This easy dinner recipe for Stuffed Shells with beef and ricotta cheese is definitely a family favorite! The 5-star recipe has been featured in Taste of Home magazine, and you're about to see why!
This easy dinner recipe for Stuffed Shells with beef and ricotta cheese is definitely a family favorite! The 5-star recipe has been featured in Taste of Home magazine, and you’re about to see why!
Does it get any cozier than a baked Italian casserole that’s full of simple, nourishing ingredients?! From kids to grandparents, everyone who tries this stuffed shells recipe loves it!
WHY THIS RECIPE WORKS:
- It can be assembled in advance and frozen or refrigerated until you’re ready to bake it. Talk about convenient!
- This recipe yields a large batch to serve 8, so it’s perfect for entertaining. If you’re feeding a smaller family, you can divide the stuffed shells between two smaller 8-inch baking dishes and freeze one for later. You get two meals with one effort. Love that!
- Just a 1/4 cup of pesto adds TONS of flavor to the ricotta and ground beef filling. No boring stuffed shells here!
Are you convinced? First, let’s address a few common questions before we get to the recipe.
What are Stuffed Shells?
This Italian-inspired dish includes Jumbo Shells pasta, which have been stuffed with a variety of ingredients and baked with sauce and cheese in a casserole dish. Beef and ricotta is a classic stuffed shells filling, but you might also find spinach and cheese stuffed shells or sausage and cheese stuffed shells.
How do you make Stuffed Shells with Meat and Ricotta Cheese?
While these stuffed shells require a couple more steps than my standard dump-and-bake recipes, I can assure you that they are well worth the few extra minutes in the kitchen. Plus, they’re very easy — if you can brown ground beef and cook some pasta, you can assemble this dish!
Let’s start with the stuffed shells filling, which starts with cooked ground beef and onion.
Once the beef has cooled slightly, combine half of the beef with ricotta cheese, shredded Italian blend cheese, Parmesan, pesto, and egg.
Spread 3/4 of a cup of marinara sauce in the bottom of a large baking dish, and combine the other half of your cooked meat with the remaining sauce. Set aside.
Stuff the cooked pasta shells with the beef and ricotta filling.
Place the stuffed shells in the baking dish.
Top with the meat sauce and the rest of your Italian blend cheese.
Cover the dish with foil and bake in a 350-degree oven for about 40 minutes, or until heated through. You’ll want to remove the foil cover during the final 5-10 minutes to allow the top of the casserole to brown slightly. Garnish with fresh herbs, if you have them!
How many Stuffed Shells Per Person?
I generally assume about 2-3 shells per person. Larger appetites might like 4, while smaller eaters may prefer 2. This recipe yields about 20 stuffed shells with a hearty meat sauce, and it typically feeds about 6-8 people.
Can Stuffed Shells be Frozen?
Yes!! This stuffed shells pasta is the ultimate prep-ahead freezer meal! If you would like to make the casserole in advance, simply assemble the dish through Step 6. Do not bake the shells. Cover the dish with foil and either refrigerate for up to 24 hours; or, if freezing, cover tightly with plastic wrap, then foil. Keep in freezer for up to 3 months.
When ready to bake, you can either thaw the stuffed shells in the refrigerator overnight (and bake according to the recipe instructions); or you can bake the frozen casserole at 350 degrees for about 50-60 minutes (or until heated through). Don’t forget to remove the foil during the final 5-10 minutes of baking to allow the cheese to brown on top!
These beef stuffed shells with pesto and ricotta are truly THE BEST stuffed shells recipe that you will ever taste — and they’re SO easy! I hope that you’ll share a dish with your friends and family soon!
Love easy Italian-inspired dinners? Try these as well:
- Dump-and-Bake Ravioli Casserole
- Dump-and-Bake Meatball Casserole
- Italian Baked Turkey Meatballs
- Turkey and Pesto Slow Cooker Lasagna
- Chi-Chi’s Christmas Eve Lasagna
The Best Stuffed Shells Recipe!
This easy dinner recipe for Stuffed Shells with beef and ricotta cheese is definitely a family favorite! The 5-star recipe has been featured in Taste of Home magazine, and you're about to see why!
Ingredients
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) container ricotta cheese
- 2 c. shredded Italian blend cheese divided (you can substitute with shredded mozzarella cheese)
- ½ c. grated Parmesan cheese
- 1 lb. ground beef (you can substitute with ground turkey or ground chicken)
- 1 c. chopped onion
- 1 egg
- ¼ c. pesto
- 1 (12 oz) box Jumbo pasta shells, cooked, drained, and rinsed in cold water*
Instructions
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Preheat oven to 350 degrees.
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Brown ground beef and onion in a large skillet over medium-high heat. Allow beef to cool.
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Combine 1.5 c. of the shredded Italian blend cheese, ricotta cheese, Parmesan cheese, egg, pesto and ½ of the beef in a large bowl.
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Place ¾ c. of the pasta sauce in the bottom of a 13x9 in baking dish. Combine the remaining beef and pasta sauce in a bowl; set aside.
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Fill the cooked, cooled shells with the beef and cheese mixture. Place the shells in the baking dish.
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Top the shells with the beef and sauce mixture. Sprinkle remaining ½ c. of Italian cheese over top.
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Cover with foil. Bake for 40 minutes or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese on top to brown.
Recipe Notes
*You will only need to use about half of the box of pasta shells (about 20 shells total); however, I recommend cooking the entire box because you will find that many of the shells break during the cooking process and will not be useable for stuffing.
This recipe yields a large batch to serve 8, so it's perfect for entertaining. If you're feeding a smaller family, you can divide the stuffed shells between two smaller 8-inch baking dishes and freeze one for later.
This stuffed shells pasta is the ultimate prep-ahead freezer meal! If you would like to make the casserole in advance, simply assemble the dish through Step 6. Do not bake the shells. Cover the dish with foil and either refrigerate for up to 24 hours; or, if freezing, cover tightly with plastic wrap, then foil. Keep in freezer for up to 3 months.
When ready to bake, you can either thaw the stuffed shells in the refrigerator overnight (and bake according to the recipe instructions); or you can bake the frozen casserole at 350 degrees for about 50-60 minutes (or until heated through). Don't forget to remove the foil during the final 5-10 minutes of baking to allow the cheese to brown on top!
This post was originally published in December, 2013. It was updated in October, 2018.
Could I replace the marinara sauce for tomato sauce?
Sure! The tomato sauce just doesn’t have the seasoning that the marinara sauce has, so you might want to add some Italian herbs (like basil, oregano, etc.) or salt and pepper. Totally up to you and your taste preferences!
Made this over the weekend, and stored the extra filled shells in freezer bags. I only used the ground meat in the sauce not in the filling mixture, as I wanted to use a piping bag to squirt the filling into the shells, and I figured the beef would clog the nozzle. I love pesto, a d was really pleased at how flavorful it made the filling. That’s a great tip!
Both my husband and stepson enjoyed the shells.
Great! I’m so glad that you enjoyed the meal, Christina! 🙂
Great idea!! I’m cooking for two, so i did the same.it’ll be nice for another quick mask!
Enjoy, Lesley! 🙂
Had to comment again, these shells were a huge hit!! My bf loved them! the pesto in the filling was such a tasty addition! Saving this for future dinners. Thanks!
Wonderful! Thanks for taking the time to come back and leave a note, Lesley!
I’m sorry but the way you explain your recipe is very hard to follow. I don’t understand how to combine 1.5 cups of different kinds of cheeses without the actual measurements. I really wanted to use your recipe but it’s hard to follow.
Hey, Lyndsey! In step #3, the recipe says to combine 1.5 cups of the shredded Italian blend cheese (the recipe calls for 2 cups divided, so you will use the remaining 1/2 cup on top), with all of the Parmesan (1/2 cup) called for in the recipe. I hope that helps to clarify!
I think she was looking for the KINDS of cheese to use in the Italian Blend not realizing that it’s a prepackaged blend called “Italian Cheese Blend”.
Oh!!! If that’s the case, then I don’t know what the packaged ratio is. 🙂 Thank you for helping to clarify the question! If you can’t find the Italian cheese blend package, grated mozzarella is a perfect substitute.
Just use whatever amount of the cheese you have, making sure you have the total amount. I use more cheese than suggested, love the cheese.
Absolutely! The recipe is just a guide, but you should always feel free to make it your own! 🙂
Not hard to follow… but I can understand your confusion. The total amount of the shredded Italian cheese blend was 2 c. (see recipe ingredient list) when she said 1.5 c. shredded Italian cheese blend and then mentioned 2 other cheeses (Ricotta, Parmesan) she means, “don’t put in all the 2 cups of shredded Italian cheese, only put in 1.5 c. but do put in all of the Ricotta and Parmesan”. If you look at step 6, it says to put the remaining 1/2 c. shredded Italian cheese on top.
Hopefully that makes sense! I love this recipe and it has become a favorite for me! It’s not hard to prep and a great recipe to have in the freezer ready to go when time or energy is low! Thank you for a great recipe!
Thank you, Sarah!
This really is The Best! Made it for my family and we wished I’d tripled the recipe. Yummmmmmm. Thanks!
That’s great, Carol! Thank you so much for letting me know and for taking the time to leave a note!
Wonderful taste, fairly easy to put together, this ia dish l will make again and again.
Thanks, Mary! That makes me so happy to hear! 🙂
Once filled do i put shells facing down? Or facing up?
Hi, Nechica! You can do it either way, but I’ve shown them facing down here. 🙂
Making this tonight! I decided to use the jumbo shells in the pantry finally on a whim. This recipe fit my needs perfectly. Only substitutions I made was ground venison instead of beef (which I do with all beef recipes) and used cream cheese and a little sour cream instead of ricotta because I didnt have any and it’s a little late in the evening to make a grocery store run! I think it will turn out very nicely though the cream cheese may run out of the shells more than the ricotta but that’s my own fault! Haha
Thanks, Jessica! 🙂
I follow your recipes all the time, and personally, I’ve never had difficulty understanding any of them. Additionally, I’ve loved every one of those I’ve tried except for one. But that was my fault, it was a recipe that included broccoli and I hate broccoli, but that’s how great your recipes are! They have encouraged me to actually try different foods and sauces again that I once avoided, all have been a success except for that one. Broccoli just was not meant for me. My family and I are thrilled with your postings, and cannot wait to see what we try next. Thank you so much!
Thank you! That’s so kind of you to say, and it makes me really happy to know that you enjoy the recipes. I’m so appreciative that you took the time to leave me a note! 🙂
Making Right Now, The Stuffing Looks So Good & I like the idea of the Pesto added, Let You know how it tastes, Can’t Wait !!
Wonderful! Enjoy, Sandy!
Can you cook shells ahead?
Hi, Nyleen! If you’re just wanting to cook the pasta ahead (but not assemble and bake the full dish in advance), that should work — just be careful that you really rinse the shells well with cold water after draining them. Also, you might want to toss them with olive oil, because I’m really worried that they will stick together as they sit, making it hard to stuff them later without ripping them apart. Hope that makes sense! 🙂
Haven’t even eaten them yet – just got done making 2 pans – 1 for the freezer. I did half and half of spinach and ricotta and these meat stuffed shells. I used half ground beef and half mild Italian sausage. It was soooooooooo fun to make – especially in my COVID-19 shelter-in-place crazed state. They smell delicious. I will check out your other recipes – since I seem to have time on my hands – which I wash a lot – stay safe and healthy all!
Hello!! I followed this recipe today and it turned out great. Although could you PLEASE PLEASE PLEASE made a video for all of us? I would love to save a video or something that it is easy and faster to follow PLEASE! Seriously it is an amazing recipe. Loved it
This recipe is fantastic! The pesto made a world of difference.
Thanks, Nicole! I totally agree. 🙂 Thank you for taking the time to come back and leave me a note!
I made this today and it was sooooo good. I can’t wait to try some more of your recipes.
Yay! So glad that you enjoyed them, Marisol! Thanks for taking the time to come back here and let me know. I hope you enjoy some of my other recipes, too!
No rating as I haven’t made these yet. Question, though, do you use a basil pesto? The recipe doesn’t specify. Thanks!
Hi, Lauren! Yep — basil pesto is what I always use. 🙂
What kind of basil pesto do I buy. Does it come in a jar and which hrand. Thanks
Hi, Priscilla! You can really use any pesto that you can find. Some stores sell fresh pesto in the refrigerated section or near the deli. I usually buy a jar of Classico brand pesto, which is sold in the same aisle as the other pasta sauces and packaged dry pastas. Different stores carry different brands, though, and any version (store-bought, homemade, etc.) will work here. Enjoy!
Absolutely loved this! Followed to a t and it was perfect. My boyfriend always asks for this . This is by far the best thing I have ever cooked. I can’t wait to try other recipes by you.
Thanks, Diana! I’m so glad that you and your boyfriend both enjoyed it! I appreciate you taking the time to come back here and let me know. 🙂
Made this for the first time last night. Loved it and so did the rest of the family! Shared it with my mom and she can’t wait to try it either. Will definitely make this again.
Wonderful! Thanks, Kristin!
This is the best!!! My family and I loved it. I will be making it again soon. I just have one question. Do you keep the oil or strain it after browning the meat?
Thanks, Sidney! I strain off the grease and discard it after browning the meat.