These meat and ricotta stuffed shells are an easy and filling dinner, full of ground beef, creamy ricotta and mozzarella cheeses, and covered in a rich tomato sauce. This family-friendly dinner is sure to be a hit!
We love casseroles in our house. They are easy to make ahead and perfect for the cozy ‘ber months when you want something warm and filling.
These meaty stuffed shells are simple to make the night of, or if you know you are going to be pressed for time, you can put them together the night before and the whole dish is ready to be put in the oven and on the table within 45 minutes.
They have a rich tomato sauce and creamy three cheese stuffed shells with loads of flavor from basil pesto and italian seasoning.
For another delicious stuffed shell recipe, check out Giant Cheese Stuffed Shells with Spinach.
Ingredients
- Ground beef: 80/20 blend, or whatever you like to use. I have also made this recipe with ground venison and it is great!
- Jumbo shells: The star of the show. You will use the whole 12 oz. box for this recipe, give or take a few shells depending on how full you fill them.
- Cheese: A blend of ricotta Cheese, mozzarella Cheese, and parmesan cheese.
- Eggs: These help bind the ricotta filling together.
- Pesto: I love adding pesto to my pasta dishes because it is such an easy way to add a lot of flavor.
- Onions and Garlic: I suggest yellow or white onion and fresh garlic that you mince yourself for best taste.
- Italian Seasoning: If you don't have it, try a 50/50 blend of dried oregano and dried basil.
- Tomato: A mix of crushed tomatoes and tomato sauce. You can substitute marinara sauce if you would prefer.
How to Make Meat and Ricotta Stuffed Shells
Step 1. Cook pasta according to the packaging instructions. Drain and set “al dente” cooked noodles to the side.
In a large skillet, add oil. Add ground beef and brown, breaking it up into small pieces as you go.
Add garlic and onions, and saute until softened, around 3-4 minutes.
Step 2. Add crushed tomatoes and tomato sauce. Allow to simmer for 5 minutes for the flavors to develop.
Step 3. While the beef and sauce mixture is cooking, prepare the cheese filling. In a mixing bowl, combine ricotta cheese, shredded mozzarella cheese, parmesan cheese, eggs, pesto, salt, and pepper. Stir to combine.
Step 4. Add half of the prepared sauce to the bottom of a 9x13 glass baking dish. Fill each cooked shell with a large spoonful of the ricotta filling (I eyeball about 2 tablespoons worth). Place each filled shell into the baking pan.
Step 5. Once all of the shells have been filled, top with remaining beef/sauce mixture. Sprinkle on the rest of the mozzarella and parmesan cheese.
Step 6. Place into the oven covered with foil for 30 minutes. Remove foil and cook for an additional 10 minutes, or until the cheese is starting to brown.
Recipe Tips
- Make this entire dish a day ahead if you know you have a busy day coming up- it’s super easy to pop in the oven.
- Double everything when you are making this and freeze one for later! It doesn’t require much more work but you will get another whole meal out of the deal.
Storage and Freezing
As mentioned, this is a great recipe for making ahead. If you are going to freeze it, wrap it in two layers of foil before freezing. It will last several months that way.
This is also a wonderful meal for giving away to a friend or family member! Share with cooking instructions included and whoever receives it will certainly be thankful.
More pasta dishes
Did you enjoy these Meat and Ricotta Stuffed Shells? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you.
Meat and Ricotta Stuffed Shells
Ingredients
- 12 oz. jumbo pasta shells
- 1 lb. ground beef
- 24 oz. can crushed tomatoes
- 15 oz can tomato sauce
- 1 medium onion diced
- 4 garlic cloves minced
- 16 oz. ricotta cheese
- ¼ cup parmesan cheese plus more for sprinkling on top
- 1 ½ cups mozzarella cheese plus more for sprinkling on top
- ¼ cup pesto
- ½ tbsp. italian seasoning
- 2 eggs
Instructions
- Cook pasta according to the packaging instructions. Drain and set “al dente” cooked noodles to the side.
- In a large skillet, add oil. Add ground beef and brown, breaking it up into small pieces as you go.
- Add garlic and onions, and saute until softened, around 3-4 minutes. Add crushed tomatoes and tomato sauce. Allow to simmer for 5 minutes for the flavors to develop.
- While the beef and sauce mixture is cooking, prepare the cheese filling. In a mixing bowl, combine ricotta cheese, shredded mozzarella cheese, parmesan cheese, eggs, pesto, salt, and pepper. Stir to combine.
- Add half of the prepared sauce to the bottom of a 9x13 glass baking dish. Fill each cooked shell with a large spoonful of the ricotta filling (I eyeball about 2 tablespoons worth). Place each filled shell into the baking pan.
- Once all of the shells have been filled, top with remaining beef/sauce mixture. Sprinkle on extra mozzarella and parmesan cheese. I do about ½ cup of mozzarella and ¼ cup of parmesan.
- Place into the oven covered with foil for 30 minutes. Remove foil and cook for an additional 10 minutes, or until the cheese is starting to brown.
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