Here’s a recipe for Beef Stuffed Shells with Ricotta, perfect for a comforting family dinner or meal prep. This dish combines savory ground beef, creamy ricotta cheese, and pasta shells all baked in a rich marinara sauce and topped with gooey melted mozzarella.
⭐ Beef Stuffed Shells with Ricotta Recipe
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Total Time: ~1 hour
🧾 Ingredients
For the Shells:
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20–25 jumbo pasta shells (about 8 oz)
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1 tablespoon salt (for boiling water)
For the Meat Filling:
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1 tablespoon olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 pound (450g) ground beef
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Salt & black pepper, to taste
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1 teaspoon Italian seasoning
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1/4 teaspoon crushed red pepper flakes (optional)
For the Cheese Filling:
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1 ½ cups ricotta cheese
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 egg, lightly beaten
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2 tablespoons chopped fresh parsley (or 1 tsp dried)
For Assembly:
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3 cups marinara sauce (store-bought or homemade)
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1–1 ½ cups shredded mozzarella (for topping)
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Additional grated Parmesan and parsley, for garnish
🍝 Instructions
1. Cook the Pasta Shells
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Bring a large pot of salted water to a boil.
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Add jumbo shells and cook 2 minutes less than package instructions (they will finish cooking in the oven).
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Drain and rinse under cold water to stop cooking. Set aside on a baking sheet to prevent sticking.
2. Prepare the Beef Filling
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In a large skillet, heat olive oil over medium heat.
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Sauté chopped onion until translucent (about 3–4 minutes).
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Add garlic and cook for 30 seconds.
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Add ground beef, season with salt, pepper, Italian seasoning, and red pepper flakes.
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Cook until browned and fully cooked through. Drain any excess fat.
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Let cool for a few minutes before mixing with the cheese.
3. Make the Ricotta Mixture
In a large bowl, combine:
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Ricotta cheese
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1 cup mozzarella
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Parmesan
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Egg
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Chopped parsley
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Mix until fully blended.
Add in cooled ground beef and mix again until well combined.
4. Assemble the Dish
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Preheat oven to 375°F (190°C).
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Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
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Fill each shell with a generous spoonful of the beef-ricotta mixture and place in the dish, open side up.
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Repeat with all shells.
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Spoon remaining marinara sauce evenly over the shells.
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Top with shredded mozzarella and extra Parmesan if desired.
5. Bake
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Cover with foil and bake for 25 minutes.
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Remove foil and bake for another 10 minutes, or until cheese is bubbly and slightly golden.
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Let cool for 5–10 minutes before serving.
🌿 Garnish & Serve
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Sprinkle with fresh parsley or basil.
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Serve with garlic bread and a fresh green salad.
🧊 Storage & Make-Ahead Tips
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Assemble shells and freeze (unbaked) for up to 3 months. Thaw overnight in the fridge and bake as directed.
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Make Ahead: Prepare the shells and store in the fridge 24 hours ahead before baking.