If you have been searching for a comforting, crowd-pleasing meal that brings rich flavors and creamy textures together in perfect harmony, this Creamy Ricotta Beef Stuffed Shells Pasta Recipe is sure to win your heart. Imagine tender jumbo pasta shells generously stuffed with a luscious blend of ricotta, cheeses, and savory ground beef, all baked to bubbling perfection under a layer of marinara sauce. Every bite offers a hearty, cheesy hug that’s both satisfying and unforgettable. This dish is ideal for family dinners, special occasions, or whenever you crave a soul-warming Italian classic made right in your own kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating a well-balanced dish that’s rich, creamy, and flavorful. From the robust ground beef to the fresh herbs, every element works harmoniously to create a memorable meal you’ll keep coming back to.
- 12 jumbo pasta shells: The perfect vessel for holding the creamy filling without falling apart.
- 1 lb ground beef: Adds savory depth and hearty texture to the filling.
- 1 cup ricotta cheese: Brings that unmistakable creaminess that makes each bite melt in your mouth.
- 1 cup shredded mozzarella cheese: Provides gooey, melty goodness to top the dish and mix in the filling.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor that elevates the cheesy blend.
- 1 egg: Binds the ricotta mixture together for a smooth and easy-to-fill texture.
- 2 cups marinara sauce: Offers a tangy, tomato-based layer that infuses the entire dish with classic Italian flavor.
- 2 cloves garlic, minced: Infuses the beef and sauce with aromatic warmth.
- 1 teaspoon Italian seasoning: Blends fragrant herbs for a traditional aromatic punch.
- Salt and pepper to taste: Essential seasonings to bring all flavors out beautifully.
- Fresh basil for garnish (optional): Adds a pop of fresh color and a bright herbal finish.
How to Make Creamy Ricotta Beef Stuffed Shells Pasta Recipe
Step 1: Prep the Pasta Shells
Start by preheating your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente but still sturdy enough to hold the filling. Once cooked, drain and set them aside to cool slightly — you don’t want them too hot when filling, or they’ll tear.
Step 2: Brown the Ground Beef
In a skillet over medium heat, cook the ground beef until it is nicely browned for that rich flavor. Drain off any excess fat to keep the dish from feeling greasy. Then add the minced garlic and cook for another minute until fragrant, which gives the beef a lovely aromatic base.
Step 3: Prepare the Cheese Filling
In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper. This combination creates an irresistibly creamy and flavorful filling that perfectly complements the savory beef.
Step 4: Fill the Shells
Carefully spoon the ricotta cheese mixture into each cooked shell, filling them generously but without overstuffing. Then nestle the filled shells snugly in a baking dish, making sure they’re packed in so they hold their shape during baking.
Step 5: Add Sauce and Cheese
Pour the marinara sauce evenly over the stuffed shells, ensuring every shell has a good coating of that tangy tomato goodness. Finally, sprinkle the remaining mozzarella cheese on top to create a golden, bubbly crust as it bakes.
Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes to heat everything through and meld the flavors. Then remove the foil and return the dish to the oven for an additional 10 minutes. This final step browns the cheese on top nicely and gives you that irresistible bubbly, golden finish.
Step 7: Garnish and Serve
Once out of the oven, sprinkle with fresh basil leaves to add a bright, fresh herbal note that perfectly balances the rich, creamy filling. Serve immediately while hot and enjoy every comforting forkful!
How to Serve Creamy Ricotta Beef Stuffed Shells Pasta Recipe
Garnishes
Fresh basil is my go-to garnish for this dish because it adds a beautiful contrast in color and a fresh, peppery note that lifts the richness of the cheeses and meat. You can also add a sprinkle of extra Parmesan or a drizzle of good olive oil for an elegant touch.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness, or some roasted seasonal vegetables such as asparagus or Brussels sprouts. Garlic bread on the side is also a perfect match, offering crunchy texture and a buttery flavor that feels like a cozy Italian feast.
Creative Ways to Present
For a stunning presentation at your next dinner party, arrange the shells in a circular pattern in a large, shallow baking dish and garnish with vibrant basil and cherry tomato halves. You can also serve this recipe family-style straight from the dish or portion it out onto colorful plates with a sprinkle of fresh herbs for a charming rustic appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Creamy Ricotta Beef Stuffed Shells Pasta Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy a quick and delicious meal any time.
Freezing
This dish freezes beautifully if you want to prep in advance. Allow the stuffed shells to cool completely, then cover the baking dish tightly with plastic wrap and aluminum foil before freezing. They will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the dish with foil and warm in a 350°F oven for about 20 minutes or until heated through. You can also microwave individual portions covered with a microwave-safe lid or wrap, heating in intervals until piping hot. The creamy cheese filling remains delightfully smooth with no drying out.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and will still taste delicious. Just be sure to cook it thoroughly and season well to enhance the flavor.
Is there a vegetarian version of this recipe?
Yes, you can skip the meat and use sautéed mushrooms, spinach, or a mixture of your favorite veggies for the filling. The creamy cheese base still makes the shells rich and satisfying.
Can I prepare this recipe ahead of time and bake later?
Definitely! You can assemble the stuffed shells a day ahead, cover tightly, and store in the fridge. When ready, bake as directed, adding a few extra minutes if baking from cold.
What type of ricotta cheese is best?
Whole milk ricotta is ideal for the creamiest texture and richest flavor. Part-skim ricotta will work too but might yield a slightly less creamy filling.
How do I prevent the pasta shells from sticking together?
Be sure to cook the shells al dente and rinse them under cold water once drained to stop cooking. Drizzle with a little olive oil and toss gently to coat before filling to help keep them separate.
Final Thoughts
This Creamy Ricotta Beef Stuffed Shells Pasta Recipe is one of those meals that instantly feels like a warm embrace after a long day. With its luscious cheese filling, savory beef, and rich tomato sauce, it’s a true comfort food classic that’s surprisingly easy to prepare. I hope you give this recipe a try and let it become a favorite in your recipe collection, bringing joy and deliciousness to your table time and time again.
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Creamy Ricotta Beef Stuffed Shells Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A comforting and delicious Italian-American dish featuring jumbo pasta shells stuffed with a creamy ricotta and seasoned ground beef mixture, baked in marinara sauce and topped with melted mozzarella cheese.
Ingredients
Pasta
- 12 jumbo pasta shells
Filling
- 1 lb ground beef
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil for garnish (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente, then drain and set aside to cool.
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat, then add the minced garlic and cook for an additional minute to release its flavor.
- Prepare the Cheese Filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
- Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta and beef mixture, then arrange the stuffed shells evenly in a baking dish.
- Add Sauce and Cheese: Pour the marinara sauce evenly over the stuffed shells, then sprinkle the remaining shredded mozzarella cheese on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Once baked, garnish the stuffed shells with fresh basil leaves if desired and serve hot for a satisfying meal.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- If you prefer your pasta shells softer, cook a minute or two longer than package instructions state before filling.
- Make sure to drain excess fat from the beef to prevent a greasy filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Freezing the assembled raw shells before baking is a great make-ahead option—just add extra baking time when cooking from frozen.
