Beef-Stuffed Shells with Creamy Ricotta Filling

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Is there anything more comforting than a big, bubbly dish of Beef-Stuffed Shells with Creamy Ricotta Filling? I mean, pasta stuffed with seasoned beef, rich ricotta, and melty mozzarella, all baked in a cozy blanket of marinara sauce? Talk about a dinner that makes everyone feel instantly at home. Whether you need a hearty meal for busy weeknights or you’re planning a casual family gathering, this stuffed shells recipe is about to become your go-to.

Why You’ll Love These Beef Stuffed Shells

This isn’t just another pasta dish, my friend. These creamy ricotta stuffed shells hit all the marks: creamy, savory, cheesy, and totally satisfying. Plus, they’re great for meal prepping! You can easily turn this into a make-ahead beef stuffed shells casserole or even a freezer-friendly beef and ricotta stuffed shells situation. Flexibility = love.

Ingredients You’ll Need

(Psst! Full ingredient list and measurements are right below the article in the recipe card!)

12 jumbo pasta shells: The perfect vessel for all that creamy goodness.
1 lb ground beef: Hearty and flavorful.
1 cup ricotta cheese: Ultra creamy and dreamy.
1 cup marinara sauce: Store-bought or homemade.
1 cup mozzarella cheese, shredded: For that melty, stretchy finish.
1/2 cup Parmesan cheese, grated: Brings salty, nutty flavor.
1 egg: Helps bind the ricotta filling.
1 tsp Italian seasoning: Hello, flavor.
Salt and pepper, to taste: Essential, of course.

How to Make Beef Stuffed Shells Step by Step

Step 1: Cook the Pasta

Boil a big pot of salted water and cook the jumbo shells until just al dente. Drain and rinse under cold water. (This keeps them from sticking together while you prep the filling. You’re welcome!)

Step 2: Brown the Beef

In a skillet over medium heat, cook the ground beef until browned and crumbled. Drain off any excess grease. Season lightly with salt, pepper, and a pinch of Italian seasoning.

Step 3: Mix the Creamy Ricotta Filling

In a large bowl, combine the ricotta cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning, and a pinch of salt and pepper. Mix well. Fold in the cooked beef. This creamy, savory mixture is basically edible magic.

Step 4: Assemble the Shells

Spread a thin layer of marinara sauce over the bottom of a baking dish. Stuff each cooked shell generously with the beef-ricotta filling and nestle them into the sauce.

Step 5: Add More Cheese (Because, Always)

Pour the remaining marinara sauce over the shells, sprinkle with mozzarella and the remaining Parmesan.

Step 6: Bake to Perfection

Cover with foil and bake in a 375°F oven for 20 minutes. Remove the foil and bake another 10 minutes until the cheese is golden and bubbly. Let them cool slightly before serving—if you can resist!

Nutrition Facts

Calories: ~420 per serving
Protein: 25g
Carbs: 28g
Fat: 22g

Nutrition will vary slightly depending on brands used.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Cooking Tips for the Best Beef Stuffed Shells

Don’t overcook the pasta shells! You want them just al dente so they hold up to baking.
Use a piping bag (or zip-top bag with the corner snipped) to neatly stuff the shells. It’s a total game-changer.
Double the recipe and freeze half! This one-pan beef stuffed shells baked in tomato sauce freezes like a dream.

How to Serve Beef-Stuffed Shells with Creamy Ricotta Filling

These shells are basically the main event, but they’re perfect with a crisp green salad and some garlic bread on the side. You can also sprinkle a little extra Parmesan and fresh basil on top if you’re feeling fancy!

Make-Ahead, Storing, and Freezing

Want to turn this into a make-ahead beef stuffed shells casserole? Assemble the shells, cover tightly, and refrigerate for up to 24 hours before baking. To freeze, assemble as usual but skip the baking cover with foil and freeze for up to 2 months. Bake from frozen at 375°F, adding about 20-25 extra minutes to the bake time.

Leftovers? Store in the fridge for up to 4 days in an airtight container. Reheat gently in the microwave or oven until warmed through.

A Little Story From My Kitchen…

The first time I made these beef stuffed shells, I was trying to impress my in-laws. (No pressure, right?) They loved it so much they asked for the recipe before they even finished their plates. Honestly, now it’s a permanent fixture on our Sunday family dinner rotation. If it can win them over, it can win over anyone!

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes! Ground turkey makes a lighter version that’s still delicious.

Can I make this stuffed shells recipe without ricotta?

Sure thing! You can substitute cottage cheese or even a mixture of cream cheese and Parmesan for a similar creamy texture.

Can I freeze beef stuffed shells before baking?

Absolutely! It’s a genius meal prep move. Just be sure to cover them tightly with foil and bake straight from frozen when ready.

Is this recipe kid-friendly?

1000% yes. Kids love the cheesy filling and fun, stuffed shape. It’s like a pasta surprise!

Can I add veggies to the filling?

Totally. Spinach, sautéed mushrooms, or even shredded zucchini would be amazing.

What’s the best sauce for beef stuffed shells?

A simple marinara works perfectly, but you can also jazz it up with a meaty bolognese or creamy tomato sauce.

How do I keep the shells from tearing?

Handle them gently after boiling, and don’t overcook they should still be firm enough to fill without splitting.

What kind of mozzarella is best?

Shredded low-moisture mozzarella melts beautifully and evenly.

Conclusion

There you have it the best beef stuffed shells recipe for family dinner! These beef-stuffed shells with creamy ricotta filling are hearty, comforting, and practically guaranteed to get you five-star reviews at the dinner table. So grab that casserole dish and make tonight feel like a special occasion, even if it’s just a regular Tuesday!

Heads up! Full ingredient list and easy-to-follow instructions are just below in the recipe card!