Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe
If you’re craving a comfort food classic that’s both hearty and creamy, this Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe is exactly what you need. I’ve made this dish countless times for gatherings and quiet family dinners, and it never fails to impress. The combination of juicy meat sauce mingled with a luscious ricotta filling makes it extra special, perfect for when you want to treat yourself or wow a crowd.
What I love most about this recipe is how it strikes a beautiful balance between ease and flavor—plus, it’s a great way to sneak some greens into a cheesy dish without anyone noticing! This Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe works well for both busy weeknights and leisurely weekend meals. Once you try it, I promise it’ll be a staple in your pasta rotation.
Ingredients You’ll Need
Each ingredient in this Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe plays a key role in layering flavors and textures. Choosing quality meats and fresh cheeses really makes the dish sing, and don’t skip on the fresh parsley at the end—it’s a simple touch that brightens everything up.
- Extra-virgin olive oil: Helps brown the meat and peppers while adding a fruity depth to the sauce.
- Red and green bell peppers: Add a sweet crunch and vibrant color – make sure to dice evenly for consistent cooking.
- Ground Italian sausage and ground beef: I love mixing these for a nice balance of spice and richness, but you can adjust to your taste.
- Marinara sauce: Use a good-quality jarred sauce or homemade for the best flavor base.
- Garlic powder, onion powder, kosher salt, black pepper: Essential to season the sauce and filling perfectly – don’t skip on fresh grinding if possible for more punch.
- Ricotta cheese: The creamy filling hero – go for whole milk ricotta for richness.
- Eggs: Help bind the filling so everything stays put inside the shells when baked.
- Cooked spinach: Adds moisture and a mild earthiness, plus a nutritional boost hidden in cheesy goodness.
- Mozzarella and Parmesan cheeses: Mozzarella melts beautifully on top and inside, while Parmesan adds that nutty, salty sharpness.
- Jumbo pasta shells: The perfect vessel that holds the savory filling snugly.
- Fresh parsley: A simple garnish that adds brightness and color when serving.
Variations
One of the best things about the Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe is how versatile it is. I often switch up the filling or the meat sauce depending on the season or who I’m cooking for, so feel free to personalize this dish to your liking – it’s all about what tastes good to you!
- Vegetarian version: I swap the meat with mushrooms and extra spinach – it’s surprisingly hearty and my family doesn’t miss the meat at all.
- Spicy kick: Add some red pepper flakes or use spicy Italian sausage to give the sauce a fiery boost.
- Herb variations: I sometimes toss fresh basil or oregano into the ricotta filling for a fresh twist.
- Cheese swaps: Try adding dollops of goat cheese or swapping mozzarella for provolone for a deeper flavor profile.
How to Make Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe
Step 1: Prepare the Meat Sauce
Start by heating the olive oil over medium heat in a large skillet. Toss in the diced red and green bell peppers and sauté them until they soften, about 5 minutes. Then, add the ground Italian sausage and ground beef, breaking it up with a spatula. Cook until all the meat is browned and no pink remains—this usually takes around 8-10 minutes. Once browned, stir in the marinara sauce along with garlic powder, onion powder, kosher salt, and black pepper. Let it simmer gently while you prepare the filling; this helps all the flavors marry beautifully.
Step 2: Make the Ricotta Filling
In a mixing bowl, combine the ricotta cheese with eggs, cooked chopped spinach (make sure it’s well-drained so the filling isn’t watery), mozzarella, Parmesan, garlic powder, and kosher salt. Mix it all gently but thoroughly—you want everything evenly incorporated without deflating the ricotta’s creamy texture. This filling is what makes your stuffed shells irresistibly creamy and flavorful.
Step 3: Cook the Pasta Shells
Boil your jumbo pasta shells in salted water according to the package instructions—usually about 10 minutes or until just al dente. Be careful not to overcook because shells will continue to cook in the oven and you don’t want them mushy. Drain them carefully and spread them out on a baking sheet to cool slightly; this prevents sticking when it’s time to fill.
Step 4: Stuff and Assemble
Preheat your oven to 375°F (190°C). Spoon a generous amount of the ricotta filling into each shell, then arrange the stuffed shells in a large baking dish. Pour the meat sauce evenly over the shells, making sure every shell is lovingly covered. Sprinkle the remaining mozzarella on top for that perfect golden crust. Cover the dish with foil—it keeps the pasta moist while baking.
Step 5: Bake Until Bubbly
Bake for about 25 minutes covered, then remove the foil and bake for another 10 minutes to let the cheese brown beautifully. You’ll know it’s done when the sauce is bubbly and the cheese on top is melted and slightly golden. Let it rest for 5-10 minutes before serving so everything sets nicely and doesn’t spill out when you cut.
How to Serve Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe
Garnishes
I always sprinkle chopped fresh parsley on top just before serving—it adds a wonderful pop of color and a hint of freshness that balances the dish’s richness. Sometimes, I grate a little extra Parmesan over the top if someone’s feeling cheesy that day.
Side Dishes
A crisp Caesar salad or steamed green beans with a bit of lemon work perfectly alongside these stuffed shells. I also love serving crusty garlic bread to soak up every last bit of that delicious meat sauce.
Creative Ways to Present
For special occasions, I like to sprinkle toasted pine nuts over the top for a little crunch and garnish with fresh basil leaves instead of parsley. Another fun idea is to divide the dish into individual ramekins for a personalized touch—guests love it! It makes serving both elegant and practical.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed shells keep beautifully in an airtight container in the refrigerator for up to 3 days. I find the flavors even deepen overnight, making for an excellent next-day lunch or dinner. Just cover with foil or cling film to prevent the pasta from drying out.
Freezing
This Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe freezes wonderfully. I usually bake the dish first, then cool it completely before wrapping it tightly in foil and plastic wrap. It can be frozen for up to 3 months. When you’re ready, just thaw overnight in the fridge before reheating.
Reheating
To reheat leftovers, I cover the dish with foil and warm it in a 350°F oven for about 20-25 minutes until heated through. If you’re in a hurry, a microwave works fine—just cover loosely and check every minute or so to ensure even reheating without drying out. Adding a splash of marinara on top before reheating helps keep it moist and fresh.
FAQs
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Can I use other types of meat for this recipe?
Absolutely! While this recipe calls for Italian sausage and ground beef, you can swap in ground turkey, chicken, or even sausage varieties like chorizo or sweet Italian sausage to suit your taste. Just adjust the seasoning accordingly to keep the flavor balanced.
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Do I have to pre-cook the pasta shells before stuffing?
Yes, it’s important to cook the jumbo shells until just al dente before stuffing. This prevents them from being crunchy inside after baking, while also ensuring they don’t become mushy during the bake. Just be sure to drain and cool them properly to avoid sticking.
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Can I make the Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe ahead of time?
Definitely! You can prepare the stuffed shells and assemble the dish a day in advance—just cover and refrigerate it. When you’re ready to eat, simply bake it as directed, adding a few extra minutes if it’s chilled straight from the fridge.
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How do I keep the ricotta filling from being watery?
Draining cooked spinach well is key, but also mixing the filling gently helps keep it creamy and stable. Using eggs as a binder in the filling ensures the mixture sets nicely during baking without becoming watery.
Final Thoughts
This Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe holds a special place in my heart because it brings everyone to the table with smiles and satisfied appetites. It feels like a warm hug in food form—comforting, rich, and just a little bit indulgent. I can’t recommend it enough if you want to make a hearty meal that feels homemade but looks impressive. Give it a try, and I bet you’ll find yourself making it again and again, just like I do!
Print
Stuffed Shells with Meat and Ricotta Cheese Pasta Bake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Delicious stuffed pasta shells filled with a savory mixture of ricotta, spinach, and cheeses, baked in a rich meat sauce made from Italian sausage and ground beef. This comforting dish is perfect for family dinners and hearty meals.
Ingredients
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
- ½ teaspoon freshly ground black pepper
Filling
- 32 ounces ricotta cheese
- 2 eggs
- 1 cup cooked spinach, drained and chopped
- ¼ cup mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Pasta and Toppings
- 1 box jumbo shell pasta
- 2 cups mozzarella cheese (for topping)
- Fresh parsley for serving
Instructions
- Prepare the Meat Sauce: Heat the olive oil in a large skillet over medium heat. Add the diced red and green bell peppers and sauté until softened, about 5 minutes. Add the ground Italian sausage and ground beef, cooking until browned and no longer pink, breaking up the meat as it cooks. Stir in the marinara sauce, garlic powder, onion powder, kosher salt, and black pepper. Simmer the sauce on low heat while you prepare the filling and pasta.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente, usually around 10-12 minutes. Drain and rinse with cold water to prevent sticking, then set aside to cool slightly.
- Make the Filling: In a large bowl, combine the ricotta cheese, eggs, cooked spinach, mozzarella cheese, Parmesan cheese, garlic powder, and kosher salt. Mix thoroughly until smooth and well incorporated.
- Stuff the Shells: Preheat your oven to 375°F (190°C). Spoon the cheese and spinach mixture into each cooked shell generously and arrange the stuffed shells in a large baking dish.
- Assemble and Bake: Spoon the prepared meat sauce over the stuffed shells evenly. Sprinkle the remaining 2 cups of mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Serve: Remove the dish from the oven and let it cool for about 5 minutes. Garnish with fresh parsley before serving for a fresh, vibrant touch.
Notes
- You can substitute ground turkey or chicken for a leaner meat option.
- For a vegetarian version, omit the meat sauce and use a tomato basil sauce instead.
- Make sure to drain the cooked spinach well to avoid watery filling.
- The dish can be prepared a day ahead and refrigerated; bake it covered for 35-40 minutes if baking chilled.
- Leftovers reheat well in the oven or microwave.
Keywords: stuffed shells, meat sauce, baked pasta, Italian dinner, ricotta filling, spinach pasta shells, comfort food
