Creamy Beef Stuffed Shells (Printable Version)

Tender pasta shells stuffed with savory beef ricotta filling baked in creamy tomato sauce with melted cheese topping.

# What You Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Beef Filling

02 - 1 lb ground beef
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Ricotta Filling

08 - 1 1/4 cups ricotta cheese
09 - 1 large egg
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp fresh parsley, chopped

→ Sauce

13 - 2 cups marinara sauce
14 - 1/2 cup heavy cream

→ Topping

15 - 1/2 cup shredded mozzarella cheese
16 - 2 tbsp grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 - Boil pasta shells in salted water according to package directions until al dente. Drain thoroughly and arrange on a clean surface to cool slightly for easier handling.
03 - Brown ground beef in a large skillet over medium heat, breaking it apart as it cooks. Add diced onion and minced garlic; sauté until softened, about 2-3 minutes. Season with Italian herbs, salt, and pepper. Remove from heat and allow to cool for 5 minutes.
04 - Combine ricotta cheese, egg, 1/2 cup Parmesan, 1 cup mozzarella, and chopped parsley in a large mixing bowl. Gently fold in the cooled beef mixture until evenly incorporated.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth and uniform.
06 - Spread half the sauce mixture evenly across the bottom of the prepared baking dish. Fill each pasta shell with approximately 2 tablespoons of the beef-ricotta filling. Arrange shells in the dish, opening side up.
07 - Pour the remaining sauce mixture over the stuffed shells, covering evenly. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes at 375°F.
09 - Remove foil and continue baking uncovered for 10 minutes, or until cheese is bubbly and lightly golden brown.
10 - Allow stuffed shells to rest for 5 minutes before serving to set. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The combination of savory beef filling and creamy ricotta creates that perfect comfort food harmony that makes everyone go back for seconds
  • This recipe comes together faster than you would expect, and your kitchen will smell like an Italian grandmother has been cooking all day
02 -
  • Let the beef mixture cool before mixing it with the ricotta, or the heat will partially cook the egg and change the texture
  • Do not overcook the pasta shells during boiling since they will continue cooking in the oven
03 -
  • Use a piping bag or zip-top bag with the corner snipped off to fill the shells quickly and without mess
  • Letting the dish rest for those 5 minutes before serving makes a huge difference in how neatly the shells come out of the pan

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