Stuffed Shells with Ricotta and Meat

Tender jumbo pasta shells get generously stuffed with a savory blend of seasoned ground meat and creamy ricotta in this Stuffed Shells with Ricotta and Meat bake. The stuffed shells are nestled in marinara sauce and baked under a blanket of bubbling mozzarella for a cozy family dinner. 

We had these baked stuffed jumbo shells with ricotta and meat for dinner last night and my husband said, “These are company worothy!” I had to agree. This all-in-one pasta bake is the ultimate comfort food, delivering the satisfaction of a homemade meal with effortless ease – perfect for a cozy family dinner. Stuffing each shell transforms a simple pasta bake into a meal that you’d be proud to share with guests! Yes!

Best of all, you can assemble this comforting casserole ahead of time, ready to be pulled out of the fridge and baked just in time for dinner. We enjoyed this dish with my step-mom’s homemade marinara and it was rich and delightful. Enjoy it as a complete meal on its own or with a simple side salad, veggies, or crusty bread. 

What are stuffed shells with ricotta and meat?

Stuffed shells with ricotta and meat is the ultimate comfort food, featuring al dente jumbo pasta shells filled with a rich blend of creamy ricotta, shredded cheeses, savory ground beef, and Italian sausage. 

They are nestled in a layer of marinara sauce, smothered with more sauce, and blanketed with shredded mozzarella. We recommend a very good marinara sauce (don’t buy cheap stuff). It will make the dish even better.

Baked until the cheese is golden and bubbly, this dish is a hearty, all-in-one meal that is both impressive to serve and wonderfully simple to make.

Ingredients needed to make stuffed shells with ricotta and meat

• Pasta: We’ve used jumbo pasta shells which are perfect for holding a generous amount of the meat filling. Make sure to cook the pasta separately, according to the package directions. 
• Ground beef: Provides savory, meaty flavor and texture. For a leaner version, use lean ground beef. 
• Ground sausage: I’ve used Jimmy Dean premium pork sausage that comes in a tube. This is optional if you just want to use ground beef.
• Onion: You can add a small chopped onion, but it’s optional. I did not use this time.
• Ricotta cheese: Whole milk ricotta adds rich flavor and creamy texture to the cheese filling. Reduced-fat (low-fat) ricotta cheese can be used instead with mild, slightly sweet flavor and moist texture, although it won’t be as creamy and flavorful. Make sure to drain your ricotta first if it’s wet to avoid excess moisture in the cheese filling.

• Shredded cheese: A combination of freshly shredded mozzarella cheese and Parmesan cheese that’s combined with the ricotta to make the cheese filling. You’ll need to reserve half of the mozzarella to sprinkle over the top of the assembled casserole just before baking.
• Egg: Adds moisture and helps to bind the meaty filling for stuffing the pasta shells. 
• Nutmeg: Adds a warm, slightly sweet, and nutty flavor to dishes, contrasting beautifully with the rich and savory ground meat and cheese filling. 
• Marinara sauce: Homemade or store-bought marinara sauce. [We used homemade! Delicious!]
• Garlic: Freshly minced for the best depth of flavor. 
• Dried herbs: A mix of dried oregano and basil – the ideal flavors for an Italian-influenced dish. 
• Salt and pepper: To taste. 
• Fresh parsley: Finely chopped as garnish. 

How do you make stuffed shells with ricotta and meat? 

Cook the pasta

1. Bring a large pot of generously salted water to a rolling boil.
2. Add the jumbo pasta shells and cook until al dente, following the directions on the package.
3. Drain the shells thoroughly and set them aside to cool enough to handle. I like to lay them out on a papertowel.

Make the meat filling

1. Heat a large skillet over medium heat. Add the ground beef and sausage, cooking until browned and crumbled.
2. Stir in the minced garlic, oregano, basil, salt, and pepper. Continue cooking for another 2-3 minutes until fragrant.
3. Remove the skillet from the heat and allow the meat mixture to cool slightly.

Make the cheese filling

1. In a large mixing bowl, combine the ricotta, half of the mozzarella, all of the Parmesan cheese, egg, and nutmeg. Mix until smooth and well-blended.
2. Add the slightly cooled meat mixture to the cheese bowl and stir until everything is evenly incorporated.

Stuff the shells

1. Preheat your oven to 375°F.
2. Spread about 1 1/2 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
3. Carefully fill each cooked pasta shell with the meat and cheese mixture, arranging them in a single layer in the prepared dish.

Add sauce and cheese

1. Pour the remaining marinara sauce over the stuffed shells, covering them completely.
2. Sprinkle the rest of the mozzarella cheese evenly over the top.

Bake and serve

1. Spray one side of a sheet of aluminum foil with cooking spray so the cheese doesn’t stick, and cover the dish tightly; bake for 25 minutes.
2. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. [If you want to add a sprinkle of extra cheese, do it now.]
3. Remove the baker from the oven and allow the baked shells to rest for 5-10 minutes before serving. This allows them to set for easier serving.
4. Garnish with freshly chopped parsley and enjoy!

Serving

This Italian pasta bake is a comforting and satisfying meal as it is – loaded with savory ground meat, gooey cheese, and rich Italian flavors. For a lighter contrast, pair it with a crisp Greenhouse salad or Greek Peasant Salad.

Add a serving of Quick Dinner Rolls or Sweet Potato Buttermilk Biscuits to soak up any leftover meaty-cheesy filling and sauce!

Complete your meal with a bowl of Homemade Chocolate Ice Cream or a light and refreshing  Lemon Cheesecake Mousse. 

Sandy’s tips and substitutions:

• Storage: Leftovers keep well in an airtight container in the fridge for up to 3-4 days. If there’s enough left in the baking dish, simply cover it with plastic wrap to store. 
• Freezing: Freeze individual portions (once fully cooled) for up to 3 months. Thaw overnight in the fridge and reheat in the oven, covered with foil, to restore that freshly baked texture.
• Make-ahead: You can prep this whole dish and pop it into the fridge for 1-2 days until you’re ready to bake. You may need to add some extra baking time due to the assembled dish being chilled.
• Double the recipe: Make two pasta bakes by doubling up on the ingredients and store one (unbaked) in the freezer as a convenient make-ahead meal for those busy days! 
• Meat: If you decide to use only ground beef, double the amount. Sausage is optional (more richer). I’ve made it both ways!

• Drain excess grease: Drain any excess grease from the browned ground meat that you notice in the skillet before combining it with the rest of the ingredients otherwise you can end up with an overly oily pasta bake.
• Use freshly shredded cheese: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor.
• Don’t overcook the pasta: I like to cook the pasta shells for this recipe until al dente, shaving about 2 minutes off the recommended package directions as the pasta will continue to cook when stuffed and baked in the oven. I always take a tiny bite to make sure it’s the consistency I am looking for. You definitely do not want undercooked pasta, but you don’t want it soft and mushy either.

Variations:

• Spinach and ricotta stuffed shells: Omit the ground meat and add frozen chopped spinach (thawed and squeezed completely dry) to the cheese filling with a pinch of red pepper flakes.
• Italian sausage stuffed shells with peppers: Ditch the ground beef and use only Italian sausage (hot or mild) for the meat. Sauté finely diced onion and finely diced bell pepper with the sausage until soft. 
• Lighter meaty twist: Use ground chicken or turkey for a lighter version. Or use only ground beef.
• Gluten-free stuffed shells bake: Use certified gluten-free jumbo shells and ensure your other ingredients are gluten-free too. 
• Sauce variations: Don’t feel limited to marinara! You can easily use your favorite pasta sauce for this pasta bake. 
• Stuffed pasta bake with Ritz: A sprinkle of Ritz crackers over the top of the assembled pasta bake is great for a golden brown finish and for a slight crunch. You could also use seasoned breadcrumbs. 

Stuffed dishes are a simple way to add a fun twist to any meal. If you enjoy these pasta shells, you’ll love our Taco-Stuffed Peppers or Quinoa Stuffed Peppers.

More easy pasta dinners you may want to try:

• Ground Chicken Pasta
• Caprese Pasta Bake Recipe
• Pot Roast Pasta
• Shrimp Scampi with Angel Hair Pasta
• Caramelized Onion Bacon Pasta Bake