Why You’ll Love This Recipe
- Perfectly balanced flavors – The combination of seasoned beef, creamy ricotta, and tangy marinara sauce creates a deliciously satisfying meal.
- Great for make-ahead meals – You can assemble this dish in advance and bake it when ready to serve.
- Kid-friendly and crowd-pleasing – Everyone loves cheesy, saucy pasta!
- Customizable – Easily swap ingredients or add veggies for extra nutrition.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Directions
- Preheat the oven to 375°F (190°C). Cook the pasta shells according to the package instructions. Drain and let them cool slightly.
- In a skillet over medium heat, brown the ground beef. Once fully cooked, drain any excess fat and stir in the marinara sauce. Remove from heat.
- In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper, stirring until smooth.
- Fill each cooked pasta shell with the ricotta mixture, and place the filled shells in a baking dish.
- Spoon the beef and marinara sauce mixture over the stuffed shells. Sprinkle the mozzarella and grated Parmesan cheese evenly on top.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Add spinach: Mix chopped spinach into the ricotta filling for extra greens.
- Use different proteins: Swap ground beef for ground turkey, sausage, or even shredded chicken.
- Make it spicy: Add crushed red pepper flakes or a pinch of cayenne for some heat.
- Vegetarian option: Replace the beef with sautéed mushrooms, zucchini, or lentils.
- Cheese lovers’ version: Mix extra cheese into the ricotta filling, such as provolone or gouda.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Assemble the dish, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F, adding 10-15 minutes to the baking time.
- Reheating: Warm leftovers in the oven at 350°F for 15-20 minutes or microwave in 30-second intervals until heated through.
FAQs
How do I prevent the pasta shells from tearing?
Cook the shells al dente and let them cool before handling to avoid breakage.
Can I use store-bought pasta sauce?
Yes! A high-quality marinara sauce works perfectly for this recipe.
Can I make this dish ahead of time?
Absolutely! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.
Can I substitute cottage cheese for ricotta?
Yes, cottage cheese can be used, but ricotta provides a creamier texture.
What can I serve with beef-stuffed shells?
Pair them with garlic bread, a fresh salad, or roasted vegetables.
How do I make this dish gluten-free?
Use gluten-free pasta shells, available in many grocery stores.
Can I add more vegetables to the filling?
Yes! Try mixing in chopped bell peppers, mushrooms, or shredded carrots.
Is this recipe freezer-friendly?
Yes, you can freeze it before or after baking for an easy make-ahead meal.
Can I make this dish without meat?
Yes, replace the beef with a vegetarian alternative like lentils or mushrooms.
How do I keep the cheese from burning?
Cover with foil while baking, then remove it in the last 10 minutes to allow browning.
Conclusion
Beef-stuffed shells with creamy ricotta filling are a comforting and flavorful meal that’s easy to make and perfect for any occasion. Whether you prepare it for a weeknight dinner or freeze a batch for later, this dish is guaranteed to be a family favorite. Try it today and enjoy a delicious homemade Italian-inspired meal!
Print
Beef-Stuffed Shells with Creamy Ricotta Filling
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
Beef-stuffed shells with creamy ricotta filling combine jumbo pasta shells, seasoned ground beef, and a rich, cheesy filling, all topped with marinara sauce and melted mozzarella. This easy Italian-inspired dish is perfect for family dinners, meal prep, and freezer-friendly meals.
Ingredients
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 egg
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat & Cook Pasta: Preheat oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and let them cool slightly.
- Prepare Beef Mixture: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in ½ cup of marinara sauce. Remove from heat.
- Make Ricotta Filling: In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until smooth.
- Fill the Shells: Stuff each cooked pasta shell with the ricotta mixture. Arrange the stuffed shells in a lightly greased baking dish.
- Assemble & Top: Spoon the beef and marinara mixture over the shells. Pour the remaining ½ cup of marinara sauce on top, then sprinkle with mozzarella and Parmesan cheese.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Serve & Enjoy: Let the dish rest for a few minutes before serving. Enjoy warm!
Notes
- Prevent shell breakage: Cook pasta until al dente and let it cool before stuffing.
- Make-ahead option: Assemble up to 24 hours in advance and refrigerate until ready to bake.
- Freeze for later: Store unbaked stuffed shells in an airtight container and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Pasta, Casserole
- Method: Baking
- Cuisine: Italian
