Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's something magical about a bubbling dish of stuffed shells fresh out of the oven. The creamy ricotta filling, hearty beef, and rich tomato sauce meld together beneath a golden layer of melted cheese—it’s comfort food at its absolute best.

I still remember the first time I made these stuffed shells for a Sunday family dinner. They disappeared faster than I could get them on the plates. Since then, this dish has become a go-to whenever I need a satisfying, crowd-pleasing meal that’s as beautiful to serve as it is easy to make.

These Creamy Ricotta Beef Stuffed Shells are perfect for busy weeknights, special gatherings, or when you just want something indulgent and cheesy to brighten your day. Let’s dive into why this recipe deserves a spot in your dinner rotation.

Why You’ll Love This Creamy Ricotta Beef Stuffed Shells Pasta

Get ready to meet your new favorite baked pasta dish. This stuffed shell recipe is everything you crave—creamy, cheesy, meaty, and deeply comforting.

It’s surprisingly simple. While it looks like something from a fancy Italian restaurant, the process is straightforward and beginner-friendly. Most of the steps can even be prepped ahead to save time.

Great for feeding a crowd. Whether you’re cooking for a large family, meal prepping for the week, or bringing a dish to a potluck, this recipe is generous and filling. One pan goes a long way.

Budget-friendly ingredients. Everything in this dish—from the ground beef to the ricotta and pasta—is easy to find and affordable. No fancy ingredients needed to make it taste amazing.

Make-ahead and freezer-friendly. Assemble it the night before or freeze a whole pan for future you to enjoy. It bakes up beautifully from the fridge or freezer, making it an ideal plan-ahead meal.

With all these benefits, it’s no wonder this recipe has become a staple in my kitchen. Now let’s take a closer look at what you’ll need to bring it to life.

Ingredients Notes

The beauty of this recipe is how everyday ingredients transform into something truly spectacular. Each one has its role to play in building the rich flavor and texture that makes these shells so irresistible.

Jumbo pasta shells are the star of the show. Their large size is perfect for stuffing and holding all that cheesy goodness inside. Cook them just until al dente—they’ll soften further in the oven, so you don’t want them too tender going in.

Ground beef adds heartiness and deep flavor to the filling. I usually go with 85/15 for a good balance of richness and minimal grease. Brown it thoroughly and don’t forget to season it well for the best flavor base.

Ricotta cheese is where all the creaminess comes from. It gives the filling its signature soft, velvety texture. For extra richness, use whole milk ricotta, and be sure to drain off any excess liquid if yours is on the watery side.

Shredded mozzarella and Parmesan form that gooey, melty topping everyone loves. I like to mix a little mozzarella into the filling as well for extra cheesiness in every bite. The Parmesan adds a salty, nutty depth that ties it all together.

Marinara sauce brings everything together. Use your favorite store-bought jar or go homemade if you’re feeling fancy. Either way, make sure it’s well-seasoned with herbs like basil and oregano—this is the flavor blanket for your shells.

You’ll also want a 9x13-inch baking dish, foil for covering during baking, and a large mixing bowl for the filling. A piping bag or spoon will help you fill the shells with ease.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making this dish is easier than it looks—just a few simple steps and you’ll be pulling a bubbling tray of cheesy shells from the oven in no time.

Start by cooking your jumbo pasta shells in a large pot of salted boiling water. Stir occasionally to prevent sticking. Cook just until al dente—about 1-2 minutes less than the package instructions. Drain them and rinse under cool water to stop the cooking process and make them easier to handle.

While the shells cook, prepare the filling. In a skillet over medium-high heat, brown the ground beef until no pink remains. Break it up with a spoon as it cooks, and season with salt, pepper, and a pinch of Italian seasoning. Once browned, drain any excess fat and let it cool slightly.

In a large bowl, mix together the ricotta, a generous handful of shredded mozzarella, a sprinkle of Parmesan, one beaten egg (to help bind the filling), and the cooled ground beef. Stir until everything is evenly combined and creamy.

Next, spread a layer of marinara sauce in the bottom of your baking dish. This prevents the shells from sticking and adds flavor from the very bottom. Then, using a spoon or piping bag, fill each cooked shell with a few tablespoons of the ricotta-beef mixture and nestle them into the sauce.

Once all your shells are stuffed and arranged in the dish, spoon more marinara over the top, making sure to cover them well. Sprinkle with the remaining mozzarella and Parmesan, then cover the dish with foil.

Bake the shells at 375°F (190°C) for about 25 minutes, then uncover and bake for another 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 5 minutes before serving to let everything settle.

From start to finish, you’re looking at about 50 minutes, including prep and bake time. It’s a small investment for a big reward—this dish is always worth the wait.

Storage Options

If you’re lucky enough to have leftovers, they store beautifully. Let the shells cool to room temperature before transferring them to an airtight container.

In the fridge, they’ll keep for up to 4 days. I recommend reheating in the oven or microwave with a splash of extra sauce to keep them moist.

To freeze, assemble the stuffed shells in a foil pan (or baking dish wrapped tightly in plastic wrap and foil), but don’t bake them yet. They’ll last up to 3 months frozen. When ready to cook, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

You can also freeze individual portions for quick lunches or single servings. Just reheat in the microwave or oven until hot all the way through.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily tailor it to your tastes or what you have on hand.

If you’re not into beef, try ground turkey, chicken, or sausage. Each brings a slightly different flavor but still pairs beautifully with the creamy ricotta filling.

For a vegetarian version, skip the meat altogether and mix in sautéed spinach, mushrooms, or chopped roasted veggies. It’s still rich and satisfying without the meat.

Want to kick up the flavor? Add a few spoonfuls of pesto or a handful of fresh herbs to the filling. Basil, parsley, and oregano all add a fresh, aromatic boost.

You can also play with the cheese. Swap in fontina, provolone, or even goat cheese for a different spin. Just make sure you keep the ricotta base for that creamy texture.

And of course, if you’re short on time, use a store-bought rotisserie chicken in place of ground beef. Just shred it up and mix it right into the ricotta.

No matter how you customize it, this dish is hard to mess up. Don’t be afraid to experiment—you might just create your new favorite version.

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