There’s something special about recipes that bring comfort straight from the oven to your plate—and this Beef Stuffed Shells with Ricotta dish is exactly that kind of meal. It’s warm, rich, and absolutely packed with flavor. Think tender jumbo pasta shells cradling a creamy, herbed ricotta filling, topped with savory beef marinara sauce and melted mozzarella. It’s like a hug in casserole form—and it just might become your new favorite weeknight staple.

If you’re anything like me, the idea of a one-dish meal that can please picky eaters, comfort a crowd, and double as leftovers is a win-win-win. This recipe is one of those gems I pull out when I want something that feels a little special, but is still easy enough to throw together on a busy evening.

We’ve made it more than a few times in our house, and every time it hits the table, it gets that quiet moment where everyone just digs in. That’s when you know you’ve got something good. Whether you’re cooking for your family, prepping meals ahead of time, or planning a cozy dinner with friends, these stuffed shells have your back.

Let’s jump right into how to make them!

Ingredients You’ll Need

Before we start cooking, let’s take a quick look at what you’ll need to pull this meal together. Most of these ingredients are pantry staples, which is another reason this dish is so great for weeknight dinners.

Pasta:

12 jumbo pasta shells

Proteins:

1 lb ground beef
1 egg

Dairy:

1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Sauces & Seasonings:

1 cup marinara sauce
1 teaspoon Italian seasoning
Salt, to taste
Pepper, to taste

STEP 1: PREP AND COOK THE PASTA

Start by preheating your oven to 190°C (375°F)—you’ll want it ready when it’s time to bake everything together.

Now, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. You’ll want them al dente so they hold up when stuffed and baked later. Once they’re done, drain and set them aside on a tray or baking sheet to cool. A little tip: drizzle just a bit of olive oil over them to keep them from sticking together while you work on the filling.

STEP 2: BROWN THE BEEF

While the pasta is cooling, grab a large skillet and place it over medium heat. Add in your ground beef and cook until it’s completely browned. Make sure to break it up into crumbles as it cooks so you get even flavor throughout.

Once the beef is fully cooked, drain off any excess fat to keep the dish from getting greasy. Stir in the 1 cup of marinara sauce, give it a quick mix, and then remove from heat. This meaty, saucy base is going to add so much flavor to every bite.

STEP 3: MAKE THE RICOTTA FILLING

Next, we’re mixing up that creamy, dreamy filling. In a medium bowl, combine:

1 cup ricotta cheese
1 egg
1 teaspoon Italian seasoning
Salt and pepper, to taste

Stir until everything is smooth and evenly blended. You want the texture to be spoonable, not runny, and nicely seasoned throughout.

If you’re feeling a little fancy or looking to sneak in some greens, you can toss in a handful of chopped spinach or fresh basil here too. It adds color, freshness, and an extra layer of flavor without complicating things.

STEP 4: STUFF THE SHELLS

Now for the fun part: stuffing the shells! Take each cooled pasta shell and spoon in a generous amount of the ricotta filling. You don’t want them bursting, but a nice full shell is ideal.

Arrange each stuffed shell in a lightly greased baking dish, placing them in a single layer. Depending on the size of your dish, you might have to squeeze them in a bit, but that’s okay—they’ll bake up beautifully.

Now that you’ve got your ricotta-stuffed shells nestled in the baking dish, it’s time for the magic to happen—layering on that rich beef marinara, topping everything with melty cheese, and baking it all to bubbly perfection. This is the moment when all those simple ingredients come together to create something cozy, flavorful, and completely satisfying.

Honestly, this is the kind of meal that turns a regular Tuesday night into something a little more special. Plus, it’s a great recipe to make ahead of time if you know the evening is going to be hectic. You can prep it in the morning (or even the night before), pop it in the fridge, and then just bake it when you’re ready.

Let’s keep going and finish up this delicious dish!

STEP 5: ADD THE BEEF AND MARINARA SAUCE

With your stuffed shells arranged in the dish, it’s time to spoon that meaty marinara mixture over the top. Make sure to spread it out evenly so each shell gets a good amount of sauce. This not only adds flavor but also helps keep the pasta moist while it bakes.

If you’re using a standard 9×13 inch baking dish, this amount of sauce should be just right to cover the shells without drowning them. You want that nice balance of moisture and structure so the shells don’t fall apart when served.

STEP 6: SPRINKLE ON THE CHEESE

Here comes the best part—the cheese! Sprinkle 1 cup of shredded mozzarella and ½ cup of grated Parmesan evenly over the top of the beef and shells. Don’t worry about making it perfect—once it bakes, the cheese melts down and blankets everything in that golden, bubbly goodness.

If you want to go a little extra here (and who doesn’t love extra cheese?), feel free to add a bit more mozzarella or even a sprinkle of Italian blend for more flavor and melt.

STEP 7: BAKE TO PERFECTION

Cover your baking dish with foil and place it in the preheated oven. Bake at 190°C (375°F) for 25 minutes. This allows everything to heat through and gives the cheese a chance to start melting.

After 25 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is fully melted, bubbling, and starting to turn a beautiful golden brown on top.

Let the dish sit for about 5 minutes before serving. This gives everything a chance to settle and makes it easier to scoop out those shells without them falling apart.

TIPS FOR BEST RESULTS

Here are a few tips I’ve picked up after making this dish more times than I can count:

Don’t overcook the pasta shells. You want them slightly firm so they hold their shape after baking. Overcooked shells can get too soft and fall apart when you try to stuff them.
Make it ahead. This is a great dish to assemble earlier in the day or even a day in advance. Just cover and refrigerate it, then bake when you’re ready (you may need to add a few extra minutes to the baking time if it’s going in cold).
Add greens if you like. Stirring in chopped spinach or basil to the ricotta mix is an easy way to sneak in some veggies and boost the flavor. It’s especially great if you’re serving picky eaters—they’ll barely notice!
Double it and freeze one. This recipe is freezer-friendly. Make a second batch, assemble it in a disposable foil pan, and freeze before baking. When you’re ready to enjoy it, thaw overnight in the fridge and bake as usual.
Serve with sides. This dish pairs perfectly with garlic bread, a crisp green salad, or even roasted veggies if you’re keeping it lighter.

Beef Stuffed Shells with Ricotta