There’s something deeply satisfying about a dish that brings everyone to the table with eager anticipation, and these Beef-Stuffed Shells with Creamy Ricotta Filling do exactly that. Each jumbo pasta shell becomes a little parcel of joy, holding a rich blend of seasoned ground beef and velvety cheese. As you layer them in the baking dish, you can’t help but smile at how colorful and hearty the dish looks—bright red marinara gracing each shell like a homemade canvas. With a total preparation time of just 30 minutes and a cook time of 35 minutes (plus a short 10-minute rest), you’ll uncover layers of flavor faster than you’d expect. Clocking in at approximately 450 calories per serving, this intermediate-level dinner recipe delivers both comfort and nutrition, perfect for feeding a crowd or treating yourself after a busy day.
What makes these stuffed shells truly unforgettable is the creamy ricotta filling that pairs seamlessly with a melty mozzarella embrace and a sprinkle of Parmesan on top. The combination of dried oregano and basil infuses every bite with just enough Italian flair, while a hint of garlic and onion adds depth. This dish isn’t just about flavors—it’s about creating moments. I’ll never forget the first time I served it at a family gathering: the applause was immediate, and the request for seconds was universal. Whether you’re seeking a new family favorite, a cozy date-night dinner, or a dish to share at your next gathering, these Beef-Stuffed Shells with Creamy Ricotta Filling promise to deliver a warm, hearty experience that your guests will rave about long after the last bite.
KEY INGREDIENTS IN BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING
Every ingredient in this recipe has a specific job to do, building layers of flavor and texture that transform a simple meal into a showstopper. From sturdy pasta shells ready to cradle the cheesy beef mixture to fresh parsley sprinkled on top for a bright finish, each component plays its part in crafting comfort on a plate.
- Jumbo pasta shells: Oversized shells create the perfect vessel for holding a generous scoop of filling without tearing or collapsing.
- Olive oil: Adds a fruity base to sauté the aromatics, ensuring onions and garlic don’t stick and brown evenly.
- Onion: Finely chopped and sautéed until translucent, it brings a subtle sweetness and depth to the beef mixture.
- Garlic: Minced for even distribution, it lends a gentle pungency that amplifies the savory notes in every bite.
- Ground beef: The star protein that, when browned, provides rich, meaty flavor and satisfying texture.
- Dried oregano: Offers a warm, slightly peppery herbal note that complements both the meat and cheese.
- Dried basil: Delivers a sweet, floral undertone that brightens the overall taste profile.
- Salt and pepper: Essential seasonings to enhance natural flavors and balance the richness of the cheeses and meat.
- Ricotta cheese: Creamy and mild, it forms the silky base of the filling, binding ingredients together.
- Mozzarella cheese: Shredded for gooey meltiness, it creates those irresistible cheese pulls.
- Parmesan cheese: Grated and divided, it adds nutty, salty sharpness both in the filling and as a golden crust on top.
- Egg: Acts as a binder in the cheese mixture, ensuring a cohesive, creamy filling.
- Marinara sauce: A vibrant tomato sauce that bathes the shells, keeping them moist and infusing tangy sweetness.
- Fresh parsley: Chopped and sprinkled at the end for a pop of color and fresh herbal brightness.
HOW TO MAKE BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING
Before you begin, gather all your ingredients and preheat your kitchen creativity—this recipe unfolds in straightforward steps that culminate in a comforting baked pasta masterpiece.
1. Preheat your oven to 375°F (190°C) so it reaches the perfect temperature while you work on the filling.
2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them until al dente according to package instructions. Drain thoroughly and set the shells aside to cool just enough to handle safely.
3. In a spacious skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions turn translucent and the garlic releases its aroma, about 3–4 minutes.
4. Add the ground beef to the skillet, using a spoon to break it up into small pieces. Cook until the beef is evenly browned and cooked through. Drain any excess fat from the skillet to keep the filling light.
5. Stir in the dried oregano, dried basil, salt, and pepper. Mix thoroughly, then remove the skillet from the heat and let the meat mixture cool slightly.
6. In a mixing bowl, combine the ricotta cheese, shredded mozzarella, half of the grated Parmesan, and the egg. Mix until well combined, ensuring the egg binds everything together.
7. Add the cooled beef mixture to the cheese base, stirring gently until evenly incorporated and creamy.
8. Spread one cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish, creating a flavorful layer that prevents sticking.
9. Using a spoon, carefully fill each shell with the beef-cheese mixture. Place the stuffed shells open-side up in the prepared baking dish, arranging them snugly but leaving a bit of room for sauce.
10. Pour the remaining marinara sauce over the tops of the shells, ensuring each one is well covered to stay moist during baking.
11. Sprinkle the remaining Parmesan cheese over the sauce layer for a golden, savory crust.
12. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden on top.
13. Remove from the oven, garnish with chopped fresh parsley, and let the dish rest for a few minutes before serving to allow the filling to set.
SERVING SUGGESTIONS FOR BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING
After pulling this beauty out of the oven, it’s time to dress up your table. Serving these stuffed shells is all about complementing the hearty flavors without overpowering them. A crisp side salad, fresh bread, or a simple vegetable can balance the richness of the cheesy beef parcels. Don’t forget a good quality loaf of garlic bread to mop up every drop of sauce! Here are a few ideas to elevate your presentation and create a well-rounded meal:
- Rustic Garlic Bread: Slice a baguette, brush with a blend of olive oil, butter, minced garlic, and parsley, then toast until golden and fragrant. The crunch and garlic kick perfectly offset the cheesy shells.
- Mixed Green Salad: Toss baby greens, cherry tomatoes, thinly sliced red onion, and a lemon-olive oil vinaigrette. The acidity and freshness offer a welcome contrast to the richness of the pasta.
- Steamed Vegetables: Lightly steam broccoli florets or asparagus tips and season with a squeeze of lemon and a pinch of salt. Their bright color and gentle bite create a balanced plate.
- Red Wine Pairing: Choose a medium-bodied red like Chianti or a Sangiovese. The wine’s acidity cuts through the cheese while echoing the tomato notes in the marinara.
HOW TO STORE BEEF-STUFFED SHELLS WITH CREAMY RICOTTA FILLING
Storing these stuffed shells properly ensures you can savor every last bite days later without sacrificing flavor or texture. Whether you’re planning ahead for busy weeknights or packing up leftovers, a few simple tips will keep your dish tasting fresh and mouthwatering.
- Refrigerator Storage: Allow the assembled shells to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. They will remain fresh for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, covered, until warmed through.
- Freezer Prep: For longer storage, assemble the shells in a freezer-safe dish, cover with foil, and freeze for up to 3 months. When ready, bake from frozen at 375°F (190°C) for 35–40 minutes, removing the foil for the last 10 minutes to achieve a golden top.
- Individual Portions: Divide leftovers into single-serving airtight containers. This makes reheating in the microwave quick and convenient—just remove the lid, cover with a damp paper towel, and heat in 1–2 minute increments until hot.
- Sauce and Shells Separately: If you want maximum control over texture, store the marinara sauce and stuffed shells in separate containers. Reheat the sauce on the stove, warm the shells in the oven or microwave, and then combine for that just-baked appeal.
CONCLUSION
From the first comforting spoonful to the last lingering bite, these Beef-Stuffed Shells with Creamy Ricotta Filling showcase how simple ingredients can transform into a dinner-time triumph. The tender pasta shells cradle a harmonious blend of seasoned ground beef and creamy cheeses, all beautifully moistened by rich marinara sauce. Whether you’re an intermediate home cook looking to impress or someone who craves soul-soothing pasta dishes, this recipe delivers in flavor, ease, and crowd-pleasing appeal. Don’t forget that you can print and save this article for future gatherings, or bookmark it in your digital recipe box—you’ll thank yourself when you need a reliable, comforting meal. And if you’d like even more cooking insights or tips, check out the FAQ section below that addresses common questions about timing, substitutions, and make-ahead options.
Feel free to share your thoughts in the comments: Did you tweak the cheese blend? What side dishes paired best at your table? If you ran into any hurdles—maybe your shells stuck together, or you wanted to experiment with different herbs—drop a question or feedback below. I love hearing your successes, hearing how you personalized the flavors, and helping you troubleshoot any kitchen adventures. Happy cooking, and here’s to many more delicious meals around your table!
Beef-Stuffed Shells with Creamy Ricotta Filling
Description
Experience the rich combination of savory beef, creamy ricotta, and gooey mozzarella all wrapped in tender pasta shells, baked to perfection and topped with zesty marinara.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and set aside to cool slightly.
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
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Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through. Drain any excess fat from the skillet.
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Stir in the dried oregano, dried basil, salt, and pepper. Remove from heat and let it cool slightly.
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In a mixing bowl, combine the ricotta cheese, mozzarella cheese, half of the Parmesan cheese, and the egg. Mix until well combined.
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Add the cooled beef mixture to the cheese mixture, stirring until evenly combined.
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Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
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Using a spoon, carefully fill each pasta shell with the beef and cheese mixture, then arrange the stuffed shells in the prepared baking dish.
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Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
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Sprinkle the remaining Parmesan cheese over the top.
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Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
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Remove from the oven, garnish with chopped fresh parsley, and let cool for a few minutes before serving.
Note
- For extra creaminess, you can add a little heavy cream to the ricotta mixture.
- These stuffed shells are perfect for making ahead; just assemble, cover, and refrigerate. Bake when ready to serve.
- This dish pairs wonderfully with a side salad or garlic bread for a complete meal.
