Looking for a hearty, comforting, and crowd-pleasing dish that feels like a warm hug in every bite? These Beef Stuffed Shells Ricotta are exactly what your dinner table needs. Perfectly cooked jumbo pasta shells are generously filled with a savory mix of seasoned ground beef, creamy ricotta cheese, and Italian herbs, then smothered in marinara and baked until bubbly and golden.
Whether you’re hosting a family dinner or meal prepping for the week, Beef Stuffed Shells Ricotta deliver on flavor, simplicity, and satisfaction. This classic Italian-American dish is making a comeback in home kitchens — and once you try it, you’ll know why!
Why You’ll Love This Beef Stuffed Shells Ricotta Recipe
Here’s why this recipe deserves a permanent spot in your dinner rotation:
- Simple, Comforting Flavors – Creamy, cheesy, beefy goodness in every bite.
- Make-Ahead Friendly – Assemble in advance and bake when ready.
- Beginner-Friendly – No fancy techniques required — just basic ingredients and easy steps.
- Customizable – Add spinach, mushrooms, or spice it up with chili flakes.
- Family-Approved – Even picky eaters love this pasta bake!
Ingredients Needed for Perfect Beef Stuffed Shells Ricotta
- Jumbo Pasta Shells – Holds all the meaty, cheesy filling; the star of this dish.
- Ground Beef – Provides a hearty and savory base for the filling.
- Ricotta Cheese – Adds a creamy, mild flavor that balances the meat.
- Mozzarella Cheese – Melts beautifully on top for a gooey, golden finish.
- Parmesan Cheese – Gives the filling and topping a sharp, salty bite.
- Marinara Sauce – Adds moisture and rich tomato flavor throughout.
- Italian Seasoning & Garlic – Elevates the filling with bold, classic aroma.
Step-by-Step Instructions to Make Beef Stuffed Shells Ricotta
- Cook the pasta shells: Boil until al dente. Rinse under cold water and set aside.
- Brown the beef: In a skillet, cook ground beef with garlic and Italian seasoning until fully browned. Let it cool slightly.
- Make the filling: In a large bowl, mix cooked beef, ricotta, Parmesan, some mozzarella, and a pinch of salt and pepper.
- Stuff the shells: Carefully fill each shell with the beef-ricotta mixture.
- Assemble the dish: Spread a layer of marinara sauce in a baking dish. Arrange stuffed shells on top, then cover with more sauce and mozzarella.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Garnish & serve: Sprinkle with chopped parsley and extra Parmesan, then serve hot.
Pro Tip: For extra richness, drizzle a little olive oil or béchamel sauce over the shells before baking.
Recipe Tips & Variations
- Add Greens: Mix in chopped spinach or kale for added nutrients.
- Make it Spicy: Use spicy Italian sausage or add red pepper flakes.
- Cheese Swap: Substitute ricotta with cottage cheese for a lighter option.
- Meal Prep: Assemble and refrigerate up to 24 hours before baking.
- Gluten-Free Option: Use gluten-free pasta shells available in most stores.
How to Store & Reheat
- To Store: Let the dish cool completely. Store leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze: Assemble the unbaked shells in a freezer-safe dish. Wrap tightly and freeze for up to 3 months. Bake directly from frozen, adding 10–15 extra minutes to the cook time.
- To Reheat: Microwave individual portions or reheat covered in the oven at 350°F (175°C) until warmed through.
Similar Recipes You’ll Love
If you enjoyed these Beef Stuffed Shells Ricotta, you’re going to love these other comforting, flavor-packed dinners:
- Spinach, Mushroom, and Ricotta Stuffed Zucchini Bake – A lighter, low-carb twist using fresh zucchini boats packed with ricotta and savory mushrooms.
- Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta – Ultra creamy and rich, this pasta dish is perfect for garlic and ricotta lovers.
- Garlic Butter Beef Bites & Potatoes (Easy Slow Cooker Recipe) – A hearty, hands-off slow cooker meal full of buttery beef flavor and tender potatoes.
These recipes are just as comforting, delicious, and beginner-friendly — perfect for your next meal plan!
Frequently Asked Questions (FAQ)
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works great as a leaner alternative to beef.
Do I need to cook the pasta shells before stuffing?
Yes, boiling the shells until al dente ensures they’re soft enough to stuff but still hold their shape when baked.
Can I make this dish vegetarian?
Absolutely. Just omit the meat and increase the ricotta or add sautéed vegetables like mushrooms or zucchini.
What’s the best sauce for beef stuffed shells ricotta?
Classic marinara works best, but you can mix it with Alfredo for a creamy tomato twist.
Can I freeze leftovers?
Yes. Beef stuffed shells ricotta freezes beautifully and reheats well, making it great for meal prep or leftovers.
Beef Stuffed Shells Ricotta are everything you want in a comforting dinner — cheesy, meaty, and baked to perfection. Whether you’re cooking for a crowd or just craving something cozy, this dish delivers every single time.
Try it out this week, and don’t forget to share your creation or tag your photos. For more comforting Italian-American recipes, follow us or explore the pasta section of our site.
Beef Stuffed Shells Ricotta
Ingredients
- Jumbo pasta shells
- Ground beef
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Marinara sauce
- Garlic minced
- Italian seasoning
- Salt & black pepper
- Fresh parsley for garnish
Instructions
- Boil pasta shells until al dente. Drain and set aside.
- Cook ground beef in a skillet with garlic and Italian seasoning. Drain excess fat.
- In a bowl, mix beef, ricotta, Parmesan, half of the mozzarella, salt, and pepper.
- Stuff each pasta shell with the beef and ricotta mixture.
- Spread marinara sauce on the bottom of a baking dish. Place stuffed shells on top.
- Cover with more marinara and remaining mozzarella cheese.
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Uncover and bake another 10 minutes until bubbly and golden.
- Garnish with parsley and serve hot.