Cheesy Beef and Ricotta Stuffed Shells Pie Recipe – Easy Family Comfort Dinner

Steam rises from a bubbling, golden-cheesy pasta pie, and suddenly the kitchen smells like pure happiness. That’s what you get with this cheesy beef and ricotta stuffed shells pie—a true crowd-pleaser that never lets me down. I first whipped this up on a rainy Sunday, craving something hearty but a little different from the usual lasagna or spaghetti night. Let’s be honest, sometimes you want that classic comfort but with a little twist, right?

This recipe was born out of necessity (and, okay, a little bit of desperation!). I had a box of jumbo pasta shells, some ricotta leftover from last week’s grocery haul, and a pound of ground beef that needed using up. Instead of making the typical stuffed shells lined up in a dish, I thought: why not pack them upright into a pie shape? Turns out, it’s not only super easy to serve, but it also looks stunning—like a deep-dish pizza and pasta bake had a delicious baby.

Honestly, this cheesy beef and ricotta stuffed shells pie has saved more than one family dinner. It’s great for feeding picky eaters (kids love the melty cheese and fun shell shape), and it’s just as perfect for potlucks or cozy evenings at home. I’ve tweaked it a bunch over the years, testing different cheeses, sauces, and fillings, but this version is my absolute favorite. If you’re searching for a meal that’s not just filling but also feels special, this is it. Plus, it reheats like a dream—if there’s any left!

So, if you need a comforting, easy, and downright delicious dinner, this cheesy beef and ricotta stuffed shells pie will be your new go-to. Roll up your sleeves, gather your ingredients, and get ready for a recipe that’s as fun to make as it is to eat.

Why You’ll Love This Recipe

Now, I know there are a million pasta bakes out there, but this cheesy beef and ricotta stuffed shells pie stands out—and not just because it looks stunning on the table! Here’s why you’ll want to make it again and again (trust me, I do):

• Quick & Easy: Comes together in under an hour, including baking time. Perfect for busy weeknights or those days you forgot to plan dinner.
• Simple Ingredients: Everything is easy to find at any grocery store—no wild goose chases for fancy cheese or obscure spices.
• Perfect for Family Dinners & Potlucks: The pie shape makes it simple to slice and serve, and it holds together beautifully. It’s impressive enough for guests but still totally doable on a Tuesday night.
• Crowd-Pleaser: Cheesy, saucy, and packed with savory beef—everyone from toddlers to grandparents asks for seconds (sometimes thirds!).
• Unbelievably Delicious: You get that classic Italian comfort flavor, but the ricotta keeps it light and creamy inside, while the beef brings hearty, meaty depth.

What really sets this recipe apart is the way each shell is stuffed and then set upright in the pie dish. That means every slice is loaded with filling and topped with gooey cheese. It’s not just another pasta bake—it’s more structured, more satisfying, and honestly, more fun to eat. I always get oohs and ahhs when I bring it to the table!

And let’s face it, with recipes like this, you want something that’s comfort food but not a total calorie bomb. The ricotta and beef combo gives you protein and creaminess without feeling heavy. Plus, you can sneak in spinach or swap in ground turkey if you want to lighten things up (I’ll share those swaps below). After making this dozens of times for everything from birthday dinners to chilly Sunday suppers, I can say it’s one of those rare recipes that everyone actually wants the leftovers.

If you’re looking for an easy, irresistible way to bring people together over dinner, this cheesy beef and ricotta stuffed shells pie is the answer. Give it a try and see for yourself!

What Ingredients You Will Need

This cheesy beef and ricotta stuffed shells pie uses a handful of wholesome, flavorful ingredients that come together to create something pretty magical. Most of these are pantry or fridge staples, and you can swap out a few things to fit your needs or use up what’s on hand.

• For the Shells & Filling:
  • Jumbo pasta shells (about 20-24 shells, 8 oz or 225g) – Look for shells that are intact and not broken, as you’ll want them to hold the filling well.
  • Ground beef (1 lb / 450g, 85% lean recommended) – I love using a little bit fattier beef for extra flavor, but you can use lean if you prefer.
  • Ricotta cheese (1 1/2 cups / 375g, whole milk for creaminess) – The star ingredient for a creamy, rich filling. I like Galbani or BelGioioso brands for texture.
  • Shredded mozzarella cheese (2 cups / 200g, divided) – This brings all the gooey, stretchy cheese vibes to the pie.
  • Grated Parmesan cheese (1/2 cup / 50g) – Adds a savory, salty kick to the filling and the top.
  • Egg (1 large) – Holds the filling together and gives it a bit of structure.
  • Fresh parsley (2 tbsp, chopped) – For pops of color and freshness. You can use dried if that’s what you have.
  • Garlic (2-3 cloves, minced) – Fresh is best, but jarred works in a pinch.
  • Salt & black pepper (to taste) – Adjust based on taste and dietary needs.
• For the Sauce:
  • Marinara sauce (2 1/2 cups / 600ml, store-bought or homemade) – Rao’s and Classico are my go-tos. If you love a chunkier sauce, use one with pieces of tomato and herbs.
  • Crushed red pepper flakes (optional, 1/4 tsp) – For a little heat, if your crew likes things spicy.
  • Dried Italian seasoning (1 tsp) – Oregano, basil, and thyme bring out that classic Italian flavor.
• Optional Add-ins & Substitutions:
  • Baby spinach (1 cup, chopped) – Stir into the filling for a veggie boost.
  • Ground turkey or chicken – A lighter swap for beef if you want to cut down on red meat.
  • Lactose-free ricotta or shredded vegan cheese – For a dairy-free version.
  • Gluten-free jumbo shells – I’ve tried Tinkyada brand and it works well for gluten-free friends.

If you’re missing an ingredient, don’t sweat it—this recipe is forgiving. I’ve even used cottage cheese in place of ricotta in a pinch (just blend it for smoothness). Play with what you’ve got, and make this cheesy beef and ricotta stuffed shells pie your own!

Equipment Needed

You don’t need a fancy kitchen to pull off this cheesy beef and ricotta stuffed shells pie. Here’s what you’ll want to have ready:

• 9-inch (23cm) springform pan or deep pie dish: This helps the pie keep its shape. If you don’t have a springform, a regular pie dish or even a round cake pan will do; just be careful slicing and serving.
• Large pot: For boiling pasta shells. A big enough pot helps prevent shells from sticking (and breaking!).
• Large skillet or sauté pan: For browning the beef and making the sauce.
• Mixing bowls: One for the cheese filling, another for prepping other ingredients.
• Slotted spoon or spider: Handy for fishing shells out of boiling water without tearing them.
• Measuring cups and spoons: Precision helps, especially for the cheese and sauce.
• Rubber spatula or wooden spoon: For mixing the filling and spreading the sauce.
• Aluminum foil: To cover the pie while baking and prevent over-browning.

Honestly, I’ve made this recipe using just a regular baking dish and a cheap nonstick skillet from my college days—it works! If you use a springform pan, line the bottom with parchment to make serving easier. And always check your nonstick pans for scratches; a little TLC keeps them cooking evenly for years.

Preparation Method

1. Cook the Pasta Shells:
   
   Bring a large pot of salted water to a rolling boil. Add 20-24 jumbo shells (8 oz/225g) and cook for 2 minutes less than package directions, about 8-9 minutes, until just shy of al dente. Stir gently to keep shells from sticking.
   Tip: Slightly undercooking keeps the shells from getting mushy during baking. Drain and rinse with cold water to stop cooking, then lay shells on a towel to prevent sticking.
2. Prepare the Beef Filling:
   
   Heat a large skillet over medium heat. Add 1 lb (450g) ground beef and break apart with a spoon. Cook until browned, about 5-6 minutes, draining excess fat if needed. Add 2-3 minced garlic cloves and cook for another minute. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp Italian seasoning. Remove from heat and let cool for a couple of minutes.
3. Mix the Ricotta Filling:
   
   In a medium bowl, stir together 1 1/2 cups (375g) ricotta cheese, 1 cup (100g) mozzarella, 1/4 cup (25g) Parmesan, 1 beaten egg, and 2 tbsp chopped parsley. If using spinach, stir in 1 cup chopped. Add a pinch more salt and pepper if you like.
4. Combine Beef and Cheese:
   
   Add the cooled beef mixture to the ricotta mixture. Stir until everything’s evenly combined.
   Note: Letting the beef cool a bit keeps the cheese from melting too soon and makes the filling easier to handle.
5. Stuff the Shells:
   
   Spoon the beef and ricotta mixture into each pasta shell, using about 2 tablespoons per shell. Be gentle—don’t overfill or the shells might tear.
6. Assemble the Pie:
   
   Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23cm) springform pan or pie dish. Spread 1 cup (240ml) marinara sauce in the bottom. Arrange stuffed shells upright, filling-side up, in concentric circles. Pack them snugly but don’t force them—if you have extra filling, tuck it between the shells.
7. Top with Sauce & Cheese:
   
   Spoon the remaining 1 1/2 cups (360ml) marinara over the shells. Sprinkle with the remaining 1 cup (100g) mozzarella and 1/4 cup (25g) Parmesan. Sprinkle with extra parsley and a pinch of red pepper flakes if using.
8. Bake the Pie:
   
   Cover loosely with aluminum foil and bake in the center of the oven for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and golden.
   Look for: Bubbling edges, golden cheese, and a mouthwatering aroma filling your kitchen.
9. Cool & Serve:
   
   Let the pie rest for at least 10 minutes before slicing. This helps it set up and makes serving so much easier. Run a knife around the edge if using a springform pan, then release the sides. Slice into wedges and serve hot!

If your shells tip over or the filling leaks a little, don’t stress—rustic is beautiful, and it’ll taste amazing no matter what! Want to save time? Stuff the shells ahead, cover, and refrigerate overnight. Bake straight from the fridge, adding 5-10 minutes to the baking time.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to make this cheesy beef and ricotta stuffed shells pie foolproof. Here’s what I’ve learned (sometimes the hard way!):

• Don’t Overcook the Shells: Slightly underdone shells are way easier to stuff and won’t turn to mush while baking. Always pull them off the heat a couple of minutes early.
• Let the Filling Cool: Mixing hot beef with the cheese can make the filling runny. Give it a minute to chill out before combining.
• Stuffing Shells: Use a small spoon or even a piping bag for neat, easy filling. It’s not fancy, but it works!
• Snug Assembly: Packing the shells upright in the pan helps them keep their shape and makes the pie easier to slice. If you have a few gaps, just put extra sauce or cheese in there—no one will complain.
• Don’t Skip the Rest: Letting the pie rest after baking is key. It sets up, slices cleanly, and the flavors meld together.
• Make-Ahead Option: Assemble the stuffed shells pie up to a day ahead, cover tightly, and refrigerate. It’s a real lifesaver for busy weeks or prepping for guests.

If you ever find your pie is too watery, it’s usually from too much marinara or not draining the ricotta well. Use a thicker sauce and drain any liquid from the ricotta if it looks runny. And if your cheese browns too quickly, tent with foil for the first half of baking.

Don’t stress the imperfections—rustic edges, a little ooze, or a browned bit here and there just means homemade with love!

Variations & Adaptations

What I love about this cheesy beef and ricotta stuffed shells pie is how easy it is to tweak for different tastes, diets, or seasons. Here are some favorite variations I’ve tried (and loved!):

• Vegetarian Version: Swap the beef for sautéed mushrooms, cooked lentils, or a mix of chopped spinach and zucchini. The ricotta and cheese make it hearty enough to satisfy any crowd.
• Low-Carb & Gluten-Free: Use gluten-free jumbo shells (Tinkyada is great) or try stuffing the mixture into hollowed-out zucchini boats for a no-pasta version. It’s surprisingly delicious!
• Spicy Southwest Twist: Add a teaspoon of chili powder and swap half the mozzarella for pepper jack cheese. Stir in some corn and black beans with the filling and top with fresh cilantro after baking.
• Dairy-Free Option: Substitute plant-based ricotta and shredded vegan cheese (Miyoko’s is a favorite), and use egg replacer if needed. The pie still bakes up creamy and satisfying.
• For Picky Eaters: I sometimes sneak in finely chopped carrots or spinach into the beef mixture—no one ever notices, and it’s a great way to add a veggie boost.

One of my personal favorites? Adding a layer of sautéed baby spinach and garlic under the shells before baking. It soaks up the sauce and adds a pop of color and flavor. There’s really no wrong way to make it your own!

Serving & Storage Suggestions

This cheesy beef and ricotta stuffed shells pie is best enjoyed hot out of the oven, when the cheese is bubbly and the shells are perfectly tender. I love slicing it into wedges and serving it family-style—there’s just something about that “pie” moment that makes dinner extra special!

• Serving: Let the pie cool for 10 minutes, then cut into slices like a deep-dish pizza. Sprinkle with more fresh parsley or basil for a burst of freshness. Pair it with a simple green salad or garlic bread for a complete meal.
• Beverage Pairings: A glass of Chianti or sparkling water with lemon both work beautifully. For kids, try Italian soda for a fun touch.
• Storage: Leftovers can be covered and refrigerated for up to 4 days. The flavors actually get better as they sit!
• Freezing: Wrap slices tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in a 350°F (175°C) oven, covered with foil, for 15-20 minutes. Or microwave individual pieces for 2-3 minutes. Add a splash of extra sauce if needed to keep things moist.

Bonus: The leftovers make an amazing lunch the next day—just pack with a little extra sauce and you’re set! The cheese and filling stay creamy, and the shells hold their shape beautifully.

Nutritional Information & Benefits

Each serving of cheesy beef and ricotta stuffed shells pie (based on 8 slices) provides approximately:

• Calories: 410
• Protein: 25g
• Carbohydrates: 32g
• Fat: 21g
• Fiber: 3g

This dish is a solid source of protein thanks to the beef and ricotta, making it both filling and satisfying. Ricotta cheese provides calcium and a boost of creamy texture without being heavy. If you add spinach, you’ll sneak in iron and extra vitamins, too!

If you’re watching carbs or gluten, swap in gluten-free shells or use zucchini boats. For those with dairy allergies, go for plant-based cheeses and ricotta. Always double-check your marinara label for hidden allergens if needed.

Personally, I love how this recipe makes comfort food a little more balanced—a cheesy, hearty slice with enough nutrition to fuel you through the evening.

Conclusion

If you’re searching for a dinner that’s easy, comforting, and absolutely irresistible, this cheesy beef and ricotta stuffed shells pie is it. It’s the kind of recipe that brings everyone to the table with smiles, and keeps them coming back for seconds (and maybe thirds).

Feel free to put your own spin on it—change up the cheese, sneak in veggies, or swap beef for turkey. I love this recipe because it’s endlessly adaptable and always delivers on flavor and comfort. It’s become a staple in our house, and I hope it does the same for you.

Give it a try, and if you love it (or even if you have a wild variation to share), drop a comment below! Pin it for later, share with friends, and let’s spread the joy of a truly good dinner. You’ve got this—happy cooking!

Frequently Asked Questions

Can I make cheesy beef and ricotta stuffed shells pie ahead of time?

Absolutely! Assemble the pie, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if cold from the fridge.

What’s the best way to reheat leftovers?

Reheat slices in a 350°F (175°C) oven, covered with foil, for 15-20 minutes, or microwave individual portions for about 2-3 minutes. Add a splash of extra sauce to keep it moist.

Can I freeze this stuffed shells pie?

Yes! Wrap tightly and freeze whole or in slices for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Is there a vegetarian version?

You bet—just swap the ground beef for sautéed mushrooms, cooked lentils, or extra spinach. The ricotta and cheese filling is plenty hearty!

What can I use instead of ricotta cheese?

If you’re out of ricotta, try blending cottage cheese until smooth, or use mascarpone for an extra-rich twist. Dairy-free ricotta also works for vegan adaptations.

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