Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's something incredibly comforting about a bubbling tray of cheesy stuffed pasta straight from the oven. These Creamy Ricotta Beef Stuffed Shells bring all the cozy vibes – tender pasta shells filled with a savory blend of seasoned ground beef, creamy ricotta, and melty mozzarella, all blanketed in a rich tomato sauce.

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This dish first made its way into my kitchen during a chilly fall weekend when I was craving something hearty but didn’t want to spend hours over the stove. Since then, it’s become my go-to for dinner parties and Sunday family dinners – a total crowd-pleaser that looks impressive but is secretly so simple to make.

Ready to dig into some seriously satisfying comfort food? Let’s get to it.

Why You’ll Love This Creamy Ricotta Beef Stuffed Shells Pasta

Get ready to fall head over heels for this ultra-satisfying, oven-baked classic. These Creamy Ricotta Beef Stuffed Shells aren’t just a dinner – they’re a love letter to cheesy, meaty, pasta perfection.

First and foremost, it’s easy to make and even easier to love. While it looks like something you’d get from a restaurant, this recipe comes together in under an hour and uses simple, everyday ingredients. A little prep time upfront, and you’re rewarded with a dish that feels like a big warm hug.

It’s also a great make-ahead meal. You can assemble the shells earlier in the day or even the night before, then pop them in the oven right before dinnertime. It’s perfect for busy weeknights or when you’re hosting and want one less thing to worry about.

Budget-friendly? Absolutely. With pantry staples like pasta shells, ground beef, and canned tomato sauce, this dish feeds a crowd without breaking the bank. And because it's so filling, you’ll likely end up with leftovers that reheat beautifully.

Plus, it’s picky-eater approved. Between the cheesy filling and the classic Italian flavors, even kids who "don’t like ricotta" end up scraping their plates clean. You can even sneak in some veggies if you want – more on that later!

So whether you're planning a cozy night in or need a no-fail crowd-pleaser, this dish checks all the boxes.

Ingredients Notes

This stuffed shells recipe keeps things simple, but each ingredient plays a key role in building flavor and texture. Here’s a closer look at what makes it work.

Jumbo pasta shells are the literal vessels for all the goodness in this dish. Look for the large ones labeled “jumbo shells” – they hold a generous spoonful of filling and bake beautifully without falling apart. Be gentle when boiling them; overcooked shells can tear easily, so aim for al dente.

Ground beef adds hearty, savory depth to the filling. I like using an 85/15 blend for the best balance of flavor and richness. Make sure to drain any excess fat after browning – you want that meaty flavor without making the filling greasy.

Ricotta cheese brings creaminess to the mix. Choose a whole-milk ricotta if possible – it's thicker, richer, and holds up better in the oven. For an extra-luxe texture, I sometimes stir in a tablespoon or two of cream cheese or mascarpone.

Mozzarella and Parmesan provide that essential cheesy melt and savory bite. Mozzarella goes into the filling and also gets sprinkled on top for that golden-brown, stretchy finish. Freshly grated Parmesan adds saltiness and depth, balancing the richness of the ricotta.

Tomato sauce ties everything together. You can use your favorite store-bought marinara or make a quick homemade version with crushed tomatoes, garlic, olive oil, and basil. If you like a saucier dish, don’t hold back – the shells love soaking it up while baking.

You’ll also need a baking dish (9x13 works great), a skillet for browning the beef, and a medium mixing bowl for the filling. A piping bag or large spoon makes stuffing the shells much easier.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making these stuffed shells is easier than you think, and the payoff is totally worth it. Here’s how it all comes together.

Start by boiling your jumbo pasta shells in a large pot of salted water. Be sure to stir occasionally to prevent sticking, and cook just until al dente – they’ll finish softening in the oven. Once they’re done, rinse them under cold water to stop the cooking and keep them easy to handle.

While the pasta is cooking, brown your ground beef in a skillet over medium heat. Add a pinch of salt and pepper, and cook until no pink remains. If you like, toss in a bit of chopped onion or garlic for added flavor. Drain off any excess fat, then set the beef aside to cool slightly.

In a mixing bowl, combine the ricotta, half of the mozzarella, the Parmesan, and your cooked beef. Give it a good stir until everything is evenly incorporated. I like to taste the filling here and adjust the seasoning – sometimes I’ll add a little Italian seasoning or red pepper flakes for extra oomph.

Spread a layer of tomato sauce across the bottom of your baking dish – this keeps the shells from sticking and infuses them with flavor from the bottom up. Fill each shell with a heaping tablespoon of the ricotta-beef mixture and nestle them into the sauce, open side up. It’s okay if they’re snug – they’ll settle in as they bake.

Once all your shells are stuffed and arranged, pour the remaining sauce over the top and sprinkle with the rest of the mozzarella. Cover the dish with foil and bake at 375°F for about 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and lightly golden.

From start to finish, this dish takes just under an hour – perfect for a weekend dinner or a cozy weeknight when you want something special.

Storage Options

Leftovers? You're in luck – this dish stores like a dream. Once cooled, transfer any extra shells into an airtight container and refrigerate. They’ll stay fresh for up to 4 days and reheat beautifully in the microwave or oven.

To freeze, assemble the stuffed shells as you would normally, but don’t bake them. Instead, cover the dish tightly with plastic wrap and then foil. You can freeze it for up to 2 months. When you’re ready to cook, let it thaw overnight in the fridge and bake as directed.

You can also freeze individual portions for easy grab-and-go lunches. Just wrap them in foil and store them in freezer-safe bags or containers.

To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or microwave in a covered dish until hot throughout. Add a splash of extra sauce if needed to keep things moist and delicious.

Variations and Substitutions

One of the best things about stuffed shells is how customizable they are. Once you’ve got the basic technique down, you can tweak the filling and sauce to suit your taste or what’s in your fridge.

Want to go meatless? Skip the ground beef and load the ricotta filling with sautéed spinach, mushrooms, or chopped zucchini. A handful of fresh basil or a swirl of pesto also adds a lovely touch.

For a different protein, try swapping in Italian sausage, shredded rotisserie chicken, or even ground turkey. Each option brings its own delicious twist to the dish.

Not a fan of red sauce? Use a creamy béchamel or Alfredo sauce instead. It turns the dish into something more akin to a white lasagna – decadent and rich, but equally irresistible.

If you’re dairy-free or reducing dairy, opt for a dairy-free ricotta alternative and skip the mozzarella topping or use plant-based shreds. The texture won’t be identical, but you’ll still get a satisfying, savory pasta bake.

And don’t be afraid to play with the cheese – provolone, fontina, or even a touch of blue cheese can elevate the flavor profile in unexpected ways.

Whatever route you choose, have fun with it! This dish is endlessly adaptable and just as comforting no matter how you spin it.

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