Beef-Stuffed Shells with Ricotta

This hearty beef-stuffed shells recipe combines tender pasta with a savory meat and cheese filling, creating a comforting dinner that feels special enough for weekend family meals while being surprisingly manageable for weeknights. The crispy edges of the pasta shells and bubbling cheese topping make this dish an instant crowd-pleaser.

I created this recipe after my Italian grandmother taught me her secret to perfect stuffed shells. The first time I served these at a family gathering, they disappeared within minutes and have been requested at every holiday dinner since.

Ingredients

• Jumbo pasta shells: Provide the perfect vessel for holding the rich filling, look for boxes without any broken shells
• Ground beef: Adds hearty texture and flavor, choose 80/20 ground beef for the best balance of flavor and moisture
• Ricotta cheese: Creates a creamy base that holds everything together, drain it in a strainer for 30 minutes if it seems watery
• Mozzarella cheese: Provides that satisfying stretchy cheese pull everyone loves, freshly grated melts much better than pre shredded
• Parmesan cheese: Adds a sharp nutty flavor that balances the richness, always grate your own from a block for best flavor
• Marinara sauce: Ties everything together, use your favorite jarred sauce or homemade if you have it
• Egg: Acts as a binding agent for the filling, preventing it from becoming crumbly when baked
• Garlic: Infuses the filling with essential aromatic flavor, fresh minced cloves work best here
• Italian seasoning: Provides classic herb flavor without needing multiple spice jars, look for blends with basil, oregano, and thyme

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook jumbo shells for 2 minutes less than package directions indicate. The pasta will continue cooking in the oven, so you want it quite firm. After draining, spread shells on a baking sheet and drizzle lightly with olive oil to prevent sticking.

Prepare the Filling:

Brown the ground beef in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon. Once the meat is no longer pink, add minced garlic and cook for just one minute until fragrant. Drain excess fat by tilting the pan and spooning it out. Allow meat mixture to cool for about 5 minutes before adding the cheeses.

Mix the Cheeses:

In a large mixing bowl, combine ricotta cheese, half the mozzarella, grated parmesan, egg, Italian seasoning, salt and pepper. Add the cooled meat mixture and stir until everything is thoroughly incorporated. The filling should be thick enough to hold its shape when spooned.

Fill the Shells:

Hold each pasta shell open with your fingers and use a spoon to stuff it generously with the meat and cheese mixture. Each shell should be filled completely but not overflowing. Place filled shells in your prepared baking dish with the opening facing upward to prevent filling from spilling out.

Assemble and Bake:

Spread about half cup of marinara sauce on the bottom of a 9x13 baking dish. Arrange stuffed shells in a single layer, then pour remaining sauce over and around the shells. Sprinkle with remaining mozzarella and parmesan cheeses. Cover with foil and bake for 20 minutes at 375°F, then remove foil and bake 10 more minutes until cheese is golden and bubbly.

Save

My Italian grandmother always insisted on adding a pinch of nutmeg to the ricotta mixture. I was skeptical at first, but that tiny amount adds an incredible warmth and depth that most people can't quite place but absolutely love. It's become my secret ingredient whenever I make any pasta with ricotta filling.

Make Ahead and Storage

These stuffed shells are perfect for preparing in advance. You can assemble the entire dish up to 24 hours before cooking and keep it covered in the refrigerator. Just add about 10 minutes to the covered baking time if cooking directly from the refrigerator.

For longer storage, freeze the assembled but unbaked shells in a freezer safe container for up to three months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding 20 minutes to the covered cooking time and checking that the internal temperature reaches 165°F.

Leftover cooked shells will keep in the refrigerator for 3 to 4 days in an airtight container. Reheat individual portions in the microwave covered with a damp paper towel, or reheat a larger portion in the oven at 350°F covered with foil until heated through.

Delicious Variations

Turn this classic dish into your own creation by customizing the filling. For a lighter version, substitute ground turkey or chicken for the beef. Vegetarians can replace the meat with 2 cups of sautéed mushrooms, spinach, or a mixture of diced zucchini, bell peppers, and onions.

For extra flavor dimensions, try adding 1/4 cup of fresh chopped herbs like basil or parsley to the filling. A teaspoon of red pepper flakes will add a pleasant heat, while a tablespoon of balsamic glaze mixed into the meat adds wonderful depth and sweetness.

Change up the cheese profile by using fontina instead of mozzarella for a more buttery flavor, or mix in some crumbled feta or goat cheese for tangy notes that complement the rich beef and creamy ricotta.

Serving Suggestions

Create a complete Italian feast by serving these stuffed shells with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidic dressing perfectly balance the rich, cheesy pasta.

Garlic bread or warm crusty Italian bread is essential for soaking up extra sauce. For a lighter option, roasted vegetables like asparagus, broccoli, or zucchini make excellent side dishes.

These stuffed shells are hearty enough to stand alone as a complete meal, but for larger gatherings or special occasions, consider serving them alongside chicken parmesan or a simple grilled fish with lemon for a memorable Italian inspired dinner.

Recipe FAQs

→ Can I make these stuffed shells ahead of time?

Yes! You can assemble the entire dish up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking, and add about 10 minutes to the baking time if cooking from cold.

→ What can I substitute for ricotta cheese?

If you don't have ricotta, cottage cheese makes an excellent substitute. Simply drain it well and, for a smoother texture, pulse it briefly in a food processor. Mascarpone or a combination of cream cheese and sour cream can also work in a pinch.

→ Can I freeze these stuffed shells?

Absolutely! These shells freeze beautifully. You can freeze them either before or after baking. If freezing before baking, assemble in a freezer-safe container without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add 15-20 minutes to the baking time if cooking from frozen.

→ How do I prevent the pasta shells from tearing?

Cook the shells just until al dente (slightly firm), as they'll continue cooking during baking. Handle them gently when stuffing, and if any do tear, use them on the bottom layer where they won't be as visible. Adding a little olive oil to the cooking water and rinsing with cool water after draining can also help prevent sticking and tearing.

→ What sides pair well with stuffed shells?

A simple green salad with Italian dressing makes a perfect light accompaniment. Garlic bread or focaccia is great for soaking up extra sauce. Roasted vegetables like asparagus, broccoli, or zucchini also complement the rich flavors of the dish while adding nutritional balance.

→ Can I add vegetables to the filling?

Definitely! Spinach, mushrooms, bell peppers, and zucchini work wonderfully in this dish. Just make sure to cook and drain any vegetables well before adding to the filling to prevent excess moisture. Frozen spinach should be thoroughly thawed and squeezed dry.