Name: Beef-Stuffed Shells with Creamy Ricotta Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 20–25 jumbo pasta shells; 1 lb ground beef; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and black pepper, to taste; 15 oz ricotta cheese; 1½ cups shredded mozzarella cheese, divided; ½ cup grated Parmesan or Pecorino Romano; 1 egg; 3 cups marinara sauce; Fresh parsley, chopped (optional, for garnish)

Beef-Stuffed Shells with Creamy Ricotta Filling is one of my favorite comfort food recipes. It’s the perfect mix of tender pasta, savory meat, and rich, cheesy goodness. Jumbo pasta shells are packed with a flavorful ground beef and ricotta cheese mixture, then baked in marinara sauce and topped with gooey mozzarella. It’s hearty, satisfying, and always a hit at the dinner table.

Beef-Stuffed Shells with Creamy Ricotta Filling

Why You’ll Love This Recipe

I love how this dish turns basic pantry ingredients into something that looks and tastes like it came from an Italian restaurant. The ricotta adds a creamy richness, while the ground beef gives the filling some extra heartiness. It’s also a great recipe for making ahead or feeding a crowd. I can assemble everything ahead of time, pop it in the fridge, and just bake when I’m ready to serve. It’s comforting, filling, and full of flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Ground beef
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan or Pecorino Romano
Egg
Marinara sauce
Garlic, minced
Dried oregano
Salt and pepper
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
I cook the jumbo pasta shells in salted boiling water until al dente, then drain and set them aside to cool slightly.
While the pasta cooks, I brown the ground beef in a skillet over medium heat. I add garlic, oregano, salt, and pepper, cooking until fragrant. Once the beef is cooked, I remove it from the heat and let it cool a bit.
In a large bowl, I mix together the ricotta, 1 cup of mozzarella, Parmesan, the cooked beef, and the egg until everything is well combined.
I spread about 1 cup of marinara sauce on the bottom of the baking dish. Then I stuff each shell with the beef and ricotta mixture and place them in the dish.
I pour the remaining sauce over the shells and top with the rest of the mozzarella cheese.
I cover the dish with foil and bake for 25 minutes. Then I uncover it and bake for another 10 minutes, or until the cheese is bubbly and golden.
I let it rest for a few minutes before serving, and sometimes sprinkle parsley on top for a fresh finish.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 20 minutes to prep and around 35 minutes to cook, so I can have dinner on the table in under an hour.

Variations

I sometimes swap the ground beef for ground turkey or Italian sausage.
For a vegetarian version, I leave out the meat and add sautéed spinach or mushrooms to the ricotta filling.
To spice it up, I mix crushed red pepper flakes into the meat or use a spicy marinara sauce.
I’ve also tried this with a mix of ricotta and cottage cheese for a slightly lighter filling.
If I want even more cheesiness, I add a layer of béchamel sauce under the marinara.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish and warm it in a 350°F oven until heated through—about 20 minutes. I also reheat single portions in the microwave, adding a spoonful of sauce to keep everything moist. These stuffed shells also freeze well. I freeze them before baking, then thaw and bake when needed.

FAQs

Can I make this ahead of time?

Yes, I often assemble the entire dish a day ahead, cover it, and refrigerate until I’m ready to bake. It makes dinnertime super easy.

Can I freeze the stuffed shells?

Absolutely. I assemble the dish in a freezer-safe pan, cover tightly, and freeze. When I want to cook it, I thaw it in the fridge overnight and then bake as usual.

How do I keep the shells from sticking together?

After cooking, I drain the pasta and spread the shells out on a baking sheet or lightly drizzle them with olive oil to keep them from sticking.

What kind of sauce works best?

I usually go with a good-quality marinara or tomato basil sauce, but a meat sauce or even a creamy tomato sauce also works great.

Can I double the recipe?

Definitely. I’ve doubled it for potlucks and big family dinners. Just use two baking dishes and increase your cook time slightly if the dishes are very full.

Conclusion

Beef-Stuffed Shells with Creamy Ricotta Filling is the kind of meal I love making when I want to treat myself or my family to something comforting and filling. The creamy, cheesy filling and savory beef wrapped in pasta shells and baked in marinara sauce make every bite satisfying. Whether I’m making it ahead for a busy weeknight or serving it fresh from the oven, this dish never disappoints.