Name: Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 large pasta shells; 1 pound ground beef; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt, to taste; Pepper, to taste; Olive oil, as needed for cooking; 1 cup ricotta cheese; 1/2 cup shredded mozzarella cheese (for filling); 1/2 cup grated Parmesan cheese; 1 large egg; 1 cup marinara sauce (divided); 1/2 cup shredded mozzarella cheese (for topping); Optional: Fresh basil leaves for garnish

Jump to Recipe

If you’re craving something hearty, comforting, and downright delicious, I can’t recommend these Beef-Stuffed Shells with Creamy Ricotta Filling enough. Imagine tender pasta shells generously filled with a rich blend of savory beef, smooth ricotta, and gooey melty cheese, all nestled in a luscious marinara sauce. This dish brings together the perfect balance of textures and flavors that make every bite feel like a warm hug from your kitchen to your soul. It’s easy enough for a weeknight dinner but special enough to impress guests, making this recipe a true keeper in my collection.

Beef-Stuffed Shells with Creamy Ricotta Filling Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this recipe is simpler than you might think, but each one plays a crucial role in building the flavor and texture that make these Beef-Stuffed Shells with Creamy Ricotta Filling unforgettable. From the creamy cheeses to the perfectly seasoned beef, every component shines in its own right.

12 large pasta shells: These serve as the perfect edible vessels for the creamy filling, holding everything together with ease.
1 pound ground beef: Provides hearty, savory flavor and a satisfying protein base for the filling.
1 cup ricotta cheese: Adds that irresistibly creamy texture and mild tang that complements the beef beautifully.
1 cup shredded mozzarella cheese: Melts wonderfully on top and inside, giving you that gooey cheesy goodness.
1 cup marinara sauce: Brings vibrant tomato flavor and moisture to keep the dish juicy and saucy.
1/2 cup grated Parmesan cheese: Adds a nutty, salty kick that elevates the entire dish.
1 large egg: Acts as a binder to keep the filling together and add richness.
2 cloves garlic, minced: Infuses the filling with warm, aromatic depth—an absolute must!
1 teaspoon Italian seasoning: Introduces classic Mediterranean herbs that complement both beef and cheese.
Salt and pepper, to taste: Essential seasonings that balance and enhance every other ingredient.
Olive oil (as needed for cooking): Provides a lovely base for sautéing the garlic and beef, adding a subtle fruity note.
Optional fresh basil leaves (for garnish): A fresh, herbal touch to brighten the final presentation and flavor.

How to Make Beef-Stuffed Shells with Creamy Ricotta Filling

Step 1: Preparing the Pasta Shells

Start by bringing a large pot of salted water to a boil. Cooking the shells until they are just al dente is key—they need to be tender enough to bite easily but still firm enough to hold the filling without tearing. After cooking, drain them carefully and set aside so they’re ready for stuffing.

Step 2: Cooking the Beef and Garlic

Heat a drizzle of olive oil in a skillet over medium heat, then add minced garlic for just about a minute until fragrant—watch closely so it doesn’t burn! Next, add the ground beef, seasoning with salt, pepper, and Italian seasoning as you go. Stir and break it apart until fully browned and cooked through, about 5 to 7 minutes. Drain off any excess fat to keep the filling from getting greasy.

Step 3: Mixing the Creamy Ricotta Filling

In a large bowl, combine the cooked beef with ricotta, half of the mozzarella, Parmesan cheese, and a beaten egg. Mixing these ingredients together thoroughly ensures every stuffed shell bursts with a balanced blend of flavors and a creamy texture.

Step 4: Stuffing the Shells

Begin by spooning half of the marinara sauce into the bottom of your baking dish—this keeps the shells from sticking and infuses the dish with saucy goodness. Then, carefully fill each pasta shell with the beef-ricotta mixture, placing them seam-side up in the dish. This careful step helps the shells stay intact and keeps the filling perfectly nestled inside.

Step 5: Baking to Perfection

Once all shells are stuffed, pour the remaining marinara sauce evenly over them and sprinkle with the leftover mozzarella cheese. Cover the dish tightly with foil and bake in your preheated oven at 350°F (175°C) for 20 minutes. Then, remove the foil and bake for another 10 minutes to get that cheese bubbling and beautifully golden. Let it cool briefly before digging in.

How to Serve Beef-Stuffed Shells with Creamy Ricotta Filling

Garnishes

A sprinkle of fresh basil leaves not only adds a pop of color but introduces a fresh, aromatic contrast to the richness of the stuffed shells. A light drizzle of good olive oil or a few red pepper flakes can also give a nice little kick and enhance presentation.

Side Dishes

This hearty main pairs beautifully with crisp, refreshing sides like a simple green salad dressed lightly with lemon vinaigrette or steamed vegetables such as broccoli or asparagus. Garlic bread or warm focaccia also complements the dish perfectly, soaking up all those delicious tomato juices.

Creative Ways to Present

For a fun twist, serve the shells individually on decorative plates topped with dollops of extra ricotta and a sprinkle of Parmesan. You might even turn it into a layered casserole with alternating layers of shells and sauce for a stunning look that’s great for gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers of these Beef-Stuffed Shells with Creamy Ricotta Filling, simply transfer them to an airtight container and keep them in the refrigerator. They’ll stay fresh and tasty for up to 3 days, perfect for quick lunches or dinners later in the week.

Freezing

This recipe freezes wonderfully, making it a fantastic make-ahead meal. To freeze, arrange the cooked and stuffed shells in a freezer-safe dish, cover tightly with foil or plastic wrap, and store for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a covered dish in a 350°F oven for about 20 minutes or until warmed through. You can also microwave individual portions, covering loosely to retain moisture and prevent drying out.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a leaner alternative that will still provide a great base for the filling. Just be mindful it may cook a bit faster and could benefit from slightly richer seasonings to keep the flavor vibrant.

Do the pasta shells need to be pre-cooked?

Yes, cooking the shells until al dente before stuffing helps prevent them from being overcooked and mushy after baking. It also makes them easier to fill without tearing.

Can I make the filling ahead of time?

Definitely! You can prepare the beef and cheese mixture a day ahead and keep it refrigerated. Just give it a good stir before filling the shells and baking.

What kind of marinara sauce is best?

Choose a marinara sauce with fresh, bright tomato flavors without too many added herbs or spices, so it complements but doesn’t overpower the filling.

Is it possible to make this recipe vegetarian?

Yes! Swap the ground beef with sautéed mushrooms, lentils, or a mix of your favorite vegetables. Keep the ricotta and cheeses for that creamy texture and adjust seasonings accordingly.

Final Thoughts

Cooking Beef-Stuffed Shells with Creamy Ricotta Filling is not just about making a meal—it’s about crafting a dish that brings people together around the table. With its blend of comfort, flavor, and homemade charm, this recipe will quickly become one you turn to for those special moments and everyday dinners alike. So go ahead, give it a try, and savor every delightful bite!

Beef-Stuffed Shells with Creamy Ricotta Filling Recipe

★★★★★

5 from 24 reviews

Author: Jack
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Beef-Stuffed Shells with Creamy Ricotta Filling is a comforting Italian-inspired casserole featuring large pasta shells filled with a savory mixture of browned ground beef, creamy ricotta, Parmesan, and mozzarella cheeses, baked in marinara sauce until bubbly and golden. Perfect for a hearty family dinner or special occasion meal.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly so they can be handled without breaking.
Sauté Garlic and Brown Beef: Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add ground beef, season with salt, pepper, and Italian seasoning, and cook, breaking it apart with a spoon, until fully browned and cooked through, about 5-7 minutes. Drain any excess fat.
Prepare Filling: In a mixing bowl, combine the cooked ground beef, ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan cheese, and the egg. Mix thoroughly until all ingredients are well incorporated.
Assemble in Baking Dish: Pour half of the marinara sauce into the bottom of a baking dish. Stuff each cooked pasta shell with the beef and cheese mixture and arrange them seam-side up in the dish.
Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella cheese on top for a golden, melty crust.
Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the filling to heat through.
Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese topping is bubbly and golden brown.
Serve: Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm for a delicious meal.

Notes

You can substitute ground turkey or chicken for a leaner option.
For a vegetarian version, replace ground beef with sautéed mushrooms or spinach.
Use fresh pasta shells if available for an even more tender texture.
Make ahead: Assemble the dish and refrigerate for up to 24 hours before baking.
Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Sautéing, Boiling
Cuisine: Italian