Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a fantastic lean alternative to ground beef. Just be sure to season it well—turkey has a milder flavor, so spices like garlic, oregano, onion powder, and a pinch of crushed red pepper can make a big difference. It still pairs beautifully with the ricotta and tomato sauce.

Can I prepare stuffed shells ahead of time?

Yes, and it’s one of the best things about this recipe. You can fully assemble the dish up to 24 hours in advance, cover it tightly, and refrigerate until you’re ready to bake. It’s a lifesaver for entertaining or meal prepping. You can also prep just the filling or sauce and store separately.

Can you freeze stuffed shells pasta?

Yes—before or after baking. To freeze before baking, assemble the shells, cover the dish with foil, and freeze for up to two months. When you're ready, bake from frozen at 375°F for 45–50 minutes, then uncover for the final 10 minutes. You can also freeze leftovers in individual portions for quick, hearty meals later.

What’s the best cheese mix for stuffed shells?

The perfect combo is ricotta, mozzarella, and Pecorino Romano . Ricotta adds creaminess, mozzarella brings the melt factor, and Pecorino Romano adds salty, nutty flavor. You can also swap Pecorino for Parmesan if that’s what you have on hand. For extra richness, some cooks like to add a touch of mascarpone or cream cheese.

How long do leftovers last in the fridge?

Stored in an airtight container, leftovers will keep well in the fridge for up to 3 days . When reheating, add a little extra sauce or a sprinkle of cheese to bring back the creamy texture. Use the oven for best results, but the microwave works in a pinch.

Do I have to use Pecorino Romano or can I use Parmesan?

Parmesan is a perfectly fine substitute for Pecorino Romano. While Pecorino has a sharper, saltier profile (it’s made from sheep’s milk), Parmesan is slightly milder but still nutty and flavorful. Either cheese works well in this recipe—use what you love or have available.

Creamy Ricotta Beef Stuffed Shells Pasta: The Ultimate Cheesy Comfort Recipe

Name: Creamy Ricotta Beef Stuffed Shells Pasta
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: 20 large pasta shells; 1 lb lean ground beef; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup grated Pecorino Romano cheese; 1 large egg, beaten; 2 1/2 cups tomato basil sauce; 1 tsp dried oregano; 2 cloves garlic, minced; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

Creamy Ricotta Beef Stuffed Shells Pasta is a hearty, cheesy Italian comfort dish featuring jumbo pasta shells filled with a savory blend of ricotta, ground beef, mozzarella, and Pecorino Romano, baked in a rich tomato basil sauce.

Ingredients

Scale

20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Pecorino Romano cheese
1 large egg, beaten
2 1/2 cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
Cook pasta shells in salted boiling water until al dente. Drain and cool slightly.
In a skillet, brown ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Remove from heat and cool.
In a bowl, combine cooled beef, ricotta, 1 cup mozzarella, Pecorino Romano, egg, salt, and pepper. Mix well.
Spread 1 cup of tomato basil sauce on the bottom of a baking dish.
Fill each pasta shell with the beef and cheese mixture and arrange in the dish.
Top with remaining tomato basil sauce and sprinkle remaining 1/2 cup mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
Let cool slightly, garnish with chopped parsley, and serve warm.

Notes

Use part-skim ricotta and mozzarella to lighten the dish.
Ground turkey or plant-based meat can be used as a substitute.
Make ahead and refrigerate or freeze before baking.
Add spinach or mushrooms for a vegetarian variation.
Reheat leftovers in oven or microwave with extra sauce or cheese.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 450
Sugar: 5g
Sodium: 620mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 27g
Cholesterol: 85mg