ingredients

• For the Shells and Filling:
• 20–24 jumbo pasta shells
• 1 tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 1 egg
• 1/3 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 2 tbsp fresh parsley or basil, chopped
• For Assembly:
• 2–2 1/2 cups marinara sauce (store-bought or homemade)
• Additional Parmesan for topping

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Instructions

1. Preheat oven to 375°F.

2. Cook shells in salted water until al dente. Drain and set aside.

3. In a skillet, heat olive oil and sauté onion until soft. Add garlic and cook 1 minute more.

4. Add ground beef, season with salt, pepper, and Italian seasoning. Cook until browned. Remove from heat and let cool slightly.

5. In a large bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, and chopped herbs. Stir in the beef mixture.

6. Spread a layer of marinara in a 9×13-inch baking dish.

7. Fill each shell with beef and ricotta mixture and place in the dish.

8. Pour remaining marinara over the shells. Top with extra mozzarella and Parmesan.

9. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.

10. Let rest 5 minutes before garnishing with fresh herbs and serving.

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Notes

• Swap ground beef for Italian sausage or turkey for a twist.
• For a vegetarian version, use spinach or mushrooms in place of meat.
• Use béchamel or alfredo sauce instead of marinara for a creamy variation.
• Add red pepper flakes to the beef for a spicy kick.
• Piping bags make stuffing shells quicker and neater.