Meaty Ricotta Stuffed Shells
These hearty stuffed shells combine savory ground beef, creamy ricotta, and a rich tomato sauce for a comforting dinner that's perfect for busy weeknights.
- Prep45 min
- Cook45 min
- Total1h 30m
- DifficultyMedium
- Servings10
This recipe is a family favorite that can be assembled ahead of time, making it a lifesaver on hectic days. The filling is a delicious mix of seasoned beef, creamy ricotta, and aromatic pesto, all nestled inside tender pasta shells and baked under a blanket of melted cheese.
You can prepare the entire dish the night before, then simply pop it in the oven when you get home. The flavors meld beautifully overnight, resulting in a deeply satisfying meal that everyone will love.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cook the pasta shells according to the package directions for al dente. Drain and rinse with cold water to stop the cooking process. Be careful not to overcook them at this stage; they should still have a slight bite, which makes filling easier and prevents them from becoming mushy after baking.
- In a large skillet, cook the ground beef and onion over medium heat until the meat is no longer pink. Drain any excess fat.
- In a large bowl, combine the ricotta cheese, 1-1/2 cups of the Italian cheese blend, the Parmesan, the pesto, the egg, and half of the beef mixture.
- To assemble, spread 3/4 cup of the spaghetti sauce in a greased 13x9-inch baking dish. Spoon the meat and cheese mixture into the cooked shells. Arrange the stuffed shells in the baking dish. Combine the remaining beef mixture and the rest of the spaghetti sauce, and pour over the shells. Sprinkle with the remaining cheese.
- Cover the dish tightly and refrigerate overnight. Letting the stuffed shells rest overnight allows the flavors in the filling and sauce to meld together for a deeper flavor.
- Remove the baking dish from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. Cover and bake the stuffed shells for 40 minutes. Uncover and continue baking until the cheese is melted and bubbly, 5 to 10 minutes longer.
💡 Tips
- To make filling the shells easier, use a piping bag or a zip-top bag with the corner snipped off.
- If you prefer a spicier kick, add some red pepper flakes to the beef mixture.
- These stuffed shells can be frozen before baking; just thaw overnight in the refrigerator before baking.
Inspired by a recipe from Taste of Home