Stuffed shells with meat and cheese are a delicious, hearty Italian-American dish that's perfect for family dinners, special occasions, or even meal prep. Large pasta shells are stuffed with a flavorful mixture of seasoned ground meat and creamy ricotta cheese, then baked to bubbly, cheesy perfection in a rich marinara sauce. The result? A satisfying, comforting dish that everyone will love. This stuffed shells recipe is easy to make and packed with flavor—read on to learn how to make the best stuffed shells with meat and cheese!
What Are Stuffed Shells With Meat and Cheese?
Stuffed shells with meat and cheese are made by filling jumbo pasta shells (conchiglioni) with a savory mixture of ground beef, Italian sausage, or a combination of both, along with a creamy cheese blend, typically including ricotta, mozzarella, and Parmesan. The shells are then nestled in a marinara sauce, topped with more cheese, and baked until bubbly and golden. This dish combines the comforting flavors of lasagna or manicotti but in a fun, bite-sized pasta form. Whether you're serving it for a weeknight dinner or a cozy Sunday meal, this dish is a guaranteed crowd-pleaser.
Ingredients List for Stuffed Shells With Meat and Cheese
Here’s what you’ll need to make this delicious and hearty dish:
- Jumbo Pasta Shells: 1 box (12 ounces) of jumbo pasta shells.
- Ground Beef: ½ pound of lean ground beef.
- Italian Sausage: ½ pound of Italian sausage (mild or spicy, based on preference), casing removed.
- Onion: 1 small onion, finely diced.
- Garlic: 3 cloves of garlic, minced.
- Ricotta Cheese: 1 ½ cups of ricotta cheese.
- Mozzarella Cheese: 2 cups of shredded mozzarella cheese, divided.
- Parmesan Cheese: ½ cup of grated Parmesan cheese.
- Egg: 1 large egg, lightly beaten (helps bind the filling).
- Marinara Sauce: 3 cups of marinara sauce (store-bought or homemade).
- Italian Seasoning: 1 teaspoon of Italian seasoning.
- Salt & Pepper: To season the meat and filling to taste.
- Fresh Basil or Parsley: 2 tablespoons of chopped fresh basil or parsley for garnish (optional).
Substitutions and Variations for Stuffed Shells With Meat and Cheese
This recipe is versatile and can be easily adapted to suit your taste preferences or dietary needs. Here are some substitutions and variations:
- Meat Options: You can use ground beef, pork, turkey, or chicken. You can also mix and match to create a flavorful filling.
- Vegetarian Version: Omit the meat and add sautéed spinach, mushrooms, or other veggies to the cheese mixture for a vegetarian version.
- Cheese Substitutes: If you’re out of ricotta, you can use cottage cheese as a substitute. You can also mix in other cheeses like fontina, provolone, or even goat cheese for a unique flavor.
- Sauce: Feel free to use store-bought marinara sauce for convenience, or make your own homemade marinara or tomato sauce. You can also substitute the marinara with a creamy Alfredo sauce for a richer dish.
- Gluten-Free Option: Use gluten-free pasta shells to accommodate dietary needs.
Step-by-Step Cooking Instructions for Stuffed Shells With Meat and Cheese

Let’s walk through the process of making stuffed shells with meat and cheese. It’s simple, but these steps will help you achieve perfectly stuffed shells every time.
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they are al dente (tender but still firm). Drain and rinse the shells with cold water to stop the cooking process. Set them aside to cool while you prepare the filling.
2. Prepare the Meat Filling
In a large skillet over medium heat, cook the ground beef and Italian sausage until browned and fully cooked, breaking the meat up with a spoon as it cooks. Drain any excess grease. Add the diced onion and cook for about 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant. Season the meat mixture with Italian seasoning, salt, and pepper to taste. Remove from heat and let the meat mixture cool slightly.
3. Make the Cheese Filling
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the beaten egg. Mix until well combined. Once the meat mixture has cooled slightly, stir it into the cheese mixture. This will be the filling for the shells.
4. Preheat the Oven
Preheat your oven to 375°F (190°C).
5. Stuff the Pasta Shells
Using a spoon (or your hands), carefully fill each of the cooked pasta shells with the meat and cheese mixture. Be generous with the filling but ensure the shells don’t break apart. If some shells tear, you can still nestle them in the sauce—they'll still taste great!
6. Assemble the Dish
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. Arrange the stuffed shells in the baking dish, open-side up. Spoon the remaining marinara sauce over the top of the shells, making sure each shell gets a nice coating of sauce.
7. Top with Cheese
Sprinkle the remaining 1 cup of shredded mozzarella over the top of the shells.
8. Bake the Stuffed Shells
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is hot and slightly browned around the edges.
9. Serve
Remove the stuffed shells from the oven and let them cool for a few minutes before serving. Garnish with fresh basil or parsley, and serve with extra Parmesan cheese, if desired.
How to Cook Stuffed Shells With Meat and Cheese: A Step-by-Step Guide
Cooking stuffed shells with meat and cheese is simple, but there are a few tips to ensure the best results:
- Don’t Overcook the Pasta: Make sure to cook the pasta shells until al dente. If they’re overcooked, they’ll become too soft and fall apart when you try to stuff them.
- Cool the Meat Before Mixing: Let the meat cool slightly before mixing it with the cheese filling to prevent the cheese from melting too early and becoming runny.
- Layer the Sauce: Always start with a layer of sauce in the bottom of the dish. This prevents the pasta from sticking to the bottom and ensures every bite is saucy and flavorful.
- Cover While Baking: Covering the dish with foil for the first portion of baking helps the shells cook through without drying out. Removing the foil in the last few minutes allows the cheese to brown and bubble.
Common Mistakes to Avoid When Making Stuffed Shells With Meat and Cheese
To make sure your stuffed shells turn out perfectly, avoid these common mistakes:
- Overstuffing the Shells: While it’s tempting to pack the shells full, too much filling can cause them to split. Fill them generously but carefully.
- Too Little Sauce: Be sure to cover the shells with enough sauce to keep them moist during baking. Dry shells are not enjoyable, so don’t skimp on the marinara.
- Not Draining Excess Fat: If your meat mixture is too greasy, it can make the filling soggy. Always drain off any excess fat after browning the meat.
Serving and Presentation Tips for Stuffed Shells With Meat and Cheese
Stuffed shells with meat and cheese are best served piping hot, fresh out of the oven. Here are a few serving and presentation ideas:
- Garnish: Sprinkle fresh basil or parsley over the shells for a bright pop of color and added flavor.
- Side Dishes: Serve with a simple green salad dressed with olive oil and balsamic vinegar, or a side of garlic bread for sopping up the extra marinara sauce.
- Wine Pairing: A robust red wine, such as Chianti, Sangiovese, or Merlot, pairs wonderfully with this dish.
How to Serve Stuffed Shells With Meat and Cheese
Stuffed shells are filling on their own, but they pair wonderfully with some classic side dishes. Here are a few serving suggestions:
- Garlic Bread: A slice of garlic bread or breadsticks to mop up any extra marinara sauce is a must.
- Salad: Serve with a Caesar salad or a mixed greens salad with a light vinaigrette to balance the richness of the pasta dish.
- Roasted Vegetables: Lightly roasted or steamed vegetables like asparagus, broccoli, or zucchini make for a nice, healthy side.
Presentation Ideas for Stuffed Shells With Meat and Cheese
- Family-Style: Serve the dish family-style in the baking dish and let everyone help themselves. This creates a warm, communal dining experience.
- Individual Portions: Plate 3-4 stuffed shells per person on a plate, spooning a little extra sauce and a sprinkle of Parmesan on top.
- Cast-Iron Skillet: For a rustic, restaurant-style presentation
, bake and serve the stuffed shells in a cast-iron skillet.
Stuffed Shells With Meat and Cheese Recipe Tips
- Make Ahead: You can assemble the stuffed shells up to a day in advance. Cover and refrigerate until you’re ready to bake. Just add an additional 5-10 minutes to the baking time if chilled.
- Freezer-Friendly: Stuffed shells freeze beautifully! After assembling the dish, cover it tightly with foil and freeze for up to 3 months. To bake, thaw overnight in the fridge and bake as directed.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Frequently Asked Questions (FAQs)
Can I make stuffed shells with just cheese?
Absolutely! You can omit the meat and make a delicious cheese-only filling using ricotta, mozzarella, and Parmesan.
Can I freeze stuffed shells?
Yes! You can freeze them either before or after baking. If freezing before baking, assemble the dish, cover tightly with foil, and freeze. Thaw overnight before baking. If freezing leftovers, allow them to cool, then store in an airtight container.
What other types of cheese can I use?
Feel free to mix and match cheeses based on what you have on hand. Fontina, provolone, or even a bit of blue cheese can add an interesting flavor.
Conclusion
Stuffed shells with meat and cheese are the perfect combination of comforting flavors and textures. The tender pasta, savory meat, creamy cheese, and rich marinara come together in a dish that’s as satisfying as it is easy to prepare. Whether you’re making it for a weeknight dinner, a special occasion, or as a freezer meal, this recipe is sure to become a family favorite. Try it today, and enjoy the deliciousness of homemade stuffed shells!
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Stuffed Shells With Meat and Cheese Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
This stuffed shells recipe combines tender pasta shells with a rich filling of seasoned ground beef, creamy ricotta, and gooey mozzarella cheese, all baked in a flavorful marinara sauce. It's a hearty and satisfying meal that's easy to prepare and perfect for serving at family dinners or special occasions. Customize the dish with your favorite cheeses or even add spinach for a nutritious twist.
Ingredients
- Jumbo pasta shells
- Ground beef
- Ricotta cheese
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Egg
- Garlic (minced)
- Onion (diced)
- Marinara sauce
- Italian seasoning
- Salt
- Black pepper
- Fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, brown ground beef with onion and garlic, then drain excess fat. Season with salt, pepper, and Italian seasoning.
- In a large bowl, mix ricotta, half the mozzarella, Parmesan, egg, and cooked beef mixture.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the meat and cheese mixture, placing them in the baking dish.
- Pour the remaining marinara sauce over the shells and top with the rest of the mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, you can mix spinach into the ricotta filling.
- Leftovers reheat well, making this a great meal prep option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
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