Beef-Stuffed Shells with Ricotta

This hearty beef-stuffed pasta shell recipe combines rich ground beef, creamy ricotta, and gooey melted cheese for a comforting family dinner that's guaranteed to impress. The giant pasta shells create the perfect vessel for the savory filling, while the marinara sauce brings everything together into a satisfying Italian-inspired meal.

I first made these stuffed shells for my husband's birthday dinner, and they've become our go-to special occasion meal. The combination of the three cheeses with the seasoned beef creates a flavor that's both familiar and elevated beyond your typical pasta night.

Ingredients

• Ground beef: Provides the hearty protein base look for 80/20 lean to fat ratio for best flavor
• Ricotta cheese: Creates that classic creamy texture use whole milk ricotta for richness
• Mozzarella cheese: Delivers that perfect melty cheese pull fresh is best but pre-shredded works too
• Parmesan cheese: Adds that sharp umami note freshly grated provides superior flavor
• Large pasta shells: Are the essential vehicle for the filling cook just until al dente
• Marinara sauce: Ties everything together use your favorite jarred sauce or homemade
• Italian seasoning: Infuses classic herb flavors throughout the dish
• Egg: Acts as a binder for the cheese mixture ensuring everything holds together

Step-by-Step Instructions

Prepare the pasta shells:

Cook the pasta shells in generously salted water for exactly the time indicated on the package or until they're just barely tender. You want them slightly firmer than al dente as they'll continue cooking in the oven. Drain them carefully and lay them out separately on a baking sheet to prevent sticking.

Brown the beef:

Heat a large skillet over medium heat until hot. Add the ground beef, breaking it into small crumbles with a wooden spoon. Cook for 7 to 8 minutes, stirring occasionally, until no pink remains and the meat is browned throughout. Be sure to drain off excess fat after cooking to prevent a greasy filling.

Create the filling:

In a large mixing bowl, combine the drained beef with ricotta, half the mozzarella, all the Parmesan, the egg, and seasonings. Mix thoroughly until everything is evenly incorporated. The texture should be thick and substantial, not loose or watery. Taste and adjust seasonings as needed.

Assemble the shells:

Spread 1 cup of marinara sauce across the bottom of your baking dish, creating an even layer. Using a spoon, carefully fill each pasta shell with a generous amount of the beef mixture, about 2-3 tablespoons per shell. The shells should be full but not overflowing. Arrange them in the baking dish, open side up.

Sauce and cheese:

Pour the remaining marinara sauce over the arranged shells, ensuring each is lightly covered. Sprinkle the reserved mozzarella cheese evenly across the top of the entire dish. This creates that irresistible golden cheese crust everyone loves.

Bake to perfection:

Cover the dish with foil, creating a tent so the foil doesn't touch the cheese. Bake at 375°F for 25 minutes, then remove the foil and continue baking for 10 more minutes until the cheese is bubbling and developing golden brown spots. Let rest for 5 minutes before serving.

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The three cheese blend is really the secret to this recipe's success. My grandmother taught me that the combination of ricotta, mozzarella and Parmesan creates that perfect balance of creamy, stretchy and savory that makes Italian comfort food so irresistible. Every time I make this dish, I think of her kitchen and how she would always add an extra handful of cheese on top.

Make Ahead Instructions

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. When ready to bake, simply add an extra 10-15 minutes to the covered baking time since you're starting with a cold dish. For longer storage, freeze the assembled but unbaked shells in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Customization Options

The basic recipe provides an excellent foundation for countless variations. For a vegetable boost, add finely chopped spinach, mushrooms, or bell peppers to the beef as it cooks. If you prefer a different protein, substitute Italian sausage, ground turkey, or even a plant-based meat alternative. The cheese mixture can be enhanced with fresh herbs like basil, oregano, or thyme for a more aromatic profile. For a spicier version, add red pepper flakes or chopped jalapeños to the filling mixture.

Serving Suggestions

These stuffed shells pair beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. Garlic bread or focaccia makes an excellent side for sopping up extra sauce. For a complete Italian feast, start with an antipasto platter featuring olives, marinated vegetables, and thinly sliced cured meats. A medium-bodied red wine like Chianti or Sangiovese complements the flavors perfectly, while sparkling water with lemon works well for a non-alcoholic option.

Recipe FAQs

→ Can I make these stuffed shells ahead of time?

Yes! You can prepare the entire dish up to 24 hours in advance. Assemble everything, cover tightly with plastic wrap or foil, and refrigerate. When ready to cook, remove from refrigerator 30 minutes before baking and add 10-15 minutes to the covered baking time.

→ How do I prevent the pasta shells from tearing?

Cook the pasta shells just until al dente, not fully soft. Immediately rinse with cold water after draining to stop the cooking process. Handle the shells gently when stuffing, supporting them with your fingers as you fill each one.

→ What can I substitute for ricotta cheese?

Cottage cheese is the best substitute for ricotta in this dish. 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.

→ How do I make this dish vegetarian?

Replace the ground beef with a vegetarian alternative like a mixture of sautéed mushrooms, spinach, and zucchini, or use plant-based ground meat substitute. Cooked lentils also work well as they provide protein and a somewhat similar texture to ground beef.

→ Can I freeze these stuffed shells?

Absolutely! You can freeze them either before or after baking. For unbaked shells, assemble the dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. Bake from frozen, adding 20-30 minutes to the cooking time. For baked shells, cool completely, wrap well, and freeze. Reheat covered at 350°F until hot throughout.

→ What sides pair well with beef-stuffed shells?

These hearty stuffed shells pair beautifully with lighter sides like a crisp green salad with vinaigrette, roasted vegetables, sautéed spinach with garlic, or classic garlic bread. For a complete Italian-inspired meal, serve with antipasto or a small serving of soup as a starter.