Name: Beef Stuffed Shells with Creamy Ricotta Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 lb ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 egg; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 2 cups marinara sauce; Salt and pepper to taste

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These savory jumbo pasta shells filled with seasoned ground beef and a creamy ricotta mixture, all topped with marinara sauce and melted cheese, deliver the ultimate comfort food experience. The contrast between the tender pasta, hearty filling, and gooey melted cheese creates a dish that's both impressive and satisfying.

Why You'll Love This Recipe

This beef stuffed shells recipe combines the best of Italian-American comfort food with make-ahead convenience. The jumbo pasta shells create perfect vessels for the rich beef and cheese filling, while the marinara sauce ties everything together. This dish is perfect for family dinners, potlucks, or meal prep since it can be prepared in advance. Each bite offers a delightful combination of textures and flavors that will please even picky eaters. Plus, you can customize the recipe with your favorite herbs, cheeses, or sauce varieties to make it truly your own.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells are the foundation of this dish, providing perfectly sized vessels for the hearty filling. Look for boxes specifically labeled "jumbo" or "stuffing shells" for best results. If you can't find jumbo shells, large conchiglioni pasta works as an alternative.

Ground beef adds protein and rich flavor to the filling. Choose 80/20 beef for the best flavor, though leaner options work if you prefer. The beef gets enhanced with aromatic vegetables and herbs for a deeply satisfying taste.

Onion and garlic create an aromatic base that elevates the beef filling. They add depth and complexity that transforms simple ground beef into something special.

Ricotta cheese forms the creamy foundation of the filling. Its mild flavor and smooth texture blend beautifully with the seasoned beef. For the best texture, full-fat ricotta is ideal, though part-skim works well too.

Mozzarella cheese brings that stretchy, melty quality that creates picture-perfect cheese pulls when serving. Reserve some for topping the shells before baking for an extra gooey finish.

Parmesan cheese contributes a savory, nutty flavor that enhances the entire dish. Use freshly grated for the best flavor rather than pre-packaged options.

Egg acts as a binder in the filling, helping everything hold together while adding richness and creating a more cohesive texture as the shells bake.

Fresh parsley adds a pop of color and fresh flavor that brightens the rich filling. Its subtle herbal notes complement both the cheese and beef components.

Dried herbs including basil and oregano infuse the dish with classic Italian flavors. These aromatic herbs work their magic during baking, developing deeper flavor profiles.

Marinara sauce provides the perfect tangy counterpoint to the rich filling. Use your favorite jarred variety for convenience, or homemade for an extra special touch.

Directions

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions. Drain and set aside to cool.
While the shells are cooking, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Add the chopped onion and minced garlic, cooking until softened, about 3 minutes. Season with salt, pepper, basil, and oregano.
In a medium bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and fresh parsley. Stir in the cooked beef mixture and combine until evenly distributed.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Stuff each cooked pasta shell with the beef and ricotta mixture and place the stuffed shells in the dish.
Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese if desired.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Servings and Timing

This recipe makes 12 stuffed shells, serving approximately 4-6 people (2-3 shells per person). Prep time is around 30 minutes, with a cooking time of 35-40 minutes, for a total time of approximately 1 hour and 10 minutes. This dish works well as a main course served with a simple green salad and garlic bread.

Variations

Spinach Beef Stuffed Shells: Add 1 cup of chopped fresh spinach (sautéed and drained) to the filling for extra nutrition and color.

Spicy Beef Stuffed Shells: Incorporate ½ teaspoon of red pepper flakes into the beef mixture and use a spicy marinara sauce for heat lovers.

Three-Cheese Version: Replace some of the mozzarella with provolone or fontina for a more complex cheese profile.

Vegetarian Stuffed Shells: Substitute the ground beef with a plant-based alternative or 2 cups of sautéed mushrooms for a meatless option.

Mexican-Inspired Shells: Use taco seasoning instead of Italian herbs, substitute cotija for Parmesan, and top with enchilada sauce instead of marinara.

Lightened-Up Version: Use lean ground turkey instead of beef and part-skim cheeses to reduce calories and fat without sacrificing flavor.

Storage/Reheating

Refrigerating: Store leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Make sure they've cooled completely before storing.

Freezing Unbaked Shells: Prepare the recipe up until the baking step. Cover the baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the cooking time.

Freezing Baked Shells: Allow the baked shells to cool completely. Either freeze the entire dish (well-wrapped) or portion into individual servings in airtight containers. Freeze for up to 2 months.

Reheating from Refrigerated: For best results, reheat in a 350°F oven, covered with foil, for 15-20 minutes until heated through. For single servings, microwave on 50% power for 2-3 minutes.

Reheating from Frozen: Thaw overnight in the refrigerator if possible, then reheat covered in a 350°F oven for 20-30 minutes until hot throughout.

FAQs

Can I make beef stuffed shells ahead of time?

Yes! You can assemble the entire dish up to 24 hours in advance. Keep it covered in the refrigerator, then bake as directed when ready to serve. You may need to add 5-10 minutes to the baking time if cooking directly from the refrigerator.

Why are my pasta shells tearing when I stuff them?

Pasta shells can tear if they're overcooked or stuffed too aggressively. Cook the shells just until al dente (or even slightly underdone), and be gentle when filling them. Having a few extra shells on hand is always a good idea in case some break during cooking.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese makes a good substitute for ricotta. For a smoother texture, blend the cottage cheese briefly in a food processor before mixing with the other filling ingredients.

What can I serve with beef stuffed shells?

These stuffed shells pair beautifully with garlic bread, a simple green salad, roasted vegetables, or steamed broccoli. A light side dish balances the richness of the shells.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a great substitute for beef in this recipe. Since turkey is leaner, you might want to add a tablespoon of olive oil when browning it to prevent dryness.

How do I know when the stuffed shells are done baking?

The stuffed shells are done when the sauce is bubbling around the edges, the cheese on top is melted and slightly golden, and the internal temperature reaches at least 165°F.

My shells are sticking together after cooking. How can I prevent this?

To prevent shells from sticking together, make sure to drain them well after cooking and then lay them out separately on a baking sheet or clean kitchen towel to cool slightly before stuffing.

Can I make this recipe without eggs?

Yes, you can omit the egg from the filling. The egg helps bind the filling together, but the cheese will still provide enough structure without it. The texture might be slightly different but still delicious.

Is there a way to make this recipe gluten-free?

Yes, simply substitute the regular jumbo pasta shells with gluten-free jumbo shells. Just be careful when cooking gluten-free pasta as it can be more fragile. Also, verify that your marinara sauce is gluten-free.

Can I add more vegetables to the filling?

Definitely! Finely diced bell peppers, grated zucchini, or sautéed mushrooms make excellent additions to the filling. Just make sure to cook out any excess moisture before adding them to prevent a watery filling.

Conclusion

These Beef Stuffed Shells with Creamy Ricotta Filling represent the perfect marriage of hearty comfort food and elegant presentation. The tender pasta shells cradle a flavorful mixture of seasoned ground beef and creamy cheese, all embraced by tangy marinara sauce and topped with melted cheese. This dish is versatile enough for both family dinners and special occasions.

What makes this recipe truly special is its balance of textures and flavors – the slight chew of the pasta contrasts beautifully with the rich filling and smooth sauce. The best part? You can prepare it ahead of time, making it perfect for busy weeknights or stress-free entertaining.

Whether you follow the recipe exactly or explore one of the many variations, these stuffed shells are sure to become a regular request in your home. They embody the best of Italian-American cuisine: simple ingredients transformed into something greater than the sum of their parts.