Stuffed Shells with Ricotta and Meat Recipe

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This Stuffed Shells with Ricotta and Meat recipe is a classic Italian comfort dish that’s loaded with flavor and cheesy goodness. Tender pasta shells are filled with a delicious mixture of creamy ricotta, savory ground meat, and melty mozzarella, then baked in a rich marinara sauce. It’s an easy and satisfying meal that’s perfect for family dinners, meal prep, or even special occasions!

Why You’ll Love This Recipe

Creamy & Cheesy – A luscious blend of ricotta, mozzarella, and Parmesan.
Hearty & Satisfying – Packed with protein from the ground meat.
Perfect for Meal Prep – Make ahead and freeze for easy dinners.
Crowd-Pleasing – Everyone loves cheesy, baked pasta!

Ingredients Stuffed Shells with Ricotta and Meat

Full ingredient measurements are in the recipe card below!

For the Filling:

Ground beef or Italian sausage – Adds a rich, meaty flavor.
Ricotta cheese – The creamy base of the filling.
Mozzarella cheese – Melty and gooey for the perfect cheesy bite.
Parmesan cheese – Adds a nutty, salty depth.
Egg – Helps bind the filling together.
Garlic & onion – Aromatics that enhance the flavor.
Italian seasoning – A blend of herbs for that classic Italian taste.
Salt & pepper – To season the filling perfectly.

For the Pasta & Sauce:

Jumbo pasta shells – The perfect vessel for all that cheesy goodness.
Marinara sauce – A rich, tomatoey base for baking.
Mozzarella cheese (for topping) – Because extra cheese is always a good idea!
Fresh basil or parsley – For a fresh, herby finish.

How to Make Stuffed Shells with Ricotta and Meat

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.

2. Prepare the Filling

In a skillet over medium heat, cook the ground meat until browned. Add the diced onion and minced garlic, cooking until softened. Drain any excess grease. In a mixing bowl, combine the cooked meat, ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir until well combined.

3. Stuff the Shells

Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the ricotta and meat mixture and arrange them in the dish.

4. Add Sauce & Cheese

Pour the remaining marinara sauce over the stuffed shells and sprinkle with more mozzarella cheese.

5. Bake to Perfection

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.

6. Garnish & Serve

Sprinkle with fresh basil or parsley and serve warm. Enjoy!

Pro Tips for Making Stuffed Shells with Ricotta and Meat

Slightly undercook the pasta shells – They’ll soften more while baking.
Use fresh cheese – Pre-shredded cheese has additives that prevent smooth melting.
Let the dish rest before serving – This allows the flavors to meld.
Customize the filling – Swap beef for turkey or add spinach for extra veggies!

How to Serve Stuffed Shells with Ricotta and Meat

Pair with a side of garlic bread or Caesar salad for a full meal.
A glass of red wine like Merlot or Chianti pairs beautifully.
Serve with steamed vegetables for a balanced plate.

Make Ahead and Storage

Make Ahead – Assemble the stuffed shells up to a day in advance and refrigerate until ready to bake.
Refrigerate – Store leftovers in an airtight container for up to 4 days.
Freeze – Freeze unbaked stuffed shells for up to 3 months. Bake from frozen, adding extra time.
Reheat – Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.

FAQs Stuffed Shells with Ricotta and Meat

Can I make this vegetarian?

Yes! Simply omit the meat and add sautéed mushrooms or spinach for a flavorful vegetarian version.

What’s the best way to freeze stuffed shells?

Place assembled (but unbaked) shells in a freezer-safe dish, cover tightly, and freeze. Bake straight from frozen, adding about 15 extra minutes.

Can I use cottage cheese instead of ricotta?

Absolutely! Blend the cottage cheese for a smoother texture before mixing it into the filling.

Why are my stuffed shells watery?

Excess moisture in ricotta can cause this. Drain any liquid from the ricotta before mixing it into the filling.

This Stuffed Shells with Ricotta and Meat recipe is a comforting, cheesy, and delicious dish that’s sure to be a hit at the dinner table. Whether you make it for a weeknight meal or a special occasion, it’s always a winner. Enjoy every bite! 🍽️

Stuffed Shells with Ricotta and Meat

A classic Italian comfort dish made with jumbo pasta shells stuffed with a rich, cheesy ricotta and meat filling, baked in a flavorful marinara sauce.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Dish

Cuisine American

Servings 4 people

Calories 460 kcal

Equipment

Baking dish

Ingredients

Pasta Shells

12 jumbo pasta shells cooked al dente

Meat Filling

1 lb ground beef or Italian sausage cooked and drained
1 cup ricotta cheese
1/2 cup mozzarella cheese shredded
1/4 cup Parmesan cheese grated
1 egg beaten
1 tsp Italian seasoning
1 clove garlic minced

Tomato Sauce

2 cups marinara sauce
1 tsp dried basil
1 tsp dried oregano

Instructions

Cook the pasta shells in salted water until al dente. Drain and set aside.
In a pan, cook the ground beef or sausage until browned. Add the diced onion and minced garlic, cooking until softened. Drain excess grease.
In a bowl, mix the cooked meat, ricotta cheese, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
Preheat oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish.
Stuff each pasta shell with the ricotta and meat mixture, then arrange in the baking dish.
Pour the remaining marinara sauce over the shells and top with additional mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Garnish with fresh basil or parsley and serve warm. Enjoy!