Stuffed Shells with Beef and Ricotta hold a special place in my heart. This hearty, easy-to-make baked pasta dish is perfect for a comforting and satisfying family dinner—rich, cheesy filling topped with flavorful marinara and bubbling cheese in every bite.
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Stuffed Shells with Beef and Ricotta Recipe
Just like my béchamel lasagna and pasta al forno this recipe is made to share. We ate these a lot growing up for family dinners. I remember distinctly how comforting and delicious this baked pasta dish was, and I knew I had to share it!
Filled with a rich blend of seasoned ground beef, creamy ricotta, and gooey melted cheese, each shell is smothered in a savory marinara sauce and baked to perfection. Make this for friends and family for an easy but filling pasta dinner.
Ingredients
- Jumbo pasta shells. I love Barilla Jumbo Shells. For a gluten-free option, you can use a gluten-free manicotti since they’re easier to find.
- Ground beef. I like to make my pasta with 85% lean, 15% fat ground beef. You can also swap the beef for ground pork, turkey, or chicken.
- Marinara sauce. Use your favorite store-bought brand, or you can make homemade pasta sauce.
- Ricotta. Adds creaminess to the filling.
- Shredded mozzarella. For a melty cheesy topping.
- Parmesan cheese. Adds a salty, nutty flavor to the filling.
- Spinach. Adds a fresh taste to the filling. Ensure the frozen spinach is defrosted and excess water is squeezed out before cooking. Or use fresh chopped spinach if you prefer.
- Red pepper flakes. An optional spice kick.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Preheat the oven to 350°F. Cook shells to al dente, according to package instructions. Immediately drain and rinse the shells with cool water to stop the cooking process and keep them from sticking together.
- Step 2: Heat a large skillet with olive oil over medium heat. Add the ground beef to the pan and crumble while it cooks. Once browned, add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the Italian seasoning, salt, and black pepper. Take the pot off the heat and set it aside to cool slightly.
- Step 3: In a large mixing bowl, combine the ricotta, egg, strained spinach, mozzarella, parmesan cheese, and red pepper flakes. Mix until the ingredients are combined. Stir the ground beef into the cheese and spinach mixture.
- Step 4: Grab the baking dish and spread 1 cup of marinara sauce on the bottom.
- Step 5: Stuff each jumbo shell with 2-3 tablespoons of the cheese and ground beef mixture. Line the shells up in the baking dish, open side up.
- Step 6: Pour the remaining marinara sauce on the shells, and then sprinkle the top with the remaining shredded mozzarella cheese. Cover the pan with foil and bake for 25 minutes. Remove the foil and continue to cook for 10-15 minutes. The top should be melted and bubbly. Serve and enjoy!
Sarah's Top Tips
- I always cook my pasta shells to just shy of al dente so they don’t fall apart when assembling or baking.
- The layer of sauce on the bottom of the baking dish prevents the shells from sticking when baked.
- Make ahead: You can fill and freeze the shells individually and assemble them in the baking dish later. Defrost overnight and bake in the oven according to the recipe directions.
Serving
Stuffed shells are the perfect easy dinner to feed a crowd or for a comforting weeknight dinner. I love serving these with a simple side salad and a crusty loaf of bread.
Storage & Reheating
Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in the oven at 350°F for 20-25 minutes. This is one of my favorite dishes to share with friends and family and stash in my freezer. You can freeze the dish assembled in a freezer-safe container for 2-3 months. Defrost overnight and bake in the oven according to the recipe directions.
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Stuffed Shells with Beef and Ricotta
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Ingredients
- 1 pound jumbo shell pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 40 ounces marinara sauce
- 15 ounces whole milk ricotta
- 1 egg
- 10 ounces frozen chopped spinach, defrosted and strained
- 1 cup shredded mozzarella
- ¼ cup Parmesan cheese
- ½ teaspoon red pepper flakes
- Additional mozzarella for topping
Instructions
- Preheat the oven to 350 degrees F. Cook the jumbo shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, while crumbling, until browned. Add the onion and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Stir in Italian seasoning, salt, and black pepper. Remove from heat and set aside to cool slightly.
- In a large bowl, combine ricotta cheese, egg, strained spinach, shredded mozzarella, Parmesan cheese, and red pepper flakes. Mix well until combined. Stir in the ground beef mixture.
- Spread 1 cup of marinara sauce on the bottom of a large baking dish. Stuff each shell with 2-3 tablespoons of the ricotta and beef mixture. Arrange the shells in the baking dish, open side up.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with additional shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Sarah's Tips
- I always cook my pasta shells to just shy of al dente so they don’t fall apart when assembling or baking.
- The layer of sauce on the bottom of the baking dish prevents the shells from sticking when baked.
- Make ahead: You can fill and freeze the shells individually and assemble them in the baking dish later. Defrost overnight and bake in the oven according to the recipe directions.
- Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in the oven at 350°F for 20-25 minutes. This is one of my favorite dishes to share with friends and family and stash in my freezer. You can freeze the dish assembled in a freezer-safe container for 2-3 months.
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