Creamy Ricotta Beef Stuffed Shells Pasta Recipe

There’s something truly magical about the first bite of these Creamy Ricotta Beef Stuffed Shells—the melty cheese, the savory beef, the creamy tomato sauce wrapping it all up in a warm, comforting hug. The pasta shells are perfectly tender, nestled in a bubbling bed of cheesy goodness that fills your kitchen with the kind of aroma that draws everyone to the table before the oven timer even dings.

I started making this dish during the holidays as a make-ahead option for busy evenings, and it quickly became a family favorite. It’s hearty, easy to prep in advance, and feels just fancy enough to serve to company, while still being totally weeknight-friendly.

Whether you're cooking for a hungry crew or planning a cozy dinner for two, this recipe delivers on comfort, flavor, and simplicity in every bite. Let’s dive in.

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

Get ready to fall hard for a new pasta night classic. These Creamy Ricotta Beef Stuffed Shells check every box for a satisfying, fuss-free meal the whole family will devour.

First off, it’s a breeze to prepare. While the shells boil, you’ll whip up a quick beef and ricotta filling that comes together in just minutes. Even the sauce is no-fuss—just a simple blend of marinara and cream that simmers into something dreamy.

It’s incredibly budget-friendly. You’ll be surprised how far one pound of ground beef and a tub of ricotta can go. This dish easily feeds a crowd without breaking the bank.

The make-ahead factor is a game changer. You can prep the shells, assemble the whole dish, and stash it in the fridge or freezer until you’re ready to bake. Perfect for meal prep, entertaining, or new moms who need an easy freezer stash.

And let’s not forget the leftovers—if you’re lucky enough to have any. These stuffed shells reheat beautifully and taste just as good (if not better) the next day.

Ready to fill those shells? Let’s talk ingredients.

Ingredients Notes

The beauty of this dish lies in its balance—rich ricotta, flavorful beef, and a creamy marinara all come together in perfect harmony. Here’s what you need to know about each key player.

Jumbo pasta shells are the vessel for all the cheesy goodness. Look for the large shells in the pasta aisle—not the medium ones used for soups. Cook them just until al dente so they don’t tear when stuffing and hold up during baking.

Ground beef adds hearty flavor and satisfying texture to the filling. I like using 85% lean for the perfect balance of richness without too much grease. Brown it until golden and crumbly for maximum flavor before mixing it with the cheese.

Ricotta cheese is the creamy heart of the filling. Full-fat ricotta gives the best texture—fluffy, smooth, and luscious. To avoid watery shells, let the ricotta drain for a few minutes before using, especially if your brand tends to be on the runnier side.

Mozzarella and Parmesan do double duty. Mozzarella brings that classic stretch and melt, while Parmesan adds salty depth. Use freshly grated Parmesan if you can—it melts better and brings more flavor than the pre-shredded stuff.

Marinara and heavy cream combine for a luscious sauce that’s both tangy and rich. The cream softens the acidity of the tomato sauce, turning it into something luxurious without being heavy. You can also use half-and-half for a lighter option.

All you’ll need equipment-wise is a large skillet, a mixing bowl, a 9x13-inch baking dish, and a spoon or small scoop for stuffing the shells.

How To Make This Creamy Ricotta Beef Stuffed Shells Pasta

Making stuffed shells might sound fussy, but I promise—it’s easier than it looks. Once you get a rhythm going, the whole process feels downright therapeutic.

Start by cooking your jumbo shells in a big pot of salted water. Be gentle when stirring—they're delicate. You want them just shy of fully cooked since they’ll finish in the oven. Drain and spread them out on a baking sheet so they don’t stick together.

Meanwhile, in a large skillet, brown your ground beef over medium-high heat. Break it up with a spoon and let it get nice and golden. Once cooked through, remove from heat and let it cool slightly before mixing it with the cheese.

In a large bowl, combine the ricotta, 1 cup of shredded mozzarella, grated Parmesan, an egg, and a sprinkle of salt, pepper, and Italian seasoning. Stir in the cooled beef until everything is evenly mixed. The filling should be creamy and hold its shape.

Next, make the sauce. In a saucepan, combine your marinara and heavy cream over medium-low heat. Let it warm through and bubble gently for a few minutes. You’ll want it thick enough to coat the back of a spoon, but still pourable.

Spoon a generous layer of sauce into the bottom of your baking dish. Then, using a spoon or cookie scoop, stuff each shell with the beef and ricotta mixture and place them in the dish. Once all the shells are in, pour the rest of the sauce over the top and sprinkle with more mozzarella and Parmesan.

Cover the dish with foil and bake at 375°F for about 25 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and slightly golden. Let it rest for 5-10 minutes before serving—this helps the flavors settle and keeps the filling intact.

From start to finish, you’re looking at about 45 minutes of hands-on time. Totally worth it for a pasta bake this comforting.

Storage Options

This dish is a dream when it comes to leftovers. Store any extras in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making this a next-day lunch you’ll look forward to.

To freeze, assemble the entire dish but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When you're ready to enjoy it, bake straight from frozen at 375°F for about 1 hour, uncovering the last 15 minutes to brown the cheese.

You can also freeze individual portions after baking. Just pack them in airtight containers and reheat in the microwave or oven for an easy single-serve dinner.

Reheating is easy—just pop a portion in the microwave with a splash of water and cover with a damp paper towel. Or reheat in the oven at 350°F, covered with foil, until hot all the way through.

Variations and Substitutions

The best part about stuffed shells? They’re super flexible. Once you’ve got the method down, you can customize the flavors to suit your taste—or whatever’s in your fridge.

Swap out the ground beef for Italian sausage, turkey, or even a plant-based meat alternative. Each brings its own twist, and all work beautifully with the ricotta filling.

Not a fan of ricotta? Try a combo of cream cheese and cottage cheese for a smoother, tangier filling. You can also mix in some spinach or chopped kale for a little green goodness.

Change up the sauce! Use vodka sauce for a richer finish or go all out with a homemade bolognese. Even a simple pesto cream sauce can turn this into a whole new dish.

Want a little kick? Stir some crushed red pepper flakes or chopped sun-dried tomatoes into the filling for extra flavor depth.

And of course, feel free to sneak in some veggies. Finely diced mushrooms, sautéed zucchini, or spinach blend right into the filling and boost the nutrition without altering the flavor.

No matter how you spin it, these creamy stuffed shells are endlessly adaptable—and always satisfying.

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