Creamy Ricotta Beef Stuffed Shells Pasta

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Oh, friend, you’re in for a treat! Picture this: jumbo pasta shells filled to the brim with creamy ricotta and flavorful beef, smothered in a rich tomato sauce, and baked to golden perfection. The aroma wafting from the oven is enough to make anyone’s mouth water, and the first bite? Pure bliss. Trust me, this recipe is a keeper—perfect for cozy family dinners or when you’re out to impress guests without breaking a sweat. Let’s get those aprons on and dive into this pasta paradise!

Why You’ll Love Creamy Ricotta Beef Stuffed Shells Pasta

This recipe isn’t just a meal—it’s an experience. Whether you’re treating yourself or feeding a crowd, this dish brings comfort, joy, and a whole lot of flavor to the table. Here’s why it’s a fan favorite:

  • Versatile: Perfect for a laid-back weeknight or a fancy dinner party.
  • Budget-Friendly: Made with everyday ingredients, proving delicious doesn’t have to be expensive.
  • Beginner-Friendly: Easy steps make it approachable for any skill level.
  • Customizable: Add your spin with herbs, spices, or alternative fillings.
  • Irresistibly Delicious: Creamy, cheesy, saucy—what’s not to love?

Ingredients in Creamy Ricotta Beef Stuffed Shells Pasta

For the Filling

  • Ricotta Cheese: The creamy star that makes each shell melt-in-your-mouth good.
  • Ground Beef: Hearty and flavorful, the perfect complement to the cheese.
  • Parmesan Cheese: Adds a salty, nutty punch that ties it all together.
  • Egg: Helps bind the filling for perfect texture.
  • Garlic: Because every great dish starts with garlic, right?
  • Fresh Parsley: A sprinkle of freshness in every bite.

For the Sauce

  • Marinara Sauce: The rich, tomatoey base that brings it all together.
  • Olive Oil: For sautéing and enhancing flavors.
  • Italian Seasoning: A perfect blend of herbs for authentic taste.

For Assembly

  • Jumbo Pasta Shells: The edible vessels that hold all the goodness.
  • Mozzarella Cheese: Because more cheese is always a good idea.
  • Fresh Basil: Optional, but a lovely finishing touch.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Cook the Pasta

Boil jumbo shells in salted water until just al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Filling

In a skillet, cook ground beef until browned. Add garlic and sauté until fragrant. Remove from heat and let cool slightly. In a bowl, mix ricotta, Parmesan, egg, parsley, and the cooked beef. Stir until combined.

Make the Sauce

Heat olive oil in a saucepan, then add marinara sauce and Italian seasoning. Simmer for a few minutes to let the flavors meld.

Assemble the Dish

Spread a layer of sauce on the bottom of a baking dish. Stuff each shell with the ricotta-beef mixture and arrange them snugly in the dish. Spoon remaining sauce over the shells, ensuring they’re fully covered. Sprinkle generously with mozzarella.

Bake

Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until bubbly and golden.

Serve

Let the dish cool for a few minutes before serving. Garnish with fresh basil if desired, and dig in!

How to Serve Creamy Ricotta Beef Stuffed Shells Pasta

  • Classic Pairings: Serve with a crisp Caesar salad and warm garlic bread.
  • Family Feast: Pair with roasted veggies or a side of sautéed spinach for balance.
  • Solo Indulgence: Enjoy a plate with your favorite wine and a good movie.

Additional Tips

  • Make Ahead: Prepare and refrigerate up to 24 hours in advance.
  • Freezer-Friendly: Freeze assembled, unbaked shells for a quick future meal.
  • Experiment: Swap beef for ground turkey or add spinach to the filling for a twist.

FAQ Section

Q1: Can I use a different cheese instead of ricotta?

A1: Sure! Cottage cheese or mascarpone can be used for a similar creamy texture.

Q2: How do I store leftovers?

A2: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Q3: Can I make this vegetarian?

A3: Absolutely! Replace beef with sautéed mushrooms or a mix of chopped veggies.

Q4: Can I freeze cooked leftovers?

A4: Yes! Cool completely, then freeze in portions for up to 3 months.

Q5: Can I double the recipe?

A5: Definitely! Use a larger dish or two smaller ones.

Q6: What’s the best way to reheat this dish?

A6: Reheat in a 350°F oven until warmed through, or use the microwave in short intervals.

Q7: Can I add extra veggies?

A7: Yes! Finely diced zucchini, spinach, or bell peppers are great additions.

Q8: Can I use store-bought marinara?

A8: Of course! Choose a high-quality one for the best flavor.

Q9: What’s the best pasta brand for jumbo shells?

A9: Barilla or De Cecco are reliable and easy to find.

Q10: Can I make this gluten-free?

A10: Use gluten-free pasta shells and check the marinara sauce for gluten-free labeling.

Conclusion

There you have it—the ultimate comfort food that’s sure to win hearts (and appetites)! Creamy Ricotta Beef Stuffed Shells Pasta is one of those dishes that feels like a warm hug on a plate. Whether it’s a weeknight dinner or a special occasion, this recipe is your ticket to pasta perfection. So, grab your ingredients and get cooking—you’ve got some happy taste buds to feed!

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Creamy Ricotta Beef Stuffed Shells Pasta

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Delight in the comforting flavors of creamy ricotta beef stuffed shells! Jumbo pasta shells are packed with a savory ricotta and beef filling, topped with a luscious marinara cream sauce, and baked to perfection. This easy, family-friendly recipe is perfect for cozy dinners or special gatherings.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Filling:
    • 1 lb ground beef – Cooked and crumbled for a hearty texture.
    • 1 cup ricotta cheese – Adds creaminess to the filling.
    • 1 cup shredded mozzarella cheese – Melts beautifully inside the shells.
    • 1/2 cup grated Parmesan cheese – For extra richness and flavor.
    • 1 large egg – Binds the filling together.
    • 2 cloves garlic, minced – Infuses the filling with savory notes.
    • 1/4 cup chopped fresh parsley – Adds a fresh, herby kick.
    • 1/2 tsp salt – Enhances the overall flavor.
    • 1/4 tsp black pepper – Adds a hint of spice.

    For the Pasta:

    • 20 jumbo pasta shells – Cooked and drained for stuffing.

    For the Sauce:

    • 3 cups marinara sauce – Use store-bought or homemade for convenience.
    • 1 cup heavy cream – Makes the sauce luxuriously creamy.
    • 1/2 cup grated Parmesan cheese – Gives the sauce a rich, cheesy finish.

Instructions

  • Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat and set aside.
  • Prepare the Filling: In a large mixing bowl, combine cooked beef, ricotta, mozzarella, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until evenly blended.
  • Stuff the Shells: Gently spoon the filling into each cooked pasta shell.
  • Prepare the Sauce: In a saucepan over medium heat, combine marinara sauce, heavy cream, and Parmesan. Stir until the mixture is warmed through and smooth.
  • Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Arrange stuffed shells in the dish, then pour the remaining sauce over them.
  • Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbling and the cheese is golden.
  • Serve: Let the dish cool slightly before serving. Enjoy your cheesy, savory creation!

Notes

  • You can prepare this dish in advance. Simply refrigerate before baking and add 10 minutes to the covered bake time.
  • Swap out ground beef for ground turkey or Italian sausage for a flavor twist.
  • Garnish with extra parsley or fresh basil for a bright finish.

Nutrition

  • Serving Size: Approx. 3 stuffed shells
  • Calories: 480
  • Sugar: 5g
  • Sodium: 820mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 105mg

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