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Delicious creamy ricotta beef stuffed shells pasta garnished with fresh herbs

Creamy Ricotta Beef Stuffed Shells Pasta

This comforting Italian-inspired dish combines jumbo pasta shells stuffed with a rich blend of creamy ricotta, seasoned ground beef, and melted mozzarella. Baked in a flavorful marinara sauce, these Creamy Ricotta Beef Stuffed Shells are perfect for family dinners, meal prep, or cozy nights in.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Pasta and Filling:
  • 20 –24 jumbo pasta shells
  • 1 lb 450 g ground beef
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Sauce and Topping:
  • 2½ cups marinara sauce homemade or store-bought
  • 1 cup shredded mozzarella cheese for topping
  • ¼ cup grated Parmesan cheese for topping
  • Fresh basil or parsley chopped (for garnish)

Equipment

  • Large pot (for boiling pasta)
  • Large skillet or saucepan
  • Mixing bowls
  • Baking dish (9x13 inch)
  • Spoon or piping bag (for stuffing shells)
  • Aluminum foil

Method
 

  1. Preheat the oven:
  2. Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  3. Cook the pasta:
  4. Boil the shells in salted water for 1–2 minutes less than package instructions (they’ll finish cooking in the oven).
  5. Drain and set aside on a tray to cool slightly.
  6. Prepare the beef filling:
  7. In a skillet, heat olive oil over medium heat. Add onion and cook until softened (3–4 minutes).
  8. Add garlic and ground beef, cooking until browned. Drain excess fat.
  9. Season with basil, oregano, salt, and pepper. Let cool slightly.
  10. Mix the cheese filling:
  11. In a large bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, and the cooked beef mixture. Stir until well blended.
  12. Stuff the shells:
  13. Spread 1 cup of marinara sauce on the bottom of the baking dish.
  14. Fill each pasta shell with 1–2 tablespoons of the beef-ricotta mixture and arrange them in the dish.
  15. Add sauce and cheese:
  16. Pour the remaining marinara sauce over the shells.
  17. Sprinkle with the remaining mozzarella and Parmesan cheese.
  18. Bake:
  19. Cover with foil and bake for 25 minutes.
  20. Remove foil and bake an additional 10–15 minutes until bubbly and golden on top.
  21. Serve:
  22. Garnish with fresh basil or parsley before serving warm.

Notes

You can substitute ground beef with Italian sausage or a beef-pork mix for richer flavor.
Make ahead: assemble the dish and refrigerate up to 24 hours before baking.
Freezer-friendly: freeze unbaked shells up to 2 months; bake straight from frozen with an extra 15 minutes of cook time.
Serve with garlic bread and a fresh salad for a complete meal.