If you are searching for a truly comforting and impressive dish to make for family or friends, this Beef-Stuffed Shells with Creamy Ricotta Filling Recipe is an absolute winner. These jumbo pasta shells are generously packed with a luscious mixture of seasoned ground beef and a silky, cheesy ricotta filling, all nestled in a rich marinara sauce. Every bite delivers creamy, savory, and satisfying flavors that feel like a warm hug on a plate, making it not just a meal but a memorable experience worth repeating.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a vital role in building the robust flavor, creamy texture, and beautiful presentation that make this recipe shine. From the tender jumbo shells to the fragrant herbs, every component contributes to a harmonious dish you’ll crave again and again.
- 20 jumbo pasta shells: The perfect vessel for holding all the hearty filling without falling apart.
- 1 tablespoon olive oil: Adds a subtle richness and helps sauté the aromatics to perfection.
- 1 medium onion, finely chopped: Brings a sweet, savory base flavor when cooked.
- 2 cloves garlic, minced: Offers a fragrant punch that complements beef beautifully.
- 1 pound ground beef: The star protein, delivering meaty depth and richness.
- 1 teaspoon dried oregano: Infuses an earthy, Mediterranean touch.
- 1 teaspoon dried basil: Adds a sweet, herbaceous flavor essential for Italian dishes.
- Salt and pepper to taste: Enhances and balances all the flavors.
- 1 cup ricotta cheese: Keeps the filling creamy and light while blending seamlessly with the beef.
- 1 cup shredded mozzarella cheese: Melts beautifully, adding gooeyness and mild flavor.
- 1 cup grated Parmesan cheese, divided: Gives a sharp, nutty edge—half in the filling and half on top for a golden crust.
- 1 egg: Binds the cheese mixture so it holds together inside the shells.
- 3 cups marinara sauce: The tomato sauce base that ties everything together with tang and warmth.
- 2 tablespoons fresh parsley, chopped, for garnish: Offers a fresh burst of color and brightness at the end.
How to Make Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Step 1: Preheat and Prepare Pasta Shells
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Next, cook the jumbo pasta shells in generously salted boiling water until they are al dente—tender but still firm to the bite. This texture is key so they hold up when stuffed and baked. After cooking, drain them carefully and set aside to cool slightly so you can handle them without breaking.
Step 2: Cook the Aromatics and Ground Beef
Heat olive oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, sautéing them until the onions become translucent and fragrant. This base layer of flavor is crucial for a rich dish. Then add the ground beef, breaking it up with a spoon to ensure even cooking. Cook until no pink remains and the beef looks nicely browned. Drain any excess fat to keep the dish from getting greasy.
Step 3: Season the Beef Mixture
Sprinkle in dried oregano, dried basil, salt, and pepper, stirring everything together. These classic Italian herbs elevate the beef with vibrant, aromatic notes. Remove the skillet from heat and allow the mixture to cool for a bit. Cooling is important to prevent scrambling the cheese mixture in the next step.
Step 4: Prepare the Creamy Cheese Filling
In a mixing bowl, combine ricotta cheese, shredded mozzarella, half of the Parmesan, and the egg. Beat or stir until smooth and fully incorporated. This luscious mixture will give your stuffed shells a creamy texture that melts in your mouth. Gradually fold in the cooled beef mixture so that every spoonful tastes balanced and satisfying.
Step 5: Assemble the Stuffed Shells
Spoon one cup of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to create a flavorful base. Using a spoon, carefully fill each cooked pasta shell with the beef and cheese mixture, generous enough to get a perfect bite of filling. Arrange the stuffed shells snugly in the dish, creating an inviting and colorful display.
Step 6: Bake to Perfection
Pour the remaining marinara sauce over the stuffed shells, making sure they are well-coated to stay moist and flavorful. Sprinkle the remaining Parmesan cheese evenly over the top for that irresistible golden crust. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 10 minutes until the top is bubbly and slightly browned. Once done, garnish with freshly chopped parsley and let the dish cool for a few minutes before serving.
How to Serve Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Garnishes
Fresh parsley is a classic, adding vibrant color and a fresh herbal burst that contrasts beautifully with the rich sauce. For an extra touch, sprinkle a little more grated Parmesan or even red pepper flakes for a mild kick. These simple touches elevate the presentation and flavor.
Side Dishes
Serve these beef-stuffed shells alongside a crisp green salad tossed with a light vinaigrette to balance the richness. Garlic bread or a warm baguette also complements the meal perfectly by soaking up every last bit of that delicious marinara sauce.
Creative Ways to Present
For a festive touch, serve this dish in individual ramekins or mini baking dishes. You can also add layers of grilled vegetables beneath the shells for added color and nutrition. Arranging the shells in a circular pattern gives a stunning, restaurant-style look sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover beef-stuffed shells can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen after a day, making the following meal just as delicious, if not better.
Freezing
This recipe freezes wonderfully. Assemble the stuffed shells in a freezer-safe dish, cover tightly with foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking for best results.
Reheating
Reheat leftovers in the oven covered with foil at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. For a quicker option, microwave individual servings, covering loosely to retain moisture, but the oven will keep that baked texture and flavor intact.
FAQs
Can I use other types of cheese in the filling?
Absolutely! While ricotta, mozzarella, and Parmesan are traditional, you can substitute or add cheeses like fontina, provolone, or even goat cheese to customize the flavor profile to your liking.
How do I prevent the pasta shells from sticking together?
Be sure to cook the shells until just al dente and then rinse them briefly with cold water after draining to stop the cooking and reduce stickiness. Drizzle a little olive oil and toss gently if needed before stuffing.
Is it possible to make this dish vegetarian?
Yes! Swap the ground beef with cooked lentils, chopped mushrooms, or a hearty veggie mixture to keep the filling flavorful while omitting meat entirely.
Can I prepare this recipe ahead and bake later?
Definitely. Assemble the stuffed shells as directed, cover tightly, and keep in the refrigerator for up to 24 hours before baking. Allow extra baking time if baking straight from the fridge.
What type of marinara sauce works best?
Use a high-quality store-bought marinara or homemade sauce rich in tomatoes and herbs. Avoid overly watery sauces to ensure your dish has the perfect balance without becoming soggy.
Final Thoughts
I cannot recommend the Beef-Stuffed Shells with Creamy Ricotta Filling Recipe enough for anyone who loves cozy, comforting Italian-inspired meals. It’s a brilliantly simple recipe that dazzles with every forkful, perfect for weeknight dinners or special occasions. Give it a try—you’ll find it becoming a beloved staple in your home just as it is in mine!
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Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 35m
- Total Time: 1h 5m
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
Delicious Beef-Stuffed Shells with a creamy ricotta and cheese filling, baked in savory marinara sauce for a comforting Italian-inspired meal perfect for family dinners or special occasions.
Ingredients
Pasta
- 20 jumbo pasta shells
Beef Filling
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 egg
Other
- 3 cups marinara sauce
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly so they are easier to handle.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they become translucent and fragrant.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through. Drain any excess fat for a leaner filling.
- Season the Beef: Stir in dried oregano, dried basil, salt, and pepper to the cooked beef mixture. Remove from heat and allow to cool slightly before combining with the cheese.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, shredded mozzarella, half of the grated Parmesan cheese, and the egg. Mix thoroughly to create a creamy, cohesive filling.
- Combine Beef and Cheese: Add the cooled beef mixture to the cheese mixture, stirring gently until everything is evenly blended for a rich and flavorful filling.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the beef and cheese mixture. Arrange the stuffed shells in the prepared baking dish neatly.
- Add Sauce: Pour the remaining marinara sauce over the stuffed shells, ensuring all shells are well-covered to keep them moist during baking.
- Top with Cheese: Sprinkle the remaining Parmesan cheese on top to add a golden, cheesy crust after baking.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake for 25 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, allowing the cheese on top to become bubbly and slightly golden.
- Garnish and Serve: Take the dish out of the oven, garnish with chopped fresh parsley for color and fresh flavor, and let it rest for a few minutes before serving.
Notes
- For best texture, cook pasta shells just until al dente to avoid overcooking during baking.
- Feel free to use a mix of ground beef and Italian sausage for a more complex flavor.
- Substitute fresh basil for dried if available for fresher taste.
- You can prepare this dish a day ahead, assemble it, and refrigerate before baking to save time on cooking day.
- If desired, add red pepper flakes to the beef mixture for a spicy kick.
