Description
This Beef-Stuffed Shells with Creamy Ricotta Filling recipe is a classic comfort food dish packed with rich flavor. Jumbo pasta shells are filled with a savory blend of ground beef, ricotta, mozzarella, and Parmesan, then baked in marinara sauce and topped with bubbly cheese. Perfect for weeknight dinners, meal prep, or feeding a crowd, this stuffed shells recipe is hearty, cheesy, and incredibly satisfying.
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)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a skillet, cook ground beef over medium heat. Add garlic, oregano, salt, and pepper. Cook until browned. Let cool slightly.
- In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and the cooked beef until well combined.
- Spread 1 cup marinara sauce in the bottom of the baking dish.
- Fill each shell with the beef-ricotta mixture and place in the dish.
- Pour remaining sauce over shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest a few minutes before serving. Garnish with parsley if desired.
Notes
- Swap beef with ground turkey, chicken, or Italian sausage.
- Add spinach or mushrooms to the ricotta for a vegetarian version.
- Use spicy marinara or red pepper flakes for a kick.
- Cottage cheese can replace some or all of the ricotta for a lighter texture.
- Freezes well before baking—great for prepping ahead.
