Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There’s something deeply comforting about pulling a bubbling tray of cheesy, saucy stuffed shells out of the oven. The edges are golden and crisp, the sauce is gently simmering, and the aroma? Pure heaven. Creamy ricotta tucked inside tender pasta shells, paired with a savory beef filling, makes every bite rich, satisfying, and just a little indulgent.

I first made this dish on a snowy Sunday afternoon, when I was craving something cozy but didn’t want to spend all day in the kitchen. Since then, it’s become a go-to for dinner parties, holidays, and even weeknight cravings—it’s easier than you’d think, and so worth it. Let’s dive into what makes this pasta bake an absolute winner for any occasion.

Why You'll Love This Creamy Ricotta Beef Stuffed Shells Pasta Recipe

Get ready to fall in love with a dish that’s creamy, savory, and packed with comforting Italian flavor. This baked pasta is more than just a meal—it’s a cozy, crowd-pleasing masterpiece you’ll want to make again and again.

First, it’s a total time-saver. While stuffed shells might look impressive, this recipe is surprisingly quick to assemble. You can even prep parts ahead of time—perfect for busy evenings when you still want something homemade and delicious.

It’s also incredibly family-friendly. Kids love the cheesy filling and the fun shape of the jumbo shells, while adults appreciate the flavorful ground beef and herb-infused tomato sauce. It’s one of those rare dishes that pleases everyone at the table.

Let’s not forget how budget-friendly this recipe is. With basic pantry staples like ground beef, pasta shells, and canned tomatoes, you can easily feed a crowd without breaking the bank.

And perhaps best of all, this recipe is make-ahead and freezer-friendly. Whether you're planning a dinner party or prepping for a busy week, this dish fits right into your schedule.

Ready to gather your ingredients and start stuffing? Let’s take a closer look at what you’ll need.

Ingredients Notes

This dish comes together beautifully thanks to a handful of well-balanced, flavorful ingredients. Each one plays a key role in creating that comforting, cheesy, saucy magic that makes this recipe so unforgettable.

Jumbo pasta shells are the stars of the show. These large, ridged shells are designed to hold the creamy filling just right. Be sure to cook them al dente—they’ll finish cooking in the oven, so you don’t want them too soft beforehand or they’ll fall apart when stuffing.

Ground beef adds a hearty, savory element to the dish. I like to use 85/15 lean ground beef for just the right balance of flavor and moisture. Browning it with garlic and onion adds depth, while a touch of Italian seasoning ties it into the overall flavor profile.

Ricotta cheese brings that creamy, slightly sweet element that balances the beef and tomato sauce. For an extra-smooth texture, I recommend whole milk ricotta. You can even mix in a touch of cream cheese if you want it extra decadent.

Mozzarella and Parmesan cheeses are layered both inside and on top of the shells. Mozzarella gives you that classic melt and pull, while Parmesan adds sharpness and depth. Together, they create a gooey, golden topping that makes this bake irresistible.

Marinara sauce ties everything together. You can use your favorite store-bought brand or make a simple one from scratch. I like mine with a hint of garlic and basil to complement the creamy filling.

As far as equipment goes, all you really need is a 9x13-inch baking dish, a large skillet, and a mixing bowl or two. A piping bag or large spoon helps with stuffing the shells, but don’t worry—it’s easy to do even without special tools.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making this dish is surprisingly easy once you break it into steps. With a little prep and layering, you’ll have a bubbling tray of cheesy goodness ready for the oven.

Start by bringing a large pot of salted water to a boil. Cook your jumbo pasta shells according to the package instructions, but reduce the cooking time by 2 minutes to keep them firm. Once cooked, drain and lay them out on a parchment-lined tray so they don’t stick together.

While the pasta is cooking, prepare your beef mixture. Heat olive oil in a large skillet over medium heat and sauté diced onions until they’re soft and fragrant. Add minced garlic and cook for another 30 seconds before adding the ground beef. Break it up with a wooden spoon and cook until browned, then stir in Italian seasoning, salt, and pepper. Set the mixture aside to cool slightly.

In a large mixing bowl, combine ricotta cheese, one cup of shredded mozzarella, a handful of grated Parmesan, a beaten egg, and chopped parsley. Once the beef has cooled a bit, fold it into the ricotta mixture. This will be your creamy, savory filling.

Spread a thin layer of marinara sauce across the bottom of your baking dish. Carefully stuff each shell with a heaping tablespoon of the ricotta-beef filling, then nestle them into the dish, open-side up. Continue until the dish is full and all shells are stuffed.

Pour the remaining marinara sauce over the top, making sure each shell gets a good coating. Sprinkle with the rest of the mozzarella and Parmesan, then cover the dish with foil. Bake at 375°F for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbling.

From start to finish, you’re looking at just under an hour of total time—including baking. The end result? A cozy, delicious meal that’s sure to earn a spot in your regular rotation.

Storage Options

Leftovers are a gift with this recipe—if you’re lucky enough to have any! These stuffed shells store beautifully and reheat like a dream.

Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta holds up well and continues to absorb flavor from the sauce.

If you want to freeze them, simply assemble the dish but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When you're ready to enjoy, bake straight from frozen at 375°F for about 45–50 minutes, or until hot and bubbly.

Individual portions can also be stored in freezer-safe containers for easy single servings. These are perfect for meal prepping or quick lunches.

To reheat, microwave individual portions in 1-minute increments until heated through, or place the entire dish (covered with foil) in a 350°F oven for about 20 minutes.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Whether you’re switching up ingredients to suit your taste or using what’s on hand, there are plenty of ways to make it your own.

For a vegetarian version, simply leave out the ground beef and add sautéed spinach, mushrooms, or zucchini to the ricotta filling. A pinch of red pepper flakes adds just enough kick to balance the richness.

Want a lighter version? Swap the ricotta cheese for part-skim and use ground turkey instead of beef. You can also reduce the mozzarella slightly or use a low-moisture part-skim variety for a leaner meal that’s still full of flavor.

To add a Tex-Mex twist, mix in taco seasoning with the beef and swap the marinara for a mild enchilada sauce. Top with cheddar instead of mozzarella and serve with a dollop of sour cream.

Need a gluten-free option? Use gluten-free jumbo shells or substitute with thin layers of zucchini or eggplant slices for a low-carb variation that’s just as satisfying.

Don’t be afraid to get creative. Add fresh basil or sun-dried tomatoes to the filling, try different cheeses like provolone or fontina, or stir pesto into the sauce for an herby upgrade.

No matter how you mix it up, this recipe is all about comfort, flavor, and ease. Have fun with it—and don’t be surprised if it becomes one of your most-loved meals.

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