Meatball Ricotta Stuffed Shells
Indulge in the ultimate comfort food with these Meatball Ricotta Stuffed Shells—a hearty, flavor-packed dish that’s perfect for family dinners and special occasions alike. Tender jumbo pasta shells are generously stuffed with creamy ricotta and Parmesan cheese, then crowned with perfectly seasoned homemade meatballs. Nestled in a rich marinara sauce and topped with gooey melted mozzarella, this baked pasta dish combines the best of Italian-inspired flavors in every bite. With its satisfying layers of cheese, meat, and sauce, it’s a crowd-pleasing recipe that’s as impressive as it is delicious. Serve this casserole-style masterpiece straight from the oven, garnished with fresh parsley, for a meal the whole table will adore.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1 lb Ground beef
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1.5 cups Mozzarella cheese, shredded
- 1 large Egg
- 0.5 cup Breadcrumbs
- 2 tablespoons Milk
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine the ground beef, breadcrumbs, milk, garlic, parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Italian seasoning. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter.
Heat the olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In a separate bowl, mix together the ricotta cheese, Parmesan cheese, egg, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped parsley.
Spread 1 1/2 cups of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Take one cooked pasta shell and spoon a portion of the ricotta mixture into it. Place a meatball snugly into the shell on top of the ricotta mixture. Repeat with all remaining shells, ricotta mixture, and meatballs.
Arrange the stuffed shells in the baking dish over the marinara sauce.
Pour the remaining marinara sauce over the top of the shells and sprinkle with shredded mozzarella cheese.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is fully melted and bubbly.
Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 6518 mg | 283% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 24.9 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2893 mg | 223% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
