Ricotta Beef Shells ‑ Hearty & Cheesy Comfort Meal

Imagine large pasta shells generously stuffed with a creamy ricotta‑beef filling, layered with sauce, baked until bubbling and golden. This dish brings together comforting beef flavour, luscious ricotta cheese, and pasta in one beautiful casserole. Perfect for a family dinner or a make‑ahead meal that feels special.

Introduction

When you want a meal that says “I care” without needing gourmet‑level technique, this ricotta beef shells recipe delivers. Inspired by classic stuffed‑shell casseroles, it combines familiar ingredients into something deliciously elevated. As Chef Gordon Ramsay might say: *“Get good raw ingredients, treat them with respect, and the result will shine.”*

Throughout this article you’ll find the full ingredient list with measurements, step‑by‑step instructions, expert chef tips, health & safety considerations, a nutrition & health‑benefits table, and an FAQ section to answer your top questions. Whether you’re cooking for a crowd or prepping ahead, let’s dive in.

Why This Recipe Works

• Large pasta shells are ideal for stuffing — they hold the filling and get enveloped in sauce. :contentReference[oaicite:0]{index=0}
• The ricotta adds creaminess and binds the filling, while beef delivers savoury richness. :contentReference[oaicite:1]{index=1}
• The bake in sauce allows flavours to meld, cheese to melt, and the dish to finish beautifully with a bubbling top. :contentReference[oaicite:2]{index=2}

Ingredients & Measurements

This version is scaled for about 6‑8 servings (adjust as needed). You provided a base set — we’ll build around that for full clarity.

For the Pasta & Shells

• 20 large pasta shells (jumbo stuffed‑shell size)

For the Beef Ricotta Filling

• 1 lb (≈ 450 g) lean ground beef, cooked and drained
• 1 cup (≈ 240 g) ricotta cheese
• ½ cup (≈ 50 g) shredded mozzarella (optional for extra cheesiness)
• ¼ cup (≈ 25 g) grated Parmesan cheese (optional but adds depth)
• 1 large egg (to bind the filling)
• Salt & pepper to taste (~½ teaspoon each)
• 1 teaspoon Italian seasoning or dried oregano/basil mix

For the Sauce & Assembly

• 2‑3 cups (≈ 480‑720 ml) marinara or tomato‑based pasta sauce (store‑bought or homemade)
• ½ cup (≈ 50 g) shredded mozzarella for topping
• Fresh basil or parsley for garnish (optional)

Step‑by‑Step Method

The following method is detailed and clear, drawing from expert sources. :contentReference[oaicite:3]{index=3}

1. Pre‑Bake Prep

Preheat your oven to **375 °F** (≈ 190 °C). Bring a large pot of salted water to a boil and cook the pasta shells until *just under al dente* (so they hold shape when stuffed). Rinse under cool water and set aside. :contentReference[oaicite:4]{index=4}

2. Cook the Beef

In a skillet, cook the ground beef over medium heat until no longer pink, breaking it up as you go. Drain any excess fat. Season with salt, pepper, and Italian seasoning. You can add chopped onion and garlic if you like extra flavour (optional). :contentReference[oaicite:5]{index=5}

3. Prepare the Ricotta Filling

In a large mixing bowl combine ricotta cheese, cooked ground beef, the shredded mozzarella (if using), Parmesan, egg, and extra seasoning (salt, pepper). Mix until well combined.

4. Stuff the Shells

Spoon ~2 tablespoons of the beef‑ricotta mixture into each cooked shell, placing them open side up in a lightly greased 9×13‑inch (or similar) baking dish. :contentReference[oaicite:6]{index=6}

5. Add Sauce & Bake

Pour half of your pasta sauce into the bottom of the baking dish, then arrange the stuffed shells. Pour the remaining sauce over the top, then sprinkle the remaining shredded mozzarella. Cover the dish with foil. Bake for ~25 minutes with foil, then remove foil and bake an additional ~10‑15 minutes until cheese is bubbly and slightly golden. :contentReference[oaicite:7]{index=7}

6. Serve

Let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Serve with a side salad or garlic bread. Enjoy!

Expert Chef Tips from Chef Ina Garten

• Cook the pasta just right: Slightly under‑cook the shells so they won’t turn mushy after baking. :contentReference[oaicite:8]{index=8}
• Use good ricotta: Whole‑milk ricotta gives richer flavour and texture, but part‑skim works if you prefer lighter. :contentReference[oaicite:9]{index=9}
• Drain the meat properly: Even lean ground beef may release fat — draining it helps ensure the dish isn’t greasy.
• Sauce bottom layer matters: Spreading sauce under the shells prevents sticking and keeps moisture in. :contentReference[oaicite:10]{index=10}
• Make ahead friendly: You can assemble ahead and refrigerate (covered) before baking; add a few extra minutes in the oven if cold. :contentReference[oaicite:11]{index=11}

Health & Safety Considerations

While this is a comforting casserole, here are some practical considerations:

• Proper meat handling: Cook ground beef until no pink remains and internal temperature reaches 160 °F (≈ 71 °C) to ensure safety.
• Cheese storage: Ricotta and shredded cheese should be handled and stored according to package instructions; keep refrigerated and don’t use if expired.
• Allergen alert: Contains wheat (pasta), dairy (ricotta, cheese), beef (if serving to guests with dietary restrictions). Mark accordingly.
• Portion control: This dish is hearty — pairing with a green salad or steamed vegetables helps balance the meal.
• Leftovers & reheating: Refrigerate leftovers within two hours, use airtight container and reheat to 165 °F (≈ 74 °C) before eating. For best quality, consume within 3‑4 days. Some versions are freezer‑friendly. :contentReference[oaicite:12]{index=12}

Nutrition & Health Benefits Table

Here’s an approximate nutritional breakdown per serving (assuming 8 servings). Actual values will vary based on specific ingredients used.

Note: These are estimates. Use ingredient labels and portion sizes for more accuracy.

Why This Dish Is a Go‑To & Further Reading

Stuffed pasta shells remain a favourite because they combine the comfort of pasta, the richness of cheese and meat, and the ease of a one‑dish bake. As one recipe developer states: “This hearty, easy‑to‑make baked pasta dish is perfect for a comforting and satisfying family dinner.” :contentReference[oaicite:13]{index=13}

If you enjoyed this one, you might also like our article on Cheesy Spinach Stuffed Shells – Vegetarian Version or Ground Beef Lasagna Rolls for Meal Prep for other delicious pasta‑casserole ideas.

10 FAQs – Your Questions Answered

1. Can I substitute ground turkey or chicken instead of beef?
   Yes — many cooks successfully swap ground turkey or chicken for a lighter version. Just ensure you cook thoroughly. :contentReference[oaicite:14]{index=14}
2. Can I skip the egg in the ricotta filling?
   You can, but the egg helps bind the filling so it doesn’t crumble out of the shells. If skipped, consider adding a bit more cheese or slightly less filling. :contentReference[oaicite:15]{index=15}
3. Do I need to cook the shells before stuffing?
   Yes — cook until just under al dente so they finish baking in the sauce without becoming mushy or falling apart. :contentReference[oaicite:16]{index=16}
4. How far ahead can I prepare this dish?
   You can assemble the shells and sauce, cover the dish and refrigerate for up to 24 hours before baking. Add about 10–15 minutes to the bake time if dish is cold. :contentReference[oaicite:17]{index=17}
5. Can I freeze leftovers?
   Yes — cover tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat until hot. :contentReference[oaicite:18]{index=18}
6. What side dishes go well with this?
   A crisp green salad, garlic bread, or steamed vegetables are great accompaniments and help balance the richness.
7. How do I prevent the shells from sticking to the dish?
   Spread sauce on the bottom of the baking dish before placing shells; this prevents sticking and adds moisture. :contentReference[oaicite:19]{index=19}
8. My filling leaked out during baking — what went wrong?
   Possible causes: shells overfilled, shells not cooked enough, too little sauce, or foil removed too early. Make sure shells are just under‑cooked and well‑filled but not overstuffed, and bake covered initially. :contentReference[oaicite:20]{index=20}
9. Can I make this vegetarian?
   Yes — omit beef and use a vegetable‑based filling (spinach, mushrooms, ricotta) instead. Many stuffed shell recipes do this variation. :contentReference[oaicite:21]{index=21}
10. What cheese do you recommend besides ricotta?
    You can mix ricotta with shredded mozzarella, Parmesan or even cottage cheese (blended) for variation. The key is creamy texture and good melt. :contentReference[oaicite:22]{index=22}

Final Thoughts

This Ricotta Beef Shells dish brings together comforting, rich flavour and family‑friendly appeal. With creamy ricotta, savoury beef, and pasta in sauce, it hits the spot for weeknight dinners, gatherings, or make‑ahead meals.

As Chef Ina Garten reminds us: *“Cook with joy and use the best you can.”* So pick good beef, choose quality ricotta, assemble with care—and cook something wonderful. Enjoy every cheesy, comforting bite. 🍽️