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Stuffed shells with meat and ricotta on a white plate.

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
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course, Pasta
Servings 8 servings

Equipment

  • Large pot
  • large skillet
  • Medium saucepan
  • Large baking dish (9x13 inches)
  • Medium bowl
  • Large bowl
  • Wooden spoon or spatula
  • Aluminum foil

Ingredients
  

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.

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.

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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