Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's something deeply comforting about a bubbling dish of Creamy Ricotta Beef Stuffed Shells coming out of the oven, the cheese golden and slightly crisp on top, and the scent of garlic, herbs, and tomato sauce filling the kitchen. This is the kind of pasta bake that feels like a hug in food form—hearty, rich, and made to share.

I first made these stuffed shells on a chilly Sunday afternoon when I needed something warm and satisfying that could stretch into leftovers for the week. The combination of creamy ricotta, savory ground beef, and perfectly cooked pasta was an instant hit—and now, it's one of our most requested dinners.

Whether you're cooking for a crowd or meal-prepping for the week, this recipe checks all the boxes. Let’s dive into what makes this dish so irresistible.

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

Get ready to meet your new go-to comfort meal. These stuffed shells deliver everything you want in a family-friendly pasta bake—creamy, savory, and seriously satisfying.

It’s weeknight-friendly. While it might look fancy, this dish comes together surprisingly quickly. You can even prep it ahead of time and pop it in the oven when you're ready to eat—perfect for busy evenings.

Budget-conscious and filling. With a few pantry staples and some ground beef, you can feed a hungry family of four (with leftovers!) for less than the cost of takeout. The richness of the filling makes every bite count.

A hit with picky eaters. Between the creamy ricotta, flavorful beef, and melty cheese topping, there’s something here for everyone. Even the pickiest eaters won’t be able to resist a second helping.

Great for make-ahead and freezing. You can assemble the dish up to a day in advance—or freeze it for a rainy day. It’s a lifesaver when you need dinner fast but don’t want to sacrifice flavor.

From special occasions to cozy weeknights, these stuffed shells fit right in. Now let’s break down what you’ll need to make them shine.

Ingredients Notes

The beauty of this Creamy Ricotta Beef Stuffed Shells Pasta lies in its blend of simple ingredients that work together to create a luxurious, satisfying bite every time.

Jumbo pasta shells are the perfect vessel for the rich, cheesy filling. Look for the large shells, not the medium or small ones—they’re easier to stuff and hold their shape well during baking. Be sure to cook them just until al dente, since they'll continue cooking in the oven.

Ground beef adds savory depth and protein to the dish. I typically use 85/15 beef for the best flavor-to-fat ratio, but feel free to swap in ground turkey or Italian sausage for a different twist. Browning the beef with garlic and onion gives the filling an irresistible aroma and flavor base.

Ricotta cheese is the star of the filling. Choose whole milk ricotta for the creamiest texture—it blends beautifully with the beef, Parmesan, and herbs. If your ricotta is a little watery, drain it in a fine mesh strainer before mixing.

Mozzarella and Parmesan cheeses finish the dish with melty, golden deliciousness. I like to stir a bit of mozzarella into the filling for extra stretchiness, then layer more on top so it bakes to bubbly perfection.

Marinara sauce ties it all together. You can use your favorite store-bought jar (look for one with garlic and basil) or make a quick homemade version. Either way, the sauce provides moisture and bright, tangy contrast to the rich filling.

No fancy equipment needed—just a large skillet, a mixing bowl, and a 9x13 baking dish. A piping bag or zip-top bag with the corner cut off can make stuffing the shells easier, but a spoon works just fine too.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making these stuffed shells is surprisingly simple, and the results are well worth the effort. Let me walk you through the process.

Start by boiling a large pot of salted water and cooking your jumbo pasta shells just until al dente. Be gentle with them—they're delicate once cooked. Once done, drain and rinse with cool water to stop the cooking process and prevent sticking.

While the pasta cooks, prepare your beef filling. In a large skillet over medium heat, sauté chopped onion in olive oil until soft and translucent. Add minced garlic, then stir in the ground beef. Cook until fully browned, breaking it up as it cooks. Drain any excess fat, then season with salt, pepper, and a pinch of Italian seasoning.

Transfer the cooked beef mixture to a large bowl. Add ricotta cheese, shredded mozzarella, grated Parmesan, and a beaten egg to help bind it all together. Stir until everything is well combined and creamy. This is your dreamy, cheesy filling.

Preheat your oven to 375°F. Spread a layer of marinara sauce in the bottom of a 9x13 baking dish. Carefully stuff each shell with the ricotta-beef filling and nestle them into the sauce-lined pan, open side up. Once all the shells are arranged, spoon more marinara over the top and sprinkle with extra mozzarella and Parmesan.

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake another 10-15 minutes, until the cheese is melted and golden. Let it rest for 5-10 minutes before serving—it’ll be piping hot and perfectly gooey.

From start to finish, the whole process takes about 45-50 minutes. And when you pull that bubbling tray out of the oven? Pure pasta bliss.

Storage Options

Leftovers are a gift with this recipe. Stored properly, Creamy Ricotta Beef Stuffed Shells reheat beautifully and make an easy second (or third!) meal.

To store in the fridge, let the shells cool completely, then transfer to an airtight container. They’ll keep for up to 4 days and reheat easily in the microwave or oven.

You can also freeze the dish—either baked or unbaked. If freezing after baking, portion the shells into containers and cool completely before freezing. For unbaked shells, assemble the dish in a freezer-safe pan, cover tightly with foil, and freeze for up to 2 months.

To reheat from the fridge, microwave individual portions covered with a damp paper towel for 1-2 minutes. For the oven, cover the dish with foil and bake at 350°F until heated through, about 20 minutes. From frozen, bake covered at 375°F for 45-50 minutes or until bubbling and hot.

Variations and Substitutions

One of my favorite things about this recipe is how flexible it is. You can switch up the fillings, sauces, or proteins to suit your mood—or clean out your fridge.

Swap the beef for sausage to add a little spice. Italian sausage (hot or mild) brings tons of flavor and pairs beautifully with the creamy ricotta and marinara sauce.

Add spinach or kale for a veggie boost. Sautéed spinach mixed into the ricotta beef filling adds color, nutrition, and a subtle earthy flavor. Just be sure to squeeze out excess moisture before mixing it in.

Try a different cheese blend. Ricotta is the base, but you can experiment with mascarpone for an ultra-smooth texture or add a bit of goat cheese for tang. Smoked mozzarella on top is also amazing!

Use a white sauce instead of marinara for a rich twist. A simple béchamel or even Alfredo sauce changes the whole vibe—perfect for special occasions or when you want something extra indulgent.

Make it vegetarian by skipping the beef and doubling the cheese and spinach. Or swap in lentils or plant-based meat for a hearty meatless option that still satisfies.

No matter how you tweak it, this recipe is endlessly adaptable. Don’t be afraid to make it your own—you might just stumble on your new signature dish.

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