Creamy Beef Stuffed Shells Ricotta (Printable Version)

Tender pasta shells filled with savory beef and ricotta, baked in creamy tomato sauce with melted cheese topping.

# What You'll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Beef Filling

02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Ricotta Filling

08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped

→ Sauce

13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Boil jumbo pasta shells in salted water according to package directions until al dente. Drain well and arrange on a clean surface to cool slightly for easier handling.
03 - Brown ground beef in a large skillet over medium heat, breaking apart with a spoon. Add diced onion and minced garlic; sauté until softened, 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat and cool for 5 minutes.
04 - Combine ricotta cheese, egg, Parmesan, 1 cup mozzarella, and fresh parsley in a large bowl. Mix until fully incorporated, then fold in the cooled beef mixture.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth. Spread half of this sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each cooked shell with approximately 2 tablespoons of the beef-ricotta mixture. Place stuffed shells in a single layer, opening side up, in the baking dish over the sauce.
07 - Pour remaining sauce mixture evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 25 minutes to heat through and meld flavors.
09 - Remove foil and continue baking for 10 minutes, or until cheese is bubbly and lightly golden on top.
10 - Let stuffed shells rest for 5 minutes before serving to allow filling to set. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The ricotta and beef filling creates an incredibly rich, satisfying center that makes every bite feel luxurious
  • Baking the shells in creamy tomato sauce transforms ordinary pasta into something that tastes like it came from a cozy restaurant
02 -
  • Overcooking the pasta initially is the biggest mistake people make with stuffed shells, so really do undercook them slightly
  • The filling seems like it might be too much, but pack it in generously because the ricotta shrinks slightly during baking
03 -
  • Use a Ziploc bag with the corner snipped off to pipe the filling into shells like a pro
  • If shells keep tearing, cook them in batches and remove each one as soon as it is flexible enough to stuff

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