Everyone loves a comforting baked pasta, and this recipe for Baked Beef and Ricotta Stuffed Shells delivers exactly that. Tender jumbo pasta shells are filled with a creamy ricotta mixture brightened with lemon zest and fresh herbs, then layered with a savory beef ragu and plenty of melted mozzarella. It’s cozy, family-friendly, and simple enough to make any night of the week.
The filling combines creamy ricotta, chopped parsley, an egg to bind, lemon zest for brightness, grated Parmesan, and shredded mozzarella for gooey richness. The ragu is a quick, flavor-forward meat sauce made by browning lean ground beef with onion and garlic, deglazing with dry white wine, and finishing with a jar of marinara—an easy shortcut that still tastes homemade.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef (90/10)
- 1 cup finely diced yellow onion
- 4 garlic cloves, minced
- 1/2 cup dry white wine (or substitute chicken/beef broth)
- 1 (24-ounce) jar marinara sauce
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon dried oregano
- 1/2 cup finely chopped fresh basil leaves, plus more for garnish
- 12 ounces jumbo pasta shells
- 15 ounces ricotta cheese
- 1/2 cup finely chopped fresh parsley
- 1 large egg
- Zest of 1/2 lemon
- 1/2 cup grated Parmesan cheese
- 1 1/4 cups shredded mozzarella cheese, divided
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil.
- Cook the beef: Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic. Break up the meat into small pieces and cook until no longer pink. Drain excess fat and return the meat to the skillet.
- Make the sauce: Pour in the white wine and cook, stirring, until reduced by about half (3–4 minutes). Reduce heat to low and stir in the marinara sauce, 1½ teaspoons of the salt, 1/2 teaspoon of the black pepper, oregano, and half the chopped basil. Cover and set aside.
- Cook the pasta: Add the jumbo shells to the boiling water and cook until al dente according to package directions. Drain and rinse briefly with cool water to stop cooking.
- Prepare the filling: In a medium bowl, combine ricotta, parsley, egg, lemon zest, Parmesan, 1 cup of the mozzarella, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until the filling is smooth and well combined.
- Assemble the dish: Spread half of the meat sauce in the bottom of a 13×9-inch baking dish. Gently stuff each shell with about 2 tablespoons of the ricotta mixture and place the shells in a single layer, seam side up. Pour the remaining meat sauce evenly over the shells and sprinkle with the remaining 1/4 cup mozzarella.
- Bake and finish: Cover tightly with foil and bake for 25 minutes. Remove the foil and bake until the cheese is lightly browned and bubbly, about 10 more minutes. Let the dish rest for 5 minutes, garnish with fresh basil, and serve warm.
Make-Ahead and Serving Tips
This dish is great for prepping in advance. Assemble through the final step (before baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake straight from the fridge—add a few extra minutes to the covered baking time if chilled. For a lighter version, swap half the ricotta for part-skim cottage cheese or use a leaner ground turkey. Serve with a crisp green salad and crusty bread to soak up extra sauce.
Frequently Asked Questions
- Can I swap out the wine?
- Yes. If you prefer not to use wine, substitute an equal amount of chicken or beef broth to deglaze the pan.
- Can I make this in advance?
- Absolutely. Assemble through step six, cover the baking dish tightly with foil, and store in the refrigerator for up to 24 hours before baking.
Nutrition (per serving, approximate)
Calories: 522 kcal; Carbohydrates: 38 g; Protein: 28 g; Fat: 27 g; Saturated Fat: 13 g; Sodium: 898 mg; Fiber: 2 g. Nutrition information is an approximation and will vary depending on brands and portion sizes.
Additional Info
Cook time: about 1 hour. Servings: 8. Author: Alex Snodgrass. Photography and styling by Jessica Gaertner.
These stuffed shells are a reliable family favorite—rich, comforting, and straightforward to prepare. If you try the recipe, leave a comment and share any variations you enjoyed.
Photography and styling by Jessica Gaertner.