Beef-Stuffed Shells with Creamy Ricotta Filling

Why You’ll Love This Recipe

• Perfectly balanced flavors – The combination of savory beef, creamy ricotta, and tangy marinara creates an irresistible taste.
• Great for meal prep – Make ahead and store for an easy weeknight meal.
• Crowd-pleaser – This dish is a hit with both kids and adults.
• Customizable – Easily swap out ingredients or add veggies for extra nutrition.
• Comfort food at its best – A warm, cheesy, and satisfying meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Directions

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to the package instructions. Drain and let them cool slightly.
2. In a skillet over medium heat, brown the ground beef. Once fully cooked, drain any excess fat and stir in the marinara sauce. Remove from heat.
3. In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper, stirring until smooth.
4. Fill each cooked pasta shell with the ricotta mixture, and place the filled shells in a baking dish.
5. Spoon the beef and marinara sauce mixture over the stuffed shells. Sprinkle the mozzarella and grated Parmesan cheese evenly on top.
6. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Swap the protein – Try ground turkey, chicken, or Italian sausage for a different flavor.
• Add veggies – Mix in sautéed spinach, mushrooms, or bell peppers for extra nutrients.
• Spice it up – Add red pepper flakes for a bit of heat.
• Use different cheese – Substitute ricotta with cottage cheese or mascarpone for a twist.
• Gluten-free option – Use gluten-free pasta shells.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze assembled (but unbaked) shells in a covered dish for up to 3 months. Thaw overnight in the fridge before baking.
• Reheating: Warm leftovers in a 350°F (175°C) oven for 15-20 minutes or microwave in 30-second intervals until heated through.

FAQs

How do I prevent my pasta shells from breaking?

Cook them al dente and handle them gently when filling.

Can I make this recipe ahead of time?

Yes, assemble the dish and refrigerate it overnight before baking.

What’s the best marinara sauce to use?

A homemade or high-quality store-bought marinara works best.

Can I use a different type of cheese?

Yes, you can replace ricotta with cottage cheese or mascarpone.

Do I have to use ground beef?

No, you can substitute ground turkey, chicken, or sausage.

How do I make this dish vegetarian?

Skip the beef and use sautéed mushrooms, spinach, or tofu instead.

Can I freeze cooked stuffed shells?

Yes, let them cool, then freeze in an airtight container for up to 3 months.

How can I make the dish spicier?

Add red pepper flakes to the sauce or mix in chopped jalapeños.

What side dishes pair well with stuffed shells?

Garlic bread, a green salad, or roasted vegetables are great options.

How do I keep the cheese from burning?

Cover the dish with foil for most of the baking time and remove it at the end to brown the cheese.

Conclusion

Beef-stuffed shells with creamy ricotta filling is a delicious and satisfying meal that’s easy to prepare and packed with flavor. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is a go-to comfort food that everyone will love. Try different variations to make it your own, and enjoy every bite!

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Beef-Stuffed Shells with Creamy Ricotta Filling

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Beef-stuffed shells with creamy ricotta filling is a comforting, Italian-inspired dish made with jumbo pasta shells, savory ground beef, and a rich, cheesy filling. Baked to perfection with marinara sauce and melted mozzarella, this hearty meal is perfect for a cozy family dinner or meal prep.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings
• Category: Dinner, Pasta, Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

• 12 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 egg
• 1 tsp Italian seasoning
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions. Drain and let them cool slightly.
2. In a skillet over medium heat, brown the ground beef. Drain excess fat and stir in marinara sauce. Remove from heat.
3. In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until smooth.
4. Fill each cooked pasta shell with the ricotta mixture and arrange them in a baking dish.
5. Spoon the beef and marinara sauce mixture over the stuffed shells. Sprinkle mozzarella and Parmesan cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.

Notes

• Make-Ahead Tip: Assemble the dish and refrigerate overnight before baking.
• Storage: Store leftovers in the fridge for up to 4 days or freeze unbaked shells for up to 3 months.
• Reheating: Bake at 350°F (175°C) for 15-20 minutes or microwave in 30-second intervals.
• Customization: Swap beef with turkey or sausage, add veggies like spinach or mushrooms, or make it spicier with red pepper flakes.