There’s something about a warm, cheesy pasta bake that feels like a hug on a plate. This Easy Creamy Ricotta Beef Stuffed Shells Pasta is one of those dishes that never fails to impress. Jumbo pasta shells are stuffed with a deliciously creamy ricotta and beef filling, smothered in marinara sauce, and topped with melted cheese—it’s comfort food at its finest.

I first made these stuffed shells for a family dinner, and they were an instant hit. My husband called it “restaurant quality,” and the kids couldn’t get enough. What I love most about this dish is how easy it is to make ahead, making it perfect for busy weeknights or entertaining guests.

With simple ingredients and straightforward steps, this recipe is approachable yet impressive. Whether you’re cooking for a crowd or just treating yourself, these stuffed shells deliver all the hearty, cheesy goodness you’re craving.

Let’s dive into this Easy Creamy Ricotta Beef Stuffed Shells Pasta recipe and bring some Italian-inspired magic to your kitchen!

Quick Overview in Todd Wilbur’s Style

This Easy Creamy Ricotta Beef Stuffed Shells Pasta is a classic Italian-American dish that’s both comforting and indulgent. Tender jumbo pasta shells are filled with a savory mixture of ricotta, ground beef, and herbs, then baked to perfection under a blanket of marinara sauce and melted mozzarella cheese.

Ready in under an hour, this recipe is simple, satisfying, and guaranteed to please even the pickiest eaters. Serve it with garlic bread and a side salad for a complete meal that feels like dining at your favorite Italian restaurant.

Why You’ll Love These Creamy Ricotta Beef Stuffed Shells

Hearty, Cheesy, and Easy to Make

• Rich and Creamy Filling: Ricotta, Parmesan, and beef create the perfect texture and flavor.
• Comforting and Crowd-Pleasing: A dish everyone will rave about.
• Make-Ahead Friendly: Prepare in advance and bake when ready.
• Customizable: Add spinach, mushrooms, or sausage for a personal twist.

What You Need for Easy Creamy Ricotta Beef Stuffed Shells Pasta

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce (store-bought or homemade)
• 2 garlic cloves, minced
• 1 tsp dried Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• Fresh basil or parsley (for garnish)

How to Make Easy Creamy Ricotta Beef Stuffed Shells Pasta

1. Cook the Pasta Shells
   Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package instructions. Drain, rinse with cold water, and set aside.
2. Prepare the Beef Filling
   In a skillet over medium heat, cook the ground beef until browned. Add garlic, Italian seasoning, salt, and pepper, and cook for another minute. Remove from heat and let cool slightly.
3. Mix the Cheese Filling
   In a large bowl, combine ricotta, ½ cup shredded mozzarella, Parmesan, egg, and the cooked beef mixture. Stir until well blended.
4. Stuff the Shells
   Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Stuff each shell with the beef and cheese mixture and arrange them in the dish, open side up.
5. Top and Bake
   Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve and Enjoy
   Garnish with fresh basil or parsley and serve hot with garlic bread or a side salad.

Tips for Perfect Stuffed Shells

1. Don’t Overcook the Shells: Slightly undercook them to prevent tearing when stuffing.
2. Use a Piping Bag: For easy and mess-free filling, use a piping bag or a zip-top bag with the corner cut off.

Substitutions and Variations

• Vegetarian Option: Skip the beef and add spinach, mushrooms, or roasted vegetables to the filling.
• Cheese Options: Substitute ricotta with cottage cheese for a lighter filling.
• Sauce Alternatives: Use Alfredo sauce or pesto for a different flavor profile.

Make a Healthier Version

• Low-Fat Option: Use lean ground turkey or chicken and low-fat ricotta and mozzarella.
• Gluten-Free: Swap regular shells for gluten-free pasta shells.
• Vegetable Boost: Add finely chopped zucchini or spinach to the filling for extra nutrients.

Closing Thoughts

There you have it—Easy Creamy Ricotta Beef Stuffed Shells Pasta, a dish that’s simple to make yet full of rich, comforting flavors. Whether you’re feeding a crowd or just indulging in a cozy dinner at home, these stuffed shells are sure to please. Don’t forget to share your creations and enjoy every cheesy, saucy bite.

Frequently Asked Questions for Easy Creamy Ricotta Beef Stuffed Shells Pasta

Can I make this dish ahead of time?
Yes! Assemble the stuffed shells up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.

Can I freeze stuffed shells?
Absolutely! Assemble the dish, wrap tightly in foil, and freeze for up to 3 months. Bake directly from frozen, adding an extra 20 minutes to the cooking time.

What if I don’t have jumbo shells?
Use manicotti or layer the filling between lasagna sheets for a similar result.

Can I use store-bought marinara sauce?
Yes! A high-quality store-bought sauce works perfectly, or you can make your own.

How do I prevent the shells from sticking together?
Rinse the cooked shells with cold water and drizzle with a bit of olive oil before stuffing.

Can I use ground turkey or chicken instead of beef?
Definitely! Ground turkey or chicken works well for a lighter option.

What’s the best way to reheat leftovers?
Cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions.

Can I add more cheese?
Of course! Extra mozzarella or Parmesan on top makes this dish even more indulgent.

What sides go well with stuffed shells?
Garlic bread, Caesar salad, or steamed green beans pair beautifully with this dish.

Can I make this recipe dairy-free?
Substitute the cheeses with dairy-free alternatives for a lactose-free version.

What if I don’t have fresh herbs?
Dried basil or parsley works just fine for garnish.

How many servings does this recipe make?
This recipe serves 4–6 people, depending on portion sizes.

Easy Creamy Ricotta Beef Stuffed Shells Pasta

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Occasions, Thanksgiving, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 20 jumbo pasta shells

• 1 lb ground beef

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese (plus extra for topping)

• ¼ cup grated Parmesan cheese

• 1 large egg

• 2 cups marinara sauce (store-bought or homemade)

• 2 garlic cloves, minced

• 1 tsp dried Italian seasoning

• 1 tsp salt

• ½ tsp black pepper

• Fresh basil or parsley (for garnish)

Directions

• Cook the Pasta Shells
• Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package instructions. Drain, rinse with cold water, and set aside.
• Prepare the Beef Filling
• In a skillet over medium heat, cook the ground beef until browned. Add garlic, Italian seasoning, salt, and pepper, and cook for another minute. Remove from heat and let cool slightly.
• Mix the Cheese Filling
• In a large bowl, combine ricotta, ½ cup shredded mozzarella, Parmesan, egg, and the cooked beef mixture. Stir until well blended.
• Stuff the Shells
• Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Stuff each shell with the beef and cheese mixture and arrange them in the dish, open side up.
• Top and Bake
• Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Serve and Enjoy
• Garnish with fresh basil or parsley and serve hot with garlic bread or a side salad.