There is something incredibly comforting about a dish that combines hearty meat, creamy cheese, and vibrant herbs all wrapped up in tender pasta shells. This Beef Stuffed Shells with Ricotta, Mozzarella, and Pesto Recipe brings together a perfect harmony of flavors and textures that’s bound to become one of your favorite weeknight classics. Imagine rich ground beef mingling with fragrant garlic and pesto, layered with luscious ricotta and gooey mozzarella, all nestled inside jumbo pasta shells baked to bubbly perfection. It’s a dish that feels like a warm hug on a plate, perfect for sharing around the table with loved ones.

Ingredients You’ll Need

The image shows a white marbled surface with several small bowls and plates arranged neatly, each containing different ingredients for cooking. At the bottom left, there is a white plate full of shredded pale yellow cheese. Next to it, a black bowl holds raw ground beef in a deep red color. Above that, there is a white bowl filled with golden-yellow panko breadcrumbs. To the right, a round clear glass bowl contains thick red marinara sauce. Next to it, a white bowl holds smooth white ricotta cheese with a slightly textured swirl. Above that, a white bowl contains finely chopped white onions. Near the top center, there is a small white bowl with a bright yellow egg yolk. Surrounding these larger bowls are smaller containers: one holds minced light yellow garlic, two have mixed dry herbs in green and brown shades, one holds green pesto sauce, one has a small amount of olive oil in a light yellow tint, another contains bright red tomato paste, and one has salt and pepper mixture. Scattered around the bowls are yellow uncooked shell pasta pieces. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right sets the foundation for this dish’s delicious success. Each one plays a vital role—from adding flavor and richness to ensuring the perfect texture and beautiful, inviting color.

25 jumbo pasta shells: Big enough to hold plenty of cheesy beef filling and create a satisfying bite.
1 tablespoon olive oil + more for tossing pasta: Adds a silky richness and prevents pasta shells from sticking.
1 small yellow onion, finely diced: Provides a sweet savory base that elevates the meat sauce.
6 cloves garlic, minced: Packs a fragrant punch that wakes up every mouthful.
1 tablespoon tomato paste: Deepens the sauce’s flavor with a concentrated tomato brightness.
2 teaspoons Italian seasoning: Infuses an herbaceous blend that makes the flavors pop.
1 pound ground beef: The hearty star bringing protein and texture to the stuffing.
24 ounce jar of spaghetti sauce or easy homemade pasta sauce: Adds savory tomato richness to tie everything together.
15 ounce container whole milk ricotta cheese: Creamy and mild, perfect for beautifully tender stuffing.
8 ounces shredded whole milk mozzarella cheese, divided: Melts gorgeously over and inside the shells creating gooey comfort.
2 ounces grated Parmesan cheese: Adds a slightly nutty, salty depth to the cheese mixture.
2 tablespoons basil pesto: Brings vibrant herbal freshness and a touch of indulgence.
1 egg, beaten: Helps bind the cheese filling for the perfect texture.
Kosher salt and fresh cracked pepper: Essential for seasoning each element just right.
Fresh chopped parsley for garnish: A bright, fresh finish that adds a pop of green color.

How to Make Beef Stuffed Shells with Ricotta, Mozzarella, and Pesto Recipe

Step 1: Prepare and Precook the Pasta Shells

Start by boiling your jumbo pasta shells just shy of fully cooked—about 2 minutes less than the package suggests. This allows the shells to complete cooking as they bake and keeps them from getting mushy. Once drained, toss them lightly with olive oil to keep them from sticking together, then set aside while you make the delicious filling.

Step 2: Sauté Aromatics and Brown the Ground Beef

Heat olive oil in a large sauté pan over medium heat and add the diced onion with a pinch of salt and pepper. Cook until translucent, soft, and slightly sweet—about 4 minutes. Add the minced garlic, tomato paste, and Italian seasoning and stir constantly for another minute to wake up those robust flavors. Push the vegetables to the sides of the pan to create a well in the center, then add the ground beef. Season and crumble it as it browns until it’s cooked through and flavorful.

Step 3: Simmer the Meat Sauce

Pour in the jar of spaghetti sauce, mixing everything together tightly. Allow it to simmer gently on medium to medium-low heat for a few minutes. This step melds the savory beef with the tomato sauce into a rich, hearty filling that will infuse the stuffed shells with wonderful flavor.

Step 4: Mix the Cheese Filling with Pesto

In a large bowl, combine whole milk ricotta, half of the shredded mozzarella, grated Parmesan, basil pesto, and the beaten egg. Add salt and pepper to taste, mixing everything together until creamy and well incorporated—a luscious mixture ready to be stuffed into your shells.

Step 5: Assemble the Shells

Spread about 1.5 cups of the meat sauce on the bottom of a 9×13 baking dish to prevent sticking and add saucy goodness beneath. Then, using a spoon, stuff each pasta shell generously with the cheesy beef mixture and nestle them in a single layer, seam side up. Pour the remaining meat sauce evenly over the stuffed shells, then top with the rest of the mozzarella cheese.

Step 6: Bake to Perfection

Cover the dish tightly with foil and bake in a 375-degree oven for 25 minutes. After that, remove the foil so the mozzarella on top can melt and brown slightly, baking for an extra 10 minutes until the sauce is bubbling and the cheese is beautifully gooey.

Step 7: Rest and Garnish

Let the dish rest for a few minutes once out of the oven—this helps the filling set and makes it easier to serve. Sprinkle fresh chopped parsley on top before serving for a fresh, colorful touch.

How to Serve Beef Stuffed Shells with Ricotta, Mozzarella, and Pesto Recipe

A white rectangular baking dish holds two visible layers. The bottom layer is made of rich, dark red meat sauce spread evenly across the dish. On top, there is a neat arrangement of large, yellow pasta shells, each filled generously with a smooth, white cheese mixture with a slightly soft texture. The shells are placed close together in rows filling the entire dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can make your dish feel even more special. Freshly chopped parsley adds bright color and freshness, while a drizzle of extra basil pesto on top enhances that delightful herbaceous note. A sprinkle of crushed red pepper flakes can add a touch of heat if you like a little kick.

Side Dishes

This beef stuffed shells dish stands beautifully on its own but pairs wonderfully with crisp green salads like arugula with lemon vinaigrette or a Caesar salad for some crunch. Garlic bread or a crusty Italian loaf is perfect to soak up every last bit of that rich, saucy goodness.

Creative Ways to Present

For a crowd-pleaser centerpiece, arrange the shells neatly in a pretty baking dish or individual casserole ramekins. You can also sprinkle some toasted pine nuts over the top for an unexpected texture and nutty flavor. For a fresh twist, add a side of roasted cherry tomatoes dusted with oregano and olive oil for extra color and complexity.

Make Ahead and Storage

Storing Leftovers

Leftover beef stuffed shells store beautifully in an airtight container in the refrigerator for up to 3 days. Make sure the shells have cooled completely before sealing to keep the texture just right.

Freezing

This recipe freezes really well if you want to prep ahead. Assemble the stuffed shells in a freezer-safe dish, then cover tightly with plastic wrap and foil. They can be frozen for up to 3 months. Thaw overnight in the fridge before baking.

Reheating

Reheat leftovers covered in the oven at 350 degrees until warm throughout, about 20 to 25 minutes. Microwave works too for a quick fix—cover loosely to keep moisture in and heat in short bursts. Adding a splash of water or extra sauce can keep the pasta from drying out.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a leaner option and will still work wonderfully in this dish. Just be mindful it may cook a little faster and might be a bit drier, so you could add a splash of broth when simmering the sauce to keep things moist.

Is there a vegetarian version of this Beef Stuffed Shells with Ricotta, Mozzarella, and Pesto Recipe?

Definitely! You can swap out the ground beef for sautéed mushrooms, spinach, or a blend of your favorite vegetables. Using a marinara sauce with extra herbs will keep it rich and flavorful.

Can I make the pesto from scratch?

For sure! Fresh homemade basil pesto adds a fantastic punch of flavor. Blend fresh basil leaves, garlic, pine nuts, Parmesan, and olive oil until smooth. It’s a great chance to customize the intensity of herb and cheese in your filling.

What type of ricotta cheese is best for this recipe?

Whole milk ricotta is ideal here because it is creamier and richer in flavor compared to part-skim varieties, ensuring the filling stays lush and smooth.

How do I prevent the stuffed shells from falling apart while baking?

Cooking the shells just short of done before stuffing is key, so they finish cooking in the sauce rather than becoming too soft. Also, including the beaten egg in the cheese mixture helps bind the filling and keep everything intact during baking.

Final Thoughts

This Beef Stuffed Shells with Ricotta, Mozzarella, and Pesto Recipe is the kind of recipe you’ll want to make again and again—not just because of how delicious it is, but because it feels like a labor of love on your dinner table. It’s comforting yet fresh, simple yet impressive. So don’t hesitate—grab your ingredients, roll up your sleeves, and enjoy every cheesy, savory bite!