Creamy Ricotta Beef Stuffed Shells
Creamy, cheesy pasta shells stuffed with seasoned beef and ricotta.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 20 jumbo pasta shells
- 1 lb (450 g) ground beef
- 15 oz (425 g) ricotta cheese (whole milk preferred)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder (optional)
- Salt and black pepper to taste
- 2 tbsp cream cheese or heavy cream (optional, for added creaminess)
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the jumbo pasta shells in salted water until al dente. Drain and set aside.
- In a skillet, cook ground beef over medium heat until browned. Add garlic, oregano, basil, salt, and pepper. Stir well and remove from heat.
- In a large bowl, combine ricotta cheese, cooked beef, mozzarella, Parmesan, egg, and optional cream cheese. Mix until fully incorporated.
- Spread a layer of marinara sauce in the bottom of the baking dish.
- Fill each shell with the ricotta-beef mixture and arrange them in the dish.
- Pour the remaining marinara sauce over the top and sprinkle with extra mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes.
- Broil for 2–3 minutes if you want a golden, bubbly top.
- Let rest for 5–10 minutes. Garnish with fresh basil or parsley before serving.
Notes
- Make it ahead: Assemble and refrigerate up to 24 hours in advance.
- Freezer-friendly: Freeze unbaked or baked shells for up to 2 months.
- Vegetarian version: Replace beef with sautéed spinach and mushrooms.
- Add a pinch of nutmeg to the ricotta mix for authentic Italian depth.
Nutrition
- Serving Size: 1 serving (about 3–4 stuffed shells)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: stuffed shells, ricotta stuffed pasta, baked pasta, ground beef pasta, beef ricotta shells, Italian dinner, cheesy pasta bake, comfort food, freezer meal, make-ahead pasta