Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There's something irresistible about a bubbling dish of cheesy pasta fresh out of the oven. These Creamy Ricotta Beef Stuffed Shells are the kind of comfort food that instantly makes a house feel like home—rich with flavor, smothered in sauce, and loaded with gooey cheese in every bite.

this Recipe

I came up with this recipe on a cozy Sunday afternoon, inspired by my love for classic Italian flavors and the need to use up some ground beef and leftover ricotta. What started as a "let's see what we have" moment turned into a dinner everyone asked me to make again the very next week. This dish is easy to make, perfect for meal prep, and always a hit at the table.

Let’s dig into why this one deserves a spot in your weekly rotation.

Why You’ll Love This Creamy Ricotta Beef Stuffed Shells Pasta

Get ready to fall in love with your new favorite baked pasta recipe. These stuffed shells are packed with bold flavor, creamy texture, and all the cheesy comfort you could ask for.

First of all, it's a true time-saver. While it might look like something you spent hours preparing, this recipe comes together in under an hour. That makes it perfect for weeknights or weekend meal prep without the stress.

It’s also incredibly budget-friendly. You’ll be surprised how a few pantry staples—pasta shells, ground beef, ricotta, and jarred marinara—can turn into something that feels restaurant-worthy without draining your wallet.

Another major plus? Family appeal. Even picky eaters tend to fall in love with this dish. The familiar flavors of meat, cheese, and pasta come together in a way that’s both comforting and satisfying. Add a green salad or garlic bread on the side, and dinner is done.

Finally, this recipe is super versatile. You can easily swap in ground turkey, use cottage cheese instead of ricotta, or even make it vegetarian by skipping the meat and adding spinach. It’s one of those recipes you can tailor to your tastes—or whatever you’ve got in the fridge.

Now let’s take a closer look at the key ingredients that make this dish such a standout.

Ingredients Notes

The magic of these stuffed shells lies in the balance of textures and flavors from just a handful of everyday ingredients. Each one brings something essential to the table.

Jumbo pasta shells are the heart of this recipe. Their size makes them perfect for holding all that creamy beef and cheese filling. Be sure not to overcook them—boil just until al dente, since they’ll continue cooking in the oven.

Ground beef adds rich, savory depth to the filling. I usually go with 80/20 for the best flavor, but leaner beef works too if you’re trying to keep it lighter. Make sure to drain any excess fat before combining with the cheese.

Ricotta cheese gives the filling its creamy, smooth texture. I prefer full-fat ricotta for the richest flavor, but you can use part-skim if you want a lighter dish. Be sure to season it well—ricotta on its own can be a bit bland without salt, pepper, and herbs.

Mozzarella and Parmesan team up for that perfect cheesy topping. Mozzarella melts into that stretchy, golden goodness we all love, while Parmesan adds sharpness and depth. A sprinkle on top before baking brings everything together beautifully.

All you need equipment-wise is a large skillet, a mixing bowl, a spoon for stuffing, and a 9x13 baking dish. If you have a piping bag or zip-top bag, it makes filling the shells even easier—but a spoon works just fine too.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making these stuffed shells is easier than it looks, and the results are more than worth the effort. Here's how it all comes together.

Start by cooking the jumbo pasta shells in a large pot of salted water. Cook until just shy of al dente—usually a minute or two less than the package says. Drain and lay them out on a baking sheet or parchment so they don’t stick together.

While the pasta cooks, heat a large skillet over medium-high heat. Add your ground beef and cook, breaking it up as you go, until it’s browned and cooked through. Drain any excess grease, then season with salt, pepper, and Italian seasoning.

In a large mixing bowl, combine the cooked beef with ricotta, half the mozzarella, and a generous handful of Parmesan cheese. Mix until everything is fully incorporated and creamy. Taste and adjust seasoning with a little more salt or garlic powder if needed.

Now it’s time to fill the shells. Spoon (or pipe) the ricotta-beef mixture into each pasta shell and arrange them in a baking dish that’s been spread with a thin layer of marinara sauce. Once all your shells are nestled in, pour the remaining sauce over the top and sprinkle the rest of the mozzarella and Parmesan cheese.

Cover the dish with foil and bake in a 375°F oven for 25 minutes. Then uncover and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Let it sit for 5-10 minutes before serving—this helps everything settle and makes it easier to plate.

From start to finish, the whole process takes about 45 minutes, and the end result is pure comfort in a dish—creamy, saucy, and so satisfying.

Storage Options

These stuffed shells are ideal for meal prep and leftovers. They store beautifully and reheat like a dream.

Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 4 days. You can also cover the baking dish with foil or plastic wrap if you're planning to reheat and serve directly from there.

For longer storage, these shells freeze well too. Just place them in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. If you’re making a batch specifically for the freezer, assemble everything but don’t bake it—just freeze it unbaked and pop it straight into the oven when you're ready (add 15–20 minutes to baking time if frozen).

To reheat, microwave individual portions for 2–3 minutes, or cover and warm in a 350°F oven for 15–20 minutes until heated through. Add a splash of marinara if it looks a little dry.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak. Whether you’re feeding different dietary needs or just out of a few ingredients, there’s plenty of room to customize.

Try swapping the ground beef for ground turkey or chicken. It lightens up the dish without sacrificing any of that savory flavor. You can also use a plant-based meat substitute for a vegetarian-friendly version.

If you're not a fan of ricotta, feel free to substitute cottage cheese. It has a slightly different texture but still brings the creaminess and protein. Just blend it up first for a smoother consistency.

For a veggie boost, mix in some sautéed spinach, mushrooms, or zucchini with the filling. Just make sure to cook off any excess moisture before mixing it with the cheese.

Prefer a little heat? Stir some crushed red pepper flakes into the marinara or sprinkle them on top before baking. You can even swap the marinara for a creamy Alfredo sauce if you’re looking for a white sauce version.

Don’t be afraid to get creative—this dish is super forgiving and practically invites experimentation.

Print