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Beef-Stuffed Shells with Creamy Ricotta Filling: A Comfort Food Classic with a Delicious Twist
There’s something incredibly comforting about a baked pasta dish — rich, saucy, and full of cheesy goodness. Beef-stuffed shells with creamy ricotta filling take that comfort to the next level. This recipe is the perfect marriage of tender pasta, savory ground beef, and a velvety cheese filling, all baked to bubbly perfection under a blanket of marinara and melted cheese.
Whether you’re feeding a hungry family or planning a make-ahead meal for busy weeknights, this dish is a guaranteed crowd-pleaser.
What Makes This Recipe Special?
Unlike traditional lasagna, stuffed shells offer built-in portions and a fun, scoopable presentation. The combination of seasoned ground beef and creamy ricotta cheese inside large pasta shells delivers the hearty satisfaction of a meat-and-cheese lasagna, but with a lighter texture and easier prep. It’s everything you want from a baked pasta dish — bold flavor, rich texture, and loads of gooey cheese — without the fuss of layering.
Ingredients You’ll Need
For the filling:
- Jumbo pasta shells
- Ground beef
- Onion and garlic, finely chopped
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Egg (for binding)
- Fresh parsley or Italian seasoning
- Salt and pepper
For the sauce and topping:
- Marinara sauce (store-bought or homemade)
- Additional mozzarella and Parmesan for topping
- Optional: red pepper flakes or fresh basil for garnish
Step-by-Step Instructions
- Cook the pasta shells:
Boil shells in salted water until just al dente. Be careful not to overcook—they’ll continue cooking in the oven. Drain and set aside to cool. - Make the beef filling:
In a skillet, cook ground beef with chopped onion and garlic until browned and fully cooked. Drain any excess fat. Season with salt, pepper, and herbs. - Prepare the cheese mixture:
In a large bowl, combine ricotta, half the mozzarella, Parmesan, egg, and herbs. Stir in the cooled beef mixture until well blended. - Stuff the shells:
Using a spoon, fill each shell with the beef and cheese mixture. Don’t overfill—just enough so they’re comfortably packed.
