Dinner

Creamy Ricotta Beef Stuffed Shells Pasta Recipe

ByRafael Mansero April 13, 2026April 13, 2026

Introduction

This creamy ricotta beef stuffed shells recipe is a comforting, crowd-pleasing pasta dish that combines savory ground beef with rich cheeses inside tender jumbo pasta shells. Perfectly baked in marinara sauce, it’s an easy meal that feels special and satisfying.

The image shows six large pasta shells in a glass baking dish, each filled with a brown meat sauce mixed with small bits of vegetables and topped with melted white cheese, sprinkled with grated parmesan and small green herb pieces. The pasta is a bright yellow with ruffled edges, sitting in a pool of red tomato sauce that fills the bottom of the dish. The cheese is slightly browned and bubbling, with a glossy texture, and the herbs add fresh green color on top. The glass dish is on a white marbled surface, and the overall look is warm, hearty, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 jumbo pasta shells
1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Step 1: Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
Step 2: In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Add minced garlic, dried oregano, dried basil, salt, and pepper. Cook for 2-3 more minutes until fragrant. Remove from heat and let it cool.
Step 3: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, and egg. Stir until smooth. Add the cooled beef mixture to the cheese and mix well.
Step 4: Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
Step 5: Stuff each pasta shell with the beef and cheese filling and arrange them in the prepared baking dish.
Step 6: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese evenly on top.
Step 7: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
Step 8: Let the stuffed shells cool for a few minutes. Garnish with fresh parsley before serving. Enjoy!

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the beef mixture for a subtle kick.
Use ground turkey or chicken instead of beef for a lighter version.
Try mixing fresh spinach into the cheese filling for added color and nutrition.
Make sure the shells are not overcooked before stuffing to prevent them from breaking.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but baking helps maintain texture.

How to Serve

The image shows large pasta shells filled with a brown meat mixture and topped with melted creamy white cheese and sprinkled with green herbs, all sitting in a rich red tomato sauce. The pasta shells are arranged closely together in a black pan, with some sprinkled parmesan cheese on top and fine bits of green herbs scattered around. The sauce looks smooth with a deep red color, pooling around the shells, creating a warm and hearty feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed shells a day in advance, cover the dish tightly, and refrigerate. Bake them just before serving, adding a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the stuffed shells?

Absolutely. After assembling (but before baking), cover the dish tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding additional time if needed to ensure they are heated through.