Stuffed Pasta Shells with Ricotta and Meat

Golden bubbly stuffed shells with melted mozzarella and marinara sauce in baking dish on kitchen counter Homemade baked pasta shells filled with ricotta and meat topped with cheese perfect for Italian dinner

Stuffed Pasta Shells with Ricotta and Meat

Tender pasta shells stuffed with ricotta, meat, and cheese then baked in marinara sauce until golden and bubbly. This easy stuffed shells recipe creates restaurant-quality Italian comfort food perfect for family dinners and meal prep.

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Prep Time 30

Cook Time 40

Cooling Time 0

Total Time 1 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

Stuffed Shells

20 pieces Jumbo pasta shells Cook a few extra
1 lb Ground beef 85/15 lean
15 oz Ricotta cheese Whole milk
2 cups Mozzarella cheese Shredded, divided
½ cup Parmesan cheese Grated
2 large Eggs
¼ cup Fresh parsley Chopped
3 cloves Garlic Minced
24 oz Marinara sauce Good quality
1 medium Yellow onion Diced
1 tablespoon Italian seasoning
1 teaspoon Salt To taste
½ teaspoon Black pepper
2 tablespoon Olive oil
2 tablespoon Fresh basil For garnish

Equipment

Large pot For cooking pasta
9x13-inch baking dish Greased
Large skillet For browning meat
Large mixing bowl For filling mixture
Large spoon For filling shells
Colander For draining pasta
Aluminum foil For covering

Method

Boil pasta shells until al dente, drain and cool
Cook ground beef with onions and garlic until done
Combine ricotta, half mozzarella, Parmesan, eggs, and parsley
Fold cooled meat mixture into cheese filling
Fill shells and arrange in sauce-lined baking dish
Cover and bake 25 minutes, uncover and bake 15 more
Let cool 10 minutes before serving with basil garnish

Notes

Feel free to substitute ground beef with Italian sausage, ground turkey, or spinach for a vegetarian option. You can make this dish ahead of time and refrigerate or freeze before baking.