Beef and Ricotta Stuffed Shells

Beef and Ricotta Stuffed Shells are cozy, cheesy and fun to serve. Jumbo shells are filled with creamy ricotta and seasoned beef and baked in marinara.

Jumbo pasta shells filled with a creamy ricotta and beef mixture, baked in marinara under melted mozzarella. They look impressive but are easy to make, perfect for family dinners and entertaining.

Why You’ll Love This Recipe

• Fun individual portions
• Creamy, cheesy filling
• Make-ahead friendly
• Kid-approved

Ingredients for Beef and Ricotta Stuffed Shells

• 24 jumbo pasta shells
• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 15 oz (425 g) ricotta
• 1 egg
• 1 1/2 cups (150 g) shredded mozzarella, divided
• 1/2 cup (50 g) grated Parmesan
• 2 tbsp chopped parsley
• 1 tsp Italian seasoning
• 3 cups marinara sauce
• Salt and pepper

Equipment You’ll Need

• Large pot for boiling pasta
• Large deep skillet or Dutch oven for the meat sauce
• Medium saucepan and whisk for the béchamel
• 9×13-inch (23×33 cm) baking dish
• Cheese grater
• Sharp knife and spatula for clean slices

Ingredient Notes

• Jumbo shells: Cook until just al dente.
• Ricotta: Whole milk for creaminess.
• Marinara: Use a good-quality jar or homemade.

Why This Recipe Works

Stuffed shells work because each shell holds the perfect amount of filling, so every bite is balanced. Baking covered keeps them tender before the cheese browns.

The Secret to Tender Stuffed Shells

Don't overcook the shells, and use enough sauce underneath and on top so they stay moist in the oven.

Full measurements and printable instructions are in the recipe card below.

How to Make Beef and Ricotta Stuffed Shells

Step 1

Cook shells until just al dente; drain and cool.

Step 2

Brown beef with onion and garlic. Cool slightly.

Step 3

Mix beef, ricotta, egg, 1/2 cup mozzarella, Parmesan, parsley and seasoning.

Step 4

Spread 1 cup marinara in a 9×13 dish.

Step 5

Fill each shell and arrange in the dish.

Step 6

Top with remaining marinara and mozzarella.

Step 7

Cover and bake at 375°F (190°C) 25 minutes; uncover and bake 10 minutes.

Tips for the Best Results

• Use a piping bag to fill.
• Don't overcook shells.
• Cover while baking.

Cook’s Notes

To keep the shells from tearing, boil them gently and stir only occasionally. Once drained, spread them out on an oiled baking sheet so they don't stick together while they cool. Filling is easiest with a large zip-top bag: spoon in the filling, snip off one corner and pipe it into each shell. You'll fill two dozen shells in just a few minutes, and the kitchen stays much cleaner too.

Variations to Try

• Add spinach to the filling.
• Use ground chicken.
• Use Alfredo sauce.

What to Serve With It

Serve with a green salad and garlic bread.

Storage and Reheating

Cook a few extra shells in case some tear. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

A Little Background

Stuffed shells, or conchiglioni ripieni, are an Italian-American favorite often served on holidays and Sundays.

Perfect for Any Occasion

Great for family dinners, holidays and meal trains.

Make-Ahead and Freezing Tips

Assemble and refrigerate up to a day, or freeze unbaked for 3 months.

Frequently Asked Questions

Can I freeze stuffed shells?

Yes, unbaked or baked.

How do I stop shells tearing?

Cook gently and cool in a single layer.

Can I make them meatless?

Yes, add spinach.

Can I use cottage cheese?

Yes, blend it smooth.

How many per serving?

About 3-4 shells.

Final Thoughts

Cheesy, saucy and fun, these stuffed shells are a guaranteed dinner win.

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