Beef-Stuffed Shells with Creamy Ricotta Filling đ§đ
If youâre searching for a comfort-food dinner that feels restaurant-worthy but is easy enough for a weeknight, these Beef-Stuffed Shells with Creamy Ricotta Filling are it. Jumbo pasta shells are packed with savory seasoned ground beef, blended with rich ricotta, mozzarella, and Parmesan, then baked in a blanket of warm, bubbly marinara sauce until perfectly melty. One bite and youâll understand why this dish disappears fast at family dinners, potlucks, and holidays.
This recipe checks every box: hearty, cheesy, satisfying, and make-ahead friendly. Itâs a classic Italian-inspired casserole that never goes out of styleâand itâs always a crowd-pleaser.
â Why This Recipe Ranks High with Everyone
Big flavor, simple ingredients you can find anywhere
Perfect make-ahead meal for busy days
Freezer-friendly and reheats beautifully
Loved by kids and adults alike
Ideal for family dinners, parties, or Sunday meals
Ingredients Youâll Need
For the Beef Filling
Jumbo pasta shells
Ground beef (lean works best)
Onion, finely chopped
Garlic, minced
Italian seasoning
Salt & black pepper
For the Creamy Ricotta Mixture
Ricotta cheese (whole milk for best flavor)
Shredded mozzarella cheese
Grated Parmesan cheese
Egg (helps bind the filling)
Fresh parsley or basil (optional but recommended)
For Baking
Marinara or pasta sauce
Extra mozzarella & Parmesan for topping
How to Make Beef-Stuffed Shells (Step-by-Step)
Cook the shells in salted water until just al dente. Drain and set aside.
Brown the beef with onion and garlic until fully cooked. Season generously. Let cool slightly.
Mix the ricotta filling: ricotta, mozzarella, Parmesan, egg, and herbs until smooth and creamy.
Combine beef and cheese mixture for a rich, flavorful stuffing.
Fill each shell generouslyâdonât be shy!
Layer marinara sauce in a baking dish, arrange shells, and spoon more sauce on top.
Top with extra cheese, cover with foil, and bake until hot and bubbly.
Uncover and bake a few more minutes until golden and irresistible.
Pro Tips for the Best Stuffed Shells
Slightly undercook the pasta shells so they donât tear or get mushy
Let the beef cool before mixing with ricotta to keep it creamy
Use quality marinara sauceâit makes a big difference
Rest 5â10 minutes after baking for cleaner slices
Variations & Add-Ins
Swap ground beef for Italian sausage or ground turkey
Add spinach or mushrooms for extra veggies
Make it spicy with red pepper flakes
Use alfredo or vodka sauce for a creamy twist
Make-Ahead & Storage
Make ahead: Assemble up to 24 hours in advance and refrigerate
Freezer friendly: Freeze unbaked shells for up to 3 months
Leftovers: Store in the fridge for up to 4 days
What to Serve with Beef-Stuffed Shells
Garlic bread or cheesy breadsticks
Fresh green salad with Italian dressing
Roasted vegetables or steamed broccoli
Final Thoughts â¤ď¸
These Beef-Stuffed Shells with Creamy Ricotta Filling are the definition of comfort food done right. Cheesy, hearty, and packed with flavor, theyâre the kind of dish people ask for again and again. Whether youâre feeding a hungry family or entertaining guests, this recipe delivers every single time.
đŹ Would you add extra cheese or keep it classic? Let me know!
