Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's something irresistible about bubbling cheese and pasta fresh out of the oven, especially when each bite is packed with savory beef, creamy ricotta, and rich marinara. These Creamy Ricotta Beef Stuffed Shells bring comfort food to a whole new level – with tender pasta shells overflowing with a decadent filling and topped with melty mozzarella.

I first whipped up this recipe on a chilly Sunday afternoon when I needed something cozy, hearty, and guaranteed to please a crowd. It’s since become a go-to for dinner parties and meal preps alike – a true blend of indulgence and simplicity.

If you're looking for an easy, satisfying dish that checks all the boxes – family-friendly, freezer-ready, and oh-so-cheesy – keep reading.

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

Get ready to fall in love with one of the most crowd-pleasing pasta dishes out there. This Creamy Ricotta Beef Stuffed Shells Pasta isn’t just delicious – it’s a comfort food classic you’ll want to make again and again.

It’s surprisingly easy to make. Despite its restaurant-worthy appearance, this dish comes together with simple steps and approachable ingredients. Even if you’re new to stuffed shells, you’ll be amazed at how stress-free the process is.

Perfect for make-ahead meals. Whether you're cooking for a busy weeknight or preparing a freezer-friendly dish for later, these shells are ideal. You can assemble them in advance and just pop them in the oven when you're ready.

Family-friendly and picky-eater approved. The creamy ricotta, seasoned beef, and tangy marinara sauce are a hit with kids and adults alike. It’s one of those rare meals that pleases everyone at the table.

Budget-conscious comfort food. Using affordable ingredients like ground beef, ricotta, and pasta, this recipe offers a big return in flavor without breaking the bank.

Once you taste how well these shells turn out, you’ll want to keep them in regular rotation. Let’s dive into what makes the ingredients so special.

Ingredient Notes

The beauty of this recipe lies in its balance – hearty and creamy, rich yet not too heavy. Let’s take a closer look at the key players in this dish.

Jumbo pasta shells are the heart of this recipe. Their size makes them perfect for stuffing, and once baked, they offer the ideal balance of tender pasta and creamy filling. Be sure to cook them al dente – they’ll finish cooking in the oven.

Ground beef adds a savory, satisfying element to the filling. I prefer using 85/15 lean beef for the best flavor-to-fat ratio. It browns beautifully and pairs perfectly with the mild creaminess of the ricotta.

Ricotta cheese is what makes the filling irresistibly creamy. Use whole milk ricotta for the richest texture, and be sure to drain any excess moisture for a firmer, scoopable mixture that holds up inside the shells.

Mozzarella and Parmesan cheese bring everything together. The mozzarella melts into a stretchy, gooey topping while the Parmesan adds that nutty, salty finish that rounds out every bite. You can shred both fresh for maximum flavor.

Marinara sauce serves as the flavorful base and topping. Whether you use a high-quality store-bought brand or your own homemade version, it should be rich, robust, and well-seasoned to balance the creamy filling.

For this recipe, you'll also need a large baking dish, a skillet for browning the beef, and a mixing bowl for combining your filling. A piping bag or spoon helps make stuffing the shells a breeze.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Creating this cozy, cheesy pasta dish is simpler than it looks. Here’s a step-by-step breakdown of how it all comes together.

Start by boiling your jumbo shells in salted water until they’re just shy of al dente. They’ll soften more in the oven, so don’t overcook them. Drain and spread them out on a baking sheet to cool slightly without sticking together.

While the shells are cooking, brown your ground beef in a skillet over medium heat. Break it up with a wooden spoon as it cooks, and season with salt, pepper, and a pinch of Italian seasoning. Once it’s browned and no longer pink, drain any excess grease and set aside to cool slightly.

In a large bowl, stir together the ricotta, one cup of mozzarella, half the Parmesan, and a beaten egg. This mixture creates a creamy, structured filling that holds together in the shells. Fold in the cooled beef, mixing until well combined.

Spoon a generous layer of marinara sauce onto the bottom of your baking dish. Then, using a spoon (or piping bag if you prefer), fill each shell with the beef and ricotta mixture. Nestle them into the sauce, open side up, arranging them snugly in a single layer.

Top the shells with the remaining marinara sauce, making sure every shell gets a good coating. Sprinkle the rest of the mozzarella and Parmesan over the top for that golden, bubbly finish.

Cover with foil and bake in a 375°F oven for 25 minutes, then uncover and bake another 10–15 minutes until the cheese is melted and slightly browned. Let it rest for 5 minutes before serving – the filling will set slightly, and the flavors will meld beautifully.

From start to finish, this recipe takes just over an hour – most of it hands-off baking time – and the results are absolutely worth it.

Storage Options

This dish stores like a dream, making it ideal for leftovers and meal prep.

Once cooled, transfer any extra shells to an airtight container. They’ll keep well in the refrigerator for up to 4 days. You can reheat them in the microwave or pop them back in the oven at 350°F until warmed through.

For longer storage, you can freeze either the unbaked or baked shells. Place them in a freezer-safe container or wrap tightly with foil and plastic wrap. They’ll stay fresh in the freezer for up to 3 months.

To reheat from frozen, let the dish thaw in the fridge overnight, then bake covered at 375°F until hot and bubbly, about 30–40 minutes.

If reheating a single portion, microwave with a splash of marinara and a damp paper towel over the top to keep it moist.

Variations and Substitutions

One of the best things about these Creamy Ricotta Beef Stuffed Shells is how customizable they are. Here are some easy tweaks and swaps based on what you have on hand.

For a vegetarian version, skip the ground beef and add sautéed spinach, mushrooms, or even lentils. You’ll still get that hearty, creamy filling with a veggie-forward twist.

Not a fan of ricotta? Try cottage cheese or cream cheese for a slightly different texture and flavor. Just make sure to blend or drain them well for the best consistency.

You can easily substitute ground turkey or chicken for the beef if you’re looking for a leaner option. Just be sure to add extra seasoning, as these meats tend to be milder in flavor.

Want more of a kick? Mix in some crushed red pepper flakes or a spoonful of pesto to the ricotta filling. You can also swap in a spicy arrabbiata sauce instead of marinara.

Feel free to experiment with different cheeses too – fontina, provolone, or gouda make great additions for a fun twist on the classic.

Once you get the base down, this recipe becomes a canvas for your creativity. No matter how you tweak it, you’re guaranteed a plateful of creamy, cheesy comfort.

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