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.
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
- 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
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!
- 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.