Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There’s something downright magical about pulling a bubbling tray of stuffed shells out of the oven. The way the creamy ricotta melts into the savory beef filling, all wrapped in tender pasta and smothered in tomato sauce — it’s pure comfort food bliss.

I first made these Creamy Ricotta Beef Stuffed Shells on a chilly Sunday, hoping to recreate a dish I remembered from childhood potlucks. One bite in, and I knew I had something special. Now, it’s a staple in our home whenever we need a hearty, feel-good meal that hits every note: cheesy, meaty, and totally satisfying.

Let me show you why this dish belongs in your dinner rotation.

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

Get ready to fall in love with your new favorite baked pasta. These stuffed shells are the perfect mix of rich, cheesy filling and savory sauce, all packaged in pasta you can eat with a fork or your fingers (no judgment here).

First off, it’s surprisingly easy to make. While it looks impressive enough for guests, the steps are simple and straightforward. Once you’ve cooked the shells and prepped the filling, it’s just a matter of layering and baking.

This recipe is also incredibly family-friendly. Even picky eaters go for seconds, and the leftovers taste just as amazing the next day — maybe even better.

Budget-wise, it’s a big win. You’re using everyday ingredients like ground beef, ricotta, and jarred marinara, which makes this a hearty, homemade dinner without breaking the bank.

And if you’re looking for something versatile? This one’s a blank canvas. You can swap in ground turkey, add spinach, use a different cheese blend — whatever suits your taste or your fridge.

Once you try it, you’ll be hooked. Now let’s break down the ingredients that make this dish shine.

Ingredients Notes

The magic of this Creamy Ricotta Beef Stuffed Shells Pasta lies in the balance of creamy, savory, and just a little tangy. It’s the kind of dish where every ingredient matters — but you’ll probably already have most of them in your kitchen.

Jumbo pasta shells are the star of the show. You’ll want to cook them just until al dente — they’ll finish softening in the oven. Make a few extra in case any tear while boiling.

For the filling, ground beef brings the richness. I prefer 85/15 for a perfect balance of flavor and fat. Brown it well for deep flavor, and drain off excess grease so the final dish isn’t oily.

Ricotta cheese provides that classic creamy, fluffy texture in the filling. I use whole milk ricotta for richness, and mix it with an egg to help bind everything together. A little grated parmesan stirred in gives it a salty, nutty boost.

You’ll also need marinara sauce, either store-bought or homemade. I like using a good-quality jarred version to keep things simple. Look for one with real garlic and basil for a fresh flavor that doesn’t taste overly processed.

To finish it off, mozzarella cheese gets layered on top before baking. It melts into gooey, golden deliciousness and brings everything together in one cheesy, irresistible bite.

No fancy equipment required — just a baking dish, a skillet, and a mixing bowl or two. That’s all you need to make this crowd-pleaser come to life.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making this dish is much easier than it looks. With a little bit of prep and a short bake, you’ll have a dinner that looks like it took all day — but comes together in under an hour.

Start by cooking your jumbo shells in a large pot of salted boiling water. Stir them gently while cooking to prevent sticking. Drain and rinse with cool water so they’re easier to handle.

While the pasta cooks, brown your ground beef in a skillet over medium heat. Season with salt, pepper, and Italian seasoning. Once the meat is cooked through and nicely browned, remove from heat and let it cool slightly before mixing with the ricotta.

In a mixing bowl, combine the cooled ground beef, ricotta cheese, one beaten egg, grated parmesan, and a touch of garlic powder. Stir until it’s creamy and well combined — this is the filling you’ll spoon into each shell.

Spread a layer of marinara sauce across the bottom of a baking dish. This prevents the shells from sticking and adds moisture during baking. Using a spoon or small cookie scoop, fill each shell with the ricotta-beef mixture and nestle them into the sauce-lined dish.

Once all the shells are filled and arranged, pour the remaining marinara sauce over the top. Be generous — the sauce helps keep everything moist and adds extra flavor. Finish with a blanket of shredded mozzarella cheese.

Bake uncovered in a preheated oven at 375°F (190°C) for about 25 minutes. You’ll know it’s ready when the cheese is melted, bubbling, and lightly golden in spots. Let it sit for 5-10 minutes before serving so it sets up nicely.

Total time? Just under an hour from start to finish — not bad for a dish this delicious.

Storage Options

These stuffed shells are a dream when it comes to leftovers. Store any extras in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making them even better the next day.

To freeze, assemble the dish but don’t bake it. Wrap the baking dish tightly in foil and freeze for up to 3 months. When ready to enjoy, bake straight from frozen — just add an extra 15-20 minutes to the cooking time and cover with foil for the first half.

You can also freeze individual portions in small containers for grab-and-go lunches. Just reheat in the microwave or oven until hot all the way through.

For reheating, the oven works best if you're doing a full pan. Cover with foil and bake at 350°F until warmed through, about 20 minutes. For smaller portions, the microwave is quick and easy — just cover with a paper towel and heat in 1-minute intervals.

Variations and Substitutions

The beauty of this recipe is how customizable it is. You can tweak it based on what you have on hand or your dietary needs without losing that classic comfort food flavor.

Want a leaner option? Swap the ground beef for ground turkey or chicken. Just make sure to season well to keep the flavor bold.

If you’re feeding vegetarians, skip the meat entirely and add sautéed spinach, mushrooms, or zucchini to the ricotta mixture. It’s still hearty and satisfying without the beef.

For a fun twist, mix in different cheeses like fontina, asiago, or sharp provolone into the filling or topping. Each one brings a different flavor profile that keeps things interesting.

Prefer a little heat? Stir some crushed red pepper flakes into the filling or sauce. Just a pinch goes a long way and balances the richness beautifully.

Gluten-free? Look for gluten-free jumbo shells at most health food stores, or use sliced, roasted zucchini as a shell alternative for a low-carb version.

Don’t be afraid to make it your own. These stuffed shells are forgiving, flavorful, and totally open to your creativity.

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