Stuffed Shells with Meat and Ricotta (Classic Baked Pasta)

These Stuffed Shells with Meat and Ricotta combine a bold, herb-infused ricotta filling, perfectly browned Italian sausage, and a rich, homemade marinara sauce, creating layers of flavor that will have everyone reaching for seconds.  This is a recipe that will be loved by your whole family. And the best part? It makes great leftovers!

I loved baked pastas. This recipe is so nice because you can prep it ahead and then bake it when you are ready. If you love comforting meals, you’ll have to try my rigatoni al forno and San Marzano tomato sauce!

Ingredients

For the Red Sauce

• Medium Onion: Yellow onions work best here, as they balance sweetness and savoriness. Dice finely so they melt into the sauce.
• Red Pepper Flakes: Adds subtle heat to the sauce. Adjust based on your spice preference or omit entirely.
• Crushed San Marzano Tomatoes: These Italian tomatoes are naturally sweeter and less acidic. Look for “San Marzano” on the label for authenticity.
• Tomato Paste: Enhances the tomato flavor and thickens the sauce. Sauté it briefly to bring out its sweetness.

For the Meat Filling

• Ground Beef: Choose lean ground beef to avoid excess grease. For extra flavor, use 85% lean. You can also use ground chicken or ground turkey! 
• Italian Sausage: Adds depth to the meat mixture. Opt for spicy for a kick or mild for a classic flavor. Remove the casing if using sausage links.
• Fennel Seeds: Provides a subtle licorice-like flavor that elevates the Italian sausage.

For the Ricotta Filling

• Ricotta Cheese: The creamy base of the filling. For a smoother texture, whip it briefly in a food processor.
• Shredded Mozzarella Cheese: Adds melty goodness to the filling. Use freshly shredded for better texture and flavor.
• Grated Parmesan Cheese: Adds sharpness and depth to the filling. Use freshly grated for the best flavor.
• Egg: Binds the cheese mixture together, giving it structure during baking.
• Fresh Parsley: Adds a bright, herbaceous note to balance the richness of the filling.
• Fresh Basil: Brings a fragrant, slightly sweet flavor to the cheese mixture.

For the Shells

• Jumbo Pasta Shells: Boil these jumbo shells until al dente (check the package directions) to ensure they don’t become mushy during baking. Cool them quickly in cold water to stop the cooking process.
• Shredded Mozzarella Cheese: Sprinkled on top for a gooey, golden finish. Freshly shredded works best here.
• Grated Parmesan Cheese: Adds a sharp, salty flavor to balance the creamy mozzarella.

Step-by-Step Instructions: Stuffed Shells with Meat and Ricotta

1. Start with the red sauce.
   Sauté chopped onion in olive oil until softened, then add garlic and a pinch of red pepper flakes. Stir in tomato paste and cook it down a bit before pouring in crushed tomatoes. Season with dried herbs, salt, pepper, and a little sugar. Let the sauce simmer while you prep everything else.

2. Make the meat filling.
Brown ground beef and Italian sausage in a skillet, breaking it up as it cooks. Once it’s fully cooked, season with garlic powder, paprika, Italian seasoning, salt, and pepper. Drain any excess grease and let it cool slightly.

3. Whip up the cheese filling.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, fresh herbs, and spices. Once the meat has cooled a bit, fold it into the cheese mixture.

4. Cook the pasta shells.
Boil a large pot of salted water and cook the jumbo pasta shells until al dente. Drain and rinse with cold water to stop the cooking process. Preheat the oven and spread some of the red sauce in the bottom of a baking dish. Fill each shell with the cheese and meat mixture, nestle them into the dish, and spoon more sauce over the top.

5. Finish assembling the shells. Top the stuffed shells with shredded mozzarella and Parmesan.

6. Bake to perfection.
Cover with foil and bake until hot and bubbly. Uncover toward the end so the cheese gets golden and delicious. Let it cool for a few minutes before serving.

The Best Stuffed Shells with Meat and Ricotta Recipe

Allie Hagerty

This baked pasta dish is filled with savory meat, creamy ricotta, and melty cheese—making these stuffed shells with meat and ricotta a hearty, make-ahead favorite.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course, Pasta

Servings 8 servings

Equipment

• Large pot
• large skillet
• Medium saucepan
• Large baking dish (9×13 inches)
• Medium bowl
• Large bowl
• Wooden spoon or spatula
• Aluminum foil

Ingredients

  

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For the Red Sauce:

• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 4 garlic cloves minced
• 1/2 teaspoon red pepper flakes
• 1 can 28 ounces crushed San Marzano tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon sugar
• Fresh basil torn, for garnish

For the Meat Filling:

• 1 tablespoon olive oil
• ½ pound ground beef
• ½ pound Italian sausage mild or spicy
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

For the Cheese Filling:

• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg lightly beaten
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped fresh parsley optional
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 teaspoon red pepper flakes

For the Shells:

• 1 box jumbo pasta shells cook according to package instructions until al dente
• 1 cup shredded mozzarella cheese for topping
• ½ cup grated Parmesan cheese for topping

Instructions

 

Make the Red Sauce:

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 medium chopped onion and sauté for about 5 minutes until soft.
• Stir in 4 minced garlic cloves and ½ teaspoon red pepper flakes, cooking for 1 minute until fragrant. Add 1 tablespoon tomato paste and cook for 2 minutes, stirring constantly.
• Pour in 1 can (28 ounces) crushed San Marzano tomatoes. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon sugar. Simmer for 20–25 minutes, stirring occasionally, until thickened.

Prepare the Meat Filling:

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add ½ pound ground beef and ½ pound Italian sausage, breaking it into small crumbles. Cook for 8–10 minutes until browned.
• Stir in 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
• Cook until fragrant. Drain excess grease using paper towels. Set aside to cool slightly.

Make the Cheese Filling:

• In a medium bowl, combine 15 ounces ricotta cheese, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 1 lightly beaten egg, 1 tablespoon chopped fresh basil, 2 tablespoons chopped fresh parsley (optional), 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon ground nutmeg, and 1 teaspoon red pepper flakes.
• Stir until smooth.
• Fold in the cooled meat mixture.

Cook the Shells:

• Bring a large pot of salted water to a boil.
• Cook 1 box jumbo pasta shells according to the package instructions until al dente.
• Drain and rinse with cold water to stop the cooking process.

Assemble the Shells:

• Preheat your oven to 375°Fahrenheit (190°Celsius).
• Spread a generous layer of the prepared red sauce on the bottom of a large baking dish.
• Stuff each cooked pasta shell with about 2 tablespoons of the cheese-meat mixture. Arrange the stuffed shells in a single layer in the baking dish.
• Pour the remaining red sauce evenly over the shells.
• Top with 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese.

Bake the Shells:

• Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
• Broil for 2–3 minutes to achieve a golden, bubbly top.
• Let the shells cool for 5 minutes before serving.

Notes

Expert Tips from My Kitchen

• Boil the shells just until al dente—they’ll finish cooking in the oven.
• Always spread a layer of sauce in the baking dish to keep the shells from sticking.
• Let the meat cool slightly before mixing it into the cheese to avoid melting it too soon.
• Broil for a couple minutes at the end for that golden, bubbly top.

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Serving Suggestions

• A bold Italian red like Chianti Classico or a medium-bodied Barbera d’Asti pairs beautifully.
• Serve with garlic bread or no-knead focaccia to mop up the sauce.
• Add a simple green salad with lemon vinaigrette for freshness.
• Want dessert? Try a slice of chocolate ricotta cake to keep the ricotta theme going.

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Storage + Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until hot.
• Freezer: Assemble the dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking. For easy portions, freeze shells individually in a freezer bag.

Nutrition Facts

Serving: 4shellsCalories: 431kcalCarbohydrates: 9gProtein: 26gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 121mgSodium: 1361mgPotassium: 268mgFiber: 1gSugar: 2gVitamin A: 941IUVitamin C: 2mgCalcium: 392mgIron: 2mg

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