Stuffed Shells with Ricotta and Meat
Stuffed shells with ricotta and meat are the ultimate comfort food. Jumbo pasta shells are filled with a savory blend of cheeses, beef, and sausage, then baked until bubbly for an easy, crowd-pleasing family meal. Makes about 30 shells.
Ingredients
- 12 oz jumbo pasta shells, 24-30 shells, depending on the brand
- ½ pound ground beef, lean
- ½ pound ground sausage, we use jimmy deans
- 1 small onion, diced, optional
- 1 cup ricotta cheese, whole fat
- 2-3 cups shredded mozzarella cheese, we use a lot!
- ⅔ cup grated Parmesan cheese, freshly grated is the best!
- 1 egg
- ¾ tsp nutmeg, this is the secret to the good flavor!
- 3 cups marinara sauce, or more if you want!
- 2 large cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish - finely chopped
Equipment
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- Add the jumbo pasta shells and cook until al dente, following the directions on the package.
- Drain the shells thoroughly and set them aside to cool enough to handle. I like to drain them on a papertowel.
- Heat a large skillet over medium heat. Add the ground beef, sausage, and diced onion (optional), cooking until browned and crumbled.
- Stir in the minced garlic, oregano, basil, salt, and pepper. Continue cooking for another 2-3 minutes until fragrant.
- Remove the skillet from the heat and allow the meat mixture to cool slightly. Remove any grease!
- 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.
- Add the slightly cooled meat mixture to the cheese bowl and stir until everything is evenly incorporated.
- Preheat your oven to 375°F.
- Spread about 1 ½ cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Carefully fill each cooked pasta shell with the meat and cheese mixture, arranging them in a single layer in the prepared dish. We stuffed about 30, but it depends on the size of your jumbo shells.
- Pour the remaining marinara sauce over the stuffed shells, covering them completely. Depending on how saucy you like your shells, you can add more sauce if needed.
- Sprinkle the rest of the mozzarella cheese evenly over the top.
- Spray a sheet of aluminum foil with cooking spray on one side (so the cheese does not stick) and cover (spray side down) the dish tightly and bake for 25 minutes.
- 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 more cheese, this is the time to do it, depending on how cheesy you like your shells.]
- Let the baked shells rest for 5-10 minutes before serving. This allows them to set for easier serving.
- Garnish with freshly chopped parsley and enjoy!
Notes
Sandy’s tips:
- 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.
- 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.
- Lighter meaty twist: Use ground chicken or turkey for a lighter version. Or use only ground beef.
- 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.
Nutrition Facts
Calories: 525kcal, Carbohydrates: 41g, Protein: 29g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 106mg, Sodium: 993mg, Potassium: 614mg, Fiber: 3g, Sugar: 5g, Vitamin A: 854IU, Vitamin C: 8mg, Calcium: 322mg, Iron: 3mg