If you’re looking for a cozy, comforting dish that combines rich flavors with satisfying textures, this Beef-Stuffed Shells with Creamy Ricotta Filling Recipe is your new best friend in the kitchen. Jumbo pasta shells are loaded with a luscious mixture of seasoned ground beef and velvety ricotta, baked until bubbly and golden. Each bite is a perfect balance of hearty meatiness and creamy, cheesy goodness wrapped in tender pasta—a dish that feels like a warm embrace after a long day. Trust me, once you try this recipe, it’ll become a staple for your weeknight dinners or special gatherings alike.
Ingredients You’ll Need
Keeping the ingredients straightforward is the key to this recipe’s magic. Each component plays an essential role: the pasta shells provide the perfect vessel, the cheeses offer creamy texture and gooey melt, while the ground beef adds savory depth. Fresh garlic and Italian seasoning bring that classic Italian warmth, and the egg binds it all together beautifully.
- 12 oz jumbo pasta shells: Large enough to hold plenty of filling without breaking.
- 1 lb ground beef: Adds hearty flavor and juicy texture.
- 1 ½ cups ricotta cheese: The star of the creamy filling, lending softness and richness.
- 1 egg: Helps bind the filling ingredients so they stay perfectly nestled in each shell.
- 1 cup shredded mozzarella cheese: Melts wonderfully and adds stretchiness to the filling.
- ½ cup grated Parmesan cheese: Offers sharp, salty notes to brighten each spoonful.
- 2 cloves garlic (minced): Infuses the filling with bold, aromatic flavor.
- 1 tsp Italian seasoning: A fragrant blend that ties all the flavors together.
- Salt and pepper: Essential for seasoning to your taste.
- Tomato sauce (store-bought or homemade): Used for layering and baking, adding moisture and tang.
How to Make Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Step 1: Preheat the Oven and Prepare Shells
Start by preheating your oven to 375°F (190°C). Meanwhile, cook the jumbo pasta shells according to the package instructions until al dente. Be careful not to overcook them – we want shells that are tender but still firm enough to hold all the filling. Drain and set aside to cool slightly so they’re easier to handle.
Step 2: Prepare the Filling
In a large bowl, combine your ground beef, ricotta cheese, egg, shredded mozzarella, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix everything together thoroughly until the filling becomes a smooth, unified mixture. This blend is the heart of the recipe, with juicy beef providing a savory base while the cheeses add creamy, irresistible texture.
Step 3: Assemble the Shells
Carefully spoon the beef-ricotta mixture into each cooked pasta shell. It’s important to fill each shell generously but avoid overstuffing, which can cause the shells to break during baking. Arrange the stuffed shells neatly in a 9×13-inch baking dish that you’ve lightly coated with a thin layer of tomato sauce to prevent sticking.
Step 4: Add the Tomato Sauce and Bake
Pour the remaining tomato sauce evenly over the shells, making sure they’re partially submerged to stay moist while baking. For an extra cheesy touch, sprinkle some additional Parmesan cheese on top. Place the dish in the preheated oven and bake for 25 to 30 minutes, until the cheese is bubbly and golden brown. That lovely bubbling is your signal that dinner is ready!
Step 5: Garnish and Serve
Once out of the oven, garnish the shells with fresh basil leaves for a pop of color and freshness. This final touch brings bright herbaceous notes that beautifully complement the rich filling and tomato sauce.
How to Serve Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Garnishes
Fresh basil is my go-to for garnishing because it adds vibrant aroma and a splash of green that elevates the dish visually and flavor-wise. Grated Parmesan or even a spoonful of ricotta on top can also be lovely finishing touches.
Side Dishes
This dish stands well on its own, but pairing it with a crisp green salad tossed in a tangy vinaigrette perfectly balances the richness. Warm garlic bread is another must-have; it’s fantastic for soaking up any extra tomato sauce left on your plate. And to keep things refreshing, a chilled glass of iced tea or lemonade brings a bright contrast to the hearty flavors.
Creative Ways to Present
If you’re serving guests or want to impress, try plating individual portions in shallow bowls topped with a sprinkle of fresh herbs and a drizzle of high-quality olive oil. For a family-style approach, arrange the stuffed shells on a large platter with an extra bowl of sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
After enjoying your beef-stuffed shells, let any leftovers cool completely before transferring them to an airtight container. Stored properly in the fridge, they stay delicious for up to 4 days, making it a great option for next-day meals.
Freezing
This Beef-Stuffed Shells with Creamy Ricotta Filling Recipe freezes beautifully. Place the assembled, unbaked shells in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When you’re ready, bake from frozen—just add extra baking time to ensure they’re heated through.
Reheating
To reheat, you can use either a microwave or an oven. For best texture, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. Adding a splash of water or extra tomato sauce helps prevent the dish from drying out during reheating.
FAQs
Can I substitute ground beef with another protein?
Absolutely! Ground turkey, chicken, or even a plant-based meat substitute would work well and provide a lighter or vegetarian-friendly option.
Do I have to pre-cook the pasta shells?
Yes, cooking the shells until al dente ensures they’re soft enough to fill but won’t fall apart in the oven; skipping this step isn’t recommended.
Can I make the filling ahead of time?
Definitely! Prepare the filling a day in advance, cover, and refrigerate. This speeds up assembly on baking day and deepens the flavors.
What kind of tomato sauce works best?
A simple marinara or homemade tomato sauce with fresh herbs is ideal. Avoid overly sweet sauces to keep the flavor balanced.
Is this recipe suitable for meal prepping?
Yes, beef-stuffed shells are fantastic for meal prep. After baking, portion into containers and refrigerate or freeze for ready-made meals that taste like homemade.
Final Thoughts
I can’t recommend this Beef-Stuffed Shells with Creamy Ricotta Filling Recipe enough. It’s the kind of dish that feels like a warm hug on a plate, full of comforting flavors and textures that bring everyone to the table with smiles. Give it a try—you’ll love how approachable and delicious it is. Once you make it, I’m confident these stuffed shells will be on your regular rotation, ready to impress both family and friends alike. Happy cooking, and enjoy every cheesy, beefy bite!
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Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Beef-Stuffed Shells with Creamy Ricotta Filling is a hearty and comforting Italian-inspired baked pasta dish. Jumbo pasta shells are filled with a rich mixture of ground beef, creamy ricotta, mozzarella, Parmesan, and aromatic seasonings, then baked in a flavorful tomato sauce until bubbly and golden. This satisfying meal combines savory meat with luscious cheeses and a perfect hint of herbs, making it an ideal dish for family dinners or special occasions.
Ingredients
Pasta Shells
- 12 oz jumbo pasta shells
Filling
- 1 lb ground beef
- 1 ½ cups ricotta cheese
- 1 egg (for binding)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Other
- 2 cups tomato sauce (approximately, for layering and topping)
- Additional Parmesan cheese, for sprinkling
- Fresh basil, for garnish
Instructions
- Preheat the Oven and Prepare Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain the shells carefully and set them aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, combine the ground beef, ricotta cheese, egg, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated into a uniform filling.
- Assemble the Shells: Using a spoon, fill each cooked pasta shell generously with the beef-ricotta mixture, taking care not to overstuff and risk breaking the shells.
- Make the Tomato Sauce Layer: Spread a thin layer of tomato sauce evenly across the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single even layer over the sauce.
- Bake: Pour the remaining tomato sauce over the arranged stuffed shells, ensuring each shell is partially covered with sauce. Sprinkle additional grated Parmesan cheese evenly over the top.
- Bake Until Golden: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the stuffed shells develop a golden-brown finish.
- Serve and Garnish: Remove the stuffed shells from the oven and garnish with fresh basil leaves before serving. Enjoy warm.
Notes
- Do not overcook pasta shells to prevent them from breaking during stuffing.
- For extra moisture in the filling, add a tablespoon of tomato sauce to the mixture before stuffing.
- Prepare the filling while pasta shells are cooking to save time.
- Store leftovers in an airtight container; refrigerate for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave or oven, adding a splash of water to the sauce if it appears dry.
- This dish pairs wonderfully with a fresh green salad and garlic bread.
