When you think of the ultimate comfort food, it’s hard not to imagine a bubbling dish of pasta, oozing with cheese, rich with savory meat, and blanketed in a luscious tomato sauce. That’s exactly what you get — and more — with these Creamy Ricotta Beef Stuffed Shells.
This dish combines tender pasta shells generously filled with a creamy, cheesy ricotta and beef mixture, all baked to golden, melty perfection. It’s family-friendly, crowd-pleasing, and perfect for everything from busy weeknights to special Sunday dinners.
Whether you’re cooking for a cozy family meal or prepping for a potluck, stuffed shells are a guaranteed hit. Let’s dive into the magic of this timeless classic.
Why You’ll Love These Creamy Ricotta Beef Stuffed Shells ❤️
-
Ultimate Comfort Food: Every bite is creamy, cheesy, meaty, and satisfying.
-
Make-Ahead Friendly: You can prep it ahead and bake it later — perfect for busy schedules!
-
Freezer-Friendly: A great option for meal prepping and freezing future dinners.
-
Customizable: Add spinach, mushrooms, or swap beef for turkey if you like.
-
Kid-Approved: Even picky eaters will love the cheesy goodness tucked inside every shell.
Ingredients You’ll Need
Here’s your shopping list for these irresistibly creamy stuffed shells:
-
1 box jumbo pasta shells (about 20–24 shells)
-
1 pound ground beef
-
1 small yellow onion, finely diced
-
3 cloves garlic, minced
-
1½ cups ricotta cheese
-
1 cup shredded mozzarella cheese (plus extra for topping)
-
½ cup grated Parmesan cheese
-
1 egg
-
2 cups marinara sauce (store-bought or homemade)
-
½ teaspoon Italian seasoning
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
½ teaspoon crushed red pepper flakes (optional, for a little heat)
-
Fresh basil or parsley, chopped (for garnish)
Optional Add-ins: Sautéed spinach, chopped mushrooms, or even a handful of cooked lentils for extra nutrition!
How to Make Creamy Ricotta Beef Stuffed Shells ️
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the jumbo shells just until al dente (they’ll continue cooking in the oven). Drain and rinse with cold water to stop the cooking process. Set aside on a tray so they don’t stick together.
2. Prepare the Beef Filling
In a large skillet over medium heat, sauté the diced onion until soft (about 3–4 minutes). Add the garlic and cook until fragrant, about 1 minute more. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
Season the beef with salt, pepper, Italian seasoning, and crushed red pepper flakes. Remove from heat and let cool slightly.
3. Make the Cheese Mixture
In a large bowl, combine ricotta cheese, mozzarella, Parmesan, and egg. Stir until smooth and creamy.
Add the slightly cooled beef mixture into the ricotta cheese mixture and mix well.
4. Stuff the Shells
Preheat your oven to 375°F (190°C).
Spoon a thin layer of marinara sauce into the bottom of a large baking dish.
Take each cooked shell and stuff it generously with the beef-ricotta filling. Place the stuffed shells seam-side up in the baking dish. Continue until all the filling and shells are used.
5. Assemble and Bake
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle a generous handful of mozzarella cheese over the top.
Cover with aluminum foil and bake for 25–30 minutes. Then uncover and bake an additional 10 minutes until the cheese is melted, golden, and bubbling.
6. Garnish and Serve
Let the shells cool slightly before serving. Garnish with freshly chopped basil or parsley for a bright, fresh finish.
Tips for Perfect Stuffed Shells
-
Don’t Overcook Pasta: Cook just until al dente; soft shells can tear during stuffing.
-
Use Quality Cheese: Freshly grated Parmesan and good ricotta really elevate the flavor.
-
Cool the Beef: Slightly cooling the meat mixture prevents the ricotta from melting when mixing.
-
Generously Stuff: A heaping tablespoon of filling per shell is a good guide.
-
Add Extra Sauce: Pasta absorbs sauce as it bakes — don’t skimp!
Variations to Try
-
Spinach Ricotta Beef Shells: Stir a cup of sautéed spinach into the ricotta mixture for a veggie boost.
-
Cheesy Alfredo Shells: Swap marinara for a creamy Alfredo sauce for a decadent twist.
-
Vegetarian Version: Replace beef with sautéed mushrooms, zucchini, or spinach.
-
Spicy Kick: Add chopped jalapeños or extra red pepper flakes for a fiery version.
How to Make Ahead and Freeze ❄️
To Make Ahead:
Assemble the stuffed shells completely but don’t bake. Cover tightly and refrigerate up to 24 hours. Bake as directed when ready.
To Freeze:
Assemble the stuffed shells in a freezer-safe dish. Cover tightly with plastic wrap and foil. Freeze for up to 3 months.
To cook from frozen, remove the plastic wrap, cover with foil, and bake at 375°F for about 50–60 minutes, uncovering for the last 10 minutes to brown the cheese.
What to Serve with Creamy Ricotta Beef Stuffed Shells ️
Pair these hearty shells with:
-
Garlic bread
-
Caesar salad
-
Roasted vegetables
-
A glass of red wine (like Chianti or Cabernet)
The richness of the shells balances beautifully with a crisp, refreshing side or a bold, fruity wine.
Final Thoughts
These Creamy Ricotta Beef Stuffed Shells are the kind of meal that turns an ordinary evening into something special. They’re rich and indulgent yet simple and classic — pure comfort on a plate. Whether you’re cooking for a loved one, feeding a crowd, or prepping freezer meals for busy nights, this recipe is guaranteed to impress.
Each bite delivers a perfect balance of cheesy creaminess, savory beefiness, and tangy tomato goodness.
So go ahead — gather your ingredients, preheat that oven, and treat yourself and your family to a homemade pasta dish that feels like a warm hug. ❤️
