Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's something irresistibly comforting about a bubbling dish of stuffed pasta fresh out of the oven. These Creamy Ricotta Beef Stuffed Shells are loaded with savory ground beef, smooth ricotta cheese, and blanketed in a rich marinara and cream sauce that melts into every bite.

this Recipe

I first made this dish on a chilly Sunday afternoon when I needed something cozy, filling, and guaranteed to win over even my pickiest eaters. Since then, it’s become our go-to recipe for family dinners, potlucks, and even make-ahead freezer meals. It’s creamy, hearty, and satisfying in all the best ways.

Let’s dive into what makes this dish a crowd favorite.

Why You'll Love This Creamy Ricotta Beef Stuffed Shells Pasta

Get ready to fall in love with your new favorite baked pasta. This dish hits that sweet spot between comfort food and an easy weeknight win.

First off, it’s surprisingly simple to prepare. Even though it looks and tastes like something straight from a fancy Italian restaurant, you’ll have it prepped and in the oven with minimal fuss—perfect for weeknights or last-minute company.

This recipe also goes easy on your wallet. With basic pantry staples and a short ingredient list, you can feed a hungry family of four for less than you'd spend on takeout. Plus, many of the ingredients are likely already in your fridge or pantry.

And let’s talk versatility. Don’t have ricotta? Swap in cottage cheese. Want to make it vegetarian? Just skip the beef. This recipe is endlessly adaptable to your tastes and whatever you’ve got on hand.

Last but not least, it’s a perfect make-ahead or freezer-friendly meal. Whether you're prepping dinner for a busy weeknight or stocking your freezer for future you, these stuffed shells reheat beautifully.

Now that you’re officially craving them, let’s take a closer look at the ingredients.

Ingredients Notes

This dish gets its flavor and texture from a short list of classic ingredients. Each one plays an important role in building a creamy, satisfying pasta bake.

Jumbo pasta shells are the vessel for all that cheesy, meaty goodness. They hold the filling perfectly, and once baked, they become tender with just the right bite. Be sure not to overcook them—al dente is best since they’ll continue to soften in the oven.

Ground beef brings savory depth and a satisfying richness. I like to use 80/20 ground chuck for flavor, but you can opt for leaner blends or even substitute with ground turkey or plant-based alternatives.

Ricotta cheese is the star of the filling, adding creaminess and a mild, slightly sweet flavor that pairs beautifully with the beef. For a richer texture, you can mix in a bit of mascarpone or cream cheese. Some people also like to add a beaten egg for structure, though it’s optional in this version.

Shredded mozzarella and grated Parmesan combine to create a gooey, golden topping and an extra cheesy interior. Mozzarella gives you that dreamy melt factor, while Parmesan adds a salty, nutty kick.

Marinara sauce is your base layer and topping, keeping everything moist and flavorful during baking. You can use store-bought or homemade—whatever you prefer. I like to add a splash of cream or a dollop of sour cream to the marinara before layering it, which mellows the acidity and makes the sauce silky and rich.

You won’t need any fancy equipment here—just a large pot for boiling pasta, a skillet for the meat, and a baking dish to bring it all together. A piping bag or spoon helps with stuffing, but clean fingers work just fine, too!

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Creating this cheesy baked masterpiece is easier than you might think. Here’s how to bring it all together step by step.

Start by boiling a large pot of salted water and cook the jumbo shells until just shy of al dente. Drain them and set them aside on a baking sheet or towel to cool—this prevents sticking and makes them easier to handle later.

While the pasta cooks, heat a skillet over medium heat and brown the ground beef, breaking it into crumbles. Once fully cooked and no longer pink, drain off any excess fat and stir in about a cup of marinara sauce to coat the beef and add moisture.

In a mixing bowl, combine ricotta cheese, a portion of the shredded mozzarella, and a handful of Parmesan cheese. Season with salt, pepper, and a sprinkle of Italian seasoning or fresh herbs if you have them on hand. Once the beef mixture has cooled slightly, fold it into the ricotta mixture.

Preheat your oven to 375°F. Spread a generous layer of marinara sauce along the bottom of your baking dish—this keeps the shells from sticking and adds flavor. One by one, carefully fill each shell with the ricotta-beef mixture using a spoon or your hands. Nestle the shells into the sauce in a single layer.

Top the filled shells with more marinara sauce, then finish with the remaining mozzarella and Parmesan. For extra creaminess, drizzle a little heavy cream or dollop of ricotta over the top before baking.

Cover the dish with foil and bake for about 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 5-10 minutes before serving to let everything set.

From start to finish, you’re looking at about 45-55 minutes—and every second is worth it.

Storage Options

This dish stores wonderfully, making it perfect for leftovers or make-ahead meals.

For the fridge, store any cooled leftovers in an airtight container for up to 4 days. The flavors continue to develop, making it even more delicious the next day.

To freeze, assemble the stuffed shells in a disposable foil tray or freezer-safe baking dish. Wrap tightly with plastic wrap and foil, and freeze for up to 3 months. You can bake it straight from frozen—just add an extra 15-20 minutes of cook time.

If you’re freezing leftovers, divide them into individual portions in airtight containers or freezer bags. Label with the date so you know when to enjoy them.

To reheat, cover and warm in a 350°F oven for 20-25 minutes or microwave single servings with a splash of water or sauce to keep things moist. The cheese will melt again, and the shells will taste freshly made.

Variations and Substitutions

This recipe is endlessly flexible, which is one of the many reasons I keep it in rotation. You can tweak it to suit dietary needs, pantry limitations, or just your cravings.

For a vegetarian version, simply omit the beef and add sautéed spinach, mushrooms, or zucchini to the ricotta mixture. The result is just as hearty and satisfying.

Swap out ricotta for cottage cheese if you’re looking for a lighter or more budget-friendly option. Just be sure to drain it well so the filling isn’t too watery.

Use ground turkey, sausage, or plant-based meat alternatives instead of ground beef if you’re looking for different flavor profiles. Italian sausage, in particular, adds a nice punch of seasoning and spice.

Try mixing things up with different cheeses—fontina, provolone, or even a little blue cheese can add a gourmet twist to the filling or topping.

And don’t be afraid to get creative with sauces. A layer of Alfredo sauce or a splash of pesto mixed into the marinara can take this dish in a whole new direction.

Cooking is all about making it your own—so trust your instincts and have fun with it!

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