Beef and Ricotta Stuffed Shells

A baking dish filled with stuffed shells.

5 from 1 vote

Beef and Ricotta Stuffed Shells

Satisfying and hearty Beef and Ricotta Stuffed Shells are an easy, make-ahead dish made with simple ingredients. Serve them at a party to feed a crowd or on a weeknight, and enjoy the leftovers throughout the week!

Makes 3½ cups filling. Serves 6 to 8 people.

Prep Time45

Total Time1 20

Course: Main Course

Cuisine: Italian

Keyword: beef and ricotta stuffed shells, meat and ricotta stuffed shells, stuffed shells with meat and ricotta cheese

Servings: shells

Calories: 92kcal

Author: Tara Teaspoon

Ingredients

1 box (12 ounces) jumbo pasta shells also called conchiglie rigate*
1 tablespoon avocado oil
1 small yellow onion finely diced, ¾ cup
2 cloves garlic minced
12 ounces (¾ pound) lean ground beef 80% lean/20% fat
2 tablespoons tomato paste
½ teaspoon kosher salt
2 teaspoons Italian seasoning
¼ teaspoon fennel seeds crushed, optional
2 ounces (2 cups packed) baby spinach roughly chopped
8 ounces (2 cups) shredded mozzarella DIVIDED
1½ ounces (⅓ cup) Parmesan cheese finely grated
8 ounces (1 cup) part-skim ricotta
24 ounces (3 cups) marinara sauce**
Fresh basil for serving, optional

Instructions

Bring a large pot of salted water to a boil and cook the shells according to package directions, until just al dente (barely cooked through with some texture, you don’t want to over cook the shells).
Drain and rinse under cold water to stop the cooking. Set aside on a baking sheet in a single layer to prevent sticking.
Heat oven to 375ºF.
Heat oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes, stirring occasionally.
Add the ground beef and break up the meat into tiny pieces with a wooden spoon or spatula. Cook until it is browned and cooked through, 4 to 5 minutes.
Stir in the tomato paste, salt, Italian seasoning, fennel if using, and spinach. Mix to combine well. Remove from heat and spread mixture onto a baking sheet to cool quickly.
In a medium bowl, mix together the cooled meat mixture, 1 cup of the mozzarella, Parmesan, and ricotta. Stir well to combine.
Spread almost 2 cups marinara in the bottom of a 9-by-13-inch baking dish. Using a spoon or cookie scoop, fill 20 cooked pasta shells with about 2 tablespoons of meat mixture each. Arrange them snugly in the baking dish. Spoon remaining 1 cup marinara sauce over the shells and cover the pan with foil.
Bake for 30 minutes until heated through. Pull from oven, remove the foil, and sprinkle remaining 1 cup mozzarella over the top. Bake, uncovered until cheese is melted and the sauce is bubbling, even in the middle, 10 to 12 more minutes.
Let the shells rest for 5 minutes before serving. Serve with fresh basil on top if desired.

Notes

*Rigate means 'with ridges'. You're simply looking for a pasta shell that has ridges on the outside. The ridges help hold the sauce on the shells.

**Use good sauce: A quality marinara makes all the difference, look for one with simple ingredients and no added sugar.

Make ahead: Assemble the shells up to one day in advance, cover, and refrigerate. Bake just before serving, adding about 15 minutes to the baking time since it will start cold.

Freeze for later: Place filled, unbaked shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator before baking.

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