4. **Stuff the shells**: Spoon a generous amount of the ricotta-beef mixture into each shell.
5. **Assemble the dish**: Spread a layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells over the sauce. Spoon the remaining marinara on top and sprinkle with the rest of the mozzarella cheese.
6. **Bake**: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.
7. **Serve and enjoy**: Let it rest for 5 minutes before serving. Garnish with fresh herbs and more Parmesan if desired.
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## 🍴 Tips for Success
* Don’t overcook the pasta—al dente shells hold their shape better while baking.
* Want to sneak in some veggies? Add chopped spinach or shredded zucchini to the ricotta mixture.
* Serve with garlic bread and a crisp green salad for a complete meal.
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## 🧊 Storing & Reheating
* **Fridge**: Store leftovers in an airtight container for up to 4 days.
* **Freezer**: Freeze in a baking dish wrapped tightly in foil and plastic wrap for up to 2 months.
* **To reheat**: Thaw overnight in the fridge, then reheat in the oven at 350°F until heated through.
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## 💬 Final Thoughts
This **Beef-Stuffed Shells with Creamy Ricotta Filling** recipe brings comfort and flavor to your table in a way that feels like home. It’s a dish you’ll want to come back to again and again—whether you’re feeding a hungry family or looking for something special to share with friends.
Trust us: once you serve this, there won’t be any leftovers.
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Would you like a printable version of this recipe or a short-form version for social media captions? Let me know—happy cooking! 🍽️
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