🔁 Ingredient Swaps & Add-Ins
| Original | Swap/Addition |
|---|---|
| Ground beef | Ground turkey, sausage, or plant-based crumbles |
| Ricotta | Cottage cheese or a blend of ricotta + cream cheese |
| Marinara | Homemade tomato sauce or arrabbiata (for a spicy kick) |
| Mozzarella | Use part-skim or whole milk, or try provolone |
| Parmesan | Asiago or Romano for a stronger cheese punch |
Optional Add-Ins:
- Fresh chopped spinach or basil in the ricotta filling
- Crushed red pepper flakes for heat
- Sautéed onions and garlic mixed into the beef sauce
👩🍳 Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C).
Cook the jumbo shells according to the package directions until just al dente. Drain and let them cool slightly so they’re easy to handle.
Step 2: Cook the Beef
In a skillet over medium heat, cook ground beef until browned. Drain any excess fat. Stir in the marinara sauce and remove from heat.
Step 3: Make the Ricotta Filling
In a bowl, mix ricotta, egg, Italian seasoning, salt, and pepper until creamy and smooth.
Step 4: Stuff the Shells
Spoon or pipe the ricotta mixture into each shell. Arrange the filled shells in a lightly greased baking dish.
Step 5: Assemble the Dish
Pour the beefy marinara sauce evenly over the stuffed shells. Top with mozzarella and Parmesan cheese.
Step 6: Bake
Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, until cheese is melted and bubbling.
🍽 What to Serve With Stuffed Shells
- A fresh garden salad with Italian dressing
- Garlic bread or homemade focaccia
- Steamed green beans or roasted vegetables
- A glass of red wine (like Chianti or Merlot) or sparkling water with lemon
🧊 Storage & Make-Ahead Tips
To Store:
- Keep leftovers in the fridge in an airtight container for up to 4 days.
To Reheat:
- Warm in the oven at 350°F or microwave individual portions.
To Freeze:
- Assemble the dish up to the baking step. Cover tightly with foil and freeze for up to 2 months.
- Bake from frozen (add 15–20 extra minutes), or thaw overnight and bake as directed.
📌 Tips for Success
- Don’t overcook the pasta—undercooked shells hold their shape better during baking.
- Let the shells cool before stuffing to avoid burns and tearing.
- Use a piping bag or zip-top bag with the corner snipped to fill shells easily.
- Add more sauce if you like it extra saucy—no judgment here!
📊 Nutrition (Per Serving – Approximate)
- Calories: ~520
- Protein: 32g
- Carbs: 24g
- Fat: 32g
- Fiber: 2g
- Sugar: 5g
- Sodium: 680mg
❓ Frequently Asked Questions
Can I use a different kind of pasta?
Yes—manicotti, cannelloni, or even lasagna noodles rolled with filling work great.
Can I make this vegetarian?
Absolutely! Skip the beef and layer extra sauce, or use sautéed mushrooms or lentils for a meatless option.
How many shells per person?
Plan on 3 stuffed shells per person, depending on side dishes.
Can I use store-bought ricotta?
Of course! Just make sure it’s full-fat for the best texture and flavor.
🧡 Final Thoughts
These Beef-Stuffed Shells with Creamy Ricotta are the kind of recipe that feels a little fancy but is secretly SO easy. They’re comforting, flavorful, and always a hit—whether it’s dinner with the family, a cozy date night at home, or something to take to a friend.
I promise, once you make these, you’ll come back to them again and again.
🍽 More Comfort Food Recipes to Try
- Cheesy Baked Ziti with Sausage
- Classic Meat Lasagna with Homemade Sauce
- Stuffed Bell Peppers with Ground Turkey
- Creamy Spinach & Artichoke Pasta Bake
📸 Tried This Recipe?
Tag me on Instagram or Pinterest (@mmmrecipes) and share your stuffed shell creations! I love seeing your versions and featuring them in our community.
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Stay cheesy and keep cooking,
– Mmmrecipes 🧀🍝
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