Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe

If you are searching for a comforting, mouthwatering dinner that feels like a warm hug on a plate, this Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe is exactly what you need. Tender jumbo pasta shells generously filled with a luscious mixture of seasoned ground beef, creamy ricotta, and melty mozzarella cheeses are baked in a vibrant marinara sauce. Each bite delivers a perfect balance of savory beef, rich cheese, and a touch of herbaceous freshness, making it a memorable family favorite that everyone will rave about.

Ingredients You’ll Need

Getting the ingredients together for this dish is delightfully simple, yet each one plays a crucial role. From the juicy ground beef adding hearty depth, to the creamy ricotta that keeps the filling irresistibly smooth, every component uplifts the texture, taste, and color of your Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe.

• Jumbo pasta shells: These act as perfect little edible boats that cradle all the delicious filling inside.
• Ground beef: Adds rich, meaty flavor and satisfying protein to the dish.
• Small onion, chopped: Provides sweetness and depth when sautéed with garlic and beef.
• Garlic cloves, minced: Brightens the filling with aromatic warmth.
• Ricotta cheese: The creamy base of the filling that keeps every forkful luscious and soft.
• Shredded mozzarella cheese: Melts beautifully for gooey goodness both inside and on top.
• Grated Parmesan cheese: Adds a tangy, salty kick to round out the cheese flavors.
• Egg: Acts as a binder, holding the filling mixture together perfectly.
• Fresh parsley, chopped: Brings in a fresh, slightly peppery taste and bright green color.
• Dried basil and oregano: Classic Italian herbs that complement the beef and cheese with fragrant notes.
• Marinara sauce: The rich tomato base that adds moisture, acidity, and incredible flavor depth.
• Salt and pepper: Essential seasonings to enhance every ingredient.

How to Make Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe

Step 1: Prepare the Pasta Shells

Start by preheating your oven to 375°F (190°C). Meanwhile, bring a large pot of salted water to a boil and cook your jumbo pasta shells according to package directions until they are al dente. Draining and setting them aside to cool is important so they’re easier to handle and won’t break during stuffing.

Step 2: Cook the Beef Mixture

While your pasta cooks, heat a skillet over medium heat and brown the ground beef. Use a spoon to break it up finely as it cooks to ensure an even texture. Once browned, add the chopped onion and minced garlic, cooking until softened and fragrant. Season with salt, pepper, dried basil, and oregano to infuse the meat with classic Italian flavors.

Step 3: Mix the Cheesy Filling

In a medium bowl, combine the ricotta, mozzarella, Parmesan cheeses, egg, and fresh parsley. Then, fold in the cooked beef mixture until all the ingredients are thoroughly combined. This filling promises a creamy, cheesy, and savory boost to each shell.

Step 4: Assemble the Shells

Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish to form a flavorful base. Carefully stuff each cooled pasta shell with the beef and ricotta mixture, placing them snugly in the dish. After arranging all the shells, pour the remaining marinara sauce over the top. If you like, sprinkle some extra mozzarella for an irresistible bubbly cheese topping.

Step 5: Bake to Perfection

Cover the dish tightly with aluminum foil and bake for 20 minutes to let all the flavors meld. Then remove the foil and continue baking for another 10 minutes so the cheese melts fully and turns golden and bubbly. Let the dish rest for 5 minutes after baking to set before serving.

How to Serve Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe

Garnishes

To make your Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe look restaurant-worthy, finish with a sprinkle of fresh chopped parsley or a few fresh basil leaves. A dusting of extra grated Parmesan at the table adds a lovely salty kick that guests will appreciate.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness. Garlic bread or a warm crusty baguette are perfect for soaking up any extra marinara sauce on the plate. Roasted or steamed vegetables like broccoli or asparagus offer a bright, healthy balance as well.

Creative Ways to Present

For a dinner party, serve these Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe individually plated with a drizzle of basil-infused olive oil. Alternatively, present it straight from the baking dish family-style, allowing everyone to dig in with rustic charm. You can also experiment with stuffing shells in colorful varieties like spinach or whole wheat pasta for added visual appeal.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before storing to preserve freshness and prevent sogginess.

Freezing

This recipe freezes beautifully. Place the stuffed shells in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your leftovers in the oven at 350°F (175°C) for about 20 minutes, or until heated through and bubbly. You can also microwave individual portions, but the oven method helps keep shells firm and melty cheese deliciously gooey.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are great lean alternatives that maintain the hearty texture. Just adjust cooking time and seasoning to taste.

Is it necessary to boil the pasta shells before stuffing?

Yes, boiling the shells until just tender is important so they’re pliable and can hold the filling without cracking during baking.

Can I make this recipe vegetarian?

Of course! Simply omit the ground beef and increase the cheese or add sautéed vegetables like mushrooms or spinach to the ricotta mixture for a delicious vegetarian version.

What type of marinara sauce works best?

Use a good quality store-bought marinara or make your own from scratch, whichever you prefer. The sauce’s freshness and flavor impact the entire dish, so pick one you love.

How do I prevent the stuffed shells from sticking to the dish?

Spreading some marinara on the bottom of the baking dish before adding the shells helps prevent sticking and adds extra flavor. You can also lightly grease the dish if you’re worried.

Final Thoughts

I truly hope you give this wonderful Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe a try soon. It’s a dish that brings joy with every bite, combining simple ingredients into a rich, satisfying meal perfect for weeknights or special occasions. Once you taste those tender shells filled with creamy, cheesy beef goodness, you’ll want to keep this recipe close to your heart—and your recipe box!

Beef Stuffed Shells with Creamy Ricotta and Marinara Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Delicious Beef Stuffed Shells filled with a creamy ricotta and mozzarella cheese mixture combined with seasoned ground beef, baked in a rich marinara sauce. This comforting Italian-American casserole makes a perfect family dinner that’s easy to prepare and packed with flavor.

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Ingredients

Scale 1x2x3x

Pasta Shells

• 12 jumbo pasta shells

Beef Mixture

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

Cheese Filling

• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped

Assembly

• 2 cups marinara sauce
• Additional shredded mozzarella cheese (optional, for topping)

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Instructions

1. Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool so you can handle them easily when stuffing.
2. Cook Beef Mixture: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Add the chopped onion and minced garlic and sauté until softened, about 3 minutes. Season the mixture with salt, pepper, dried basil, and dried oregano, cooking for another minute to meld the flavors. Remove from heat.
3. Mix Cheese Filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, and fresh chopped parsley. Stir in the cooked ground beef mixture until everything is evenly distributed to create a rich, creamy filling.
4. Prepare Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent the shells from sticking and to add flavor.
5. Stuff Pasta Shells: Carefully spoon the beef and cheese filling into each cooked jumbo pasta shell, then arrange the stuffed shells in a single layer in the prepared baking dish.
6. Add Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the arranged shells. If desired, sprinkle additional shredded mozzarella cheese over the top for a cheesier crust.
7. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the filling to heat through.
8. Bake Uncovered: Remove the foil and continue baking for another 10 minutes until the top is bubbly and the cheese has melted beautifully with a slight golden hue.
9. Cool and Serve: Take the dish out of the oven and let it cool for 5 minutes before serving. Garnish with extra fresh parsley if you like, and enjoy your hearty, cheesy beef stuffed shells.

Notes

• Use jumbo shells to allow enough space for the filling.
• If you prefer a vegetarian option, substitute the ground beef with cooked spinach or mushrooms.
• Make sure not to overcook the pasta shells so they hold their shape during stuffing and baking.
• You can prepare this dish a day ahead and refrigerate before baking; increase baking time slightly if baking straight from the fridge.
• Adding the egg to the cheese mixture helps bind the filling for easier stuffing and serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American