Beef-Stuffed Shells with Creamy Ricotta Filling

I’m excited to share my Beef-Stuffed Shells with Creamy Ricotta Filling—a hearty, cheesy baked pasta dish featuring jumbo pasta shells filled with seasoned beef, creamy ricotta, and gooey mozzarella, all smothered in rich marinara sauce.

Why I’ll Love This Recipe

I love this recipe because it’s comforting, filling, and perfect for making ahead. The combination of tender pasta, savory beef, creamy cheese, and tangy sauce makes every bite delicious. It’s a crowd-pleaser for family dinners, potlucks, or a cozy weekend meal.

Ingredients

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

• Jumbo pasta shells

• Olive oil

• Ground beef

• Onion, finely diced

• Garlic, minced

• Ricotta cheese

• Egg

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Italian seasoning

• Salt and black pepper

• Marinara sauce

• Fresh parsley, chopped (for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I cook the jumbo pasta shells in salted boiling water until al dente, then drain and set aside.

3. In a skillet, I heat olive oil and sauté onion until soft, then add ground beef and cook until browned. I stir in garlic, Italian seasoning, salt, and pepper.

4. In a bowl, I mix ricotta cheese, egg, half the mozzarella, half the Parmesan, salt, and pepper.

5. I stir the cooked beef mixture into the ricotta mixture until well combined.

6. I spread 1 cup of marinara sauce in the bottom of the baking dish.

7. I stuff each cooked shell with the beef and ricotta mixture and arrange them in the baking dish.

8. I pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella and Parmesan.

9. I cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is melted and bubbly.

10. I garnish with fresh parsley before serving.

Servings and Timing

• Servings: About 6 servings

• Prep time: 25 minutes

• Cook time: 30 minutes

• Total time: 55 minutes

Variations

• I sometimes add spinach to the ricotta mixture for extra greens.

• I use ground turkey or Italian sausage instead of beef for a flavor change.

• I mix in red pepper flakes for a little spice.

• I top with extra Parmesan and broil for a golden, crispy cheese layer.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover and bake at 350°F (175°C) until warmed through, or microwave individual portions. This dish also freezes well for up to 2 months—just thaw overnight in the fridge before baking.

FAQs

Can I make this ahead of time?

Yes—I assemble it up to a day in advance, cover, and refrigerate until baking.

Do I have to cook the shells before stuffing?

Yes—partially cooking them ensures they’re tender after baking without overcooking.

Can I freeze stuffed shells before baking?

Absolutely—just prepare, freeze in the baking dish, and bake straight from frozen, adding extra bake time.

What’s the best cheese blend for this dish?

Mozzarella for meltiness, Parmesan for flavor, and ricotta for creaminess make the perfect trio.

Can I use store-bought marinara sauce?

Yes—a good quality marinara saves time and still tastes great.

Conclusion

I love making Beef-Stuffed Shells with Creamy Ricotta Filling because it’s a comforting, cheesy pasta dish that always feels like a special homemade meal. It’s hearty, flavorful, and perfect for when I want something satisfying straight from the oven.