Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's nothing quite like pulling a bubbling dish of stuffed pasta shells from the oven—the cheesy aroma, the golden, lightly crisped top, and the promise of a rich, comforting bite in every forkful. This Creamy Ricotta Beef Stuffed Shells recipe delivers all that and more, with tender pasta shells packed full of savory ground beef, creamy ricotta, and gooey mozzarella, nestled in a blanket of herby tomato sauce and finished with a luscious cream layer.

I first made these on a chilly Sunday when I wanted something hearty but not overly complicated. They turned out so irresistibly good that now they're my go-to whenever we need a satisfying, family-style meal that feels like a hug in casserole form. Plus, they freeze like a dream, making them perfect for meal prepping or sharing with friends.

Let’s dive into what makes these stuffed shells truly special.

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

Get ready to fall in love with your new favorite baked pasta recipe. This dish combines comfort, convenience, and indulgent flavor in one irresistibly cheesy bite.

First off, this is a true make-ahead miracle. You can assemble the entire dish in advance, cover it tightly, and store it in the fridge or freezer until you're ready to bake. It’s ideal for busy weekdays, weekend batch cooking, or when you want to prep dinner in the morning and relax later.

It’s incredibly kid-friendly and a crowd-pleaser. The familiar flavors—mild ricotta, seasoned beef, and gooey mozzarella—are approachable even for picky eaters. Serve it with garlic bread or a crisp green salad, and you’ve got a dinner that satisfies everyone at the table.

You’ll love how budget-friendly it is too. Made with pantry staples like pasta shells, canned tomatoes, and ground beef, it feeds a crowd without breaking the bank. Stretch the dish even further with a side or two.

And let’s not forget: leftovers are a blessing. The flavors meld beautifully overnight, making reheated portions arguably even better the next day. It’s the kind of dish you’ll be excited to eat again and again.

Now that you're sold, let’s take a closer look at the simple, powerhouse ingredients that bring this recipe to life.

Ingredients Notes

The beauty of this recipe is how a few simple ingredients, when combined, create a cozy, flavor-packed meal. Each component has its own role to play in building texture and taste.

Jumbo pasta shells are the perfect vessel for our creamy filling. They cook up tender but sturdy enough to hold their shape when stuffed. Look for shells that are still mostly intact in the box—broken ones are tricky to fill.

Ground beef forms the savory backbone of the filling. I like using an 85/15 blend for a balance of flavor and moisture. After browning, you’ll season it with a hint of Italian herbs to tie into the rest of the dish.

Ricotta cheese brings the creamy, slightly tangy richness that makes these shells sing. Full-fat ricotta works best here—it blends smoothly with the beef and melts beautifully. A pinch of nutmeg in the mixture adds a subtle warmth that really enhances the flavor.

Mozzarella and Parmesan are the melty, cheesy finishing touches. Mozzarella gives you that irresistible pull, while Parmesan sharpens the flavor and helps create that golden-browned top. I recommend shredding your own for the best melt and flavor.

For the sauce, a combination of marinara and heavy cream creates a delicious base. The cream tempers the acidity of the tomatoes and adds a velvety smoothness that makes every bite extra indulgent. You won’t need any fancy equipment—just a large skillet, a mixing bowl, and a casserole dish to bring it all together.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making this dish is easier than it looks, and the steps can be broken down into manageable stages. Here’s how to bring it all together.

Start by boiling a large pot of salted water and cooking your jumbo shells until just al dente. Don’t overcook them—they’ll finish baking in the oven. Once done, drain them and lay them out on a tray to cool. This makes stuffing them much easier later on.

While the pasta cooks, brown your ground beef in a large skillet over medium heat. Break it up with a wooden spoon and cook until no longer pink. Drain any excess grease, then stir in garlic, onion powder, and a sprinkle of Italian seasoning. Set it aside to cool slightly before mixing it with the ricotta.

In a mixing bowl, combine the ricotta, a handful of shredded mozzarella, grated Parmesan, an egg, and the cooled beef. Stir until fully blended and creamy. If it feels too stiff, add a splash of cream or milk to loosen it slightly—this makes filling the shells a breeze.

Next, prepare the sauce. In the same skillet, pour in your favorite jarred marinara (or homemade if you’re feeling ambitious) and stir in a generous splash of heavy cream. Simmer just until heated through and well combined. Spread a thin layer of this creamy tomato sauce on the bottom of your baking dish.

Now comes the fun part: stuff each shell with a spoonful of the ricotta-beef mixture and nestle it into the saucy dish, open side up. Once all your shells are arranged, pour the remaining sauce over the top and sprinkle with more mozzarella and Parmesan.

Cover the dish with foil and bake at 375°F for 25 minutes, then uncover and bake for another 10-15 minutes until the top is golden and bubbly. Let it rest for 5-10 minutes before serving—this helps everything set up and makes for cleaner scoops.

From start to finish, you’re looking at about an hour, most of it hands-off. The result? A bubbling, creamy, crave-worthy dish that tastes like it took all day to make.

Storage Options

These stuffed shells are as practical as they are delicious, and leftovers reheat beautifully.

Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish in a 350°F oven, covered with foil, until warmed through.

To freeze, assemble the stuffed shells but don’t bake them yet. Wrap the dish tightly in foil and plastic wrap, then freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and proceed as directed. You can also bake directly from frozen—just add an extra 15–20 minutes to the bake time, keeping it covered until the final browning step.

If you’ve baked the shells already, you can also freeze leftovers in individual portions. Just be sure to use freezer-safe containers and label them with the date.

Variations and Substitutions

This recipe is endlessly flexible, so don’t hesitate to tweak it based on what you have on hand or your family’s preferences.

If you want to lighten it up, swap the beef for ground turkey or chicken. You’ll still get that hearty, meaty texture with a bit less fat. Add a little extra seasoning to boost the flavor, since poultry tends to be milder.

Vegetarian? Skip the meat altogether and add sautéed mushrooms, spinach, or even lentils to the ricotta filling. It’s a delicious, veggie-forward take that’s just as satisfying.

For a spice lover’s twist, mix in red pepper flakes or diced jalapeños with the filling, or use a spicy arrabbiata sauce instead of traditional marinara.

Short on time? Use pre-cooked rotisserie chicken in place of the beef. Just shred it finely and mix it in with the cheeses. It’s a great way to repurpose leftovers and still get all the flavor with less effort.

Want a richer flavor? Try adding a few spoonfuls of pesto to the ricotta mixture or drizzle it over the top before serving for a fresh, herby finish.

However you choose to make it, don’t be afraid to make it your own. These stuffed shells are endlessly adaptable and always delicious. Happy cooking!

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