Stuffed Shells with Meat and Ricotta Cheese Recipe

I’m so excited to share this Stuffed Shells with Meat and Ricotta Cheese Recipe with you because it’s one of those comforting dishes that feels like a big hug on a plate. Whenever I’m craving something hearty but also want that creamy, cheesy goodness, this recipe hits every mark — a rich meat sauce, tender jumbo shells filled with ricotta and spinach, all baked to bubbling perfection. It’s especially perfect for weekend family dinners or when you want to impress guests with minimal fuss.

What makes this Stuffed Shells with Meat and Ricotta Cheese Recipe really stand out is how it balances savory and creamy textures in every bite. Plus, it’s a great way to sneak some greens into your meal with spinach folded into the cheese filling. I find it’s a crowd-pleaser every time I make it — and I bet you’ll love it just as much as I do!

Ingredients You’ll Need

Each ingredient in this Stuffed Shells with Meat and Ricotta Cheese Recipe is carefully chosen to build layers of flavor and texture. I recommend using quality Italian sausage and fresh ricotta for the best taste, and grabbing fresh herbs if you can to brighten things up even more.

• Extra-virgin olive oil: A good base for sautéing, don’t skimp here — it adds depth to your meat sauce.
• Red bell pepper: Adds sweetness and color; diced small so it melts into the sauce.
• Green bell pepper: Gives a bit of bite and freshness to balance the richness.
• Ground Italian sausage: Choose sweet or spicy depending on your mood; it’s key for that savory punch.
• Ground beef: Use lean to keep the filling from getting greasy, but flavorful enough to complement the sausage.
• Marinara sauce: I prefer a chunky style that brings body to the sauce but use your fav jarred or homemade.
• Garlic powder and onion powder: They boost the flavor without overpowering the fresh garlic or onions.
• Kosher salt and black pepper: Always taste and adjust – seasoning makes all the difference!
• Ricotta cheese: Creamy and mild, it’s the heart of your filling; drain if your ricotta feels watery.
• Eggs: Acts as a binder to keep the filling together and creamy after baking.
• Cooked spinach: Make sure it’s well-drained to prevent watery shells.
• Mozzarella cheese: Adds gooey melty texture inside filling and on top after baking.
• Parmesan cheese: Gives a nutty, salty kick that balances the creaminess.
• Jumbo pasta shells: Big enough to hold that delicious filling; cook al dente for the best texture.
• Fresh parsley: Chopped fresh on top for a bright, herby finish when serving.

Variations

One of my favorite things about this Stuffed Shells with Meat and Ricotta Cheese Recipe is how easy it is to tweak for your tastes. Whether you want it more veggie-packed or a little lighter, there’s a little something for everyone.

• Vegetarian Version: I’ve swapped the meat sauce for a robust mushroom and lentil ragu, and it still satisfies that craving for comfort food.
• Spicy Kick: If you like heat, adding red pepper flakes to the sauce or using spicy Italian sausage kicked up the flavor nicely.
• Different Greens: Sometimes I use kale or Swiss chard instead of spinach — just be sure to cook and drain it well.
• Gluten-Free: Use gluten-free jumbo shells and make sure your marinara is gluten-free for an allergy-friendly meal.

How to Make Stuffed Shells with Meat and Ricotta Cheese Recipe

Step 1: Prepare the Meat Sauce

First things first, heat that olive oil in a large skillet over medium heat. Toss in the diced red and green bell peppers and sauté until they soften up — about 5 minutes. Then add in the Italian sausage and ground beef, breaking it up with your spatula; cook until browned and no longer pink. Pour in the marinara sauce and stir in garlic powder, onion powder, salt, and pepper. Let it simmer gently for 15-20 minutes so those flavors really meld together. Trust me, the longer it simmers, the richer your sauce will taste!

Step 2: Cook the Pasta Shells

While your sauce simmers, bring a large pot of salted water to a boil. Add the jumbo shells and cook until just al dente — usually about 10 minutes; check your pasta box as times vary. You want them tender but still firm enough to hold their shape. Drain and rinse with cold water to stop the cooking process and prevent sticking. Lay them flat on a clean kitchen towel or baking sheet so they’re ready for stuffing.

Step 3: Make the Ricotta Filling

In a mixing bowl, combine ricotta cheese, eggs, chopped cooked spinach, mozzarella, parmesan, garlic powder, and salt. Mix gently but thoroughly until smooth and creamy. The eggs are key here — they’ll keep your filling from being too loose once baked. Be sure your spinach is well-drained or pat it dry with a paper towel so your filling doesn’t get watery.

Step 4: Stuff the Shells and Assemble

Fill each jumbo shell with a generous scoop of the ricotta mixture — I like using a spoon or piping bag for a neater job. Spread half of your meat sauce on the bottom of a baking dish, then nestle your stuffed shells in snugly. Once all filled, pour the remaining sauce over the top and sprinkle with the extra mozzarella cheese. Cover with foil for the first part of baking to keep the moisture in.

Step 5: Bake to Perfection

Bake at 375°F (190°C) for about 30 minutes covered, then remove the foil and bake uncovered for another 10-15 minutes until the cheese is bubbly and golden. Let it rest for at least 10 minutes before serving — it helps everything set up and makes it easier to serve.

How to Serve Stuffed Shells with Meat and Ricotta Cheese Recipe

Garnishes

I always finish my stuffed shells with a sprinkle of fresh chopped parsley — it adds a lovely pop of color and a fresh contrast to the cheesy richness. Sometimes I’ll add a little extra grated parmesan on top just for good measure. If you like, a drizzle of good-quality olive oil or even a pinch of crushed red pepper flakes can add another layer of flavor right before serving.

Side Dishes

I like pairing this dish with something light and green — a simple arugula salad dressed with lemon and olive oil works wonders. Garlic bread or a crusty baguette is a must for soaking up the leftover sauce. And if I’m feeling cozy, roasted vegetables like asparagus or broccoli are my go-tos alongside these stuffed shells.

Creative Ways to Present

For special occasions, I’ve served this Stuffed Shells with Meat and Ricotta Cheese Recipe in individual ramekins layered like mini casseroles — it always feels elegant and makes plating a breeze. You can also lay the shells in a nice pattern and let guests help themselves buffet-style. Either way, adding a garnish of fresh herbs and a beautiful platter really ups the presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. When I reheat, I add a splash of water or extra marinara to keep things moist. Leftover stuffed shells are almost as good the next day, especially after a quick bake.

Freezing

This recipe freezes beautifully! I freeze the assembled but unbaked dish, tightly covered with foil and plastic wrap. When I’m ready to eat, I thaw overnight in the fridge and bake as instructed. It’s a lifesaver for busy nights when you want a homemade meal fast.

Reheating

To reheat leftovers, I pop individual servings in a microwave-safe dish covered with a damp paper towel to avoid drying out. Or for a crispier top, reheat in a 350°F oven for about 15-20 minutes until warmed through. Either method works well, but the oven keeps that fresh-out-of-the-oven charm.

FAQs

Final Thoughts

This Stuffed Shells with Meat and Ricotta Cheese Recipe is one of my go-to comfort meals that never fails to bring smiles around the table. It’s the perfect blend of hearty, cheesy, and just a touch fresh with the spinach and peppers. Give it a try — once you do, I’m sure it’ll become a staple in your recipe rotation, just like it has for me!

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