Creamy Beef Stuffed Shells (Printable version)

Tender pasta shells stuffed with savory beef and ricotta, 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 the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Boil jumbo pasta shells in salted water until al dente according to package directions. Drain well and arrange on a clean surface to cool slightly.
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 black pepper. Remove from heat and let cool for 5 minutes.
04 - Combine ricotta cheese, egg, 1/2 cup Parmesan, 1 cup mozzarella, and chopped parsley in a large bowl. Mix until thoroughly blended. Fold in the cooled beef mixture.
05 - Whisk together marinara sauce and heavy cream in a separate bowl until smooth. Spread half the sauce mixture evenly across the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the beef-ricotta filling. Arrange filled shells in a single layer in the baking dish, opening side facing up.
07 - Pour the remaining sauce mixture evenly over the stuffed shells. Sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and blend flavors.
09 - Remove foil and continue baking for 10 minutes until cheese is melted, bubbly, and lightly golden. Let rest 5 minutes before serving.

# Expert tips:

01 -
  • The combination of ricotta and seasoned beef creates an incredibly rich filling that stays moist even after baking
  • Adding cream to the marinara transforms ordinary sauce into something velvety and restaurant-worthy
  • These shells actually taste better the next day, making them perfect for meal prep or unexpected leftovers
02 -
  • Overcooking the shells during boiling is the most common mistake because they turn to mush when you try to stuff them
  • Cool the beef mixture before adding it to the ricotta or the heat will partially cook the egg and give you a weird texture
  • The cream in the sauce can separate if you boil it too hard so keep it at a gentle simmer
03 -
  • Use a piping bag or ziplock bag with the corner snipped to fill the shells quickly and less messily
  • Line your baking dish with parchment paper before adding foil to prevent cheese from sticking
  • Sprinkle a little extra Parmesan halfway through baking for an incredible crispy cheese crust

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