Short rib stuffed shells are an elegant comfort-food dish you can make at home. Perfect for a dinner party or holiday feast, jumbo pasta shells are filled with a creamy ricotta mixture, bathed in a rich short rib ragu, topped with plenty of cheese and baked until bubbling and golden.
Today’s meal is a real showstopper.
If you want an extra-special comfort-food dinner, this is it. It’s rich, satisfying and perfect for the holidays or any “fancy night in.” Much of the work is passive cooking time, so you can prep ahead and relax.
These shells make a stunning centerpiece for Christmas Eve, Christmas Day, or any special gathering. They’re indulgent but straightforward: slow-cooked short ribs become a savory ragu, while a creamy ricotta filling lives inside each shell.
The result is incredibly delicious — tender meat, bright tomato notes, and melty cheese. It does require time, but most of it is low-effort simmering or slow cooking.
Compared to a multi-layer lasagna, I find these shells easier to assemble. Start by searing and slow-cooking short ribs until they fall off the bone. Pull the meat, create a ragu with aromatics, wine and tomatoes, then prepare a ricotta-based filling to stuff the shells. Finally, layer everything in a baking dish and finish in the oven.
YUM.
The shells come out saucy, cheesy and comforting. They’re always a crowd-pleaser and pair wonderfully with a simple green salad to balance the richness.
Note: the short rib ragu doesn’t get stuffed inside the shells. Instead, the ricotta filling goes inside the pasta while the short rib sauce envelopes and blankets each shell — every bite gives you tender pasta, creamy cheese and savory braised beef.
This is how the shells come together
Overnight or earlier in the day, sear and slow-cook the short ribs until tender. When they’re done, remove the bones and shred the meat with forks. I like slow cookers with a sauté setting so you can brown in the same pot; otherwise a Dutch oven or cast-iron skillet works well.
To make the ragu, sauté diced onion, carrot and garlic, then deglaze with red wine. Add tomato paste and fire-roasted tomatoes (you can blend them for a smoother sauce or leave them chunky for texture), return the shredded short ribs, add beef stock and simmer briefly to meld the flavors.
While the ragu simmers, make the filling: combine ricotta, mozzarella, grated parmesan, an egg and seasonings until smooth and well blended.
Cook jumbo pasta shells per package directions, drain and lay them out so they don’t stick. Fill each shell with the ricotta mixture — I usually start with about two tablespoons per shell and adjust to use all of the filling.
Assemble the dish by spreading a spoonful of short rib sauce on the bottom of a 9×13-inch baking pan, arranging the stuffed shells on top, spooning the remaining ragu over them, and finishing with the remaining mozzarella and a sprinkle of parmesan.
You can prepare this ahead and refrigerate until ready to bake. Bake at 350°F until heated through and bubbly, about 30 to 40 minutes, then let rest 15 minutes before serving. Finish with fresh herbs and a little extra parmesan.
We love this dish — it’s rich, decadent and memorable. A small portion goes a long way, and it’s perfectly balanced by a crisp, green salad. One of my favorite meals to make for the holidays.
Nothing says “happy holidays” like a tray of cheesy, saucy stuffed shells.
Short Rib Stuffed Shells
Short Rib Stuffed Shells
Yield:
6
people
8 hrs 45 mins
45 mins
15 mins
9 hrs 45 mins
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Ingredients
Short Rib Sauce
- 3 pounds bone-in beef short ribs
- 1 tablespoon canola or vegetable oil
- Kosher salt and pepper
- 1 cup beef stock
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 2/3 cup dry red wine
- 14-ounce can fire-roasted diced tomatoes
Stuffed Shells & Filling
- 20 to 25 jumbo pasta shells, cooked
- 15 ounces tub ricotta cheese
- 3 cups freshly grated mozzarella or provolone
- 1/2 cup grated parmesan cheese, plus more for sprinkling
- 1 large egg, lightly beaten
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- Fresh basil or herbs for topping
Instructions
- Pat the short ribs dry and season liberally with salt and pepper.
- Heat a large Dutch oven over medium-high heat or use the sauté setting on a slow cooker. Add oil and sear short ribs in a single layer until deeply browned, about 3–4 minutes per side.
- Transfer the short ribs to a slow cooker (or keep them in the crock if you used it). Pour in ½ cup beef stock and cook on low for 6–8 hours until the meat falls off the bone.
- Remove bones and shred the beef with two forks. If using the slow cooker sauté setting, increase heat; if using a Dutch oven, add a drizzle of oil and heat over medium.
- Sauté diced onion and carrot with a pinch of salt until softened, about 5–6 minutes. Add garlic and cook 1 minute. Deglaze with red wine.
- Add the pulled short ribs, tomatoes and remaining beef stock. Bring to a boil, then simmer uncovered 15 minutes, cover and simmer 15 minutes more.
- Preheat oven to 350°F. Prepare the pasta filling and shells.
Stuffed Shells & Filling
- Cook pasta shells according to package directions, drain and separate so they don’t stick. Lay them out on parchment if desired.
- Stir together ricotta, 2 cups of the mozzarella, parmesan, egg, basil, garlic powder, salt and pepper until combined.
- Fill each shell with the ricotta mixture, using about 2 tablespoons per shell and adjusting to use all the filling.
- Spread a spoonful of short rib sauce in the bottom of a 9×13-inch baking dish. Arrange the stuffed shells on top, spoon the remaining sauce over the shells, and sprinkle with the remaining 1 cup mozzarella and a little parmesan.
- Bake 30 to 40 minutes until bubbly and heated through. Tent with foil if the top browns too quickly.
- Sprinkle with parmesan and fresh basil, let rest 15 minutes, then serve.
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Perfection!