If you’re searching for a hearty, comforting meal that feels like a warm hug at the dinner table, look no further than this Beef Stuffed Shells with Creamy Ricotta Filling Recipe. It brings together tender jumbo pasta shells loaded with a luscious blend of seasoned ground beef and a dreamy ricotta cheese filling, all baked in a rich, flavorful marinara sauce. This dish is not only a showstopper for a family dinner but also versatile for gatherings where everyone craves that satisfying Italian-inspired goodness. Every bite offers a perfect balance of savory meat, creamy cheese, and herb-kissed tomato sauce, making it an absolute favorite you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients right is key to making this dish truly outstanding. Each element plays a crucial role, whether adding flavor, texture, or that irresistible cheesy creaminess that makes stuffed shells so special.
- 12 jumbo pasta shells: These are the perfect size to hold the delicious filling and create a beautiful presentation.
- 1 lb ground beef: Provides hearty, savory flavor with a satisfying texture.
- 1 small onion, chopped: Adds sweetness and depth once sautéed with the beef.
- 2 cloves garlic, minced: Gives a warm, aromatic kick that enhances the meat mixture.
- 1 cup ricotta cheese: The creamy foundation of the filling, balancing the savory beef.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully to create that gooey, cheesy goodness.
- 1/4 cup grated Parmesan cheese: Adds a nutty, slightly salty punch to the mix.
- 1 egg: Helps bind the filling together for easy stuffing.
- 2 tablespoons fresh parsley, chopped: Freshens the filling with vibrant green color and light herbal notes.
- 1/2 teaspoon dried basil: Brings classic Italian herb flavor to the beef mixture.
- 1/2 teaspoon dried oregano: Complements the basil with a slightly peppery and sweet undertone.
- 2 cups marinara sauce: Acts as the saucy base and finishing touch that keeps everything moist and flavorful.
- Salt and pepper to taste: Essential for seasoning throughout, enhancing all the other ingredients.
How to Make Beef Stuffed Shells with Creamy Ricotta Filling Recipe
Step 1: Cook the Pasta Shells
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil—salted water is key to flavoring the pasta itself. Add the jumbo shells and cook them according to the package instructions, usually until al dente. Drain and lay them out so they can cool slightly while you prepare the filling. Getting the pasta just right will prevent it from getting mushy during baking.
Step 2: Prepare the Beef Mixture
Heat a large skillet over medium heat and add your ground beef. Break it apart gently with a spoon, cooking until it’s fully browned and beautifully caramelized. Toss in the chopped onion and minced garlic, cooking for about 3 minutes until softened and fragrant. Season this mixture generously with salt, pepper, dried basil, and oregano. This blend of herbs transforms the beef into a flavor-packed filling base.
Step 3: Make the Creamy Ricotta Filling
In a medium bowl, combine the creamy ricotta cheese, shredded mozzarella, grated Parmesan, egg, and fresh parsley. The egg will help everything stick together, while the cheeses bring varied textures and flavors. Stir the cooked beef mixture into the cheese blend until it’s evenly mixed—this is the luscious filling that will make your stuffed shells irresistible.
Step 4: Assemble and Bake
Spread one cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to ensure your shells won’t stick and will soak up the sauce as they bake. Carefully stuff each pasta shell with the beef and ricotta filling and nestle them snugly in the dish. Pour the remaining marinara sauce over the top, covering every shell evenly. If you’re feeling extra cheesy, sprinkle more mozzarella on top before covering the dish with foil. Bake for 20 minutes covered, then remove the foil and bake an additional 10 minutes until the cheese bubbles and turns golden.
Step 5: Let It Rest Before Serving
Once baked, allow the dish to cool for about 5 minutes. This resting period helps the filling set and makes serving easier, plus it gives you a moment to get ready for those first delicious bites. Garnish with extra fresh parsley if you want a pop of color and freshness before digging in.
How to Serve Beef Stuffed Shells with Creamy Ricotta Filling Recipe
Garnishes
Simple garnishes like fresh chopped parsley or a sprinkle of extra Parmesan elevate the dish’s presentation and add subtle brightness to balance its richness. A drizzle of high-quality olive oil can also add a glossy touch and deepen the flavor profile.
Side Dishes
Pair these stuffed shells with a crisp green salad tossed in lemon vinaigrette or roasted seasonal vegetables. Garlic bread or warm focaccia bread corners are perfect for soaking up any leftover marinara sauce. These sides keep the meal balanced and ensure everyone leaves the table happily full.
Creative Ways to Present
For a special occasion, try serving individual shells in ramekins with a light drizzle of basil oil or a sprinkle of red pepper flakes. You can also layer the stuffed shells in a truffle oil–enhanced béchamel sauce for a sexy twist that impresses guests with minimal extra effort. Small touches make a big impression!
Make Ahead and Storage
Storing Leftovers
Leftovers from this Beef Stuffed Shells with Creamy Ricotta Filling Recipe can be refrigerated for up to 3 days in an airtight container. Be sure to cool the dish completely before storing to maintain the best texture and flavor.
Freezing
This recipe freezes wonderfully. To freeze, assemble the stuffed shells in the baking dish but hold off on baking. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra baking time as needed until heated through and bubbling.
Reheating
For reheating, place leftovers in a covered dish and warm in the oven at 350°F (175°C) for 15 to 20 minutes or until heated through. You can also microwave portions, but the oven method preserves the best texture and flavor.
FAQs
Can I make this recipe vegetarian?
Absolutely! Substitute the ground beef with sautéed mushrooms and chopped spinach or use plant-based ground meat alternatives. The creamy ricotta filling pairs beautifully with vegetables, making this dish just as satisfying without meat.
What type of ricotta cheese should I use?
Whole milk ricotta is best for a richer, creamier filling, but part-skim works fine if you want a lighter option. Just avoid grainy or watery ricotta for the best texture.
Can I use fresh pasta shells?
Yes! Fresh pasta shells cook faster and have a tender texture but be careful not to overcook to prevent them from falling apart when stuffed and baked.
Is it possible to prepare this dish ahead of time?
Definitely. You can assemble the stuffed shells and cover them in the baking dish, then refrigerate for up to 24 hours before baking. This makes it a fantastic option for busy weeknights or entertaining.
What can I substitute for marinara sauce?
You can use homemade tomato sauce, a spicy arrabbiata sauce for a kick, or even a creamy tomato vodka sauce to switch things up. Just make sure the sauce complements the beef and cheese filling.
Final Thoughts
Making Beef Stuffed Shells with Creamy Ricotta Filling Recipe is one of those kitchen wins that brings pure joy to the table. It’s satisfying, beautiful, and full of flavors that everyone loves. Whether you’re feeding your family a weeknight dinner or hosting friends for a cozy gathering, this recipe is a reliable star. Give it a try—you’ll likely find it joining your list of all-time favorite dishes very soon.
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Beef Stuffed Shells with Creamy Ricotta Filling Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This classic Italian-American recipe features jumbo pasta shells stuffed with a savory mixture of ground beef and creamy ricotta cheese, blended with mozzarella, Parmesan, and fresh herbs, all baked in a rich marinara sauce until bubbly and golden. Perfect for a comforting family dinner, these beef stuffed shells offer a delightful combination of cheesy, meaty flavors and a satisfying texture.
Ingredients
Pasta
- 12 jumbo pasta shells
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Cheese Filling
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided use)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
Sauce
- 2 cups marinara sauce
Instructions
- Prepare the pasta shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until al dente. Drain the shells and set them aside to cool so they are easier to handle during stuffing.
- Cook the ground beef mixture: Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks to ensure even browning. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened. Season with salt, pepper, dried basil, and oregano, then remove from heat.
- Mix the cheese filling: In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan, egg, and chopped fresh parsley. Stir the cooked beef mixture into this cheese blend until thoroughly combined, ensuring the filling is evenly mixed.
- Assemble the dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor. Stuff each cooked pasta shell generously with the beef and cheese mixture and arrange them in the baking dish on top of the sauce.
- Add sauce and cheese topping: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells. If desired, sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top for extra cheesiness.
- Bake the stuffed shells: Cover the dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the cheese to melt completely and form a bubbly golden top.
- Rest and serve: Take the dish out of the oven and let it cool for about 5 minutes to settle. Garnish with fresh parsley before serving for a fresh, vibrant touch.
Notes
- You can prepare this dish a day ahead and refrigerate before baking. Just add an extra 10 minutes to bake time if baking cold.
- Use fresh herbs for a better flavor profile if available.
- For a lighter version, substitute ground beef with ground turkey and use part-skim cheeses.
- Ensure the pasta shells are not overcooked to avoid them tearing during stuffing.
- If you like a spicier dish, add a pinch of red pepper flakes to the beef mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
