Why You’ll Love This Recipe

I adore how these stuffed shells combine hearty ground beef with silky ricotta and Parmesan, all hugged by tender pasta shells and baked in a flavorful sauce. It’s a crowd-pleasing meal that feels special yet comes together easily—perfect for weeknight dinners, potlucks, or cozy weekend feasts

ingredients

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

12–20 jumbo pasta shells
1 lb lean ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano or Italian seasoning
Salt & black pepper, to taste
Ricotta filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella (plus extra)
- ½ cup grated Parmesan or Pecorino Romano
- 1 large egg, beaten
Sauce:
- 2–2½ cups tomato basil or marinara sauce
- Optional splash of cream for richness (adds a creamy twist)

directions

Cook shells:
I boil the pasta shells until al dente (firm to the bite), drain, and set them aside to cool on a towel
Make beef sauce:
I sauté the onion and garlic in oil until fragrant, add ground beef, salt, pepper, and oregano, and cook until browned. Then I stir in the tomato sauce and simmer briefly
Prepare ricotta filling:
I mix ricotta, one cup mozzarella, Parmesan, and egg until smooth and creamy
Assemble:
I spread a cup of sauce in a greased baking dish, stuff each shell with the cheese mixture, and layer them snugly in the dish
Top & bake:
I pour remaining sauce over the shells, sprinkle extra mozzarella (and Parmesan if desired), cover with foil, and bake at 375 °F for 25 minutes. Then I remove the foil and bake another 10 minutes to melt and slightly brown the cheese
Rest & serve:
I let it sit 5 minutes, garnish with fresh parsley, and serve hot—each shell is filled with cheesy, meaty goodness.

Servings and timing

Serves: 4–6
Prep time: ~20–25 minutes
Bake time: ~35 minutes
Total time: ~1 hour

Variations

Vegetarian version: Replace beef with sautéed spinach, mushrooms, or lentils
Creamy sauce: Stir in a splash of heavy cream into the tomato sauce for extra richness.
Cheese swap: Use fontina, asiago, or provolone as a cheese mix-up.
Spicy twist: Add red pepper flakes to the beef sauce for heat.

storage/reheating

I store leftovers in a sealed container in the fridge for up to 3 days. To reheat, I cover and warm in a 350 °F oven for about 10–15 minutes until heated through, or microwave individual servings—adding a touch of sauce or cream keeps it moist.

FAQs

Can I use ground turkey instead of beef?

Yes—swap with lean ground turkey or chicken for a lighter version without compromising flavor

Can I freeze them?

Absolutely—I assemble and freeze before baking or after cooking, up to 2 months. Bake from frozen, adding extra 10–15 minutes in the oven

Do shells get soggy?

I cook them just to al dente so they hold their shape during baking—no mushy texture

Can I prepare ahead?

Yes—I assemble up to a day in advance and refrigerate before baking. Great for hands-off hosting .

What should I serve with it?

I love pairing it with garlic bread, a crisp green salad, or roasted veggies for a complete meal.

Conclusion

I cherish this Beef and Ricotta-Stuffed Shells in Creamy Sauce because it delivers hearty, cheesy comfort with minimal fuss. It’s versatile, freezes well, and always draws compliments. Whether cooking for family or guests, it feels warm, nourishing, and always satisfying.