Beef-Stuffed Shells with Creamy Ricotta Filling

Oh yes 😍🧀🍝 — Beef-stuffed shells with creamy ricotta filling are a classic comfort-food winner. Here’s a step-by-step recipe for a rich, cheesy, and hearty dish.

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Beef-Stuffed Shells with Creamy Ricotta Filling

Ingredients

For the pasta and filling:

• 12–16 jumbo pasta shells
• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella (reserve some for topping)
• 1 large egg
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

For the sauce:

• 2 cups marinara or pasta sauce (homemade or store-bought)
• ½ tsp red pepper flakes (optional, for a little heat)

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Instructions

1. Cook the pasta shells

• Boil jumbo shells in salted water until al dente.
• Drain and set aside on a lightly oiled sheet to prevent sticking.

2. Cook the beef

• In a skillet, cook ground beef with onion, garlic, Italian seasoning, salt, and pepper until browned.
• Drain excess fat and let cool slightly.

3. Make the ricotta filling

• In a bowl, combine ricotta, Parmesan, mozzarella, egg, parsley, and the cooked beef mixture.
• Stir until creamy and evenly mixed.

4. Stuff the shells

• Spread ½ cup of marinara sauce in the bottom of a 9×13-inch baking dish.
• Fill each pasta shell with the beef-ricotta mixture and place in the baking dish.
• Pour remaining marinara sauce over the stuffed shells.
• Sprinkle extra mozzarella on top.

5. Bake

• Preheat oven to 350°F (175°C).
• Cover with foil and bake 25 minutes.
• Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.

6. Serve

• Let sit 5 minutes before serving.
• Garnish with fresh parsley or extra Parmesan.

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Tips & Variations

• Extra cheesy: Mix in more mozzarella or use provolone.
• Veggie version: Swap beef for sautéed mushrooms, spinach, or zucchini.
• Make-ahead: Assemble shells a day ahead, refrigerate, then bake when ready.
• Sauce upgrade: Use a mix of marinara and tomato cream sauce for a richer flavor.

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If you want, I can give a “speedy one-pan version” that uses oven-ready shells—less prep, same creamy deliciousness 😏.

Do you want me to do that?