Baked Ricotta Stuffed Shells in Meat Sauce

Baked Ricotta Stuffed Shells in Meat Sauce: Creamy, Cheesy, and Totally Comforting

If you’re looking for a dinner that’s cozy, cheesy, and packed with flavour, you’ve got to try these Baked Ricotta Stuffed Shells in Meat Sauce. Jumbo pasta shells are filled with a dreamy ricotta and basil mix, then smothered in a rich meat sauce and topped with gooey mozzarella. Every bite is pure comfort. Honestly, it’s the kind of dish you’ll want to make again and again. Scroll down or tap ‘Jump to Recipe’ to see how to make it!

Simple Ingredients, Big Flavours

This recipe takes humble pantry staples and transforms them into a mouthwatering dish with layers of flavour and texture.

• Jumbo pasta shells: Perfect for stuffing, these shells cradle the creamy ricotta filling beautifully.
• Ricotta cheese: Adds a smooth, velvety richness that melts perfectly inside each shell.
• Fresh basil and lemon zest: Brighten the ricotta filling with a fresh, aromatic lift.
• Minced meat: Creates a hearty, savoury sauce that pairs perfectly with the cheese. I used beef, but feel free to use your preferred type.
• Onion and carrot: Provide a subtle sweetness and depth to the meat sauce.
• Tomato paste and passata: Enrich the sauce with tangy tomato flavour.
• Mozzarella cheese: Melts into a golden, bubbling topping that completes this comforting dish.
• Herbs and seasonings: Nutmeg, dried basil, salt, and pepper add warmth and complexity to the flavours.

Each component works together, turning a simple baked pasta into an unforgettable meal that everyone will love.

How to Make Baked Ricotta Stuffed Shells in Meat Sauce

Prepare the Meat Sauce

Heat the olive oil in an ovenproof pan over medium heat. Add the minced meat and season generously with salt and pepper. Cook until browned, then stir in the onion and carrot and cook for another 5 minutes until softened. Next, add the nutmeg, dried basil, and tomato paste, cooking briefly to develop their flavours. Pour in the tomato passata, stock, and sugar, then adjust the seasoning to taste. Drop in the bay leaf, cover, and simmer gently for about 1 hour. The sauce should be thick and luscious but not dry. If it reduces too quickly, add a splash of stock.

Cook the Pasta

While the sauce simmers, cook the jumbo pasta shells in salted boiling water until al dente, according to the packet instructions. Drain and rinse under cold water to stop the cooking process, then place the shells upside down on a clean kitchen towel in a single layer. This ensures they won’t stick.

Make the Ricotta Filling

In a bowl, mix together the ricotta, lemon zest, and chopped basil.

Season with salt and pepper. Transfer the mixture to a piping bag (or a ziplock bag with the corner snipped off) and fill the cooled pasta shells. A teaspoon works just as well if you don’t have a bag handy.

Assemble and Bake

Preheat your oven to 190°C (375°F). Discard the bay leaf from the meat sauce, then gently nestle the stuffed shells into the sauce, pressing them slightly so they’re coated. Sprinkle the mozzarella over the top.

Bake for about 30 minutes, until the cheese is golden and bubbling. If your pan isn’t ovenproof, transfer the sauce to a baking dish first and arrange the shells inside. Make sure the pasta is at least half-covered with sauce for even baking.

Serve and Enjoy

Garnish with fresh basil leaves and serve hot. The combination of creamy ricotta, rich meat sauce, and melted mozzarella makes this dish a guaranteed crowd-pleaser.

Perfect for Any Occasion

Whether it’s a casual weeknight dinner or a special family gathering, these baked shells are versatile and satisfying. You can customise the meat sauce with your preferred meat or even make a vegetarian version using cooked lentils or mushrooms. Leftovers reheat beautifully, making this recipe just as practical as it is indulgent.

Tips for the Best Baked Ricotta Shells

• Use jumbo pasta shells for maximum filling capacity.
• Rinse the pasta after boiling to stop the cooking process.
• Make the sauce ahead — the flavours develop even more when it rests for a few hours or overnight.
• Freeze any extras for a quick meal later; they keep well for up to two months.
• Optional topping: Sprinkle Parmesan over the mozzarella for an extra layer of flavour before baking.

Instagram Tutorial & More

Watch our quick video tutorial on Instagram, and if you enjoyed this recipe, don’t miss our other comfort food favourites:

• Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel
• Courgette and Cottage Cheese Pasta
• Roasted Tomato and Cottage Cheese Fusilli
• Stuffed Giant Pepper
• Potato Lasagna
• Stuffed Potato Boats

Happy cooking,
Izabella

Delicious

Baked Ricotta Stuffed Shells in Meat Sauce

Prep Time 25 mins Cook Time 90 mins Total Time 1 hr 55 mins Difficulty: Beginner Servings: 4 Best Season: Fall, Winter

Print Recipe

Pin Recipe

0 Add to Favorites

Author: shicocooks Cooking Method: Baking Cuisine: European Courses: Dinner, Lunch Recipe Keys: B baking Quick Meals

Description

These Baked Ricotta Stuffed Shells in Meat Sauce are the ultimate comfort food. Jumbo pasta shells are filled with a creamy ricotta and fresh basil mixture, then baked in a rich, flavourful meat sauce and topped with gooey melted mozzarella. Perfect for a cozy family dinner or a special weekend meal, this dish is simple to prepare yet impressive enough to serve to guests.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

Pasta & Filling

• 170 g large pasta shells (I used La Gnocca (6 oz))
• 350 g ricotta (just under 1 ½ cups)
• 1 lemon (zested)
• 10 basil leaves (finely chopped, plus a few whole for garnish)
• Salt and black pepper (to taste)

Meat Sauce

• 1 tbsp olive oil
• 300 g minced beef (or your preferred meat, (10.5 oz))
• Salt and black pepper (to taste)
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• ½ tsp grated nutmeg
• 1 tsp dried basil
• 1 tbsp tomato paste
• 240 ml tomato passata (1 cup)
• 350 ml beef or vegetable stock (1½ cup)
• 1 tsp sugar
• 1 bay leaf

Topping

• 100 g mozzarella (grated (1 cup))

Instructions

1. Heat the olive oil in an ovenproof 26 cm (10-inch) frying pan over medium heat. Add the minced meat, season with salt and pepper, and cook for 8–10 minutes until browned. Stir in the onion and carrot and cook for another 5 minutes until softened. Add the nutmeg, dried basil, and tomato paste, stir well, and cook for 2 more minutes. Pour in the passata, stock, and sugar, then season to taste. Add the bay leaf, cover with a lid, and let the sauce simmer gently for about 1 hour. If it reduces too quickly, add a splash more stock. The sauce should be thick but not dry.
2. Meanwhile, cook the pasta shells in salted boiling water according to the packet instructions. Drain, rinse under cold water to stop the cooking, and place upside down on a clean kitchen towel to dry.
3. For the filling, mix the ricotta, lemon zest, and chopped basil in a bowl. Season with salt and pepper, then spoon into a piping bag (or a ziplock bag with the corner snipped) and fill the cooled pasta shells. You can also use a teaspoon if you prefer.
4. Preheat the oven to 190°C (375°F). Remove the bay leaf from the sauce, then nestle the stuffed shells into it, pressing them down gently. Sprinkle over the mozzarella and bake for 30 minutes, until golden and bubbling. If your frying pan isn’t ovenproof, transfer the sauce to a baking dish before arranging the pasta. Make sure the shells are at least half-covered in the sauce so they bake properly.
5. Garnish with fresh basil leaves and serve hot.

Nutrition Facts

Servings: 4 ServingCalories:535.34kcalTotal Fat:22.41gSaturated Fat: 11.28gTrans Fat: 0.47gCholesterol:109.87mgSodium:354.15mgPotassium:1007.11mgTotal Carbohydrate:49.3gDietary Fiber: 3.82gSugars: 8gProtein:35.38gVitamin A: 304.86IUVitamin C: 11.34mgCalcium: 360.92mgIron: 3.97mgVitamin D: 0.35IUVitamin E: 2.37IUVitamin K: 18.95mcgThiamin: 0.15mgRiboflavin: 0.56mgNiacin: 5.77mgVitamin B6: 0.73mgFolate: 33.33mcgVitamin B12: 3.01mcgPhosphorus: 507.25mgMagnesium: 84.48mgZinc: 6.2mg

Note

For a vegetarian version, swap the minced meat for cooked lentils or a mix of sautéed mushrooms.

You can prepare the meat sauce a day ahead — it tastes even better the next day.

Jumbo pasta shells work best for stuffing.

To prevent the pasta from sticking, rinse under cold water and dry on a clean kitchen towel before filling.

If you don’t have an ovenproof pan, transfer the sauce to a baking dish before adding the stuffed shells.

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

For extra flavour, sprinkle a little Parmesan over the mozzarella before baking.

Keywords: baked ricotta stuffed shells, pasta shells with meat sauce, ricotta stuffed pasta, baked pasta recipe, comfort food pasta, Italian pasta bake, cheesy stuffed shells, easy pasta dinner, ricotta pasta bake, oven-baked pasta shells

Rate this recipe