Beef and Ricotta Stuffed Shells

🐚 Beef and Ricotta Stuffed Shells — The Cozy, Cheesy Dinner You’ll Want on Repeat

“When pasta night decides to dress up, this is what it wears.”

 

If you’ve been craving a dinner that’s hearty, cheesy, and just a little bit fancy without being fussy, these Beef and Ricotta Stuffed Shells are about to become your new weeknight (and weekend) obsession. They’re the perfect marriage of tender pasta, savory beef, creamy ricotta, and a blanket of bubbling, golden cheese — all baked together in a rich tomato sauce.

This is the kind of recipe that makes your kitchen smell like an Italian trattoria, looks impressive enough for company, but is secretly easy enough to pull off on a Tuesday.

When I think about stuffed shells, I always think its a hard recipe and will take a lot of time to make, and that is simply not true! Basically, you boil the shells, combine ingredients in a bowl for the meatballs, stuff the shells, and bake! That’s as easy as it gets!

We love spaghetti and lasagna around here and seriously there are days that I crave it. If you are like me, you will love this recipe. Plus, I use to buy meatballs from the store for one of my daughter and I never loved the taste, but I love, love this mixture of flavors in these meatballs.

 

 

👩‍🍳 Cooking Tips for the Best Stuffed Shells

• Don’t overcook the pasta — Slightly undercooked shells hold their shape better during baking.
• Cool before stuffing — Warm shells can make the filling slide right out.
• Mix cheeses well — Even distribution means every bite is cheesy perfection.
• Use a piping bag — For less mess, spoon filling into a large zip-top bag, snip the corner, and pipe into shells.
• Let it rest — A few minutes out of the oven helps the filling set and makes serving easier.

🎨 Recipe Variations

• Spinach & Beef — Add 1 cup chopped spinach to the filling for extra greens.
• All Cheese — Skip the beef and double the ricotta for a vegetarian version.
• Spicy Kick — Add red pepper flakes or diced jalapeños to the filling.
• Sausage Swap — Use Italian sausage instead of beef for a bolder flavor.
• White Sauce Twist — Swap marinara for Alfredo for a creamy variation.

🧒 Kid Tips

• Mini Shells — Use medium shells and layer them like a casserole for easier kid portions.
• Mild Flavors — Keep seasoning gentle and let adults add spice at the table.
• Cheese Sprinkle Station — Let kids add their own extra mozzarella before baking.
• Fun Shapes — Serve with bread cut into stars or hearts for dipping in sauce.

🛒 Grocery Hacks

• Buy cheese in blocks — Shred it yourself for better melt and flavor.
• Bulk beef — Buy family packs, portion, and freeze for future recipes.
• Store-brand pasta sauce — Doctor it up with fresh herbs and garlic to taste like homemade.
• Freeze extra shells — Cook and cool extra pasta shells, then freeze flat for quick future meals.
• Double the batch — Make one pan for now and one to freeze for a busy night.

 

 

Beef and Ricotta Stuffed Shells

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Ingredients

• 1 package jumbo pasta shells
• 1 lb. ground beef
• 1 cup ricotta cheese
• 3 cups mozzarella shredded
• 1/2 cup Pecorino Romano
• 1 egg, lightly beaten
• 2 to 3 minced garlic cloves
• 1 tsp dried oregano
• 3/4 cup parmesan shredded
• 16 oz. jar pasta sauce
• 1 tsp salt and pepper

Instructions

1. Preheat the oven to 375° degrees Grease a 9x13-inch baking dish with a little olive oil or cooking spray.
2.  Bring a large pot of water with salt to a boil. Add the jumbo pasta shells and cook according to the package directions, usually about 9-11 minutes, until al dente. Drain the cooked shells and lay them on a sheet of parchment paper or a clean kitchen towel to cool and prevent them from sticking together.
3. In a large bowl, Combine the ground beef, ricotta, half the mozzarella cheese, Pecorino Romano cheese, beaten egg, and spices. Mix well until fully combined.
4. Stuff the Shells Carefully spoon the beef and cheese mixture into each cooked shell. You can fill them generously without overstuffing. Place each stuffed shell into the prepared baking dish.
5. Once all the shells are filled, pour the marinara sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of shredded cheese on top of the sauce.
6. Cover the baking pan with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional baking time of 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is hot.

🔢 Calorie Count (Per Serving — Serves 6)

• Calories: ~480
• Protein: 31g
• Carbs: 32g
• Fat: 24g
• Fiber: 3g
• Sugar: 6g (Values are approximate and will vary based on ingredient brands.)

📊 Nutritional Facts (Per Serving)

\*Percent Daily Values are based on a 2,000 calorie diet.

 

 

📣 Reader’s Challenge: #StuffedShellShowdown

I want to see YOUR stuffed shell creations! Here’s how to join in:

1. Make these Beef and Ricotta Stuffed Shells.
2. Put your own twist on them — change the protein, swap the sauce, or add a surprise ingredient.
3. Snap a photo of your masterpiece.
4. Post it on Instagram or Facebook with the hashtag #StuffedShellShowdown and tag me.

💡 I’ll feature my favorite reader creations in a future post — so bring your cheesiest A-game!

💭 Final Thoughts

This recipe is the definition of comfort food — hearty, cheesy, and full of flavor. It’s the kind of dish that makes everyone at the table happy, from picky kids to hungry grown-ups. And the best part? It’s just as good the next day, so leftovers are a win.

It’s also endlessly adaptable — you can make it vegetarian, spicy, or extra creamy depending on your mood. Once you’ve made it once, you’ll start dreaming up your own variations.

 

Here’s the thing about Beef and Ricotta Stuffed Shells — they’re not just dinner. They’re a little celebration in a baking dish. They’re the smell of garlic and oregano filling your kitchen, the sound of bubbling sauce under a blanket of cheese, the sight of golden edges peeking out when you pull it from the oven.

They’re the kind of meal that makes people linger at the table, twirling their forks and going back for “just one more.” They’re the recipe you pull out when you want to feed people well — not just fill them up, but make them feel cared for.

I love that this dish works for so many moments — a cozy Sunday dinner, a weeknight when you need something satisfying, a potluck where you want to impress without stress. It’s budget-friendly, freezer-friendly, and guaranteed to earn you recipe requests.

So the next time you’re craving something warm, cheesy, and a little bit special, grab a box of jumbo shells and make this happen. And when you do, tag me with #StuffedShellShowdown so I can see your delicious spin.

Because at the end of the day, dinner isn’t just about what’s on the plate — it’s about the love you put into it, the people you share it with, and the memories you make, one cheesy bite at a time. ❤️

 

Did you try our Beef and Ricotta Stuffed Shells? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

 

 

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