Stuffed Shells with Meat and Ricotta Cheese

If you’re a fan of comforting, hearty Italian dishes, you’ll love this recipe for stuffed shells with meat and ricotta cheese. Topped with marinara sauce and baked until bubbly, this dish is sure to be a hit at your dinner table.

Everyone will love these stuffed pasta shells filled with ground beef, a creamy cheese blend, and the perfect mix of Italian seasonings for an easy weeknight dinner.

Ingredients:

• 1 lb. ground beef
• 8 oz. ricotta cheese
• 1 cup shredded mozzarella cheese
• 32 oz. of marinara sauce
• 1 package of jumbo pasta shells
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon basil
• 1 teaspoon black pepper
• 1 teaspoon salt
• Fresh parsley for garnish (optional)

How to Make Stuffed Shells with Meat and Ricotta

1. Prepare the Pasta Shells:

Preheat your oven to 350°F. Bring a large pot of salted water to a boil.

Cook the jumbo pasta shells according to the package directions until al dente.

Drain and set aside.

2. Cook the Meat Filling:

In a large skillet over medium heat, cook the ground beef until browned and crumbled.

Drain any excess fat. Season the beef with garlic powder, onion powder, basil, salt, and pepper.

Stir to combine.

Remove from heat and let cool slightly.

3. Mix the Ricotta Cheese Filling:

In a mixing bowl, combine the ricotta cheese and 1/2 cup of the mozzarella cheese

Add the cooled beef mixture to the cheese filling and stir until well combined.

4. Assemble the Stuffed Shells:

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Stuff each jumbo pasta shell with the meat and cheese mixture, then place the stuffed shells into the baking dish, open side up.

Pour the remaining marinara sauce over the stuffed shells.

I like a lot of sauce but you can use half or whatever amount you prefer for your cheesy stuffed shells recipe.

5. Bake the Shells:

Sprinkle the remaining mozzarella cheese over the top of the stuffed shells.

Cover the baking dish of stuffed shells with meat and ricotta with foil and bake for 30 minutes.

Remove the foil and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Garnish with fresh parsley if desired.

Tips for Perfect Stuffed Shells with Meat and Ricotta:

Make Ahead & Freeze: You can prepare these stuffed pasta shells in advance and freeze them for a quick and easy dinner. Simply assemble the dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months.

When ready to bake, allow to thaw out in the refrigerator and then remove the plastic wrap, cover with foil, and bake for 45-60 minutes, or until heated through.

Gluten-Free Stuffed Shells: For those following a gluten-free diet, you can substitute the regular jumbo pasta shells with gluten-free pasta shells without sacrificing flavor.

Cheese Variations: Feel free to experiment with different cheese blends. Try incorporating a variety of cheeses such as grated parmesan cheese into your filling.

Leftovers: These Italian stuffed shells make for great leftovers. Store them in an airtight container in the refrigerator for up to 3 days. Reheating stuffed shells is as easy as placing them in the oven at 350°F until warmed through.

This stuffed shells recipe is a fantastic dish for family dinners, potlucks, or even as a make-ahead meal. The combination of meat sauce, creamy ricotta cheese, and perfectly cooked pasta shells creates a mouthwatering experience that everyone will love.

Whether you’re an experienced cook or a beginner, this recipe is easy to follow and yields delicious results every time.

Enjoy these easy stuffed shells with meat and ricotta and bring the taste of Italy to your table, even on the busiest of weeknights!

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