Stuffed Shells with Meat is a hearty and comforting dish that’s perfect for family dinners or cozy nights at home. Large pasta shells are filled with a flavorful mixture of seasoned ground meat and cheese, then baked in a rich tomato sauce until bubbly and golden. The combination of tender pasta, savory meat, and gooey cheese makes every bite deeply satisfying.
I love making this dish because it feels like a special meal, but it’s still pretty straightforward to prepare. One tip I’ve found helpful is to make the filling the day before—this way, the flavors have time to blend and you save time during dinner prep. Plus, it’s awesome to have a pan ready to pop into the oven whenever hunger strikes.
My favorite way to serve Stuffed Shells with Meat is alongside a fresh green salad and some garlic bread. It’s a perfect balance of rich and fresh, and the garlic bread is great for soaking up all the extra sauce. Whenever I make this, it always brings everyone together around the table, and I can’t help but feel warm and happy seeing everyone enjoy this classic comfort food.
Key Ingredients & Substitutions
Jumbo pasta shells: These are perfect for holding the stuffing because of their size and shape. If you can’t find them, large rigatoni or manicotti work as well.
Ground beef: I like using a mix of ground beef and pork for richer flavor, but just beef works great, too. For a lighter option, ground turkey or chicken can be swapped in.
Ricotta cheese: It adds creaminess and moisture. If you need a substitute, cottage cheese blended smooth or mascarpone can work.
Marinara sauce: Use your favorite jarred sauce or homemade. Sometimes I add a bit of crushed red pepper for a slight kick.
Cheeses: Mozzarella and Parmesan bring melty texture and sharpness. You can add a bit of provolone or pecorino for a twist.
How Do I Stuff the Shells Without Breaking Them?
Handling cooked pasta shells gently is key. Here’s how I make it easy:
- Cook shells just until al dente, then drain and cool slightly with cold water to stop cooking.
- Use a small spoon or your fingers to gently fill each shell with the cheese and meat mix. Don’t overfill to avoid tearing.
- Arrange shells close but not crowded in the dish to keep them stable while baking.
- Cover with foil to keep moisture in and shells tender during baking.
These tips help keep the shells intact and the filling secure for a beautiful, delicious final dish.
Equipment You’ll Need
- Large pot – I use this to cook the shells easily without sticking.
- Skillet – for browning the meat and sautéing onions and garlic, making the filling flavorful.
- Mixing bowls – to combine the cheeses, herbs, and meat mixture smoothly.
- Stuffing spoon or small spoon – helps fill the shells without making a mess.
- 9×13-inch baking dish – perfect for baking all the stuffed shells evenly.
- Aluminum foil – keeps the shells moist during baking and helps them cook through.
Flavor Variations & Add-Ins
- Replace ground beef with turkey or chicken for a lighter option.
- Add chopped spinach or cooked mushrooms into the filling for extra veggies.
- Mix in shredded mozzarella or provolone inside the cheese filling for extra cheesy goodness.
- Sprinkle red pepper flakes or Italian herbs into the sauce for a spicy or herbal twist.
Stuffed Shells with Meat
Ingredients You’ll Need:
Pasta & Meat Sauce:
- 20-25 jumbo pasta shells
- 1 lb (450 g) ground beef (or substitute ground pork or a mix)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 jar (about 24 oz) marinara or tomato pasta sauce
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
Cheese Filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
Topping:
- 1/2 cup shredded mozzarella cheese (for sprinkling on top)
- Optional: fresh basil for garnish
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the filling and pasta shells, plus around 35 minutes to bake. In total, set aside about 50 minutes from start to creamy, bubbly finish.
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, following the package directions. Drain the shells and rinse them with cold water to keep them from sticking. Set aside.
2. Prepare the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it apart with a spatula, and cook until browned and fully cooked through (about 7-8 minutes). Drain any excess fat. Stir in half a cup of marinara sauce, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes, then remove from heat.
3. Make the Cheese Filling:
In a medium bowl, mix together ricotta cheese, 1/2 cup shredded mozzarella, Parmesan cheese, chopped parsley, and a pinch of salt and pepper. Add about two-thirds of the cooked meat mixture to the cheese mix and stir well until combined.
4. Stuff and Assemble:
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Carefully stuff each shell with the meat and cheese filling and place them in a single layer in the dish.
5. Bake the Stuffed Shells:
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining shredded mozzarella on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly browned around the edges.
6. Garnish and Serve:
Once baked, garnish with extra chopped fresh parsley and fresh basil if you like. Serve warm and enjoy your cheesy, meaty stuffed shells!
Can I Use Frozen Pasta Shells for This Recipe?
It’s best to use fresh or dried jumbo shells, but if you have frozen shells, make sure they are fully thawed before stuffing. Thaw them slowly in the fridge overnight and handle gently to avoid tearing.
Can I Prepare Stuffed Shells Ahead of Time?
Yes! You can assemble the stuffed shells a day ahead, cover the dish with foil, and refrigerate. When ready, bake as directed—just add a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) covered with foil to keep moisture, or microwave in short intervals.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the ground meat with cooked lentils, chopped mushrooms, or plant-based meat alternatives for a delicious vegetarian version without losing texture or flavor.
