Creamy Ricotta Beef Stuffed Shells Pasta is the ultimate Italian-inspired comfort dish. With a savory blend of ground beef, creamy ricotta, and melty mozzarella, all nestled inside tender pasta shells and baked in a rich tomato basil sauce, this meal brings a hearty, satisfying experience to the table. It’s the perfect centerpiece for a cozy family dinner, a special occasion, or even a make-ahead freezer meal.
Why You’ll Love This Recipe
This recipe combines the rich, meaty flavor of beef with the creamy, velvety texture of ricotta and mozzarella cheeses for a classic and crowd-pleasing baked pasta dish. The stuffed shells are easy to prepare yet impressive in presentation, making them ideal for both casual weeknights and dinner guests. The blend of herbs, garlic, and Pecorino Romano cheese adds depth and traditional Italian flavor, while the tomato basil sauce ties everything together beautifully.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
directions
Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Cook Pasta
Boil the pasta shells in salted water until al dente according to package instructions. Drain and lay on a sheet of parchment paper or drizzle with oil to prevent sticking while cooling.
Prepare the Filling
In a skillet over medium heat, cook the ground beef until browned. Add minced garlic and dried oregano; cook for another 1–2 minutes until fragrant. Remove from heat and let the mixture cool slightly.
Mix the Filling
In a large bowl, combine the cooled beef, ricotta cheese, 1 cup of shredded mozzarella, grated Pecorino Romano cheese, beaten egg, salt, and pepper. Stir until well blended.
Stuff and Assemble
Spread 1 cup of tomato basil sauce in the bottom of the prepared baking dish. Fill each pasta shell with the beef and cheese mixture and arrange them in the dish in a single layer. Pour the remaining 1 ½ cups of sauce evenly over the stuffed shells.
Bake
Sprinkle the remaining ½ cup of mozzarella cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly with a light golden color.
Serve
Let the dish rest for a few minutes. Garnish with chopped fresh parsley before serving. Serve warm.
Servings and timing
Servings: 6–8
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Variations
Vegetarian Option: Replace the ground beef with sautéed spinach, mushrooms, or a plant-based ground meat alternative.
Spicy Twist: Add red pepper flakes to the sauce or filling for a bit of heat.
Cheese Blend: Substitute mozzarella with a combination of provolone or fontina for a deeper flavor profile.
Marinara Swap: Use your favorite marinara or arrabbiata sauce instead of tomato basil for a flavor variation.
Freezer-Friendly: Assemble the dish and freeze before baking. Thaw overnight in the refrigerator and bake as directed.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until heated through. This dish also freezes well—wrap tightly with foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the stuffed shells up to one day in advance and refrigerate until ready to bake.
Do I have to cook the pasta shells before stuffing?
Yes, the shells need to be boiled until al dente so they can be easily filled and bake properly.
Can I use cottage cheese instead of ricotta?
You can substitute cottage cheese, though ricotta provides a smoother texture and traditional flavor.
What’s the best way to stuff the shells?
Use a spoon or piping bag to fill each shell neatly and efficiently.
Can I use a different type of pasta?
Jumbo shells are ideal, but you could adapt the filling to manicotti tubes or lasagna rolls if needed.
Is it okay to use store-bought sauce?
Yes, store-bought tomato basil or marinara sauce works well. Choose a high-quality brand for best flavor.
Can I make this dish without eggs?
The egg helps bind the filling, but you can omit it or use an egg substitute if needed.
What side dishes go well with stuffed shells?
A green salad, garlic bread, or roasted vegetables pair perfectly with this dish.
How can I prevent the shells from tearing?
Cook just until al dente and handle gently when filling. Avoid overcooking during boiling.
Can I freeze the stuffed shells individually?
Yes, freeze them on a tray first, then transfer to a container or freezer bag. Reheat as needed.
Conclusion
Creamy Ricotta Beef Stuffed Shells Pasta is a hearty, comforting, and flavorful meal that’s sure to become a family favorite. With its blend of creamy cheese, savory meat, and rich tomato sauce, it delivers everything you love about Italian cuisine in one satisfying dish. Whether you’re planning a Sunday dinner or a make-ahead weeknight meal, these stuffed shells offer comfort and classic taste in every bite.
Creamy Ricotta Beef Stuffed Shells Pasta
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Creamy Ricotta Beef Stuffed Shells Pasta are filled with a rich blend of ground beef, ricotta, mozzarella, and Pecorino Romano cheeses, then baked in a savory tomato basil sauce. A cozy and indulgent pasta bake perfect for weeknight dinners or entertaining guests.
Ingredients
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20 large pasta shells
-
1 lb lean ground beef
-
1 cup ricotta cheese
-
1 1/2 cups shredded mozzarella cheese, divided
-
1/2 cup grated Pecorino Romano cheese
-
1 large egg, beaten
-
2 1/2 cups tomato basil sauce
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1 tsp dried oregano
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2 cloves garlic, minced
-
Salt and black pepper, to taste
-
Fresh parsley, chopped (for garnish)
Instructions
-
Preheat Oven:
Preheat oven to 375°F (190°C). -
Cook Pasta:
Boil pasta shells in salted water until al dente. Drain and set aside to cool slightly. -
Prepare the Filling:
In a skillet, brown ground beef over medium heat. Add garlic and oregano, cook until fragrant. Remove from heat and let cool slightly. -
Mix the Filling:
In a large bowl, combine cooled beef, ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper. Mix until well blended. -
Stuff and Assemble:
Spread 1 cup tomato basil sauce in the bottom of a baking dish. Fill each pasta shell with the beef mixture and place in the dish. Pour remaining 1 ½ cups of sauce over the shells. -
Bake:
Sprinkle remaining ½ cup mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden. -
Serve:
Garnish with chopped parsley. Serve hot and enjoy
Notes
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You can make this ahead—assemble and refrigerate up to 1 day before baking.
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Substitute Pecorino Romano with Parmesan if desired.
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Add spinach to the filling for an extra veggie boost.
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