Italian Stuffed Shells With Ricotta and Meat

I don’t know about you, but when it comes to comfort food, Italian dishes always top my list. Maybe it’s because I grew up eating the most authentic Italian cuisine. Back in time when my nonna used to cook us dinner, then my mother did the cooking, and now that I have my own kitchen, Italian food has always been close to my heart.

There’s just something about the combination of rich sauces, creamy cheeses, and perfectly cooked pasta that hits all the right notes. And let me tell you, these Italian Stuffed Shells with Ricotta and Meat are no exception.

I remember the first time I made this dish—it was a chilly weekend, and I was in the mood for something hearty and comforting. The smell of the sauce was simmering on the stove, and stuffing each shell was taking me closer to finally serving it to my family. The satisfaction of doing it all myself was pure joy.

What I love most about this Italian Stuffed Shells recipe is how it brings people together. Whether it’s a quiet dinner with family or a larger gathering with friends, this dish has a way of making everyone feel welcome and at home. When I am by myself at home, I pick and choose among all my favorite recipes but when I have visitors over here, stuffed shells are one of the most requested foods.

If you’ve never made Italian stuffed shells before, don’t worry! I’m here to guide you through each step. I will share tips I’ve learned all these years to make sure your dish comes out perfect every time. Trust me, once you’ve made this as I say, it’s going to become a favorite in your kitchen as well.

Why Italian Stuffed Shells With Ricotta and Meat Are a Must at Family Gatherings

There are dishes that feel like an embrace, at the end of a tiresome day. And this is one of them! The decadent meat filling paired with velvety ricotta and drowned in marinara sauce produces a burst of flavor that’s hard to turn down! And let’s not forget about that baked cheesy crust on top. It’s heaven!

This recipe really comes in handy when you’re having family dinners or get-togethers at home. The best part is that you can get everything ready beforehand. It feels like you’re treating everyone to a meal, from a restaurant without having to spend all your time in the kitchen while they have a good time with each other.

Whether it’s an evening with you and your favorite TV show or a lively gathering with loved ones, around the table. This dish never disappoints.

Ingredient Notes and Substitutions

Jumbo Pasta Shells: These are the stars of the show, so make sure you get the good ones! I like using Barilla’s jumbo shells because they hold up well during boiling and baking. If you can’t find them, you can substitute manicotti tubes, but honestly, the shells are easier to stuff. Gluten-free? No worries—there are some great gluten-free pasta shell options out there. Just be sure to watch the cooking time so they don’t get too soft.

Ricotta Cheese: Ah, ricotta—the creamy heart of this dish. I recommend going for full-fat ricotta for that rich, smooth texture that just melts in your mouth. If you’re watching your dairy intake, try using a lactose-free ricotta, or even substitute it with mashed tofu for a vegan option. Trust me, it still keeps that creamy consistency we love in stuffed shells.

Ground Beef (or Meat of Choice): I typically use ground beef for a hearty, savory filling, but you can easily switch this up. Ground turkey or chicken works great if you’re looking for something lighter. And if you want to go vegetarian, leave out the meat altogether and double up on the ricotta filling or add some sautéed spinach or mushrooms for a more earthy flavor. If you’re feeling fancy, Italian sausage adds a kick of flavor that really stands out!

Marinara Sauce: A good marinara sauce makes all the difference here. I love using a simple homemade marinara, but store-bought works just fine if you’re short on time. Look for one with clean ingredients—Rao’s is a favorite of mine. If you’re in the mood for something richer, you can use a meat sauce instead, or for a twist, try mixing marinara and Alfredo for a creamy tomato sauce.

Mozzarella Cheese: I always go for freshly grated mozzarella. It melts better, and honestly, it just tastes fresher than the pre-shredded stuff. But hey, no judgment if you grab the pre-shredded kind for convenience! If you want to lighten things up, you can even use part-skim mozzarella, but you might lose a bit of that ooey-gooey cheese pull.

Parmesan Cheese: Freshly grated Parmesan really amps up the flavor, especially when sprinkled on top just before baking. It adds a nice salty kick that balances the ricotta perfectly. If you’re looking for a vegan option, you can try nutritional yeast for that cheesy flavor without the dairy.

You might also like Mushroom Truffle Risotto

Step-by-Step Directions

Reheating and Storage

Italian stuffed shells are so delicious that you might not have many leftovers, but just in case, here’s how to keep them tasting fresh.

Storage

If you’re planning on storing leftovers, wait for the shells to cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for about 3 to 4 days. If you want to save them for a longer time, you can freeze them—just be sure to wrap the dish tightly with plastic wrap and foil to avoid freezer burn. They’ll last up to 2 months in the freezer.

Reheating

When you’re ready to enjoy those leftovers, the best way to reheat stuffed shells is in the oven. Preheat your oven to 350°F (175°C), cover the shells with foil, and bake for about 15 to 20 minutes, or until heated through. If they seem a little dry, add a splash of marinara sauce or water to keep them moist.

Pro Tip: Want to use the microwave? No problem! Just be sure to cover the dish with a damp paper towel and heat on low in 30-second intervals. This helps keep the pasta from drying out and ensures the cheese stays creamy.

Serving Tips

Italian stuffed shells are already a showstopper on their own, but pairing them with the right sides can take your meal to the next level. Here are a few serving ideas:

• Fresh Salad: A crisp green salad with a simple vinaigrette is the perfect way to balance the richness of the stuffed shells. I love using a mix of arugula, spinach, and romaine with a light lemon dressing to keep things fresh.
• Garlic Bread: What’s a pasta dish without garlic bread? Serve up some warm, crusty garlic bread to soak up all that extra marinara sauce. Bonus points if you make it homemade!
• Wine Pairing: For a complete Italian dining experience, pair your meal with a glass of red wine. A good Chianti or Sangiovese works beautifully with the flavors of the ricotta, meat, and marinara sauce. If you prefer white wine, go for a Pinot Grigio or Sauvignon Blanc.
• Roasted Vegetables: For a lighter side, serve the stuffed shells with roasted vegetables like zucchini, bell peppers, or asparagus. The slight char on the veggies adds a nice contrast to the creamy pasta.

Pro Tip: Make it a feast! If you’re serving a crowd, add an antipasto platter or a simple caprese salad to the menu. It’s a great way to keep things authentic and add variety to the meal.

Italian Stuffed Shells with Ricotta and Meat

An old-school Italian American comfort dish of creamy ricotta, savory ground meat, marinara sauce, and melted mozzarella. It's a great whole-food meal for family dinners, and it's easily customizable for gluten-free and vegetarian diets.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Equipment

• Large pot
• Skillet
• Large mixing bowl
• Baking dish (9×13)
• Aluminum foil
• Small cookie scoop or tablespoon for filling shells

Ingredients

  

• 20 pcs jumbo pasta shells Barilla or gluten-free option
• 1 cup ricotta cheese full-fat or lactose-free
• 1 lb ground beef or substitute turkey, chicken, or sautéed vegetables
• 2 cups marinara sauce homemade or store-bought
• 1 pcs egg for binding
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp olive oil for sautéing
• Salt and pepper to taste
• Italian seasoning optional

Instructions

 

• Boil salted water and cook the jumbo shells until al dente, about 9-10 minutes. Drain and toss with olive oil to prevent sticking.
• Brown the ground meat in olive oil. In a mixing bowl, combine ricotta, egg, Parmesan, 1/2 cup mozzarella, and the cooked meat. Season with salt, pepper, and Italian seasoning.
• Use a spoon or cookie scoop to fill each shell with the ricotta-meat mixture. Place them in a greased baking dish, open side up.
• Pour marinara sauce evenly over the shells.
• Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove foil, sprinkle the remaining mozzarella, and bake uncovered for another 10 minutes.
• Let the shells rest for 5 minutes, garnish with parsley or Parmesan, and enjoy!

Notes

• Don’t overcook the shells; they’ll continue cooking in the oven.
• For a twist, use half marinara and half Alfredo sauce for a creamy tomato blend.
• For a golden top, broil the dish for 2 minutes before serving.
• To make it vegetarian, omit the ground meat and double the ricotta filling or add sautéed spinach/mushrooms.
• You can assemble the dish ahead of time, refrigerate, and bake when ready.