Introduction
Beef-Stuffed Shells with Creamy Ricotta Filling are the definition of comforting, oven-baked pasta done right. Jumbo pasta shells are generously filled with a rich mixture of seasoned ground beef and smooth ricotta cheese, then baked in savory sauce until bubbling and golden. This dish feels both classic and indulgent, making it perfect for family dinners, gatherings, or make-ahead meals. What I especially enjoy about this recipe is how well the flavors balance. The beef adds heartiness, the ricotta keeps the filling creamy and light, and the baked pasta ties everything together beautifully. I tested this recipe with both homemade and store-bought marinara, and both worked well, making it a flexible and reliable option. This is the kind of meal that feels special while still being approachable and practical.
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Beef-Stuffed Shells with Creamy Ricotta Filling: A Hearty, Cheesy Italian-Inspired Bake
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Halal
Description
Beef-Stuffed Shells with Creamy Ricotta Filling is a comforting Italian-inspired baked pasta dish featuring jumbo shells filled with seasoned ground beef and creamy ricotta, topped with rich marinara sauce and melted cheese.
Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook jumbo shells according to package directions until al dente; drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and sauté until soft.
- Add garlic and ground beef; cook until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat.
- In a bowl, mix ricotta cheese, egg, half of the mozzarella, and Parmesan until smooth.
- Stir cooked beef into the ricotta mixture.
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Stuff each shell with the beef and ricotta mixture and arrange in the dish.
- Pour remaining marinara sauce over the shells.
- Top with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10–15 minutes until cheese is bubbly.
- Garnish with parsley and let rest 5 minutes before serving.
Notes
- Use halal ground beef if required.
- Shells can be assembled ahead and refrigerated before baking.
- Serve with garlic bread or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Why You’ll Love This Recipe
This recipe is filling, comforting, and full of classic Italian-inspired flavor. It is easy to assemble, bakes beautifully, and makes excellent leftovers. The creamy ricotta filling keeps the shells tender, while the beef adds satisfying richness.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Jumbo pasta shells provide the perfect vessel for holding generous amounts of filling.
Ground beef adds savory depth and makes the dish hearty and satisfying.
Ricotta cheese creates a creamy, smooth filling that balances the richness of the beef.
Mozzarella cheese melts beautifully and adds gooey texture throughout the dish.
Parmesan cheese enhances the filling with salty, nutty flavor.
Egg helps bind the ricotta mixture so the filling holds its shape when baked.
Marinara sauce coats the shells and keeps everything moist and flavorful during baking.
Onion adds mild sweetness and builds savory flavor.
Garlic enhances the overall depth of the filling.
Italian seasoning brings classic herb flavor to the beef and cheese mixture.
Salt sharpens and balances all the flavors.
Black pepper adds gentle warmth and seasoning.
Directions
Begin by cooking the jumbo pasta shells in salted water until just al dente. Drain and set aside. In a skillet, cook the ground beef with chopped onion until browned and fully cooked. Add garlic and Italian seasoning, cooking briefly until fragrant. Remove from heat and allow to cool slightly.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and black pepper until smooth. Stir in the cooked beef mixture until evenly incorporated.
Spread a layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell generously with the beef and ricotta mixture and arrange them in the dish. Spoon remaining marinara over the shells and sprinkle mozzarella cheese on top. Bake until the sauce is bubbling and the cheese is melted and lightly golden. Let rest briefly before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately six people. Preparation takes about 25 minutes, and baking takes around 35 minutes, making the total time about 1 hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through. Cover when reheating to prevent the shells from drying out.
Variations and Customizations
Beef-Stuffed Shells are easy to adapt. You can substitute ground turkey or Italian sausage for a different flavor profile. I tested this recipe with Italian sausage, and it added a slightly spicier, richer taste.
For added vegetables, mix spinach or sautéed mushrooms into the ricotta filling. You can also use a blend of cheeses, such as adding provolone for extra depth. For a lighter version, use part-skim ricotta while keeping the filling creamy and satisfying. Each variation keeps the dish comforting while allowing you to tailor it to your preferences.
FAQs
Can I make stuffed shells ahead of time?
Yes, assemble them in advance and bake before serving.
Can I freeze Beef-Stuffed Shells?
Yes, freeze before or after baking for best results.
Do I need to cook the shells fully first?
No, cook them just until al dente.
What sauce works best?
A thick marinara or meat sauce works well.
Can I make this dish vegetarian?
Yes, omit the beef and add vegetables.
Why is my filling watery?
Drain ricotta well before mixing.
Can I use cottage cheese instead of ricotta?
Yes, blend it first for smoother texture.
How do I keep shells from tearing?
Do not overcook them and handle gently.
What cheese melts best on top?
Mozzarella is ideal for melt and stretch.
What should I serve with stuffed shells?
Garlic bread or a green salad pairs well.
Conclusion
Beef-Stuffed Shells with Creamy Ricotta Filling are a comforting, satisfying dish that brings together tender pasta, savory beef, and rich cheese in every bite. Easy to prepare and perfect for leftovers, this baked pasta recipe is ideal for family meals, gatherings, or make-ahead dinners. It is a dependable classic that delivers warmth, flavor, and comfort every time.
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