Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's something incredibly comforting about a bubbling tray of Creamy Ricotta Beef Stuffed Shells fresh out of the oven. The combination of tender pasta shells, rich ricotta, savory beef, and melty mozzarella creates the kind of cozy, satisfying meal that brings everyone to the table with a smile.

this Recipe

I started making this dish on cold Sundays when all I wanted was something hearty and homemade without spending the whole day in the kitchen. Over the years, it’s become a family favorite—perfect for potlucks, meal prep, or just a quiet night in with a big glass of red wine and warm garlic bread.

Each bite delivers creamy cheese, flavorful meat, and just the right hint of herbs and spice—all tucked into golden shells and blanketed in sauce. If you’re looking for a meal that feels like a hug in a bowl, this one’s it.

Let’s dive into why this Creamy Ricotta Beef Stuffed Shells Pasta needs a permanent spot in your dinner rotation.

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

Get ready to fall head over heels for your new favorite comfort food classic. These stuffed shells check all the right boxes—easy to make, freezer-friendly, and packed with rich, creamy flavor.

Easy enough for weeknights. Even though it looks impressive, this recipe comes together with minimal effort. The filling is simple to mix, and stuffing the shells is a surprisingly relaxing process once you get the hang of it.

Great for feeding a crowd. Whether you're hosting dinner guests or meal-prepping for the week, this dish stretches far and satisfies everyone. A single tray can easily feed six hungry people.

Budget-friendly ingredients. Most of what you need—ground beef, ricotta, marinara, jumbo pasta shells—are pantry staples or easy grabs from your local grocery store. You don’t need anything fancy to make something special.

Make-ahead and freezer friendly. You can assemble everything in advance and refrigerate it for a day or freeze it for later. It’s a lifesaver on those nights when cooking from scratch just isn’t happening.

So, whether it’s your first time trying stuffed shells or you’re a seasoned pro looking for a new twist, this version is sure to impress.

Ingredients Notes

The magic of this dish is in its layers—creamy cheese, hearty meat, and a sauce that ties it all together. Every ingredient brings something to the table.

Let’s start with the jumbo pasta shells. These are the canvas of our dish. Make sure to cook them al dente—just enough to be pliable for stuffing, but not so soft that they tear. A little firmness helps them hold their shape during baking.

The star of the filling is a mix of whole milk ricotta cheese and seasoned ground beef. I recommend full-fat ricotta for its rich texture and flavor. The beef adds savory depth and pairs beautifully with the creamy cheese. I like using 80/20 ground beef for a bit of extra flavor without too much grease.

We also stir in shredded mozzarella and Parmesan cheese, which bring melty goodness and a salty bite. Don’t skimp on the Parmesan—it balances the richness of the ricotta perfectly and adds a hint of umami.

The sauce is simple but crucial. A good-quality marinara sauce adds brightness and acidity, which cuts through the richness of the cheese and beef. You can use homemade if you have the time, but store-bought works just fine here. Choose one with garlic and herbs for extra flavor.

For equipment, all you really need is a 9x13-inch baking dish, a large pot for boiling the shells, and a spoon for stuffing them. A piping bag can make filling easier, but it’s totally optional.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Creating this comforting pasta bake is easier than you might expect. I’ll walk you through it so you can get perfect results every time.

Start by boiling your jumbo shells in salted water. Cook them until they’re just al dente—you want them firm enough to handle being stuffed. Once they’re cooked, drain them and lay them out on a baking sheet to cool. This prevents sticking and tearing.

While the pasta cools, make your filling. Brown your ground beef in a skillet over medium heat, seasoning with salt, pepper, and a pinch of Italian herbs. Once fully cooked, drain any excess fat and let the beef cool slightly before mixing it with the ricotta, mozzarella, Parmesan, and a beaten egg. The egg helps bind everything together, so the filling stays creamy and cohesive.

Next, spread a thin layer of marinara sauce across the bottom of your baking dish. This keeps the shells from sticking and adds moisture during baking. Now, fill each shell generously with the ricotta-beef mixture. I usually use a spoon, but you can use a piping bag if you want cleaner, quicker filling.

Arrange the filled shells snugly in your dish, then spoon more marinara over the top. Don’t drown them—just enough to coat and flavor. Finish with a blanket of shredded mozzarella and a sprinkle of Parmesan.

Cover the dish with foil and bake in a preheated oven at 375°F for about 25 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese on top is bubbling and lightly golden. Let it sit for 5-10 minutes before serving so everything settles.

In total, you’re looking at about 45 minutes from start to finish, not including cooling time. It’s a simple process that yields incredible results.

Storage Options

One of the best things about this recipe? It stores beautifully, making it perfect for leftovers or meal prep.

If you have leftovers, simply cover the baking dish with foil or transfer the shells to an airtight container. They’ll keep in the fridge for up to 4 days.

For longer storage, you can freeze the assembled, unbaked shells. Wrap the dish tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and bake as directed—just add 5-10 minutes to the bake time.

You can also freeze individual portions in airtight containers for easy weeknight meals. Just pop them in the microwave or oven when needed.

To reheat, cover the dish loosely with foil and warm in a 350°F oven until heated through—about 20 minutes. Microwave reheating also works well, though the texture will be softer.

Variations and Substitutions

This recipe is incredibly forgiving and open to your own twist. Here are a few ideas to keep it fresh every time.

If you're not into beef, try swapping in Italian sausage—mild or spicy depending on your preference. It adds a flavorful punch and a little extra kick that’s perfect for spice lovers.

For a vegetarian version, leave out the meat altogether and stir in some sautéed spinach, mushrooms, or zucchini. You’ll still get that rich, cheesy goodness without the meat.

Want even more flavor? Stir some fresh basil, chopped parsley, or a few cloves of minced garlic into the cheese mixture. Fresh herbs can really brighten the dish.

You can also switch up the cheese. Try mixing in fontina, provolone, or even a touch of goat cheese for something a little different.

And don’t forget, you can use this same filling and method to stuff manicotti tubes or layer it like a lasagna if you don’t have shells on hand. It’s that flexible.

No matter how you tweak it, this dish is all about comfort, flavor, and making dinnertime something to look forward to.

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