Beef-Stuffed Shells with Ricotta

These delectable beef-stuffed shells combine tender pasta, savory ground beef, and a rich ricotta cheese mixture for a crowd-pleasing dinner that elevates comfort food to new heights. The jumbo pasta shells create perfect vessels for the hearty filling, while the marinara and melted cheese topping bring everything together in a bubbling, golden masterpiece.

I first made these stuffed shells for my sister's birthday dinner, and they've become our family's most requested special occasion meal. The way the creamy filling contrasts with the tangy marinara creates flavor magic that even my pickiest eaters devour.

Ingredients

• Ground beef: Adds rich flavor and protein. Make sure to choose 85% lean for the perfect balance of flavor and texture.
• Jumbo pasta shells: Create the perfect vessel for holding the delicious filling. Look for brands that hold their shape well when cooked.
• Ricotta cheese: Provides creamy texture and mild flavor. Select whole milk ricotta for the richest result.
• Mozzarella cheese: Creates that perfect stretchy cheesy top. Use freshly shredded for best melting.
• Italian seasoning: Infuses authentic flavor throughout the dish. Use a quality blend with oregano, basil, and thyme.
• Marinara sauce: Ties everything together. Choose a good quality jar or use homemade if you have it.
• Fresh basil: Brightens the finished dish with color and flavor. Pick vibrant green leaves with no brown spots.

Step-by-Step Instructions

Prepare the pasta:

Cook the jumbo shells according to package directions, being careful not to overcook. You want them firm enough to hold their shape when stuffed. Drain thoroughly and separate them on a baking sheet to prevent sticking while they cool.

Create the meat mixture:

Brown the ground beef in a large skillet over medium heat, breaking it into small crumbles as it cooks. Once fully browned, drain excess fat thoroughly to prevent a greasy filling. Add the finely chopped onion and minced garlic, cooking until the onions become translucent and aromatic, about 2-3 minutes. Season with Italian herbs, salt, and pepper, then remove from heat to cool slightly.

Mix the cheese filling:

In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, and Parmesan with a beaten egg. The egg acts as a binder, helping the filling stay together during baking. Mix thoroughly until completely combined and smooth. Once the meat mixture has cooled slightly, fold it into the cheese mixture, creating a unified filling.

Assemble and bake:

Spread a cup of marinara sauce evenly across the bottom of your baking dish to prevent sticking and add flavor to the shells. Using a spoon or piping bag, fill each shell generously with the beef-ricotta mixture, placing them in the prepared baking dish. Pour remaining sauce over the filled shells, then sprinkle with additional mozzarella. Cover with foil and bake for 25 minutes, then uncover for the final 10 minutes to achieve that perfect golden, bubbly cheese top.

Save

The first time I made these stuffed shells, I accidentally bought regular-sized pasta shells instead of jumbo. Rather than start over, I created a lasagna-style casserole by layering the smaller shells with the filling. My family loved it so much that shell casserole is now a regular in our dinner rotation alongside the traditional stuffed version!

Make-Ahead Magic

These stuffed shells are perfect for preparing in advance. You can assemble the entire dish up to 24 hours before baking and store it covered in the refrigerator. If making ahead, add an extra 10-15 minutes to the covered baking time since the dish will be cold. For longer storage, freeze the assembled but unbaked shells for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Delicious Variations

Transform this classic recipe by switching up the meat and cheese combinations. Try using half Italian sausage and half ground beef for extra flavor, or substitute ground turkey for a lighter option. For a vegetarian version, replace the meat with sautéed mushrooms, spinach, and bell peppers. You can also experiment with different cheese blends; try provolone or fontina in place of some of the mozzarella for more complex flavor notes.

Serving Suggestions

These hearty stuffed shells pair perfectly with a simple green salad dressed with lemon vinaigrette to cut through the richness of the dish. Garlic bread makes an excellent accompaniment for sopping up extra sauce. For a complete Italian feast, serve smaller portions of the shells as a first course followed by a light chicken or fish entrée. A medium-bodied red wine like Chianti or Sangiovese complements the flavors beautifully.

Recipe FAQs

→ Can I make these beef-stuffed shells ahead of time?

Yes! You can assemble the stuffed shells completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if cooking from cold. You can also freeze the unbaked shells for up to 3 months - just thaw overnight in the refrigerator before baking.

→ What can I substitute for ground beef in this dish?

Ground turkey, chicken, or Italian sausage work well as substitutes for the ground beef. For a vegetarian version, try using a mixture of finely chopped mushrooms, walnuts, and cooked lentils to mimic the texture and provide protein.

→ Can I use cottage cheese instead of ricotta?

Yes, cottage cheese can be substituted for ricotta in a 1:1 ratio. For the best texture, drain excess liquid from the cottage cheese or blend it briefly for a smoother consistency similar to ricotta.

→ How do I prevent my pasta shells from tearing?

Cook the shells just until al dente (slightly firm), as overcooked pasta tears more easily. Drain and rinse with cool water immediately after cooking. Carefully separate any shells that are stuck together, and handle gently when filling. Having a few extra shells on hand is helpful in case some do tear.

→ What sides pair well with beef-stuffed shells?

These stuffed shells pair beautifully with a simple green salad dressed with vinaigrette, roasted vegetables like asparagus or zucchini, garlic bread, or a light Caesar salad. For a complete meal, serve with a side of steamed broccoli or a fresh caprese salad.

→ Can I use homemade marinara sauce?

Absolutely! Homemade marinara sauce works wonderfully in this dish and can enhance the flavor. If using homemade sauce that's thicker than store-bought, you might want to thin it slightly with a little water or broth so it can properly coat the shells during baking.