Beef-Stuffed Shells with Creamy Ricotta Filling
There’s something magical about a bubbling dish of Beef-Stuffed Shells with Creamy Ricotta Filling. Picture tender pasta shells stuffed with savory beef and creamy ricotta, smothered in rich marinara sauce, and topped with golden, melty cheese. It’s the kind of meal that warms the heart as much as it satisfies the appetite.
The first time I made this for my family, their faces lit up with joy—and they had no idea how easy it was to prepare! Perfect for weeknight dinners, cozy nights in, or family gatherings, this dish delivers the comfort of lasagna with a fun, bite-sized twist.
What Are Beef-Stuffed Shells with Creamy Ricotta Filling?
The name says it all—jumbo pasta shells, perfectly shaped to cradle a rich filling of beef, ricotta, and herbs. Topped with marinara and melted cheese, these shells bake into a comforting casserole that’s both hearty and elegant.
As the saying goes, “The way to someone’s heart is through their stomach”—and these shells might just be your shortcut there!
Why You’ll Love This Recipe
Flavor Explosion: Juicy beef, creamy ricotta, and bubbling marinara in every bite.
Budget-Friendly: A homemade, restaurant-quality dish that saves money.
Cheesy Goodness: Mozzarella, parmesan, and ricotta make this a cheese lover’s dream.
Family-Friendly: Easy enough for weeknights, impressive enough for guests.
How to Make Beef-Stuffed Shells with Creamy Ricotta Filling
Quick Overview
This dish takes about 1 hour total—30 minutes of prep and 30 minutes of baking—for a meal that feels like a celebration.
Ingredients:
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12–15 jumbo pasta shells
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1 lb ground beef
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15 oz ricotta cheese
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1 cup shredded mozzarella cheese
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½ cup grated parmesan cheese
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2 cups marinara sauce (plus extra for serving)
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1 egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt & pepper (to taste)
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Fresh parsley (for garnish)
Instructions:
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Cook Shells: Boil pasta in salted water until al dente. Drain, drizzle with olive oil to prevent sticking, and set aside.
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Prepare Filling: Brown beef in a skillet, add garlic, and cook 1 minute more. Drain fat if needed. Stir in ricotta, half the mozzarella, the egg, Italian seasoning, salt, and pepper. Mix well.
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Stuff Shells: Preheat oven to 375°F (190°C). Fill each shell generously with the beef-ricotta mixture.
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Assemble Dish: Spread some marinara in the bottom of a baking dish. Arrange stuffed shells on top, cover with remaining marinara, and sprinkle with mozzarella + parmesan.
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Bake: Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
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Serve: Garnish with fresh parsley and enjoy with extra marinara on the side.
What to Serve With It
Pair these shells with garlic bread, a crisp Caesar salad, or roasted veggies. For drinks, iced tea, sparkling water, or even homemade lemonade balance the richness beautifully.
Tips for Perfect Stuffed Shells
✅ Prevent Sticking: Toss cooked shells with olive oil before stuffing.
✅ Add Veggies: Spinach, mushrooms, or zucchini mix beautifully into the filling.
✅ Extra Cheese: Don’t hold back on toppings—the cheesier, the better!
✅ Undercook Pasta Slightly: They’ll finish cooking in the oven.
✅ Make Ahead: Prep and refrigerate up to 24 hours before baking.
Storage & Reheating
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Fridge: Store in an airtight container for 3–4 days.
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Freezer: Freeze in portions or whole for up to 3 months.
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Reheat: Oven at 350°F (175°C) for 20 minutes, or microwave individual servings for 2–3 minutes.
These Beef-Stuffed Shells with Creamy Ricotta Filling V are rich, cheesy, and oh-so comforting. Whether you’re feeding a hungry family or treating yourself to an indulgent dinner, this dish will become a favorite in your rotation.
Beef-Stuffed Shells with Creamy Ricotta Filling
Ingredients
Method
- Begin by boiling water in a large pot. Add salt and cook the jumbo shells according to package instructions until they're al dente. Drain and set aside.
- In a skillet over medium heat, cook the ground beef until browned. Add the minced garlic and cook for another minute. Drain excess fat, if needed. Stir in the ricotta, half of the mozzarella, the egg, Italian seasoning, salt, and pepper. Mix until well combined.
- Preheat your oven to 375°F (190°C). Take a spoonful of the beef and ricotta mixture and stuff each shell generously.
- In a baking dish, spread a bit of marinara sauce on the bottom. Place the filled shells on top and cover with the remaining marinara sauce. Sprinkle with the remaining mozzarella and parmesan cheese.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Garnish with fresh parsley and serve hot with additional marinara sauce on the side.
