Name: Beef Stuffed Shells with Creamy Ricotta Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 oz Jumbo Pasta Shells; 1 lb Ground Beef; 1 small Onion (Chopped); 2 cloves Garlic (Minced); 1 cup Ricotta Cheese; 1.5 cups Mozzarella Cheese (Shredded, reserved for topping); 0.25 cup Parmesan Cheese (Grated); 1 large Egg; 2 tbsp Fresh Parsley (Chopped); 0.5 tsp Dried Basil; 0.5 tsp Oregano; 2 cups Marinara Sauce; Salt and Pepper (To taste)

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introduction

This beef stuffed shells recipe makes a warm meal for the whole family. You cook shells, fill them with beef and rich ricotta, then bake with sauce. Try a similar baked comfort dish like creamy beef and shells to learn more simple steps.

why make this recipe

You make this recipe for taste and for ease. Kids and adults like the soft shells and cheesy mix. You can save time by using store sauce or make sauce at home. For a full meal plan, pair it with a stew or soup like beef stew with dumplings on a cold day.

how to make Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

Preheat the oven to 375°F (190°C). Boil the shells in salted water until they are soft but firm. Drain and let cool.

In a pan, heat a little oil. Cook the chopped onion until it is soft. Add the minced garlic and cook one minute. Add the ground beef. Break the beef with a spoon. Cook until the beef is brown. Drain any extra fat. Stir in salt, pepper, dried basil, and oregano.

In a bowl, mix the ricotta, half the mozzarella, the egg, parmesan, and chopped parsley. Add salt and pepper to taste. Mix well.

Add the cooked beef to the cheese mix. Stir to combine.

Spoon a good amount of the beef and ricotta mix into each shell. Spread some marinara sauce on the bottom of a baking dish. Place the filled shells in the dish in a single layer. Pour more sauce over the shells. Sprinkle the rest of the mozzarella on top.

Cover the dish with foil. Bake for 25 minutes. Remove the foil and bake five to ten more minutes to brown the cheese. Let the dish rest five minutes before serving.

You can look at a sweet finish idea like chocolate cake roll if you want a simple dessert after this meal.

Ingredients :

12 oz Jumbo Pasta Shells (Look for ‘jumbo’ or ‘stuffing shells’)
1 lb Ground Beef (Use 80/20 ratio for best taste)
1 small Onion (Chopped, sauté for sweetness)
2 cloves Garlic (Minced, can substitute with garlic powder)
1 cup Ricotta Cheese (Full-fat for best texture)
1.5 cups Mozzarella Cheese (Shredded, reserved for topping)
0.25 cup Parmesan Cheese (Grated, best freshly grated)
1 large Egg (Omit for lighter texture if desired)
2 tbsp Fresh Parsley (Chopped, can use basil or thyme)
0.5 tsp Dried Basil
0.5 tsp Oregano
2 cups Marinara Sauce (Store-bought or homemade)
Salt and Pepper (To taste)

Directions :

Preheat oven to 375°F (190°C).
Boil the jumbo shells in salted water until al dente. Drain and cool.
Heat oil in a pan. Cook chopped onion until soft. Add garlic and cook 1 minute.
Add ground beef. Cook until brown. Drain fat. Season with salt, pepper, basil, and oregano.
In a bowl, mix ricotta, half the mozzarella, parmesan, egg, and parsley. Season to taste.
Stir cooked beef into the cheese mix.
Spread a thin layer of marinara on the bottom of a baking dish.
Stuff each shell with the beef and ricotta mix and place in the dish.
Spoon more marinara over the shells and top with remaining mozzarella.
Cover with foil and bake 25 minutes. Uncover and bake 5–10 minutes more until cheese browns.
Let rest 5 minutes before serving.

how to serve Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

Serve hot from the oven. Add a green salad or a side of bread. A light soup can work well, like comforting chicken soup, if you want a warm first course. Garnish with extra parsley or parmesan.

how to store Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

Cool the shells to room temperature. Cover the dish with plastic wrap or move to an airtight container. Keep in the fridge for 3 to 4 days. To freeze, wrap well and store up to 2 months. Reheat in the oven at 350°F (175°C) until hot.

tips to make Beef Stuffed Shells with Creamy Ricotta Filling for Family Dinners

Do not overcook shells in the pot; they finish in the oven.
Drain the beef well so the filling is not too wet.
Use full-fat ricotta for a creamy fill.
Let the baked dish rest so the filling sets.
For more ideas on beef and cheese pasta, see creamy parmesan garlic beef bowtie pasta for related tips.

variation (if any)

Use ground turkey or pork instead of beef.
Add chopped spinach to the cheese mix for more greens.
Swap some ricotta for cottage cheese for a lighter fill.
Use different herbs like basil or thyme to change the flavor.

FAQs

Q: Can I make this ahead?
A: Yes. Stuff the shells and keep them covered in the fridge. Bake when you are ready.

Q: Can I skip the egg in the filling?
A: Yes. The egg helps bind the mix but you can leave it out for a lighter dish.

Q: How long do I bake frozen shells?
A: From frozen, bake at 375°F (190°C) covered for about 45–60 minutes, then uncover to brown the cheese.

Q: Can I use a different cheese?
A: Yes. You can use provolone or fontina in place of mozzarella.

Q: Is this dish good for kids?
A: Yes. The soft shells and mild cheese often please kids.

Conclusion

For one extra take on this classic, see this guide to Beef Stuffed Shells Italian American Dish.