Indulge in these rich, cheesy stuffed shells filled with a savory beef and ricotta mixture. Topped with marinara sauce and bubbling melted cheese, this baked pasta dish is the ultimate comfort food. Perfect for family dinners, meal prep, or special occasions, these stuffed shells are guaranteed to be a hit!
Why You’ll Love This Recipe
- Rich and cheesy – A delicious blend of ricotta, beef, and gooey melted cheese.
- Make-ahead friendly – Prepare in advance and bake when ready.
- Perfect for gatherings – A family favorite that feeds a crowd.
- Customizable – Swap the meat, sauce, or cheese for variety.
- Great for leftovers – Tastes even better the next day!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Stuffed Shells:
- Jumbo pasta shells
- Ground beef
- Ricotta cheese
- Parmesan cheese, grated
- Mozzarella cheese, shredded
- Egg
- Garlic, minced
- Onion, finely chopped
- Italian seasoning
- Salt and pepper
For the Sauce and Topping:
- Marinara sauce
- Mozzarella cheese, extra for topping
- Fresh basil or parsley (optional, for garnish)
Directions
Step 1: Cook the Pasta
- Boil the Shells – Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
Step 2: Prepare the Filling
- Cook the Beef – In a large skillet over medium heat, cook the ground beef with onion and garlic until browned. Drain excess fat.
- Mix the Filling – In a bowl, combine the cooked beef, ricotta cheese, Parmesan cheese, mozzarella cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.
Step 3: Stuff the Shells
- Fill the Shells – Spoon the ricotta and beef mixture into each cooked shell.
- Prepare the Baking Dish – Spread 1 cup of marinara sauce on the bottom of a greased 9×13-inch baking dish.
- Arrange the Shells – Place the stuffed shells in the dish, seam-side up.
Step 4: Bake the Shells
- Top with Sauce & Cheese – Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese.
- Bake – Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Serve – Garnish with fresh basil or parsley and serve hot.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Option – Replace beef with sautéed mushrooms or spinach.
- Spicy Kick – Add red pepper flakes or use spicy Italian sausage.
- Three-Cheese Version – Mix in goat cheese or fontina for extra creaminess.
- Gluten-Free Option – Use gluten-free pasta shells.
- Extra Savory – Mix cooked pancetta or bacon into the filling.
Storage/Reheating
- Refrigeration – Store in an airtight container for up to 4 days.
- Freezing – Freeze unbaked shells in a freezer-safe dish for up to 3 months. Thaw overnight before baking.
- Reheating – Bake at 350°F (175°C) for 15-20 minutes or microwave individual portions.
FAQs
Can I use cottage cheese instead of ricotta?
Yes! Cottage cheese works as a substitute but has a slightly different texture.
How do I prevent the shells from tearing?
Cook them al dente and handle them gently when stuffing.
Can I use a different type of meat?
Yes! Try ground turkey, chicken, or Italian sausage.
What’s the best marinara sauce to use?
Use homemade or store-bought marinara—both work well!
Can I make these stuffed shells ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking.
Do I have to cover the dish while baking?
Yes, covering prevents the cheese from burning. Remove the foil for the last 10 minutes.
Can I make a smaller batch?
Yes! Halve the recipe and use an 8×8-inch baking dish.
How do I get extra cheesy stuffed shells?
Double the mozzarella on top for a gooey finish.
Can I add vegetables to the filling?
Absolutely! Spinach, mushrooms, or bell peppers make great additions.
What sides go well with stuffed shells?
Garlic bread, Caesar salad, or roasted vegetables pair perfectly.
Conclusion
Beef and Ricotta-Stuffed Jumbo Shells are a cheesy, comforting, and satisfying baked pasta dish that’s perfect for family meals or entertaining. Whether you make them fresh or prep them ahead, they’re guaranteed to be a crowd-pleaser. Try them today and enjoy every cheesy, saucy bite!
Print
Beef and Ricotta-Stuffed Jumbo Shells
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Indulge in rich, cheesy stuffed shells filled with a savory beef and ricotta mixture, then baked to perfection with marinara sauce and bubbling mozzarella. This cozy and delicious baked pasta dish is perfect for family dinners, special occasions, or meal prep!
Ingredients
For the Shells:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
For the Sauce & Topping:
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil (optional, for garnish)
Instructions
. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook jumbo shells until al dente (about 1-2 minutes less than package instructions).
- Drain and rinse with cold water to prevent sticking. Set aside.
2. Make the Filling
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Stir in garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes, then remove from heat.
- In a large bowl, mix ricotta, Parmesan, egg, mozzarella, and parsley. Stir in the cooled beef mixture until well combined.
3. Assemble the Stuffed Shells
- Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the beef and ricotta mixture and place them in the baking dish.
- Pour the remaining 1 cup of marinara sauce over the shells. Sprinkle with mozzarella and Parmesan cheese.
4. Bake & Serve
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until the cheese is bubbly and golden.
- Let cool for 5 minutes, then garnish with fresh basil and serve warm!
Notes
- Make it ahead: Assemble the shells a day in advance, refrigerate, and bake when ready.
- Want a meatless option? Swap beef for sautéed mushrooms or spinach.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta, Comfort Food
- Method: Baking
- Cuisine: Italian-American
