Introduction
If you’re searching for a hearty, comforting Italian-inspired dish that will impress family and friends, these Cheesy Baked Jumbo Shells Stuffed with Ground Beef and Creamy Ricotta are your answer. Each shell is filled with a luscious mixture of seasoned ground beef, creamy ricotta, and aromatic herbs, then smothered in rich marinara and melted mozzarella. It’s the ultimate combination of textures and flavors that makes weeknight dinners feel like a special occasion.
My recipe story
This recipe was born out of a love for Italian comfort food and a desire to create a dish that combines ease of preparation with indulgent flavor. I remember the first time I baked these shells for a family gathering—the aroma of garlic, onions, and herbs filled the kitchen, and every bite received compliments. Over the years, I’ve perfected the filling ratio to ensure each shell is creamy, savory, and packed with flavor. It’s now a go-to dish for celebrations or simply when I crave something truly comforting.
💡 Why You’ll Love This Recipe
- Perfectly portioned jumbo shells for easy serving and presentation.
- Combination of savory ground beef and creamy ricotta is irresistibly satisfying.
- Rich marinara sauce and melted mozzarella elevate the flavors.
- Family-friendly dish that appeals to both kids and adults.
- Can be made ahead and baked fresh, ideal for meal prep or entertaining.
- Customizable with additional veggies, herbs, or cheese variations.
Ingredient breakdown
The beauty of this dish lies in its simplicity and the quality of its ingredients. For the filling, we use 100% lean ground beef, which provides a rich and hearty flavor without excess grease. Aromatics like finely chopped onions and minced garlic infuse the meat with deep savory notes, while Italian seasoning adds a fragrant blend of herbs that enhances every bite.
The ricotta filling contributes a creamy, slightly sweet texture that balances the savoriness of the beef. Mixing in a bit of parmesan cheese brings a nutty depth, and a touch of egg ensures the filling holds together beautifully during baking. Jumbo pasta shells are ideal for stuffing, offering the perfect pocket for this luxurious filling.
The sauce is just as important. A simple marinara made from crushed tomatoes, garlic, and a hint of sugar provides a fresh, tangy base that complements the richness of the cheese and beef. Finally, topping the dish with shredded mozzarella ensures a golden, bubbly finish that’s irresistible right out of the oven.
Equipment you’ll need
- Large pot for boiling pasta shells
- Large skillet for cooking ground beef
- Mixing bowl for ricotta and parmesan mixture
- Baking dish (9×13 inches recommended)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater
- Aluminum foil
Step-by-step directions
Step 1: Cook the pasta shells. Fill a large pot with salted water and bring to a boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain carefully and set aside on a lightly oiled tray to prevent sticking. Properly cooked shells are crucial for holding the filling without breaking.
Step 2: Prepare the ground beef filling. In a large skillet over medium heat, sauté finely chopped onions in a tablespoon of olive oil until translucent. Add minced garlic and cook for another 1–2 minutes until fragrant. Stir in the ground beef, breaking it apart with a wooden spoon. Sprinkle in Italian seasoning, salt, and pepper, and cook until browned and cooked through. Remove from heat and let cool slightly.
Step 3: Mix the ricotta filling. In a mixing bowl, combine ricotta cheese, grated parmesan, one beaten egg, and a pinch of salt and pepper. For extra flavor, you can add a teaspoon of chopped fresh parsley or basil. Fold the cooked ground beef mixture into the ricotta mixture until fully incorporated, creating a creamy and savory filling.
Step 4: Assemble the shells. Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Carefully stuff each pasta shell with the beef-ricotta mixture, ensuring each shell is generously filled. Arrange the filled shells neatly in the dish on top of the sauce.
Step 5: Add sauce and cheese. Pour the remaining marinara sauce evenly over the stuffed shells, ensuring all are covered. Sprinkle a generous layer of shredded mozzarella on top, adding extra parmesan if desired. The sauce keeps the shells moist while baking and the cheese creates a golden, bubbly crust.
Step 6: Bake the dish. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, golden, and slightly bubbly. Allow the dish to rest for 5–10 minutes before serving to set the filling.
Variations & substitutions
You can easily adapt this recipe to suit different dietary preferences. For a vegetarian version, replace the ground beef with sautéed mushrooms, spinach, or a mixture of roasted vegetables. Swap the ricotta with cottage cheese or a dairy-free ricotta alternative for a lighter or vegan option. Consider adding fresh herbs like oregano, thyme, or rosemary for a flavor twist, and experiment with different cheeses such as provolone or fontina for a unique taste profile.
💡 Expert Tips & Troubleshooting
- Don’t overcook the pasta shells; slightly undercooked shells will finish cooking in the oven without falling apart.
- Drain excess fat from the cooked ground beef to prevent a watery filling.
- Use a spatula or spoon to gently fold the ricotta and beef mixture to avoid overmixing, which can make the filling dense.
- If you prefer a saucier dish, add an extra half cup of marinara over the shells before baking.
- Let the baked shells rest for a few minutes after removing from the oven to set the filling and make serving easier.
Storage, freezing & make-ahead
These stuffed shells are perfect for make-ahead meals. You can assemble the dish a day before baking, cover tightly with foil, and refrigerate. When ready to bake, add a few extra minutes to ensure the dish is heated through. For freezing, assemble the shells and cover tightly with plastic wrap and foil. Freeze for up to three months. Bake directly from frozen, covered, at 375°F (190°C) for 40–50 minutes, then uncover for the last 10–15 minutes to brown the cheese.
Serving ideas & pairings
Serve these cheesy baked shells with a crisp green salad and garlic bread for a classic Italian feast. Roasted or steamed vegetables like broccoli, zucchini, or asparagus pair beautifully with the richness of the dish. For a wine pairing, choose a medium-bodied red like Chianti or Sangiovese, which complements the tomato sauce and cheesy filling. Leftovers can be reheated for lunch boxes or light dinners, making it a versatile recipe.
FAQ
Q: Can I use frozen pasta shells?
A: Yes, but thaw them completely before stuffing to prevent cracking or uneven cooking.
Q: Can I make this dish gluten-free?
A: Absolutely. Use gluten-free jumbo pasta shells, and ensure any store-bought marinara sauce is gluten-free.
Q: Can I substitute ground turkey or chicken for beef?
A: Yes, ground turkey or chicken can be used for a leaner version, but consider adding a bit of olive oil to keep the filling moist.
Q: How can I make the filling extra creamy?
A: Add a couple of tablespoons of heavy cream or a dollop of mascarpone to the ricotta mixture for extra creaminess.
Q: Can I prepare this in advance for a party?
A: Definitely. Assemble the dish the day before, refrigerate, and bake right before serving. This saves time and ensures fresh, hot shells for your guests.
Final thoughts
Cheesy Baked Jumbo Shells Stuffed with Ground Beef and Creamy Ricotta are more than just a meal—they’re a comforting experience, perfect for family dinners, special occasions, or make-ahead meals. The balance of creamy, savory, and cheesy elements ensures that every bite delights the taste buds. With simple ingredients and straightforward steps, this recipe proves that homemade comfort food can be both delicious and elegant. Try it once, and it’s sure to become a favorite in your kitchen for years to come.
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Cheesy Baked Jumbo Shells Stuffed with Ground Beef and Creamy Ricotta
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
Jumbo pasta shells filled with savory ground beef, creamy ricotta, and melted mozzarella, baked to golden perfection.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 12–15 jumbo pasta shells
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley or basil, chopped (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Boil jumbo pasta shells in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic for 1–2 minutes.
- Add ground beef, Italian seasoning, salt, and pepper. Cook until browned and fully cooked, then remove from heat.
- In a mixing bowl, combine ricotta, Parmesan, beaten egg, and optional herbs. Fold in cooked beef mixture.
- Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the beef-ricotta mixture and arrange in the dish.
- Pour remaining marinara over shells and top with shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.
Notes
Can be made ahead and refrigerated before baking. Leftovers store in the fridge for up to 3 days and freeze well for up to 3 months. Pair with a green salad and garlic bread.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian