Beef-Stuffed Shells with Creamy Ricotta Filling: A Classic Comfort Dish the Whole Family Will Love
If you’re looking for a hearty, cheesy, and crowd-pleasing dinner that brings everyone to the table, Beef-Stuffed Shells with Creamy Ricotta Filling is your answer. This classic Italian-American dish takes jumbo pasta shells, fills them with a rich blend of seasoned ground beef and ricotta cheese, and bakes them under a blanket of marinara and melted mozzarella. It’s comfort food at its best — warm, filling, and full of flavor.
Whether you’re cooking for a busy weeknight or preparing a make-ahead dish for guests, this recipe is always a hit.
Why This Recipe Works
The beauty of stuffed shells lies in the combination of textures and flavors:
The pasta shells provide the perfect vessel for the filling.
The beef and ricotta mixture brings protein-packed richness and creamy smoothness.
The bubbling marinara and cheese topping ties it all together with that irresistible oven-baked goodness.
It’s easy to prep ahead, freezes beautifully, and feeds a crowd with minimal effort.
Ingredients
20–24 jumbo pasta shells
1 tablespoon olive oil
1 lb ground beef
2 cloves garlic, minced
1 cup ricotta cheese
1 egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese (divided)
2 teaspoons Italian seasoning
Salt and pepper to taste
3 cups marinara sauce (store-bought or homemade)
Fresh parsley or basil for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the shells until just al dente (about 1–2 minutes less than package directions), then drain and set aside to cool.
Prepare the beef: In a skillet, heat olive oil over medium heat. Add ground beef and garlic, cooking until browned and fully cooked. Season with salt, pepper, and Italian seasoning. Let cool slightly.
Make the filling: In a large bowl, combine ricotta cheese, egg, Parmesan, 1 cup of mozzarella, and the cooled beef. Mix until well combined.
Fill the shells: Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with about 2 tablespoons of the beef-ricotta mixture and place in the dish, seam side up.
Top and bake: Pour remaining marinara sauce over the stuffed shells. Sprinkle with remaining mozzarella. Cover with foil and bake for 25 minutes, then uncover and bake for another 10–15 minutes, until cheese is bubbly and lightly browned.
Garnish and serve: Let cool slightly, then sprinkle with fresh parsley or basil before serving.
Tips for Perfect Stuffed Shells
Don’t overcook the pasta: Slightly undercooked shells hold their shape better when filling and baking.
Use high-quality ricotta: It makes a difference in creaminess and flavor.
Add vegetables: Finely chopped spinach or zucchini can be mixed into the filling for added nutrition.
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