There’s something undeniably cozy about a bubbling dish of stuffed pasta shells, oozing with creamy cheese and hearty beef, all blanketed under a layer of rich marinara sauce. These Creamy Ricotta Beef Stuffed Shells strike the perfect balance between indulgent comfort and homestyle elegance — making them perfect for weeknight family dinners, potlucks, or even holiday gatherings.

Whether you’re cooking to impress or simply craving a taste of Italian-inspired comfort, this satisfying dish delivers big flavor with just a handful of simple ingredients.

Why You’ll Love This Recipe

These stuffed shells are:

• Comforting and hearty with layers of flavor
• A crowd-pleaser that’s easy to make ahead
• Made with a creamy, cheesy filling that’s rich yet balanced
• Easily adaptable for vegetarians or those avoiding red meat

Plus, it’s a great way to use pantry staples and stretch one pound of beef into a meal that serves six.

Ingredients at a Glance

Pasta & Filling:

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste

Sauce & Garnish:

• 2 cups marinara sauce (homemade or store-bought)
• Fresh parsley or basil, chopped

Must-Have Kitchen Tools

• 9×13-inch baking dish
• Large mixing bowl
• Skillet
• Large pot for boiling pasta
• Slotted spoon or piping bag (for filling shells)
• Aluminum foil

Step-by-Step Instructions

1. Cook the Shells

• Preheat your oven to 375°F (190°C).
• Boil the jumbo shells in salted water until just al dente, according to package instructions (about 8–9 minutes).
• Drain and rinse under cold water to stop cooking and prevent sticking.

2. Make the Beef Mixture

• Heat 1 tbsp olive oil in a skillet over medium heat.
• Sauté the chopped onion for 2–3 minutes until soft.
• Add minced garlic, cook for 1 more minute.
• Add the ground beef and cook until browned, breaking it apart. Season with salt, pepper, and Italian seasoning.
• Remove from heat and let it cool slightly.

3. Mix the Filling

• In a large bowl, combine:
  • Ricotta cheese
  • 1/2 cup mozzarella
  • Parmesan cheese
  • Egg
  • Cooked beef mixture
• Stir until everything is well incorporated.

4. Assemble the Shells

• Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish.
• Fill each cooked shell with a spoonful of the ricotta-beef mixture.
• Arrange filled shells in the dish, open side up.
• Pour remaining marinara sauce over the shells.
• Sprinkle with remaining 1/2 cup mozzarella.

5. Bake

• Cover with foil and bake for 25 minutes.
• Uncover and bake for 10 more minutes until cheese is bubbly and slightly golden.

6. Garnish & Serve

• Sprinkle with chopped parsley or basil for a fresh, vibrant finish.
• Serve hot with garlic bread or a crisp green salad.

Quick Tips & Variations

• Vegetarian twist: Swap the beef for sautéed spinach and mushrooms.
• Make ahead: Assemble the shells the night before and refrigerate. Bake the next day, adding 5 extra minutes to the cook time.
• Cheese swap: Add fontina or provolone for more meltiness.
• Sauce boost: Stir a pinch of red pepper flakes or a splash of red wine into your marinara.

Storage & Reheating

Store:
Leftovers can be kept in an airtight container in the fridge for up to 4 days.

Reheat:

• Oven: Cover with foil and bake at 350°F for 15–20 minutes.
• Microwave: Heat individual portions for 1–2 minutes, until warmed through.

Freeze for later:
You can freeze the assembled, unbaked dish for up to 3 months. Thaw in the fridge overnight and bake as directed.

Nutrition Information

• Calories per serving: ~545 kcal
• Servings: 6
• Prep time: 25 minutes
• Cook time: 35 minutes
• Total time: 1 hour

Frequently Asked Questions

Can I use cottage cheese instead of ricotta?

Yes! Cottage cheese is a great substitute and adds a similar texture with slightly more protein.

Do I need to cook the pasta fully before stuffing?

Cook the shells just until al dente. They’ll finish cooking in the oven and absorb some sauce for extra flavor.

Can I double this recipe?

Absolutely. It scales up well for large gatherings — just use two baking dishes.

Final Thoughts

Creamy Ricotta Beef Stuffed Shells offer everything you want in a cozy baked pasta dish — creamy, cheesy, savory, and soul-warming. It’s the kind of recipe that feels like a big hug from your oven and never goes out of style. Whether you serve it for a Sunday supper or a casual weeknight meal, it’s guaranteed to satisfy and impress.

Did you try this recipe? Don’t forget to leave a comment or share it with someone who loves classic Italian flavors as much as you do.

Let me know if you’d like to explore more pasta bakes or family-style dinners for your next cozy night in.\