Name: Beef and Ricotta Stuffed Shells in Creamy Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 12 large pasta shells, cooked and drained; 1 lb ground beef; 1/2 onion, chopped; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1 egg; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 cups marinara sauce; Salt and pepper to taste

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Beef and ricotta stuffed shells in creamy sauce are hearty, comforting, and full of rich Italian-inspired flavors. I love how the tender pasta shells are filled with a savory beef and cheese mixture, then baked in marinara sauce until hot and bubbly. This dish feels like a special dinner but is surprisingly easy to make.

Why You’ll Love This Recipe

I like this recipe because it combines the best of comfort food in one bite: cheesy filling, flavorful beef, and saucy baked pasta. The ricotta makes the filling creamy, while mozzarella melts beautifully over the top. I also enjoy that it’s a make-ahead-friendly recipe—I can assemble the shells earlier in the day and simply bake them when it’s time for dinner. It’s a family favorite that always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 large pasta shells, cooked and drained
1 lb ground beef
1/2 onion, chopped
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 cups marinara sauce
Salt and pepper to taste

Directions

I preheat the oven to 350°F (175°C).
In a skillet over medium heat, I cook the ground beef and onion until the beef is browned. I drain any excess fat.
In a mixing bowl, I combine ricotta, mozzarella, egg, garlic powder, Italian seasoning, salt, and pepper.
I stuff each cooked pasta shell with a spoonful of the beef and cheese mixture.
I arrange the stuffed shells in a greased baking dish and pour marinara sauce evenly over the top.
I cover with aluminum foil and bake for 25 to 30 minutes, until the cheese is melted and the sauce is bubbly.

Servings and timing

This recipe makes about 4 servings. Prep takes around 20 minutes, and baking takes 25 to 30 minutes, so I can have this dish ready in about 50 minutes.

Variations

Sometimes I use ground turkey or Italian sausage instead of beef for a different flavor. I also like to add a handful of spinach to the ricotta mixture for extra greens. For a creamier version, I mix some Alfredo sauce with marinara before pouring it over the shells. If I want more cheese, I sprinkle extra mozzarella or Parmesan on top before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 325°F until heated through, or I microwave individual portions. This dish also freezes well—I freeze the assembled but unbaked shells for up to 2 months, then bake them straight from frozen with a little extra time.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the stuffed shells earlier in the day, refrigerate them, and then bake when ready to serve.

Do I need to cook the pasta shells before stuffing?

Yes, I cook them until just al dente so they hold their shape when filled and baked.

Can I use cottage cheese instead of ricotta?

Yes, I sometimes substitute cottage cheese, though it makes the filling slightly less creamy.

Can I freeze stuffed shells after baking?

Yes, I let them cool completely, then freeze in portions. They reheat well in the oven.

What can I serve with stuffed shells?

I like to pair them with garlic bread and a simple green salad for a complete meal.

Conclusion

Beef and ricotta stuffed shells in creamy sauce are a comforting, cheesy, and satisfying dish I love making for family dinners or guests. The combination of tender pasta, savory beef, and creamy ricotta makes every bite irresistible. Whether I bake them fresh or from frozen, this recipe is always a hit at the table.

Beef and Ricotta Stuffed Shells in Creamy Sauce