Beef-Stuffed Shells with Creamy Ricotta Filling

A hearty, crowd-pleasing twist on classic stuffed shells. Jumbo pasta shells are filled with a rich, seasoned beef and creamy ricotta mixture, baked in marinara sauce under a blanket of melted cheese. Perfect for make-ahead meals and special dinners.

🍝 Ingredients

For the Filling & Shells:

• 1 box (12 oz) jumbo pasta shells (about 35-40 shells)

• 1 tbsp olive oil

• 1 lb lean ground beef (85/15 or 90/10)

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 tsp dried Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• 1 (15 oz) container whole milk ricotta cheese

• 1 large egg, lightly beaten

• 1 cup freshly grated Parmesan cheese, divided

• 2 cups shredded mozzarella cheese, divided

• ¼ cup chopped fresh parsley (plus more for garnish)

For the Sauce & Assembly:

• 1 (24 oz) jar good-quality marinara sauce (or 3 cups homemade)

• ½ cup beef or chicken broth (optional, for saucier shells)

• Cooking spray or extra oil

👩‍🍳 Step-by-Step Instructions

1. Cook the Shells:

• Bring a large pot of salted water to a boil. Cook shells according to package directions for al dente (usually 9-11 minutes). They should be pliable but still firm—they’ll soften more when baked.

• Drain and rinse immediately with cold water to stop cooking. Drizzle with a little olive oil to prevent sticking. Set aside.

2. Prepare the Beef Filling:

• Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3-4 minutes until softened.

• Add ground beef, breaking it up with a spoon. Cook until no longer pink. Drain excess fat if needed.

• Stir in garlic, Italian seasoning, salt, and pepper. Cook for 1 more minute. Remove from heat and let cool slightly.

3. Make the Cheese Filling:

• In a large bowl, combine ricotta, egg, ¾ cup of the Parmesan, 1 cup of the mozzarella, and parsley. Mix until smooth.

• Add the slightly cooled beef mixture to the ricotta bowl. Stir until fully combined. Taste and adjust seasoning.

4. Assemble:

• Preheat oven to 375°F (190°C).

• Spread about 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.

• Fill each shell: Use a spoon or a piping bag (easier!) to fill each shell with the beef-ricotta mixture. Place them seam-side up in the baking dish in a single layer.

• Pour the remaining sauce evenly over the shells. If you like a saucier dish, mix the extra ½ cup broth with the sauce before pouring.

• Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan over the top.

5. Bake:

• Cover tightly with foil (spray the underside with cooking spray to prevent cheese from sticking).

• Bake for 25 minutes.

• Remove foil and bake for an additional 10-15 minutes, until cheese is melted, bubbly, and lightly golden.

• Let rest for 10 minutes before serving—this allows the filling to set.