Cheesy Beef Stuffed Shells with Creamy Ricotta Filling

Save This Recipe:

There’s something magical about hearty, cheesy pasta dishes that bring everyone to the table with excitement. This Cheesy Beef Stuffed Shells recipe is one of those dishes—a perfect balance of creamy ricotta, savory ground beef, and melted cheese baked into tender pasta shells. It’s comfort food at its finest, perfect for family dinners or gatherings with friends.

These stuffed shells are incredibly satisfying and packed with flavor. The creamy ricotta mixture pairs perfectly with the richness of the beef and marinara sauce, making every bite a delight. Whether you’re making this for a crowd or just treating yourself, these stuffed shells will be an instant favorite!

What Makes This Recipe Special?

The key to these stuffed shells lies in their perfect combination of textures and flavors. The creamy ricotta filling brings a light, luscious balance to the hearty beef mixture, while the baked pasta shells absorb all the delicious flavors of the sauce. Add a golden, bubbly layer of cheese on top, and you have a show-stopping dish that’s as easy to prepare as it is impressive to serve.

No one can resist the gooey, cheesy goodness of these baked stuffed shells. They’re simple to make ahead, and they freeze wonderfully, making them an excellent option for meal prep or a cozy night at home.

Ingredients for Cheesy Beef Stuffed Shells

To create these irresistible stuffed shells, you’ll need a mix of creamy, savory, and cheesy ingredients. Here’s everything that goes into making this dish absolutely perfect:

• Jumbo Pasta Shells: The star of the dish! Look for large shells that can hold the delicious fillings. Boil them until just al dente, so they stay firm while baking.
• Ground Beef: A flavorful and hearty base for the stuffing. Use lean ground beef or substitute it with ground turkey or Italian sausage for a twist.
• Ricotta Cheese: The creamy filling that makes every bite rich and luscious. Full-fat ricotta works best for that velvety texture.
• Mozzarella Cheese: Adds gooey, melty deliciousness on top and inside the shells. Freshly shredded mozzarella melts better than pre-shredded.
• Parmesan Cheese: For a salty, nutty kick in the filling. Use freshly grated for maximum flavor.
• Egg: Helps bind the ricotta mixture so the filling stays creamy but firm when baked.
• Marinara Sauce: Use your favorite store-bought brand or homemade marinara to coat the shells and add a rich tomato flavor.
• Garlic and Onion: Essential for building savory depth in the beef mixture. Dice them finely to blend seamlessly into the stuffing.
• Italian Seasoning: A perfect mix of herbs like basil, oregano, and thyme to add classic Italian flavors.
• Fresh Parsley: Chopped parsley brings a fresh, herby brightness to the ricotta filling.

Optional Ingredients for Extra Flavor:

• Red Pepper Flakes: For a bit of heat, sprinkle some into the beef mixture or on top of the finished dish.
• Spinach: Add some chopped, wilted spinach to the ricotta mixture for extra nutrition and flavor.

How to Make Cheesy Beef Stuffed Shells

Making these stuffed shells is a simple process, but it’s all about layering flavors and taking the time to fill each shell generously. Here’s how you can make this dish step by step:

Step 1: Prepare the Pasta Shells

Boil the jumbo pasta shells in salted water until al dente. Be sure not to overcook them, as they’ll soften further in the oven. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Cook the Beef Filling

In a large skillet over medium heat, sauté the diced onion until soft and translucent. Add minced garlic and cook until fragrant. Toss in the ground beef, season with Italian seasoning, and cook until browned. Drain any excess fat, then stir in 1 cup of marinara sauce. Simmer for 5 minutes, then set aside to cool slightly.

Step 3: Make the Ricotta Mixture

In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, egg, chopped parsley, and a pinch of salt and pepper. Mix until smooth and creamy.

Step 4: Fill the Shells

Using a spoon (or a piping bag for precision), fill each cooked shell with a mixture of ricotta and beef. Start with a dollop of the ricotta mixture and top it with a spoonful of the beef filling. Place the stuffed shells seam-side up in a baking dish.

Step 5: Assemble the Dish

Pour the remaining marinara sauce evenly over the shells. Sprinkle the top with the remaining shredded mozzarella and a dusting of Parmesan. Cover the dish with foil to prevent drying out.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the stuffed shells, covered, for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Once baked, garnish with more fresh parsley and serve hot. This dish is sure to disappear quickly—don’t forget to save some for leftovers!

How Long to Bake Cheesy Beef Stuffed Shells

Getting the baking time right ensures your stuffed shells come out tender, gooey, and perfectly cooked. Here’s a guide to help you achieve the best results:

General Baking Time

• Bake the stuffed shells at 375°F (190°C) for 25 minutes covered with foil.
• Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and golden brown.

Why Use Foil?

Covering the dish with foil during the initial bake traps in moisture, preventing the pasta from drying out. When you remove the foil, the top layer of cheese has a chance to brown beautifully, creating that irresistible golden crust.

Tips for Perfectly Baked Stuffed Shells

1. Do Not Overcook the Pasta: Boil the shells until just al dente to ensure they hold their shape during baking. Overcooked shells may tear or become mushy.
2. Use a Baking Thermometer: Ensure the dish is heated all the way through. A thermometer inserted into the center should read 165°F for safety.
3. Customize the Sauce: If you love extra sauciness, add a little more marinara before baking. The pasta will absorb some of the sauce as it bakes.

---

How to Store and Reheat Leftovers

Stuffed shells make excellent leftovers! Here’s how to store and reheat them without losing their creamy, cheesy texture.

Refrigerator

• Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
• Reheating: Preheat the oven to 350°F (175°C), cover the shells with foil, and bake for 15-20 minutes until warmed through.

Freezer

• Storage: Place the stuffed shells in a freezer-safe container or tightly wrap the baking dish in plastic wrap and foil. Freeze for up to 3 months.
• Reheating from Frozen: Bake at 375°F for about 50-60 minutes, covered with foil, until heated through. Remove the foil for the last 10 minutes for a bubbly top.

---

Cooking Tips for Success

1. Let the Dish Rest After Baking: After removing the shells from the oven, let them rest for about 5 minutes. This allows the cheese and filling to settle, making the shells easier to serve.
2. Add Fresh Garnishes: Sprinkle freshly chopped parsley or grated Parmesan on top before serving to add a bright, fresh flavor.
3. Meal Prep Friendly: Assemble the shells and refrigerate them unbaked for up to 24 hours. When ready to cook, simply bake as directed.

This dish is a crowd-pleaser and perfect for both weeknight meals and special occasions. With a little prep ahead of time, you’ll have a restaurant-quality pasta dish ready to serve!

Print