Stuffed Shells with Beef and Ricotta
Stuffed Shells with Beef and Ricotta hold a special place in my heart. This hearty, easy-to-make baked pasta dish is perfect for a comforting and satisfying family dinner—rich, cheesy filling topped with flavorful marinara and bubbling cheese in every bite.
Servings: 8 servings
Calories: 768.91kcal
Equipment
- Mixing Bowl
Ingredients
- 1 pound jumbo shell pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 40 ounces marinara sauce
- 15 ounces whole milk ricotta
- 1 egg
- 10 ounces frozen chopped spinach defrosted and strained
- 1 cup shredded mozzarella
- ¼ cup Parmesan cheese
- ½ teaspoon red pepper flakes
- Additional mozzarella for topping
Instructions
- Preheat the oven to 350 degrees F. Cook the jumbo shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, while crumbling, until browned. Add the onion and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Stir in Italian seasoning, salt, and black pepper. Remove from heat and set aside to cool slightly.
- In a large bowl, combine ricotta cheese, egg, strained spinach, shredded mozzarella, Parmesan cheese, and red pepper flakes. Mix well until combined. Stir in the ground beef mixture.
- Spread 1 cup of marinara sauce on the bottom of a large baking dish. Stuff each shell with 2-3 tablespoons of the ricotta and beef mixture. Arrange the shells in the baking dish, open side up.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with additional shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Video
Notes
- I always cook my pasta shells to just shy of al dente so they don’t fall apart when assembling or baking.
- The layer of sauce on the bottom of the baking dish prevents the shells from sticking when baked.
- Make ahead: You can fill and freeze the shells individually and assemble them in the baking dish later. Defrost overnight and bake in the oven according to the recipe directions.
- Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in the oven at 350°F for 20-25 minutes. This is one of my favorite dishes to share with friends and family and stash in my freezer. You can freeze the dish assembled in a freezer-safe container for 2-3 months.
Nutrition
Serving: 1serving | Calories: 768.91kcal | Carbohydrates: 73.69g | Protein: 41.69g | Fat: 34.64g | Saturated Fat: 15.69g | Polyunsaturated Fat: 1.94g | Monounsaturated Fat: 12.93g | Trans Fat: 0.93g | Cholesterol: 134.68mg | Sodium: 1631.12mg | Potassium: 1240.61mg | Fiber: 7.2g | Sugar: 10.31g | Vitamin A: 6928.97IU | Vitamin C: 17.51mg | Calcium: 424.21mg | Iron: 5.91mg
