Bolognese Stuffed Shells with Ricotta Cheese

Introduction

Bolognese Stuffed Shells with Ricotta Cheese combine two Italian comfort food classics — the heartiness of a slow-simmered Bolognese sauce and the creamy indulgence of ricotta-stuffed pasta shells. Each shell is filled with a luscious blend of ricotta, mozzarella, and Parmesan, then smothered in a savory, rich meat sauce before being baked to golden perfection.

This dish is the perfect harmony of textures and flavors: the soft, tender pasta shells cradle the smooth, cheesy filling, while the robust meat sauce adds depth and richness to every bite. It’s everything you love about lasagna and Bolognese — all baked into one beautiful, crowd-pleasing casserole.

Why I Love This Recipe

I absolutely adore this recipe because it’s the definition of comfort and sophistication wrapped into one. It feels fancy enough for a dinner party, yet cozy enough for a family night at home. The smell of simmering Bolognese sauce fills the kitchen with warmth, and the bubbling cheese on top makes it irresistibly inviting.

Plus, it’s a recipe that rewards patience — the layers of flavor build beautifully. The creamy ricotta filling balances the robust, meaty sauce, creating a perfect contrast that’s both hearty and elegant.

Why It’s a Must-Try Dish

You must try this recipe because it’s:

• The best of both worlds — cheesy comfort meets rich Italian flavor.
• Perfect for make-ahead meals — great for meal prep or freezing.
• Family-friendly — everyone loves stuffed pasta shells!
• Visually stunning — beautiful to serve for guests or special occasions.

If you’re a fan of baked pasta, this one will instantly become a favorite — the kind of dish that makes everyone go back for seconds.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes

Servings

• Serves 6 people

Calories (per serving)

• Approximately 620–670 kcal

Cuisine

• Italian

Course

• Main Course / Dinner / Comfort Food

Ingredients

For the Bolognese Sauce:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, finely grated
• 1 celery stalk, finely diced (optional)
• 400 g (14 oz) ground beef (or half beef, half pork)
• 1 cup tomato puree or crushed tomatoes
• 2 tbsp tomato paste
• ½ cup beef broth or red wine
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Pinch of sugar, to balance acidity

For the Cheese Filling:

• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried basil (or 1 tbsp fresh)
• Salt and pepper, to taste

For Assembly:

• 20–22 jumbo pasta shells
• ½ cup shredded mozzarella cheese (for topping)
• 2 tbsp Parmesan cheese, for topping
• Fresh parsley or basil, for garnish

Simple Cooking Directions

Cook jumbo shells until al dente, prepare a rich Bolognese sauce, fill each shell with a ricotta-cheese mixture, arrange in a baking dish with sauce, top with cheese, and bake until bubbly and golden.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add jumbo shells and cook until al dente (slightly firm).
3. Drain and lay them on parchment paper or drizzle lightly with oil to prevent sticking.

Step 2: Make the Bolognese Sauce

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add onion, carrot, and celery (if using); sauté until softened (3–4 minutes).
3. Stir in garlic and cook for 30 seconds.
4. Add ground beef and cook until browned, breaking it apart with a spoon.
5. Stir in tomato paste, tomato puree, beef broth/wine, Italian seasoning, salt, and pepper.
6. Simmer on low heat for 15–20 minutes, until thickened and flavorful. Add a pinch of sugar if needed.

Step 3: Prepare the Ricotta Filling

1. In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, basil, salt, and pepper.
2. Mix until smooth and creamy. Set aside.

Step 4: Assemble the Dish

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of Bolognese sauce on the bottom of a baking dish (9×13 inch).
3. Fill each cooked shell with about 1½ tablespoons of the ricotta mixture.
4. Arrange stuffed shells neatly in the dish, open side up.
5. Spoon the remaining Bolognese sauce evenly over the shells.
6. Sprinkle mozzarella and Parmesan on top.

Step 5: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
3. Garnish with fresh parsley or basil before serving.

How to Serve

Serve Bolognese Stuffed Shells hot, straight from the oven, with a light drizzle of olive oil or a sprinkle of extra Parmesan.

Perfect Pairings:

• Garlic bread or crusty Italian rolls
• A green salad with lemon vinaigrette
• A glass of Chianti, Merlot, or Cabernet Sauvignon

Additional Recipe Tips

• Don’t overcook the shells: Slightly undercooked pasta holds its shape better when baked.
• Use high-quality ricotta: Fresh ricotta adds extra creaminess.
• Make ahead: Assemble and refrigerate up to 24 hours before baking.
• For a lighter version: Use part-skim ricotta and ground turkey instead of beef.
• Add depth: A splash of red wine in the sauce enhances the flavor beautifully.

Variations

1. Spinach-Ricotta Shells: Mix 1 cup chopped cooked spinach into the cheese filling.
2. Three-Cheese Shells: Use ricotta, fontina, and mozzarella for extra creaminess.
3. Vegetarian Version: Replace Bolognese sauce with marinara and roasted vegetables.
4. Spicy Shells: Add red pepper flakes or Italian sausage to the meat sauce.
5. White Bolognese: Use ground chicken and cream instead of tomato for a lighter version.

Freezing and Storage

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Freezing:

• To freeze unbaked: Assemble, cover tightly with foil, and freeze for up to 2 months.
• Bake from frozen at 375°F (190°C) for 45–50 minutes, covered, then uncover and bake 10 more minutes.
• To freeze baked leftovers: Cool completely, transfer to freezer containers, and freeze up to 2 months.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or saucepan for Bolognese sauce
• Mixing bowl for cheese filling
• 9×13-inch baking dish
• Foil for covering
• Spoon or piping bag for stuffing shells

FAQ

Q1: Can I use store-bought Bolognese sauce?
Yes! A good-quality jarred sauce saves time. Just warm it up and use as directed.

Q2: Can I make it vegetarian?
Absolutely — use marinara or lentil-based sauce instead of meat sauce.

Q3: How do I prevent shells from tearing?
Cook until just tender and handle gently while filling. Using a piping bag helps.

Q4: Can I make it ahead of time?
Yes — assemble up to a day in advance, refrigerate, then bake when ready.

Q5: What’s the best cheese substitute for ricotta?
Cottage cheese (blended smooth) or mascarpone are great alternatives.

Conclusion

Bolognese Stuffed Shells with Ricotta Cheese is a beautiful celebration of Italian flavors — rich, cheesy, and utterly satisfying. Every bite combines the creamy comfort of ricotta filling with the hearty warmth of Bolognese sauce, making it an unforgettable dish for any occasion.

It’s perfect for family gatherings, special dinners, or when you simply crave something soul-warming and indulgent. Whether fresh from the oven or reheated the next day, this dish delivers pure comfort in every bite.