Creamy Beef Stuffed Shells Ricotta (Printable)

Tender pasta shells stuffed with seasoned beef and ricotta, baked in creamy tomato sauce with melted mozzarella and Parmesan topping.

# What You’ll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Beef Filling

02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Ricotta Filling

08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped

→ Sauce

13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain thoroughly and arrange on a clean surface to cool slightly.
03 - Brown ground beef in a large skillet over medium heat, breaking it apart as it cooks. Add diced onion and minced garlic; sauté for 2-3 minutes until softened. Season with Italian herbs, salt, and black pepper. Remove from heat and allow to cool for 5 minutes.
04 - Combine ricotta cheese, egg, grated Parmesan, 1 cup shredded mozzarella, and chopped parsley in a large bowl. Mix until well blended. Fold in the cooled beef mixture until evenly distributed.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth. Spread half of this sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the beef-ricotta filling. Place stuffed shells in the baking dish, opening side facing up, arranging them in a single layer.
07 - Pour the remaining creamy sauce over the stuffed shells, covering them evenly. Sprinkle with 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan cheese.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes to allow flavors to meld and shells to heat through.
09 - Remove foil and continue baking uncovered for 10 minutes until cheese is bubbly and golden brown on top.
10 - Let the stuffed shells rest for 5 minutes before serving to allow filling to set. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The combination of creamy ricotta and savory beef filling creates the most comforting bite imaginable
  • Everything comes together in one baking dish, making cleanup surprisingly manageable
02 -
  • Overcook the pasta now and it will turn to mush in the oven, so pull them a minute early
  • Hot beef mixture will scramble your egg when you add it to the ricotta, so cooling is not optional
03 -
  • Use a piping bag or ziplock bag with the corner cut to fill shells quickly and neatly
  • Let the dish rest longer than you think necessary, otherwise the cheese filling runs everywhere

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