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Close-up of baked Italian stuffed shells filled with ricotta and cooked ham, topped with meat ragù and melted cheese.

Stuffed Shells with Meat and Ricotta Cheese

These Italian stuffed shells are filled with sheep's milk ricotta, Parmigiano Reggiano DOP, and diced Italian cooked ham. They are covered with a homemade pork-and-veal ragù, topped with mozzarella, and baked until hot and golden.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course First Course, Main Course
Cuisine Italian, sicilian
Servings 4 people
Calories 724 kcal

Ingredients
 
 

For the stuffed shells

  • 24 jumbo pasta shells (conchiglioni)
  • 10.5 oz sheep's milk ricotta
  • 1/2 cup finely grated Parmigiano Reggiano DOP
  • 1.75 oz cooked ham, diced
  • 2 medium eggs
  • 4 tbsp breadcrumbs
  • 8.8 oz prepared pork-and-veal ragù
  • 1.75 oz shredded mozzarella

For the meat ragù

  • ½ Carrot
  • ¼ onion
  • ½ celery stalk
  • 1.75 oz ground pork
  • 1.75 oz ground veal
  • ¼ glass red wine
  • 3⅛ cups tomato passata
  • Fresh basil, to taste
  • Aromatic herbs, to taste
  • Cayenne pepper, to taste
  • Extra-virgin olive oil, as needed

Instructions
 

Make the meat ragù

  • Finely chop the carrot, onion, and celery.
  • Heat a drizzle of extra-virgin olive oil in a large pot over medium heat. Add the chopped vegetables and sauté until softened.
  • Add the ground pork and veal. Cook for about 10 minutes, breaking up the meat with a wooden spoon until browned.
  • Add the red wine and let it evaporate, stirring occasionally.
  • Stir in the tomato passata, basil, aromatic herbs, and cayenne pepper to taste. Add salt as needed. Simmer for about 25–30 minutes, or until the ragù reaches your preferred consistency.

Prepare the ricotta filling

  • If the ricotta is watery, drain it in a fine-mesh strainer before using.
  • In a large bowl, combine the ricotta, grated Parmigiano Reggiano DOP, eggs, a pinch of salt, and black pepper to taste.
  • Add the diced cooked ham and breadcrumbs. Mix until combined. The filling should be soft but firm enough to hold its shape.

Cook and fill the shells

  • Bring a large pot of water to a boil. Add the jumbo shells and cook for 3 minutes less than the package instructions. Drain carefully.
  • Fill each shell about three-quarters full with the ricotta mixture.
  • Spread a layer of ragù over the bottom of a baking dish. Arrange the stuffed shells in a single layer.
  • Cover with the remaining ragù and sprinkle with shredded mozzarella and additional grated Parmigiano Reggiano DOP, if desired.

Bake

  • Preheat the oven to 350°F (180°C).
  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for another 20 minutes, until the cheese is melted and lightly golden.
  • Let the shells rest briefly before serving.

Notes

  • Notes

    • Ricotta: I recommend sheep's milk ricotta for this recipe, as it has a distinctive flavor. If your ricotta contains excess liquid, drain it in a fine-mesh strainer before preparing the filling. You can also use cow's milk ricotta.
    • Parmigiano Reggiano DOP: for the best flavor, use freshly grated Parmigiano Reggiano DOP. You can substitute Grana Padano or add a little Pecorino Romano if you prefer a stronger, saltier cheese flavor.
    • The cooked ham: use cooked ham, diced into small pieces. It adds flavor to the ricotta filling without overpowering the cheese.
    • Cooking the pasta shells: cook the jumbo shells for 3 minutes less than the package directions. They will finish cooking in the oven, and slightly firmer shells are easier to fill without breaking.
    • The meat ragù: this recipe makes more ragù than you may need for the stuffed shells. Use enough to cover the bottom of the baking dish and the shells, then save any leftover sauce for another meal. The ragù is also delicious served with pasta.
    • A Sicilian touch: in Sicily, peas are a traditional addition to many versions of ragù. If you want to prepare the sauce the Sicilian way, add peas to the meat sauce.
    • Make ahead: you can assemble the stuffed shells in the baking dish, cover, and refrigerate them before baking. For best results, bake within 1–2 days and make sure the filling and sauce have been stored safely. If baking directly from the refrigerator, allow extra time for the dish to heat through.
    • Storing leftovers: refrigerate cooked stuffed shells in an airtight container for up to 3 days.
    • Freezing: let the cooked stuffed shells cool, then freeze them in a freezer-safe container. Thaw in the refrigerator before reheating.
    • Reheating: Reheat in a 320°F (160°C) oven until heated through, usually about 20 minutes depending on the portion size. Individual portions can also be reheated in the microwave.
    • More tips and variations: for more tips on choosing the ingredients, preparing the meat ragù, making the stuffed shells ahead of time, and serving them, read the full article above the recipe card.

Nutrition

Serving: 100g | Calories: 724kcal | Carbohydrates: 94g | Protein: 43g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 1066mg | Potassium: 2479mg | Fiber: 11g | Sugar: 28g | Vitamin A: 5243IU | Vitamin C: 53mg | Calcium: 473mg | Iron: 10mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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