Creamy Ricotta Beef Stuffed Pasta

If you’re craving something creamy and comforting, look no further. This Creamy Ricotta Beef Stuffed Pasta is exactly what you need tonight. It feels like a warm hug in a bowl. You can feed your whole family with just one pan.

This recipe delivers big flavors without any unnecessary stress. It is a reliable choice for those busy evenings. You get cheesy goodness and savory beef in every single bite. Let’s get cooking and make something your family will love.

WHY YOU’LL MAKE THIS AGAIN

This dish is the perfect choice for a cozy Fall night. It combines the best parts of lasagna and stuffed shells. You get a reliable weeknight meal that tastes like a Sunday feast. It is simple enough for beginners but tastes truly impressive.

Kids love the cheesy filling and the fun pasta shapes. Parents love that it fills up hungry bellies quickly. It is also a great option for meal prep or leftovers. You will find yourself reaching for this recipe every single month.

HOW THIS COMES TOGETHER

Making this Creamy Ricotta Beef Stuffed Pasta is very straightforward. You start by browning the beef and boiling the shells. Then you mix the cheesy filling in one bowl. We use a clever sauce shortcut by mixing marinara with cream. Everything gets tucked into a dish and baked until bubbly.

WHAT YOU’LL NEED

Most of these items are likely in your pantry already. Use fresh garlic and parsley for the best flavor impact.

• 12 ounces jumbo pasta shells
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 15 ounces ricotta cheese
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 24 ounces marinara sauce
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

STEP-BY-STEP DIRECTIONS

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cook jumbo shells in boiling salted water according to package directions.
3. Cook them until slightly under-al-dente, then drain and set aside.
4. In a large skillet, brown the beef with the onion over medium-high heat.
5. Drain the excess fat from the skillet once the beef is cooked.
6. Stir in the minced garlic and cook for 1 minute.
7. Remove from heat and allow the mixture to cool slightly.
8. In a medium bowl, combine beef, ricotta, egg, Parmesan, and 1 cup mozzarella.
9. Add the Italian seasoning, salt, and pepper to the cheese mixture.
10. In a separate bowl, whisk together the marinara sauce and heavy cream.
11. Spread 1 cup of this creamy sauce onto the bottom of a 9×13 dish.
12. Fill each shell with 2 tablespoons of the beef and ricotta mixture.
13. Place the stuffed shells into the prepared baking dish.
14. Pour the remaining sauce over the shells and add the remaining mozzarella.
15. Cover with foil and bake for 20 minutes.
16. Remove foil and bake for 15 more minutes until cheese is bubbling.
17. Garnish with fresh parsley before serving to your hungry family.

HOW TO SERVE IT

Serve this pasta while the cheese is still hot and stretchy. It looks beautiful when garnished with bright green fresh parsley. Pair it with a crisp green salad to balance the richness. A side of garlic bread is perfect for scooping up extra sauce.

This is a hearty meal that stands well on its own. You can serve it for a casual Sunday lunch. It also works perfectly for a comforting weeknight dinner. Your guests will think you spent hours in the kitchen.

LEFTOVERS & STORAGE

Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. To reheat, use the oven or a microwave. Add a splash of water or extra sauce if it looks dry. This dish also freezes remarkably well for future meals.

If freezing, wrap the dish tightly with foil and plastic wrap. It can stay in the freezer for up to three months. Thaw it in the fridge overnight before you plan to bake. This makes it a perfect make-ahead meal for busy seasons.

MAKE IT EVEN BETTER (PRO TIPS)

• Don’t skip the step of slightly undercooking the pasta shells.
• They will finish cooking in the oven and stay firm.
• Avoid using fat-free ricotta as it can become watery when baked.
• Use a cookie scoop to fill the shells quickly and cleanly.
• This is a great kid-approved tip for involving little helpers.
• Always grate your own mozzarella for the best melt and texture.
• Let the dish rest for five minutes before serving to set.
• Add a pinch of red pepper flakes for a tiny kick.

EASY WAYS TO CHANGE IT UP

• Swap the ground beef for Italian sausage for a spicier flavor.
• Add chopped spinach to the ricotta mixture for an extra veggie boost.
• Use a vodka sauce instead of marinara for a different profile.
• Try using ground turkey to make the dish a bit lighter.
• Add roasted red peppers to the sauce for a Fall twist.

QUICK QUESTIONS

Can I make this ahead of time?

Yes, you can assemble the entire dish a day early. Keep it covered in the fridge until you are ready. You may need to add five minutes to the baking time.

What if I can’t find jumbo shells?

You can use manicotti tubes as a great substitute. The filling process is very similar and tastes just as good. You could even layer it like a lazy lasagna.

How do I keep the shells from sticking?

Toss the cooked shells in a tiny bit of olive oil. This prevents them from tearing while you are filling them. It makes the whole process much smoother.

I hope your family loves this Creamy Ricotta Beef Stuffed Pasta as much as mine. It is the perfect way to end a long day. Happy cooking!

— Ethan

Creamy Ricotta Beef Stuffed Pasta

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 585

Ingredients Method

Ingredients

  

• 12 ounces jumbo pasta shells
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic , minced
• 15 ounces ricotta cheese
• 1 large egg , lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 24 ounces marinara sauce
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Method

 

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cook jumbo shells in a large pot of boiling salted water according to package directions until slightly under-al-dente; drain and set aside.
3. In a large skillet over medium-high heat, brown the ground beef with the onion until fully cooked. Drain excess fat.
4. Stir in the minced garlic and cook for 1 minute. Remove from heat and allow to cool slightly.
5. In a medium bowl, combine the cooked beef mixture, ricotta cheese, beaten egg, Parmesan cheese, 1 cup of mozzarella cheese, Italian seasoning, salt, and pepper.
6. In a separate bowl, whisk together the marinara sauce and heavy cream to create a creamy sauce.
7. Spread 1 cup of the creamy sauce onto the bottom of a 9x13 inch baking dish.
8. Fill each cooked shell with approximately 2 tablespoons of the beef and ricotta mixture and place them in the baking dish.
9. Pour the remaining sauce over the stuffed shells and sprinkle with the remaining 1 cup of mozzarella cheese.
10. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until the cheese is melted and bubbling.
11. Garnish with fresh parsley before serving.