Name: Ricotta Beef Stuffed Pasta Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 20 jumbo pasta shells (about half a 12 oz box); 1 lb ground beef; 1 tbsp olive oil; 1 small onion, finely diced; 3 cloves garlic, minced; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese; 1 large egg; 1 tsp Italian seasoning; 1/2 tsp red pepper flakes (optional); Salt & pepper, to taste; 2 cups marinara sauce (store-bought or homemade); Fresh basil or parsley, for garnish

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Ricotta Beef Stuffed Pasta Shells are the definition of baked pasta bliss: oversized shells cradling a luscious mix of creamy ricotta, perfectly seasoned beef, and melty mozzarella, all snuggled under a saucy marinara blanket. Every bite delivers old-school Italian-American comfort that feels both nostalgic and utterly irresistible. Whether you’re making Sunday dinner extra special or seeking a family-friendly crowd-pleaser, this recipe comes together with surprisingly little fuss—and delivers huge payoffs in flavor and coziness. You’ll want this in your go-to dinner rotation!

Ricotta Beef Stuffed Pasta Shells Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients—the building blocks of those heavenly Ricotta Beef Stuffed Pasta Shells. Each one is simple, familiar, and easy to find, yet together, they’re absolute magic for taste, texture, and that golden, cheesy finish. Here’s why you’ll love what goes in:

Jumbo pasta shells: These classic shells are perfect vessels for holding generous spoonfuls of the creamy beef filling.
Ground beef: Adds hearty, savory depth and a comforting richness to every bite.
Olive oil: Helps sauté onions and garlic, starting the dish with an aromatic, flavorful base.
Onion, finely diced: Brings a hint of sweetness and loads of savory flavor to the filling.
Garlic, minced: Essential for classic Italian aroma; it infuses the filling with irresistible warmth.
Ricotta cheese: The creamy backbone—this cheese keeps the stuffing light and tender.
Shredded mozzarella cheese: Gooey and melty, mozzarella adds that classic stretch and golden finish (divided for inside and on top).
Grated Parmesan cheese: Savory and nutty, Parmesan sharpens the cheesy flavor all through the filling.
Large egg: Acts as a binder to help everything hold together in the filling.
Marinara sauce: Brings brightness and tang while keeping the shells juicily nestled together as they bake.
Italian seasoning: A fragrant blend of herbs to echo the flavors of your favorite trattoria.
Red pepper flakes (optional): Perfect for those who want a gentle kick of heat.
Salt & pepper: Essential, as always, for perfect seasoning throughout.
Fresh basil or parsley: A pop of green, freshness, and color for an inviting (and delicious) finish.

How to Make Ricotta Beef Stuffed Pasta Shells

Step 1: Prep the Baking Dish and Oven

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. This step might seem small, but it prevents any sticky mess and ensures every shell bakes up with perfect edges and nothing gets left behind!

Step 2: Cook the Pasta Shells

Bring a large pot of salted water to a boil, then add your jumbo shells. Cook them until just al dente—tender but still a little firm—because they’ll finish baking in the oven. Drain and arrange them on a single layer of parchment or a lightly oiled tray so they don’t stick together while you prep the filling.

Step 3: Sauté the Beef, Onion, and Garlic

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until it turns soft and fragrant, about 3–4 minutes. Stir in the minced garlic, letting it bloom without browning. Next, add ground beef, seasoning with salt, pepper, and Italian seasoning. Cook until browned, then remove the skillet from heat and let the beef cool slightly—just enough so the cheese won’t melt when mixed in.

Step 4: Mix Up the Ricotta Beef Filling

In a big bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, the Parmesan, and that single large egg. Add in your slightly cooled beef mixture. Stir everything together until you have a thick, creamy, cheesy filling dotted with flavorful beef and flecks of onion. The aroma will get your appetite going!

Step 5: Get Layering and Filling

Spread 1 cup of the marinara sauce across the bottom of your prepared baking dish. This not only flavors the shells from underneath but keeps them ultra-moist while baking. Next, stuff each shell with 2–3 tablespoons of your ricotta beef mixture, nestling them into the saucy base in cozy little rows.

Step 6: Add Sauce and Cheese on Top

Once all the Ricotta Beef Stuffed Pasta Shells are filled and arranged, pour the rest of the marinara sauce over them. Sprinkle on the remaining 1/2 cup mozzarella cheese—this step gives that bubbly, golden finish that makes this dish inhale-worthy.

Step 7: Bake to Perfection

Cover the dish tightly with foil and bake for 20 minutes to let everything meld. Then, remove the foil and bake for another 10 minutes—the cheese will melt and form gorgeous browned spots, while the aroma fills your kitchen. When a fork glides easily into a shell, it’s ready!

Step 8: Garnish and Serve

Just before serving, shower the pan with fresh chopped basil or parsley. This sprinkle adds brightness, color, and a hint of herby flavor that wakes up every cheesy, beefy bite. Serve the Ricotta Beef Stuffed Pasta Shells piping hot and watch your loved ones devour them with gusto!

How to Serve Ricotta Beef Stuffed Pasta Shells

Garnishes

A little garnish goes a long way here! Scatter fresh basil leaves or chopped parsley over the baked Ricotta Beef Stuffed Pasta Shells just before serving. Want more oomph? Try a sprinkle of extra Parmesan right out of the oven for even more savory flair. Or, for a pop of contrast, toss on a handful of halved cherry tomatoes or some finely diced red pepper.

Side Dishes

These hearty shells love simple sides. A crisp green salad with tangy vinaigrette brings freshness to balance the richness, and a basket of warm garlic bread or crusty baguette lets you scoop up every bit of saucy goodness. Steamed green beans or roasted broccoli, tossed in a little olive oil and lemon, round out the meal with color and crunch.

Creative Ways to Present

Make each serving feel special by arranging three or four Ricotta Beef Stuffed Pasta Shells on individual plates, spooning extra sauce over the top, and adding a twist of cracked black pepper. Hosting a crowd? Serve family-style straight from the bubbling baking dish for that homey, relaxed atmosphere. For a fun appetizer version, stuff mini shells or serve on a bed of wilted spinach, letting everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Ricotta Beef Stuffed Pasta Shells keep beautifully! Store them in an airtight container in the fridge for up to 3 days. Make sure the shells are covered in sauce to keep them moist. When you’re ready for round two, just reheat and enjoy all over again—the flavors only get better as they meld together.

Freezing

This recipe is a total lifesaver for meal prepping. Assemble everything (stuffed and sauced) in a freezer-safe dish, cover tightly with both plastic wrap and foil, and stash it in the freezer for up to two months. When you’re craving cozy baked pasta, just bake it straight from the freezer—add a little extra time to the baking instructions, and you’ll have home-cooked comfort on demand.

Reheating

To reheat, place individual portions or the whole pan (covered with foil to prevent drying out) in a 350°F oven until heated through—usually about 20 minutes. For smaller amounts, the microwave works just fine—just add a splash of water or sauce to keep things nice and moist. In either case, don’t forget an extra sprinkle of mozzarella if you want the cheese to re-melt and bubble up again!

FAQs

Can I use a different meat instead of beef?

Absolutely! You can swap the ground beef for Italian sausage for extra zest, or ground turkey or chicken for a lighter touch. Each variation brings its own personality to Ricotta Beef Stuffed Pasta Shells, so feel free to experiment based on your mood or what’s in your fridge.

Can I assemble these shells ahead of time?

Yes! You can fully assemble the Ricotta Beef Stuffed Pasta Shells up to a day ahead—just keep them tightly covered in the fridge. When dinnertime calls, pop them in the oven as directed, maybe adding a few extra minutes if they’re cold from the fridge.

What’s the best way to prevent the shells from tearing?

Handle the cooked shells gently and avoid overcooking them—they should be firm enough to hold their shape. Laying them out separately after boiling (rather than piling them up) also keeps them from sticking together or tearing while you fill them.

Can I make this dish vegetarian?

Definitely! Simply leave out the beef and double down on the ricotta filling, perhaps with a handful of wilted spinach or chopped sautéed mushrooms for extra substance and flavor. You’ll still get ultra-creamy, delicious stuffed shells—no meat required.

Do I have to use store-bought marinara, or can I make my own?

Homemade marinara is wonderful if you have a favorite recipe or some time to spare, but a good-quality store-bought sauce works perfectly for Ricotta Beef Stuffed Pasta Shells. Add a pinch of herbs or chili flakes to really make the flavors your own!

Final Thoughts

If you’re craving a taste of Italian-American comfort, these Ricotta Beef Stuffed Pasta Shells should absolutely be next on your dinner menu. They’re rich, hearty, and oh-so-satisfying—an instant family favorite. Try them soon and let the gooey cheese and savory beef filling win you over!