Stuffed Shells with Meat Sauce and Cheese

Jumbo pasta shells stuffed with a creamy ricotta and mozzarella filling, covered in rich homemade meat sauce, and baked until hot, bubbly, and golden. A comforting family dinner everyone will love.

Ingredients

For the Meat Sauce:

• 1 lb (450 g) ground beef
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 jar (24 oz / 680 g) marinara sauce
• 1 can (14.5 oz / 411 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes, optional
• 1 tbsp olive oil

For the Shells:

• 20–24 jumbo pasta shells
• 15 oz (425 g) ricotta cheese
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Prepare the meat sauce
   Heat olive oil in a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned.
2. Add onion and garlic
   Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
3. Add the tomatoes
   Stir in the marinara sauce, crushed tomatoes, tomato paste, Italian seasoning, oregano, salt, black pepper, and red pepper flakes. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally.
4. Cook the pasta shells
   Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions, but stop about 2 minutes before they are fully done. They should be firm enough to hold the filling.
5. Cool the shells
   Drain the shells carefully and rinse briefly with cool water. Arrange them separately on a baking sheet or plate so they don’t stick together.
6. Make the cheese filling
   In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, black pepper, and parsley. Mix until smooth and well combined.
7. Prepare the baking dish
   Preheat the oven to 375°F (190°C). Spread about 1½ cups of the meat sauce across the bottom of a 9×13-inch baking dish.
8. Stuff the shells
   Fill each cooked shell with approximately 2–3 tablespoons of the ricotta mixture. Don’t overfill them, as the filling will expand slightly while baking.
9. Arrange the shells
   Place the stuffed shells seam-side up in the baking dish, arranging them snugly in a single layer.
10. Add the meat sauce
    Spoon the remaining meat sauce over and around the shells, leaving some of the cheese filling visible.
11. Add more cheese
    Sprinkle the remaining ½ cup mozzarella over the top, followed by a little extra Parmesan if desired.
12. Bake
    Cover the dish loosely with aluminum foil and bake for 25 minutes.
13. Brown the cheese
    Remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden. Broil for 1–2 minutes if you want a more browned top.
14. Rest and serve
    Let the stuffed shells rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 610
• Protein: 36 g
• Carbohydrates: 52 g
• Fat: 29 g
• Saturated Fat: 13 g
• Fiber: 5 g
• Sugar: 9 g
• Sodium: 1,120 mg
• Cholesterol: 105 mg

Nut Information

• Peanuts: None
• Tree nuts: None
• Almonds: None
• Cashews: None
• Walnuts: None
• Pecans: None
• Hazelnuts: None
• Nut-free: Yes, when all packaged ingredients are free from nut cross-contact
• Dairy: Yes — ricotta, mozzarella, and Parmesan
• Eggs: Yes — egg is used in the cheese filling
• Gluten: Yes — regular pasta shells contain wheat; use certified gluten-free jumbo shells for a gluten-free version

Q&A

Q: Can I use ground Italian sausage instead of beef?
A: Yes. Italian sausage adds extra seasoning and flavor. You can also use half beef and half sausage.

Q: Can I make stuffed shells ahead of time?
A: Yes. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking.

Q: Can I freeze stuffed shells?
A: Yes. Assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: Can I use cottage cheese instead of ricotta?
A: Yes. Blend the cottage cheese briefly for a smoother filling before combining it with the other ingredients.

Q: Why do my shells tear while cooking?
A: Avoid overcooking them. Cooking them slightly under al dente makes them easier to handle and prevents tearing during stuffing.

Q: Can I add spinach to the filling?
A: Yes. Add about 1 cup cooked, finely chopped spinach. Squeeze out excess moisture before mixing it into the cheese filling.

Q: Can I make this recipe without meat?
A: Absolutely. Leave out the meat sauce and use marinara sauce, or add spinach, mushrooms, zucchini, or roasted vegetables to the cheese filling.

Q: How long do leftovers last?
A: Store leftovers covered in the refrigerator for up to 3–4 days. Reheat in the oven or microwave until hot throughout.