If you’re searching for a comforting, crowd-pleasing dinner, look no further than this Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe. It’s a delicious harmony of tender jumbo pasta shells filled with a savory mixture of ground beef and creamy ricotta cheese, baked in a luscious marinara sauce. Each bite delivers a perfect balance of rich flavors, gooey cheese, and that homey baked goodness that makes your kitchen smell irresistible. Whether it’s a family dinner or a special occasion, this dish promises warmth and satisfaction every time.
Ingredients You’ll Need
The secret to spectacular Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe lies in using simple, fresh ingredients that play distinct roles—each one adding depth, comfort, and inviting textures. From the tender pasta shells that cradle the filling to the fragrant herbs that elevate the flavor, every item matters.
- 12 jumbo pasta shells: Large enough to hold a generous filling, they provide the perfect pasta-to-filling ratio.
- 1 lb ground beef: The hearty base of the filling, bringing savory flavor and a satisfying bite.
- 1 small onion, chopped: Adds sweetness and a subtle crunch once cooked with the beef.
- 2 cloves garlic, minced: Infuses the filling with that classic aromatic punch.
- 1 cup ricotta cheese: Provides a creamy, smooth texture that softens the meat and blends beautifully inside the shells.
- 1 1/2 cups shredded mozzarella cheese: Melts to a gooey topping and mixes into the filling for that irresistible stringy cheese factor.
- 1/4 cup grated Parmesan cheese: Adds a sharp and nutty flavor that rounds out the cheeses perfectly.
- 1 egg: Acts as a binder to hold the ricotta and beef mixture together inside the shells.
- 2 tablespoons fresh parsley, chopped: Brightens the filling with a fresh herbal note and a pop of color.
- 1/2 teaspoon dried basil: Enhances the Italian flavor profile with a sweet, peppery hint.
- 1/2 teaspoon dried oregano: Adds a warm, slightly bitter edge to balance richness.
- 2 cups marinara sauce: The rich, tangy tomato sauce that envelopes the shells when baked, keeping everything moist and flavorful.
- Salt and pepper to taste: Essential for seasoning and bringing all ingredients into perfect harmony.
How to Make Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe
Step 1: Cook the Jumbo Pasta Shells
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil and drop in the jumbo pasta shells. Cooking them just right—al dente—is key because they’ll bake later and should hold their shape without getting mushy. Once tender, drain the shells carefully and set them aside to cool slightly so they’re easy to handle when stuffing.
Step 2: Brown the Beef with Aromatics
While the pasta cooks, heat a large skillet over medium heat and add your ground beef. Break it apart and let it brown evenly until no pink remains. This browning step creates depth of flavor and that gorgeous caramelized edge on the meat. Stir in the chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes. Season the mixture with salt, pepper, dried basil, and oregano to infuse those classic Italian herbs.
Step 3: Prepare the Creamy Ricotta Mixture
In a medium bowl, combine ricotta cheese, shredded mozzarella, Parmesan, egg, and fresh parsley. This creamy blend is what makes this Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe so indulgently smooth. Stir in the cooked ground beef mixture until everything is evenly distributed. The result should be a rich, cheesy meat filling that’s perfectly balanced in texture and flavor.
Step 4: Assemble the Dish
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. This layer prevents sticking and adds moisture during baking. One by one, stuff each pasta shell generously with the beef and ricotta filling, nestling them closely in the dish. Once all the shells are stuffed and arranged, pour the remaining marinara sauce over the top, and if you love extra cheesiness, sprinkle more mozzarella over it.
Step 5: Bake and Serve
Cover the baking dish with aluminum foil to trap steam and bake your shells for 20 minutes. Then remove the foil and bake an additional 10 minutes to brown and bubble the cheese on top to perfection. After removing from the oven, let the dish rest for 5 minutes to set slightly—this makes serving easier and the flavors even more cohesive. Garnish with extra parsley for a fresh splash of color.
How to Serve Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe
Garnishes
Simple garnishes make all the difference in presentation and flavor. Freshly chopped parsley sprinkled on top adds a burst of color and a subtle herbal brightness that cuts through the richness. A light drizzle of good quality olive oil or a sprinkle of crushed red pepper flakes can also add personality to your plated shells.
Side Dishes
Serve these beef stuffed shells alongside a crisp Caesar salad or garlic-roasted green beans to add a refreshing crunch and balance the cheese and meat-heavy main dish. A warm, crusty baguette or garlic bread is perfect for mopping up every last bit of that luscious marinara sauce.
Creative Ways to Present
For a stunning family-style presentation, bake the shells in a pretty ceramic or glass dish and bring it straight to the table for everyone to help themselves. For a more refined setting, plate 2-3 shells neatly, drizzle extra marinara sauce around the plate, and garnish with microgreens or edible flowers for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe keep beautifully in the fridge for up to 3 days. Store them in an airtight container to preserve moisture and flavor. When you’re ready to enjoy them again, the shells will still be deliciously tender and the filling rich and creamy.
Freezing
This dish freezes wonderfully. Assemble the stuffed shells as directed but wait to bake them. Wrap the dish tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as instructed. This makes for a fantastic make-ahead meal for busy nights.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out. You can also microwave individual portions but cover them with a microwave-safe lid to keep the shells moist. Reheating this way lets you enjoy all the creamy goodness without losing texture.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and works well in this recipe. Just be sure to season it well and cook it thoroughly to ensure it’s flavorful and juicy.
Do I need to boil the pasta shells before stuffing?
Yes, boiling the shells until al dente makes them flexible and able to hold the filling without breaking. This step is crucial for perfect results.
Is there a vegetarian version of this Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe?
You can easily swap the beef for sautéed mushrooms, spinach, or a blend of vegetables to keep the filling meaty and satisfying without meat.
Can I prepare this dish ahead and bake it later?
Definitely! You can assemble the stuffed shells a day ahead, cover and refrigerate, then bake right before serving. This makes meal prep super convenient.
What kind of marinara sauce works best?
A high-quality store-bought marinara or homemade sauce with fresh tomatoes and herbs will both work beautifully—just choose one with rich, balanced flavors to complement the filling.
Final Thoughts
Making this Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe is truly a joy, from the comforting aroma that fills your kitchen to the first bite of cheesy, meaty goodness. It’s a recipe that feels like a hug on a plate, perfect for busy weeknights or when you want to impress guests with a homemade Italian classic. Give it a try—you might just find your new favorite go-to meal!
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Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Delicious Beef Stuffed Shells filled with a creamy ricotta and mozzarella cheese mixture combined with seasoned ground beef, baked in marinara sauce for a hearty and comforting Italian-inspired meal.
Ingredients
Pasta and Meat
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
Seasonings and Sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain well and set aside to cool.
- Prepare Beef Mixture: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened. Season with salt, pepper, dried basil, and oregano. Remove from heat once cooked through.
- Mix Cheese Filling: In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, and chopped fresh parsley. Stir in the cooked ground beef mixture until all ingredients are evenly combined to create a creamy, flavorful filling.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Stuff Shells: Gently stuff each cooked pasta shell with the beef and cheese filling, ensuring they are well filled but not overstuffed. Arrange the stuffed shells in the prepared baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the arranged stuffed shells. If desired, sprinkle additional shredded mozzarella cheese on top for extra cheesiness and a golden baked finish.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for another 10 minutes, until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove from the oven and let the stuffed shells rest for about 5 minutes to set. Garnish with extra fresh parsley if desired before serving.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- To save time, use pre-cooked or leftover meat.
- Fresh herbs can be used instead of dried for enhanced flavor.
- For a vegetarian option, omit the beef and add chopped spinach or mushrooms.
- Make ahead by assembling the dish and refrigerating; bake when ready to serve.
- Ensure pasta shells are drained well to prevent excess moisture diluting the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
