If you have a craving for a hearty, comforting meal that feels like a warm hug on a plate, then you absolutely have to try this Beef-Stuffed Shells with Creamy Ricotta Filling Recipe. This dish combines tender jumbo pasta shells bursting with a luscious, cheesy beef filling, all smothered in rich marinara sauce and topped with a golden, bubbly cheese crust. It’s the kind of recipe that turns any dinner into a special occasion, yet it’s simple enough to make weeknight magic in your kitchen.
Ingredients You’ll Need
Getting started with this Beef-Stuffed Shells with Creamy Ricotta Filling Recipe is a breeze because each ingredient is thoughtfully chosen to build layers of flavor, texture, and that irresistible cheesy goodness.
- 20 jumbo pasta shells: Perfectly sized to hold a generous filling and stay tender but not mushy when baked.
- 1 tablespoon olive oil: Adds richness and helps soften the onions and garlic without overpowering.
- 1 medium onion, finely chopped: Brings a subtle sweetness that balances the savory beef.
- 2 cloves garlic, minced: Offers a punch of aromatic flavor that makes the dish irresistible.
- 1 pound ground beef: The star protein that makes the stuffing hearty and satisfying.
- 1 teaspoon dried oregano: Adds a warm, herbaceous note that complements the tomato sauce perfectly.
- 1 teaspoon dried basil: Gives a classic Italian touch to the flavor profile.
- Salt and pepper to taste: Essential for enhancing and balancing all flavors.
- 1 cup ricotta cheese: Creates a creamy, dreamy texture that makes each bite comfort food perfection.
- 1 cup shredded mozzarella cheese: Melts beautifully, giving that stretchy, gooey experience we all love.
- 1 cup grated Parmesan cheese, divided: Adds a nutty depth and a savory crust when baked.
- 1 egg: Binds the cheesy filling so it holds together in each shell.
- 3 cups marinara sauce: The tangy tomato base that ties the whole dish together with vibrant color and flavor.
- 2 tablespoons fresh parsley, chopped, for garnish: A fresh, bright finish that adds color and a touch of herbal zest.
How to Make Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Step 1: Prepare Your Oven and Pasta
Start by heating your oven to 375°F (190°C), so it’s ready to bake your delicious shells later. Meanwhile, boil a large pot of salted water and cook the jumbo pasta shells until just al dente—this means they’re tender but still hold their shape. Drain and let them cool slightly, which makes them much easier to handle when stuffing.
Step 2: Sauté Aromatics and Cook Beef
Heat olive oil in a skillet over medium heat. Toss in the finely chopped onion and minced garlic, sautéing until the onions are translucent and fragrant—this creates the flavorful base your beef will soak up. Next, add the ground beef, breaking it up with your spoon, and cook until it’s fully browned. Be sure to drain the fat so your filling stays rich but not greasy. Season with oregano, basil, salt, and pepper, then set it aside to cool.
Step 3: Mix the Creamy Ricotta Filling
In a mixing bowl, blend the ricotta, mozzarella, half of the Parmesan, and egg until smooth and combined. The cheese’s creamy consistency will be essential in binding the meaty filling and giving those shells that luxurious texture you’ll want to dive into again and again. When the beef mixture has cooled a bit, fold it gently into the cheese blend, ensuring every bite has that perfect balance of meaty flavor and cheesy creaminess.
Step 4: Assemble the Shells
Spread about one cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Then, carefully spoon the beef and cheese filling into each pasta shell, stuffing them generously but neatly, and arrange them snugly in the baking dish. Pour the remaining marinara sauce over the assembled shells, making sure they’re well-coated in that luscious sauce, then sprinkle the leftover Parmesan cheese over the top for a beautifully golden finish.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. This step allows the flavors to meld and the cheeses to melt perfectly. Remove the foil and bake for an additional 10 minutes to get that bubbly, golden cheese topping everyone loves. Once out of the oven, garnish with freshly chopped parsley to add a burst of color and freshness to your Beef-Stuffed Shells with Creamy Ricotta Filling Recipe.
How to Serve Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
Garnishes
Fresh parsley is a simple touch that livens up this dish beautifully with its bright green color and herbal aroma. You can also add a sprinkle of extra grated Parmesan or a drizzle of good-quality olive oil to elevate each plate. These small garnishes turn your home-cooked meal into something that feels restaurant-worthy.
Side Dishes
Because the stuffed shells are quite rich and filling, pairing them with a crisp green salad or steamed veggies like broccoli or asparagus keeps the meal balanced and refreshing. Garlic bread or a crusty baguette also makes perfect companions, great for mopping up every last bit of marinara sauce on the plate.
Creative Ways to Present
For a fun twist, try serving your beef-stuffed shells individually on small plates, topped with a little extra melted mozzarella and fresh basil leaves. If you want to impress guests, place a single stuffed shell in a shallow bowl with extra marinara spooned around it, creating an elegant yet approachable presentation that highlights the richness of your Beef-Stuffed Shells with Creamy Ricotta Filling Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed shells keep wonderfully in the refrigerator for up to 3 days. Store them in an airtight container to preserve moisture and freshness, so each reheated portion is just as delicious as when you first baked it.
Freezing
This recipe is a freezer-friendly wonder! Simply assemble the stuffed shells in the baking dish, cover tightly, and freeze before baking. When ready to enjoy, bake them straight from frozen—just add extra baking time covered with foil to ensure they heat through completely without drying out.
Reheating
To reheat, cover the dish with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. Alternatively, microwave single portions covered loosely with a microwave-safe lid until hot, making sure not to overcook the cheese so it stays perfectly creamy.
FAQs
Can I use ground turkey instead of beef in this recipe?
Absolutely! Ground turkey is a leaner option that works well with all the herbs and cheeses. Just be sure to cook it thoroughly and season it well to maintain the flavor depth of the original dish.
Is it possible to make this recipe vegetarian?
Yes! You can swap the ground beef for sautéed mushrooms, spinach, or a mixture of roasted veggies for the filling. The creamy ricotta base ensures the dish remains hearty and satisfying even without meat.
Can I prepare this dish ahead of time and bake it later?
Definitely. You can assemble the stuffed shells a day ahead, cover, and refrigerate. When you’re ready, bake according to the instructions, just adding a few extra minutes if baking straight from chilled.
What type of cheese works best if I can’t find ricotta?
Ricotta has a unique texture, but you can substitute it with cottage cheese blended for smoothness or use a mild cream cheese for similar creaminess in your Beef-Stuffed Shells with Creamy Ricotta Filling Recipe.
How do I ensure the shells don’t crack while filling?
Make sure to cook the shells just until al dente—they should be firm but pliable. Handle them gently when stuffing and avoid overfilling to keep them intact.
Final Thoughts
This Beef-Stuffed Shells with Creamy Ricotta Filling Recipe is pure comfort food magic. It’s perfect for family dinners, special occasions, or whenever you need a little extra warmth on your plate. Once you taste that creamy filling paired with savory beef and tangy marinara, you’ll find yourself making it again and again. Trust me, this is a dish that feels like a hug from the inside out, and I can’t wait for you to make it your own favorite too.
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Beef-Stuffed Shells with Creamy Ricotta Filling Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 35m
- Total Time: 1h 5m
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
These Beef-Stuffed Shells are a comforting and hearty Italian-American dish featuring jumbo pasta shells filled with a savory mixture of ground beef, creamy ricotta, mozzarella, and Parmesan cheeses, baked to perfection in a rich marinara sauce. Perfect for a family dinner or special occasion, this recipe combines flavorful herbs and a cheesy filling to create a satisfying meal.
Ingredients
Shells and Sauce
- 20 jumbo pasta shells
- 3 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Beef Filling
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and set aside to cool slightly.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Cook Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and cooked through. Drain any excess fat from the skillet.
- Season Beef: Stir in the dried oregano, dried basil, salt, and pepper. Remove from heat and let it cool slightly.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, mozzarella cheese, half of the Parmesan cheese, and the egg. Mix until well combined.
- Combine Fillings: Add the cooled beef mixture to the cheese mixture, stirring until evenly combined.
- Prepare Baking Dish: Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
- Fill Shells: Using a spoon, carefully fill each pasta shell with the beef and cheese mixture, then arrange the stuffed shells in the prepared baking dish.
- Add Sauce: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
- Top with Cheese: Sprinkle the remaining Parmesan cheese over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, and let cool for a few minutes before serving.
Notes
- Make sure to cook the pasta shells just until al dente to prevent them from becoming mushy during baking.
- Drain excess fat from the cooked beef to avoid a greasy filling.
- Use fresh herbs if available for a brighter flavor instead of dried oregano and basil.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, bake covered with foil at 350°F until warmed through.
