Stuffed Shells with Meat and Ricotta Filling Recipe

If you’ve ever wanted to impress your family or guests with a comforting, delicious Italian meal, this Stuffed Shells with Meat and Ricotta Filling Recipe is totally the way to go. It combines the heartiness of a rich meat sauce with the creamy, cheesy goodness of ricotta filling—all stuffed into jumbo pasta shells. Honestly, it’s one of those recipes that looks fancy but isn’t complicated at all once you get going.

I love making this dish when I want something special but also comforting, especially on cozy weekend dinners or when friends come over. The flavors meld beautifully after baking, and the combination of sausage, beef, and spinach in the filling really elevates the experience. You’ll enjoy how this recipe turns simple ingredients into something unforgettable.

Ingredients You’ll Need

The ingredients here work perfectly together to create layers of flavor and texture. The combo of meats gives depth to the sauce, while the ricotta and spinach filling adds creaminess and a bit of green goodness. When you’re shopping, pick good-quality sausage and fresh cheeses for the best result.

• Extra-virgin olive oil: Helps brown the meat and soften the peppers without overpowering flavors.
• Red and green bell peppers: These add a subtle sweetness and vibrant color to the sauce.
• Ground Italian sausage: Brings in a savory and slightly spiced flavor; pick mild or spicy based on your preference.
• Ground beef: Adds richness and heartiness—feel free to swap with ground turkey for a lighter option.
• Marinara sauce: Your base tomato sauce; I recommend a good quality jar or homemade if you’re up for it.
• Garlic powder and onion powder: Simple seasonings that deepen the sauce’s flavor without extra chopping.
• Kosher salt and black pepper: Essential for balancing and enhancing all the other flavors.
• Ricotta cheese: The star of the filling—creamy, mild, and perfect for stuffing.
• Eggs: Help bind the filling ingredients together so it stays put inside the shells.
• Cooked spinach: Adds a nice earthy note—make sure to drain it well so the filling isn’t watery.
• Mozzarella cheese: For richness in the filling and topping; shredded melts beautifully.
• Parmesan cheese: Gives a nutty, salty edge to the filling that really rounds out the flavor.
• Jumbo pasta shells: Their size makes them perfect for holding a big scoop of filling.
• Fresh parsley: A simple, fresh garnish to brighten the finished dish.

Variations

I’m all about making recipes your own, so here are a few ways I like to mix things up with this Stuffed Shells with Meat and Ricotta Filling Recipe. Feel free to tweak based on what you have, dietary needs, or mood—I promise it still turns out delicious.

• Vegetarian version: Swap out the sausage and beef for a sautéed mushroom and lentil mix; it’s hearty and works surprisingly well.
• Spicy twist: Add some red pepper flakes to the sauce or use spicy Italian sausage if you love a kick of heat.
• Greens swap: Try kale or swiss chard instead of spinach for a different leafy green flavor and texture.
• Make it gluten-free: Use gluten-free jumbo shells and check sauce labels—this recipe can easily be adapted for gluten sensitivities.
• Extra cheesy: Double the mozzarella topping for an ultra gooey baked finish, because cheese is always welcome in my kitchen!

How to Make Stuffed Shells with Meat and Ricotta Filling Recipe

Step 1: Prepare the Meat Sauce

Start by heating a tablespoon of extra-virgin olive oil in a large pan over medium heat. Add the diced red and green bell peppers and cook until they soften, about 5 minutes. Then, toss in the ground Italian sausage and beef, breaking it up with a spoon, and cook until browned and no longer pink. Stir in the marinara sauce, garlic powder, onion powder, kosher salt, and black pepper. Let this simmer gently for about 15 minutes—this gives the flavors time to meld and thicken up nicely.

Step 2: Cook the Pasta Shells

While the sauce is simmering, bring a large pot of salted water to a boil and cook your jumbo pasta shells according to the package instructions—usually about 10-12 minutes. You want them al dente, so they hold shape when stuffed. Drain carefully and lay them out on a baking sheet to cool slightly so they don’t stick together.

Step 3: Prepare the Ricotta Filling

In a big bowl, mix the ricotta cheese, eggs, cooked and drained spinach (squeeze out as much water as possible!), mozzarella, Parmesan, garlic powder, and kosher salt. Use a spoon or spatula until everything is combined well—this filling should be creamy but firm enough to hold its shape inside the shells.

Step 4: Stuff and Assemble

Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a large baking dish—this prevents the shells from sticking. Using a spoon, stuff each cooked pasta shell generously with the ricotta filling and arrange them snugly in the dish. Pour the rest of the meat sauce evenly over the filled shells, and top with the remaining shredded mozzarella cheese for that golden, bubbly finish.

Step 5: Bake and Serve

Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese on top is melted and bubbly, and the sauce is bubbling around the edges. Let the dish rest for a few minutes before serving—that way, the shells set and won’t spill filling everywhere when you scoop them out.

How to Serve Stuffed Shells with Meat and Ricotta Filling Recipe

Garnishes

I always sprinkle fresh chopped parsley over the top just before serving. It adds a bright pop of color and a fresh, mild herb flavor that cuts through the richness. Sometimes, if I have fresh basil on hand, I’ll tear a few leaves over as well—totally optional but a lovely Italian touch.

Side Dishes

This meal pairs beautifully with a crisp green salad tossed with lemon vinaigrette to balance the richness. Garlic bread or a warm baguette also work great for mopping up any leftover sauce. For veggies, roasted asparagus or steamed broccoli are simple, tasty choices that complement the dish.

Creative Ways to Present

For holidays or dinner parties, I like to arrange the stuffed shells in a decorative pattern in a large oval baking dish and sprinkle a little extra Parmesan around the edges. Adding some edible flowers or a drizzle of basil oil before serving can really wow your guests without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed shells in an airtight container in the fridge for up to 4 days. To avoid dryness, I make sure there’s plenty of sauce covering the shells before storing. When you reheat, this helps keep them moist and delicious.

Freezing

This recipe freezes beautifully! I either freeze the whole assembled dish before baking—wrapped tightly with foil and plastic wrap—or freeze leftover portions in freezer-safe containers. Just thaw overnight in the fridge before reheating.

Reheating

I usually reheat stuffed shells covered with foil in a 350°F oven for about 20 minutes, until warmed through. Adding a splash of water or extra sauce before covering helps bring back some moisture. Microwave works too for individual servings, but you might lose a bit of that fresh-baked texture.

FAQs

Final Thoughts

This Stuffed Shells with Meat and Ricotta Filling Recipe holds a special place in my kitchen rotation because it brings such comforting warmth and smiles to the table. It’s the kind of dish I make when I want to share a hearty, satisfying meal without spending all day cooking. Trust me, once you try it, you’ll want to make it again and again—it’s that good. So go ahead, gather those ingredients, roll up your sleeves, and enjoy every cheesy, savory bite with the people you love most.

Stuffed Shells with Meat and Ricotta Filling Recipe

★★★★★ 4.8 from 77 reviews

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Print Recipe

Pin Recipe

---

Description

Delicious stuffed jumbo pasta shells filled with a savory ricotta-spinach mixture and baked in a rich homemade meat sauce, topped with melted mozzarella and fresh parsley. This hearty Italian-American dish makes a perfect comforting meal for family dinners or special occasions.

---

Ingredients

Scale 1x2x3x

Meat Sauce

• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3/4 pound ground Italian sausage (or up to 1 pound)
• 3/4 pound ground beef (or up to 1 pound)
• 24 ounces marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Filling

• 32 ounces ricotta cheese
• 2 eggs
• 1 cup cooked spinach, drained and chopped
• 1/4 cup mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

Pasta and Topping

• 1 box jumbo shells
• 2 cups mozzarella cheese
• Fresh parsley for serving

---

Instructions

1. Prepare the Meat Sauce: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add diced red and green bell peppers and sauté until slightly softened. Add the ground Italian sausage and ground beef, cooking until browned and fully cooked, breaking up the meat with a spoon. Season with garlic powder, onion powder, kosher salt, and freshly ground black pepper. Pour in 24 ounces of marinara sauce, stir well, and let the sauce simmer on low heat while preparing the filling.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Lay shells on a clean kitchen towel or tray to dry and cool.
3. Make the Filling: In a large mixing bowl, combine 32 ounces of ricotta cheese, 2 eggs, 1 cup cooked and chopped spinach, 1/4 cup mozzarella cheese, 1/4 cup shredded Parmesan, 1 teaspoon garlic powder, and 1 teaspoon kosher salt. Mix thoroughly until evenly combined and creamy.
4. Stuff the Shells: Using a spoon, carefully fill each cooked jumbo shell with the ricotta-spinach mixture, ensuring each shell is generously filled but not overstuffed to prevent tearing.
5. Assemble the Dish: Preheat your oven to 350°F (175°C). Spread a thin layer of the meat sauce on the bottom of a large baking dish. Arrange the stuffed shells side by side in the dish. Pour the remaining meat sauce evenly over the stuffed shells, then sprinkle 2 cups of mozzarella cheese on top.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden on top.
7. Serve: Let the stuffed shells cool for a few minutes out of the oven. Garnish with freshly chopped parsley before serving to add a fresh color and flavor contrast.

---

Notes

• For a milder flavor, substitute Italian sausage with ground turkey or chicken.
• You can prepare the meat sauce and filling ahead of time and assemble just before baking.
• Make sure to drain spinach well to prevent a watery filling.
• Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
• To reheat, cover with foil and warm in the oven at 350°F until heated through.

Keywords: stuffed shells, Italian recipe, pasta shells, meat sauce, ricotta filling, baked pasta, Italian-American cuisine