There’s nothing quite like the comfort of a warm, bubbling dish straight from the oven on a cool evening. Beef-Stuffed Shells with Creamy Ricotta is that kind of meal — a savory, satisfying dinner perfect for cozy family nights, casual get-togethers, or meal prepping for the week ahead. This Italian-American favorite combines tender pasta shells, a rich and meaty tomato sauce, and the indulgent creaminess of ricotta cheese for a dish that feels like a warm hug.
Inspired by traditional Italian baked pasta dishes like manicotti and lasagna, this recipe has long been a go-to in many homes, handed down and customized through generations. It’s simple enough for a weeknight dinner but special enough to serve to guests. Whether you’re cooking for a crowd or just want leftovers that taste better the next day, these beef-stuffed shells are a guaranteed hit.
Why You’ll Love This Recipe
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Easy to make ahead: Assemble it in the morning and bake in the evening.
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Freezer-friendly: Great for batch cooking or storing leftovers.
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Family-friendly: Even picky eaters love these cheesy, savory shells.
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Customizable: Add veggies, use ground turkey, or try different cheeses to make it your own.
Ingredients You’ll Need
For the Stuffed Shells:
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20–24 jumbo pasta shells (about 8 oz)
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1 lb ground beef (80/20 or lean)
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1 tablespoon olive oil
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1 small yellow onion, finely chopped
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3 cloves garlic, minced
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1 teaspoon dried oregano
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½ teaspoon dried basil
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Salt and black pepper to taste
For the Ricotta Filling:
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15 oz whole milk ricotta cheese
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1 large egg
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½ cup grated Parmesan cheese
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1½ cups shredded mozzarella cheese
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2 tablespoons chopped fresh parsley (or 1 tsp dried)
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¼ teaspoon nutmeg (optional, but adds depth)
For the Sauce:
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3 cups marinara sauce (store-bought or homemade)
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½ teaspoon red pepper flakes (optional for heat)
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Extra Parmesan and mozzarella for topping
Step-by-Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente — usually 9–10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Pro Tip: Undercook the shells slightly since they’ll finish cooking in the oven.
2. Prepare the Beef Mixture
In a large skillet, heat the olive oil over medium heat. Add chopped onion and sauté for 2–3 minutes until soft. Add garlic and cook another 30 seconds until fragrant. Then add ground beef, breaking it apart as it cooks. Season with oregano, basil, salt, and pepper. Cook until the beef is browned and fully cooked through, about 6–8 minutes. Drain excess fat if needed and let the mixture cool slightly.
3. Mix the Ricotta Filling
In a large mixing bowl, combine ricotta cheese, egg, Parmesan, 1 cup of the mozzarella, parsley, and nutmeg. Stir until smooth. Once the beef mixture has cooled slightly, fold it into the ricotta mixture until evenly combined.
Optional Add-Ins: For extra texture and nutrition, try mixing in cooked chopped spinach or sautéed mushrooms.
4. Assemble the Dish
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Take each cooked shell and fill it with about 1½ to 2 tablespoons of the ricotta-beef mixture. Arrange the filled shells in a single layer in the dish, seam side up.
Once all shells are filled and placed, spoon the remaining marinara sauce over the top, covering most of the shells. Sprinkle with the remaining mozzarella and a generous handful of Parmesan.
5. Bake Until Bubbly
Cover the dish with aluminum foil and bake for 25 minutes. Then uncover and bake for an additional 10–15 minutes until the cheese is melted, golden, and the sauce is bubbling. For a crispy cheese topping, broil for the last 2–3 minutes — but keep an eye on it!
6. Rest and Serve
Let the shells rest for 5–10 minutes before serving. Garnish with extra chopped parsley or fresh basil for a pop of color and flavor.
Serving Suggestions
Beef-Stuffed Shells pair beautifully with a simple green salad and a slice of crusty garlic bread. For a more elaborate dinner, add a roasted vegetable side like broccoli, zucchini, or Brussels sprouts. A glass of red wine, like Chianti or Zinfandel, complements the richness of the dish beautifully.
Make-Ahead and Freezing Tips
Make-Ahead:
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Prepare the stuffed shells and layer them in the dish.
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Cover tightly with foil or plastic wrap and refrigerate for up to 24 hours.
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Bake as directed, adding 5–10 minutes to the cook time if baking straight from the fridge.
Freezing:
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Assemble the dish fully, then cover with a layer of plastic wrap followed by aluminum foil.
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Label and freeze for up to 3 months.
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To bake from frozen: Bake covered at 375°F for 60–70 minutes, then uncover and bake for an additional 10–15 minutes.
Helpful Tips for Success
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Don’t overcook the shells: Slightly underdone pasta holds up better during baking.
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Let the meat cool before mixing: Mixing hot beef with ricotta can curdle the cheese or cook the egg prematurely.
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Use quality marinara: A good sauce makes a big difference. Try a homemade version or pick a high-quality jarred brand.
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Season every layer: Taste as you go and adjust seasoning for maximum flavor.
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Pack the shells well: Don’t be shy when filling — make each bite worth it.
Variations to Try
Want to make this dish your own? Here are a few twists on the classic:
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Spinach and Ricotta: Skip the beef for a vegetarian version with sautéed spinach.
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Spicy Sausage: Replace the ground beef with spicy Italian sausage for a kick.
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Three-Cheese Delight: Add provolone or fontina for a melty, gourmet cheese pull.
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Gluten-Free: Use gluten-free jumbo shells or swap the shells for layers of gluten-free lasagna noodles in a similar baked format.
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Low-Carb: Try stuffing zucchini boats or portobello mushrooms instead of pasta shells.
Storing and Reheating Leftovers
Leftovers keep well for up to 4 days in the refrigerator. Store them in an airtight container.
To Reheat:
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Oven: Place in a baking dish and cover with foil. Bake at 350°F for 20 minutes or until heated through.
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Microwave: Reheat individual portions in 1-minute increments, covering with a microwave-safe lid or wrap.
Bonus: The flavors often deepen and improve after a day or two in the fridge.
A Comfort Food Favorite Worth Sharing
Beef-Stuffed Shells with Creamy Ricotta is more than just a meal — it’s a celebration of simple, hearty ingredients that come together to create something truly satisfying. Whether you’re feeding a hungry family, prepping meals for the week, or sharing a dish with friends, this recipe delivers every time.
Packed with flavor, easy to prepare, and universally loved, these shells deserve a permanent spot in your dinner rotation. Bookmark it, share it, and don’t be surprised if it becomes one of your most requested recipes.
Try It Tonight
So why wait? Pick up a box of jumbo shells and give this recipe a try tonight. You’ll fall in love with the creamy, savory combination of ricotta, beef, and tomato sauce — all tucked into perfectly cooked pasta and topped with golden, melty cheese.
Looking for more hearty pasta bakes or family-style Italian recipes? Stay tuned for more comforting classics you’ll want to make again and again.
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Beef-Stuffed Shells with Creamy Ricotta: A Hearty, Comforting Classic
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Beef-Stuffed Shells with Creamy Ricotta is a hearty, crowd-pleasing baked pasta dish where tender jumbo pasta shells are filled with a savory mixture of ground beef, creamy ricotta, Parmesan, and herbs. Baked in marinara sauce and topped with gooey mozzarella, it’s perfect for family dinners, potlucks, or comforting leftovers.
Ingredients
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20–25 jumbo pasta shells
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1 lb ground beef
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1/2 small onion, finely chopped
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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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1 (15 oz) container ricotta cheese
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1 egg
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1/3 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese (divided)
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1 (24 oz) jar marinara sauce
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Fresh basil or parsley for garnish
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook the pasta shells until just al dente. Drain, rinse in cool water, and set aside.
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Brown the beef:
In a skillet over medium heat, sauté onion for 2 minutes. Add garlic and cook 30 seconds more. Add ground beef and Italian seasoning; cook until browned. Season with salt and pepper. Drain excess fat and set aside to cool slightly. -
Make the filling:
In a large bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, and the cooked beef mixture. -
Assemble the dish:
Spread 1 cup marinara sauce on the bottom of the baking dish. Stuff each shell with the beef-ricotta mixture and place them seam-side up in the dish. -
Top and bake:
Pour remaining sauce over the stuffed shells and sprinkle with remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden. -
Garnish and serve:
Let rest for 5 minutes before serving. Garnish with chopped basil or parsley.
Notes
You can make this dish ahead and refrigerate before baking. For a twist, use ground sausage or add spinach to the filling. Freeze leftovers in individual portions for easy future meals. Great served with garlic bread or a fresh side salad.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
