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Cheesy Beef and Ricotta Stuffed Shells Pie

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A hearty, comforting pasta pie packed with savory beef, creamy ricotta, and gooey cheese, baked in a stunning pie shape for easy serving. Perfect for family dinners, potlucks, or cozy nights in, this recipe is a crowd-pleaser that reheats beautifully.

Ingredients

Scale
  • 20–24 jumbo pasta shells (8 oz)
  • 1 lb ground beef (85% lean recommended)
  • 1 1/2 cups ricotta cheese (whole milk recommended)
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg, beaten
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 2–3 cloves garlic, minced
  • Salt and black pepper, to taste
  • 2 1/2 cups marinara sauce, divided
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 cup baby spinach, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook for 2 minutes less than package directions (about 8-9 minutes). Drain, rinse with cold water, and lay shells on a towel.
  2. Heat a large skillet over medium heat. Add ground beef and cook until browned, about 5-6 minutes. Drain excess fat if needed. Add minced garlic and cook for 1 minute. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
  3. In a medium bowl, mix ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan, beaten egg, and chopped parsley. Stir in chopped spinach if using. Season with additional salt and pepper if desired.
  4. Add cooled beef mixture to ricotta mixture and stir until evenly combined.
  5. Stuff each pasta shell with about 2 tablespoons of the beef and ricotta mixture.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9-inch springform pan or deep pie dish. Spread 1 cup marinara sauce in the bottom.
  7. Arrange stuffed shells upright, filling-side up, in concentric circles in the pan. Pack snugly but do not force.
  8. Spoon remaining 1 1/2 cups marinara sauce over the shells. Sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan. Garnish with extra parsley and red pepper flakes if desired.
  9. Cover loosely with aluminum foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and golden.
  10. Let the pie rest for at least 10 minutes before slicing. Release sides if using a springform pan, slice into wedges, and serve hot.

Notes

Slightly undercook shells for easier stuffing and better texture. Let beef cool before mixing with cheese. Make ahead by assembling and refrigerating overnight. For vegetarian, swap beef for mushrooms or lentils. Use gluten-free shells for GF adaptation. Let pie rest before slicing for clean wedges.

Nutrition

Keywords: stuffed shells, pasta pie, beef ricotta shells, comfort food, family dinner, Italian casserole, cheesy pasta bake

Find it online: https://tastypierecipes.com/cheesy-beef-and-ricotta-stuffed-shells-pie-recipe-easy-family-comfort-dinner/