The Best Stuffed Shells with Meat and Ricotta Recipe

Get ready for a pasta dish that’s truly unforgettable. 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. Topped with bubbly, golden mozzarella cheese and garnished with fragrant fresh basil, this is the ultimate comfort food that’s perfect for a cozy family dinner or an elegant dinner party.

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Ingredients

For the Red Sauce

• Olive Oil: Use a high-quality extra virgin olive oil for richness and depth of flavor. It helps sauté the onion and garlic, creating the base of the sauce.
• Medium Onion: Yellow onions work best here, as they balance sweetness and savoriness. Dice finely so they melt into the sauce.
• Garlic Cloves: Fresh garlic is key for bold flavor. If you love garlic, feel free to add an extra clove!
• 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.
• Dried Oregano: A staple herb in Italian cooking, it adds an earthy note to the sauce.
• Dried Basil: Complements the oregano and pairs beautifully with the fresh basil garnish.
• Kosher Salt: A coarse salt that enhances all the flavors in the sauce. Add gradually and taste as you go.
• Black Pepper: Freshly ground is best for a more robust flavor.
• Sugar: Balances the acidity of the tomatoes if needed. Taste the sauce before adding.
• Fresh Basil: Brightens the dish when added just before serving. Always use fresh for garnish.

For the Meat Filling

• Olive Oil: Used to brown the meat mixture evenly.
• Ground Beef: Choose lean ground beef to avoid excess grease. For extra flavor, use 85% lean.
• 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.
• Garlic Powder: Adds a concentrated garlic flavor without overpowering the other spices.
• Smoked Paprika: Infuses the meat with a smoky, slightly sweet flavor.
• Italian Seasoning: A blend of herbs that ties together the savory flavors in the meat.
• Kosher Salt: Enhances the natural flavors of the meat without making it too salty.
• Black Pepper: Freshly ground pepper gives the meat mixture a robust kick.

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.
• Garlic Powder: Subtler than fresh garlic, it blends seamlessly into the ricotta mixture.
• Kosher Salt: Highlights the natural flavors of the cheeses without overpowering.
• Black Pepper: Adds a touch of warmth to the filling.
• Ground Nutmeg: A small but essential addition—it adds warmth and depth to the creamy filling.
• Red Pepper Flakes: Brings a gentle heat to the filling, balancing its richness.

For the Shells

• Jumbo Pasta Shells: Boil these 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.

Additions

• Spinach: Stir in some sautéed spinach to the cheese filling for added nutrients and a pop of green.
• Mushrooms: Finely chop and sauté mushrooms with the meat mixture for an earthy depth.

Step by Step 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 1 teaspoon red pepper flakes (if using), 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 (if needed). 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 ½ teaspoon fennel seeds (if using), 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, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh basil, 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°F.

• 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 ½ cups 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.

Garnish and Serve: Let the shells cool for 5 minutes. Garnish with torn fresh basil and serve with garlic bread or a Caesar salad for a complete meal.

The Best Stuffed Shells with Meat and Ricotta Recipe

Allie Hagerty

Savor the flavors of Stuffed Shells with Meat and Ricotta. A mouthwatering pasta dish with spicy ricotta filling, hearty meat, and zesty sauce.

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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

Cuisine Italian

Servings 8 servings

Calories 431 kcal

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
• ½ 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

• Don’t Overcook the Shells: Boil the jumbo pasta shells just until al dente, as they’ll continue to cook during the baking process.
• Layer the Sauce: Spread a layer of the red sauce on the bottom of the large baking dish before adding the shells to prevent sticking and keep everything moist.
• Cool the Meat Mixture: Let the meat filling cool before mixing it into the cheese mixture to prevent the cheeses from melting prematurely.
• Broil for a Golden Top: After the baking time, broil the dish for 2–3 minutes to achieve perfectly browned, bubbly cheese on the top of the casserole.
• Use Freshly Shredded Cheese: For the best melting and flavor, shred your own mozzarella cheese and Parmesan.

 

Nutrition

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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