Few dishes bring as much comfort and satisfaction as a bubbling tray of stuffed pasta shells. This Beef-Stuffed Shells with Creamy Ricotta Filling recipe takes all the best elements of Italian cooking—savory beef, creamy ricotta, rich tomato sauce, and melted cheese—and turns them into a hearty, family-style meal. Each shell is packed with a flavorful blend of seasoned ground beef and ricotta, then baked in a luscious tomato sauce until golden and bubbly. I made this dish once for a casual Sunday dinner, and it instantly became a household favorite. The combination of creamy cheese and hearty beef tucked inside tender pasta shells creates the perfect balance of texture and flavor. It’s a dish that feels cozy, indulgent, and incredibly satisfying.
Why You’ll Love This Recipe
You’ll love this Beef-Stuffed Shells with Creamy Ricotta Filling because it’s comforting, crowd-pleasing, and make-ahead friendly. The rich beef mixture complements the smooth, cheesy ricotta perfectly, and baking everything in marinara sauce ensures every bite is flavorful and moist. It’s a dish that looks impressive but comes together easily—ideal for weeknight dinners, potlucks, or cozy family gatherings. Plus, leftovers taste even better the next day.
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Beef-Stuffed Shells with Creamy Ricotta Filling: A Comforting Italian-Inspired Favorite
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings
- Diet: Halal
Description
These Beef-Stuffed Shells with Creamy Ricotta Filling are a comforting Italian-inspired dish featuring jumbo pasta shells filled with a rich blend of seasoned ground beef, creamy ricotta, and mozzarella, baked in savory marinara sauce until bubbly and golden.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 450 g (1 lb) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cups marinara sauce (store-bought or homemade)
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
Instructions
- Preheat the oven to 190°C (375°F).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and onion; cook until browned, breaking up the meat with a spoon. Drain excess fat.
- Add garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, parsley, and the cooked beef mixture. Mix until well combined.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff each shell with about 2 tablespoons of the beef-ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells, then sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley and serve hot with garlic bread or a green salad.
Notes
- Make-ahead tip: Assemble the stuffed shells up to a day ahead and refrigerate until ready to bake.
- You can substitute ground beef with Italian sausage or ground turkey for variation.
- For a creamier texture, add a few tablespoons of cream cheese to the filling mixture.
- This dish freezes well — bake straight from frozen, adding 10–15 extra minutes to the cooking time.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Jumbo pasta shells: The perfect vessel for holding the creamy beef-ricotta mixture. Cook them just until al dente so they hold their shape while baking.
Ground beef: Adds hearty flavor and richness to the filling. Choose lean ground beef to prevent excess grease.
Ricotta cheese: The creamy base of the filling that gives the dish its luscious texture.
Mozzarella cheese: Melts beautifully over the top, creating that irresistible gooey layer.
Parmesan cheese: Adds nutty depth and ties the flavors together.
Marinara sauce: A classic tomato sauce that serves as the flavorful base for baking. Homemade or store-bought works perfectly.
Garlic and onion: Provide a savory aromatic foundation to the beef mixture.
Egg: Helps bind the ricotta mixture and gives it structure when baked.
Italian seasoning: A blend of herbs that brings warmth and authentic Italian flavor to the dish.
Olive oil: Used for sautéing the beef and aromatics, enhancing the overall richness.
Salt and black pepper: Essential for seasoning the filling to perfection.
Fresh basil or parsley: Adds color, freshness, and a hint of herbal brightness to finish.
Directions
- Cook the pasta shells. Bring a large pot of salted water to a boil and cook the jumbo shells until al dente. Drain and set aside on a parchment-lined tray to cool slightly.
- Prepare the beef filling. In a skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté until softened. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Mix the filling. In a large bowl, combine cooked beef, ricotta cheese, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir until well combined and creamy.
- Assemble the shells. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Fill each shell generously with the beef and ricotta mixture and arrange them in the dish.
- Add sauce and cheese. Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella and extra Parmesan.
- Bake. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is golden and bubbly.
- Garnish and serve. Let the shells rest for 5 minutes before serving. Garnish with fresh basil or parsley for a pop of color and freshness.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 6 portions
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. For freezing, assemble the shells but don’t bake—cover tightly and freeze for up to 2 months. Bake from frozen, adding about 15–20 minutes to the cooking time.
Variations and Customizations
Spinach and Beef Shells: Add sautéed spinach to the filling for an extra layer of flavor and color.
Three-Cheese Delight: Mix in ricotta, mascarpone, and mozzarella for an ultra-creamy filling.
Spicy Italian Twist: Add crushed red pepper flakes or spicy sausage to the beef mixture for heat.
White Sauce Version: Replace marinara with Alfredo or a creamy béchamel sauce for a luxurious variation.
Vegetable-Stuffed Shells: Mix roasted bell peppers, mushrooms, or zucchini into the filling for a hearty vegetarian alternative.
Pesto Infusion: Add a spoonful of basil pesto to the ricotta mixture for a fragrant, herby boost.
Mini Shell Bake: Use smaller shells and layer them casserole-style for a quicker, family-friendly bake.
FAQs
Can I make the stuffed shells ahead of time?
Yes, assemble them up to a day in advance and refrigerate until ready to bake.
Can I freeze this dish?
Absolutely—freeze unbaked shells tightly covered for up to 2 months.
What type of beef should I use?
Lean ground beef (around 90%) works best to avoid excess grease.
Can I substitute the ricotta?
Cottage cheese or mascarpone can be used for a different texture and flavor.
How do I prevent the shells from tearing?
Cook them just until al dente and let them cool slightly before filling.
Can I use store-bought marinara sauce?
Yes, but choose a high-quality brand for the best flavor.
Can I add vegetables to the sauce?
Yes, diced bell peppers or mushrooms work beautifully in the marinara layer.
Is this recipe gluten-free?
Use gluten-free pasta shells and verify all sauces and ingredients are gluten-free.
How can I make it more cheesy?
Add extra mozzarella or mix in provolone for a gooey finish.
What side dishes go well with this?
A crisp green salad, garlic bread, or roasted vegetables pair perfectly.
Conclusion
This Beef-Stuffed Shells with Creamy Ricotta Filling is the ultimate comfort meal—rich, cheesy, and full of classic Italian flavor. The savory beef, velvety ricotta, and tangy tomato sauce come together for a dish that’s both hearty and heartwarming. Whether baked fresh for a family dinner or prepared ahead for an easy weeknight option, these stuffed shells promise a satisfying and flavorful experience every time. Serve them hot from the oven with a sprinkle of Parmesan and fresh herbs, and enjoy pure comfort in every bite.
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