Beef Stuffed Shells with Creamy Ricotta Filling (Family Favorite!)

These beef stuffed shells with creamy ricotta are cheesy, hearty, and perfect for a comforting family dinner. Make ahead or freeze for easy weeknights!

A Cozy Classic: Beef Stuffed Shells with Creamy Ricotta

When my oldest, Lily, was in third grade, she brought home a school project where she had to describe her favorite smell. While other kids picked things like cookies or rain, she wrote: “Mom’s stuffed pasta shells.” I remember laughing when I read it—but honestly, I felt like I’d won an award. Because these beef stuffed shells with creamy ricotta filling have become our family’s little slice of comfort on the toughest days.

They’re everything I want in a meal: cozy, filling, and kid-approved. The soft pasta shells cradle a rich, cheesy beef mixture, and the tomato basil sauce ties it all together in the warmest way. It’s a recipe that’s seen rainy Tuesdays, birthday dinners, and “Mom, I had a rough day” kinds of nights.

If you love meals like this, you’ll also enjoy other nostalgic family meals I’ve shared.

Whether you’re new to baked pasta or just craving something familiar and comforting, these beef stuffed shells with creamy ricotta filling are the kind of dish that fills more than just bellies—it fills hearts, too.

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that come together in the coziest way. I always keep a box of pasta shells in the pantry just for nights like this. The filling is creamy, savory, and cheesy—just the way my crew likes it.

Here’s everything you’ll need to make beef stuffed shells with creamy ricotta filling:

• 20 large pasta shells (boil a few extra in case of tearing!)
• 1 lb lean ground beef
• 1 cup ricotta cheese (whole milk works best for richness)
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Pecorino Romano cheese
• 1 large egg, beaten
• 2 ½ cups tomato basil sauce (store-bought or homemade—Rao’s is our go-to!)
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Eva’s Note: I usually choose Pecorino Romano over Parmesan for its sharper, saltier bite—it balances so nicely with the creamy ricotta filling. And don’t skip the garlic; it’s a tiny ingredient that adds huge flavor.

If you’re feeling adventurous, try mixing in a pinch of nutmeg or lemon zest with the ricotta. It sounds small, but it brings out such a bright, lovely flavor in the cheese.

Step-by-Step: How to Make Beef Stuffed Shells

This isn’t one of those rush-through-it dinners—though it’s weeknight-friendly, it’s also worth savoring the process. When I make beef stuffed shells with creamy ricotta filling, I love having the kids help with the assembly. Emma insists on sprinkling the cheese “like snow,” and Noah’s job is always to taste the filling (for “safety,” of course).

Here’s how to bring this cozy meal to life:

1. Preheat and prep the pasta
   Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook 20–22 pasta shells just until al dente, about 9–10 minutes. Drain and rinse under cool water to stop the cooking, then lay them on a towel to keep from sticking.
   Eva’s Note: Some always tear—Grandma used to say, cook 22 and thank yourself later.
2. Cook the beef mixture
   In a large skillet over medium heat, cook 1 lb of lean ground beef until browned. Drain any excess fat. Add 2 cloves minced garlic, 1 tsp oregano, and a pinch of salt and pepper. Sauté for another 1–2 minutes, just until fragrant. Remove from heat and let cool slightly.
3. Mix the ricotta filling
   In a mixing bowl, combine:
   • 1 cup ricotta cheese
   • ½ cup Pecorino Romano
   • ½ cup mozzarella
   • 1 beaten egg
   • The slightly cooled ground beef mixture

Stir until well mixed. You want a creamy, thick filling that holds its shape when spooned.

4. Fill the pasta shells
   Using a spoon or a piping bag/Ziploc with the corner cut, fill each cooked pasta shell with the ricotta and beef mixture. Nestle them seam-side up in a 9×13 baking dish coated with 1 cup of tomato basil sauce.
   Eva’s Note: If the kids are helping, cut the corner of a Ziploc and let them pipe—messy but fun!
5. Add sauce and cheese
   Pour the remaining 1 ½ cups of tomato basil sauce evenly over the stuffed shells. Sprinkle with ½ cup mozzarella cheese. Cover with foil.
   Layering Tip: Spread half the mozzarella before baking, then save the rest for a golden broil at the end. Trust me, that bubbly finish is everything.
6. Bake and finish under the broiler
   Bake covered at 375°F for 25–30 minutes. Then remove the foil, add the remaining ½ cup mozzarella, and broil for 2–3 minutes until the top is golden and bubbly.
   Eva’s Note: I always know it’s ready when I see that tomato basil sauce bubbling up around the edges. That’s my dinner bell.
7. Garnish and serve
   Sprinkle with chopped fresh parsley just before serving. Serve warm with your favorite sides (more on that soon!).

And if you’re in the mood for more other cozy, creamy dinners, you’ll love that garlic butter chicken pasta—my husband calls it “weekday fancy.”

Make-Ahead, Freeze, or Reheat Tips

One of the best parts about beef stuffed shells with creamy ricotta filling? It’s just as comforting on the second (or third!) day. I can’t tell you how many times I’ve doubled this recipe—once for dinner, once for the freezer—and thanked myself on a night when we were all running in different directions.

Make Ahead
Yes, you can make stuffed shells ahead of time—this is a major mom win. Assemble the whole dish through Step 5, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, pop it in a 375°F oven and add 5–10 minutes to the baking time since it’s starting cold.
Eva’s Note: I prepped a pan the night before my in-laws visited. It gave me space to clean the house (or at least pretend to).

Freeze for Later
To freeze, assemble everything in a freezer-safe dish but skip the baking. Wrap tightly with foil and a layer of plastic wrap, then label and freeze for up to 2 months. When you’re ready to cook, thaw in the fridge overnight and bake as usual—again, just add a few minutes to the bake time.

Or, if you’re in a pinch, you can bake it straight from frozen at 350°F for about 60–70 minutes, covered.
Eva’s Note: I double the recipe and freeze one pan—life-saver after a busy soccer night.

Reheat Leftovers
Leftovers reheat beautifully. For individual servings, I use the microwave on 70% power for 2–3 minutes to keep the cheese from getting rubbery. For a whole pan, cover with foil and reheat in a 350°F oven for 20–25 minutes until warmed through.

For another dish that reheats like a dream, try my easy crockpot ravioli lasagna recipe—we rotate that one all year round.

What to Serve With Beef Stuffed Shells

Once your beef stuffed shells with creamy ricotta filling are bubbling hot and ready to hit the table, all that’s left is to add a few easy sides. I usually go for something crisp and green or toasty and garlicky—it helps balance the rich, cheesy goodness of the shells.

Here are some of our family’s favorite pairings:

• Garlic bread or garlic knots – My husband always asks for these. Always. Sometimes I make them homemade, sometimes it’s store-bought. No shame either way.
• Caesar salad – Crunchy romaine, shaved Parmesan, and creamy dressing. Bonus if you add croutons made from leftover bread.
• Fresh, crisp cucumber salad – This one’s my favorite in warmer months. It’s light, bright, and adds the perfect contrast.
• Roasted broccoli or green beans – Just toss with olive oil, salt, and pepper. Roast at 425°F until crispy at the edges.
• Fruit salad – Especially for the kiddos. They love melon and berries on the side, and I love that it feels like a wholesome treat.

Eva’s Note: If it’s a special occasion—like a holiday potluck or someone’s birthday—I’ll set the table, light a candle, and add a basket of warm bread in the center. It turns this humble pasta dish into something celebration-worthy.

Frequently Asked Questions About Beef Stuffed Shells

Q: Can I make stuffed shells ahead of time?

Yes! You can assemble them up to a day in advance, then cover tightly and refrigerate. When you’re ready to bake, just pop them in the oven and add an extra 5–10 minutes to the cooking time to account for the chill.
Eva’s Note: I often prep a tray the night before a family gathering. It makes the day-of feel less like a marathon and more like a celebration.

Q: How long to bake stuffed shells?

Bake covered at 375°F for 25–30 minutes, then uncover and bake another 10–15 minutes until the cheese is melted and bubbly. The edges should be golden and the sauce should be gently bubbling around the sides.
Eva’s Note: That bubbling sauce smell coming from the oven? That’s how I know dinner’s almost ready and everyone’s about to wander into the kitchen “just to check.”

Q: What to serve with stuffed shells?

We love pairing them with:
• Garlic bread or knots
• Crisp salads like Caesar or cucumber
• Roasted veggies
• Fruit salad or applesauce for the littles
• And yes, a glass of red wine if it’s been that kind of day
Eva’s Note: My go-to side is a cucumber salad with balsamic glaze—refreshing and so pretty on the plate.

Bringing It All Together

There’s something magical about a meal that pulls everyone to the table without even calling for dinner. That’s exactly what these beef stuffed shells with creamy ricotta filling do in our home. I’ll be stirring the sauce, and before I know it, the kids are peeking in, my husband’s asking if it’s almost ready, and the house just feels full in the best way.

This recipe isn’t fancy. It doesn’t need to be. It’s comforting, hearty, and joyfully messy—like most of our favorite memories. Whether you’re making it on a Sunday afternoon, prepping for a weeknight dinner, or dropping off a pan for a friend, it’s the kind of dish that shows love through layers.

I hope this becomes one of your go-to dinners, just like it has for us. And if you’ve got leftovers? Lucky you. They might taste even better the next day.

Thanks for spending time in the kitchen with me. If you’re hungry for more easy, comforting meals, peek around Noted Recipes—there’s always something warm waiting.

With love (and a little tomato sauce on my apron),
Eva

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