This Beef & Ricotta Stuffed Shells recipe is exactly what you've been looking for if you want a cozy, cheese-forward baked pasta that still feels special. Jumbo shells get stuffed with seasoned ground beef, whole milk ricotta, spinach, and a blend of mozzarella and Parmesan, then baked in a marinara-lined dish until the sauce bubbles and the cheese turns golden. It comes together in about an hour, with just 20 minutes of hands-on prep, so it works for a weeknight or a Sunday family dinner. I make this one on repeat because it reheats beautifully and always disappears fast.
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Stuffed Shells with Beef and Ricotta Recipe
I grew up eating a version of this at nearly every family dinner, and it's still what I make on Sundays or when I'm cooking for a crowd. Stuffed shells give you the same rich beef and ricotta filling as my béchamel lasagna bolognese or pasta al forno, but without the layering, so it comes together faster and every piece holds its shape once you serve it.
The egg in the ricotta filling matters more than you'd think. I tested a batch without it, and the filling slid right out the moment I cut into a shell. With the egg, the filling sets just enough to stay put, so every piece looks as good as it tastes. You'll know the mixture is ready when a spoonful holds its shape instead of spreading flat.
If you love an easy, filling pasta dinner for a crowd, make this one or my no-boil pasta bake next. Either one is built for sharing.
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 authentic Italian pasta sauce made with carrots, celery, and crushed tomatoes for a true-from-scratch base.
- 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.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
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.
Tools I Use for This Recipe
- Mixing Bowl
MELISSA BERGER says
can I make this gluten and dairy free?
Sarah Hill says
Hi Melissa, I haven't tested this with substitutes but you can try. Let me know how it comes out.