Stuffed Shells with Meat are a classic comfort food that brings together tender pasta shells filled with a savory mixture of ground meat and cheese, all baked in a rich tomato sauce. The combination of creamy ricotta, hearty meat, and gooey melted cheese creates a dish that feels like a warm hug on a plate. With its bubbling cheese topping and satisfying textures, it’s a meal that everyone seems to enjoy.
I love making stuffed shells because they’re a little hands-on, which makes cooking feel special without being complicated. Filling each shell with the meat mixture is kind of fun, and I usually add a little extra mozzarella on top to get those golden, melty edges that make it so irresistible. This dish is also great for making ahead of time and popping into the oven when you’re ready, which is a total lifesaver on busy days.
For serving, I like to pair the stuffed shells with a simple fresh salad or some garlic bread to soak up all the extra sauce. It’s the kind of meal that’s perfect for family dinners or cozy nights at home. Every time I make it, I’m reminded of those comforting home-cooked meals that just make the day feel a little better.
Key Ingredients & Substitutions
Large Pasta Shells: Choose jumbo shells designed for stuffing. They hold the filling perfectly. If you can’t find shells, manicotti tubes work well too.
Ground Meat: I usually use a mix of beef and pork for richer flavor but ground turkey or chicken works for a leaner option.
Ricotta Cheese: This gives the filling its creamy texture. For a dairy-free swap, try blending cooked cauliflower or tofu with a bit of nutritional yeast.
Mozzarella and Parmesan: Mozzarella melts beautifully, while Parmesan adds sharpness. You can use shredded provolone or pecorino Romano if you prefer.
Fresh Herbs: Parsley and basil brighten the filling. If fresh isn’t available, dried herbs are fine—just use a bit less.
How Do I Stuff The Shells Without Breaking Them?
Handling cooked pasta can be tricky—shells can break if too hot or overcooked. Here’s what I do:
- Cook shells al dente, just firm to the bite. Overcooked shells become mushy.
- Drain them carefully and run under cool water to stop cooking and make them easier to handle.
- Use a spoon or small cookie scoop to fill shells gently without forcing the filling into tight spaces.
This way, shells stay intact and ready to hold all that delicious filling perfectly.
Equipment You’ll Need
- Large pot – I use it to boil the pasta shells until just al dente, making them easier to stuff without breaking.
- Skillet – for cooking the meat, onions, and garlic; it’s the main workspace for the filling prep.
- Mixing bowl – to combine the cooked meat, cheeses, herbs, and egg easily.
- Small spoon or cookie scoop – helps to stuff each shell evenly without making a mess.
- 9×13-inch baking dish – the perfect size to hold all the stuffed shells and sauce, giving them space to bake evenly.
- Aluminum foil – to cover the dish and keep everything moist while baking.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage or turkey for different flavors and textures.
- Mix in sautéed spinach or kale into the cheese filling for added greens.
- Add red pepper flakes or Italian seasoning to give the dish a spicy or more aromatic kick.
- Use different cheeses like provolone or feta for a unique twist on the classic filling.
How to Make Stuffed Shells with Meat
Ingredients You’ll Need:
- 20 large pasta shells
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara or tomato pasta sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- ¼ cup fresh basil, chopped (optional)
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, plus 25 minutes baking covered, and an extra 10 minutes baking uncovered. Altogether plan for approximately 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until they are al dente. Drain the shells and set them aside to cool enough for handling.
2. Cook the Meat and Aromatics:
In a large skillet, heat the olive oil over medium heat. Add finely chopped onion and sauté until it becomes translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, roughly 6 to 8 minutes. Season the meat with salt, pepper, and dried Italian seasoning. Drain off any excess fat.
3. Make the Filling:
Remove the skillet from heat and allow the meat mixture to cool slightly. In a mixing bowl, combine the cooked meat, ricotta cheese, half of the shredded mozzarella, Parmesan cheese, egg, parsley, and basil. Mix everything together well to create a flavorful filling.
4. Assemble and Bake:
Spread about 1 cup of marinara sauce evenly over the bottom of your prepared baking dish. Carefully stuff each cooked pasta shell with the meat and cheese mixture and place them in the dish, seam side up.
Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese evenly on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and lightly browned.
5. Serve:
Garnish the baked shells with extra chopped parsley. Serve warm, ideally alongside a fresh green salad or garlic bread for a delightful, comforting meal.
Can I Use Frozen Pasta Shells for This Recipe?
It’s best to use fresh or dried pasta shells for stuffing. If you have frozen cooked shells, thaw them completely and pat dry before stuffing to prevent extra moisture from making the dish soggy.
Can I Prepare Stuffed Shells Ahead of Time?
Absolutely! Assemble the shells and cover the baking dish with foil. Refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or use a microwave.
Can I Make This Recipe Vegetarian?
Yes! Replace the ground meat with sautéed mushrooms, spinach, or a plant-based meat substitute. Adjust seasonings as needed for flavor.
