Hearty and cozy, these stuffed shells with meat and ricotta are the ultimate comfort food!
Stuffed shells are one of those recipes that remind me of home. My mom made them for special occasions when I was growing up, using a recipe she adapted from her own mother.
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My mom’s version is simple and classic, made just with cheese and sauce, and I still love it that way. But I wanted to make them a bit more balanced and boost the protein, so I added a rich meat sauce. It adds the perfect heartiness without losing its nostalgic charm.
While they are a bit of a labor of love, from making the sauce to stuffing each shell, they are worth it. These stuffed shells with meat are perfect for a cozy family dinner (both adults and kids love them!), for a dinner party, or a holiday meal. They make a generous batch, and the leftovers reheat beautifully.
Why you’ll love this stuffed shells with meat recipe
- hearty and comforting
- can be made ahead of time and baked when ready to eat.
- makes a lot – perfect for a crowd or a dinner party.
Ingredients
- jumbo pasta shells
- olive oil
- onion
- fresh garlic, minced
- lean ground beef – I like to use 93/7
- Italian seasoning
- marinara sauce – use your favorite kind!
- ricotta cheese – I like to use whole milk for the best flavor.
- egg
- fresh parsley
- mozzarella cheese – I like to grate my own.
- salt and pepper
How to make stuffed shells with meat sauce
- Preheat oven to 350 degrees Fahrenheit.
- Cook shells according to the package directions. Cook until just al dente, drain, and spread out on a pan to cool. Do not overcook them, or they will become mushy and can easily break when stuffing.
- While the pasta cooks, make the meat sauce. Heat a large skillet over medium-low heat. Add oil and let it get hot. Next, add onions, salt, and pepper, and sauté for 3-4 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1 minute until fragrant. Next, add ground beef and break it up with the back of a spoon or meat chopper. Sauté for 5-7 minutes until mostly browned. Add Italian seasoning, salt, and pepper, stir to combine, and cook until the meat is browned. If you have a lot of extra grease, drain it. Add 2 1/2 cups of marinara sauce, stir to combine, and let simmer for 2-3 minutes.
- While the meat cooks, make the ricotta mixture. To a medium bowl, add ricotta, egg, 1/2 cup mozzarella (2 ounces), and a pinch of pepper. Mix well to combine.
- Make stuffed shells. To a large baking dish (9×13-inch, or similar size), add half of the meat sauce and evenly spread it out across the bottom of the pan. Fill each shell with about a spoonful of the ricotta mixture and place face up in your pan. Top with your remaining meat sauce and marinara sauce. Sprinkle with the remaining mozzarella cheese.
- Bake. Cover the pan with aluminum foil and bake for 30-35 minutes. Remove foil and bake an additional 5 minutes until sauce is bubbling.
- Enjoy! Top with freshly grated parmesan cheese and parsley, and enjoy!
What to serve with stuffed shells
While I find that you can enjoy these ground beef stuffed shells as a complete meal, here are a few suggestions to serve with them.
- easy side salad or caesar salad
- roasted or sauteed veggies – broccoli, green beans, brussels sprouts…
- garlic bread or breadsticks – soak up all that sauce!
Can you make stuffed shells ahead of time?
Yes, meat-stuffed shells are a great dish to prep ahead of time. Simply make the pasta, meat sauce, and cheese mixture and stuff shells according to the directions. You can add them to the pan with the meat sauce or store the stuffed shells and sauce separately in the fridge. Bake when ready to enjoy. You will probably have to bake longer since everything is cold.
How to reheat stuffed shells
Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, you can either pop them in the microwave for a few minutes, reheat them in a skillet on the stove, or cover and bake in the oven until warmed through. You may need a bit more sauce so they don’t dry out.
Can you freeze stuffed shells?
Stuffed shells are a great freezer-friendly recipe! Stuff the shells according to the recipe and then store the sauce and shells separately. It is helpful to freeze shells on a large baking sheet for 1-2 hours and then place them in a freezer-safe bag. This way, they won’t all stick together. Defrost shells and meat sauce in the fridge. Then add to a baking dish per the instructions and bake (you will probably have to bake longer since everything is cold). They should last up to 3 months in the freezer.
Substitutions and additions
- jumbo pasta shells – you need jumbo shells to be able to stuff them.
- olive oil – any neutral oil will work.
- fresh garlic – you can use garlic powder instead. If using garlic powder, use 1 teaspoon and add it when you add the rest of the spices.
- lean ground beef – I like to use 93/7, but a different fat percentage should work the same. Ground chicken, ground turkey, or Italian sausage will work instead. Just be mindful of how much fat is in your meat and if you need to drain it.
- Italian seasoning – feel free to use a mix of dried basil, parsley, oregano, rosemary, and thyme if you don’t have Italian seasoning. You just need 1 tablespoon total of dried herbs. The ratio of the herbs shouldn’t matter too much.
- marinara sauce – use your favorite kind!
- ricotta cheese – I like to use whole milk for the best flavor, but part-skim will also work.
- egg – you can leave this out if needed, just make sure to whip the cheese enough so it is creamy.
- fresh parsley – dried will work instead. Use 1 tablespoon.
Here are some additions you can add:
- veggies – feel free to add some vegetables to the pasta sauce.
- fresh spinach – saute some spinach and add it to your cheese mixture.
More cozy pasta recipes
- chicken parmesan pasta
- cheesy enchilada pasta
- creamy cottage cheese pasta
- ground turkey pasta with veggies
- one pot chili pasta
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Stuffed Shells with Meat
equipment
- large baking dish
ingredients
- 8 ounces jumbo pasta shells
- 1/2 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cloves garlic, minced
- 1 pound lean ground beef (I used 93/7)
- 1 tablespoon Italian seasoning
- 3 cups marinara sauce, divided
- 16 ounces ricotta cheese
- 1 large egg
- 1/2 cup parsley, chopped
- 1 cup shredded mozzarella, divided (4 ounces)
- salt and pepper, to taste
- for topping – freshly grated parmesan, fresh parsley, fresh basil…
instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cook shells according to the package directions. Cook until just al dente, drain, and spread out on a pan to cool. Do not overcook them, or they will become mushy and can easily break when stuffing.
- While the pasta cooks, make the meat sauce. Heat a large skillet over medium-low heat. Add oil and let it get hot. Next, add onions, salt, and pepper, and sauté for 3-4 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1 minute until fragrant. Next, add ground beef and break it up with the back of a spoon or meat chopper. Sauté for 5-7 minutes until mostly browned. Add Italian seasoning, salt, and pepper, stir to combine, and cook until the meat is browned. If you have a lot of extra grease, drain it. Add 2 1/2 cups of marinara sauce, stir to combine, and let simmer for 2-3 minutes.
- While the meat cooks, make the ricotta mixture. To a medium bowl, add ricotta, egg, 1/2 cup mozzarella (2 ounces), and a pinch of pepper. Mix well to combine.
- Make stuffed shells. To a large baking dish (9×13-inch, or similar size), add half of the meat sauce and evenly spread it out across the bottom of the pan. Fill each shell with about a spoonful of the ricotta mixture and place face up in your pan. Top with your remaining meat sauce and marinara sauce. Sprinkle with the remaining mozzarella cheese.
- Bake. Cover the pan with aluminum foil and bake for 30-35 minutes. Remove foil and bake an additional 5 minutes until sauce is bubbling.
- Enjoy! Top with freshly grated parmesan cheese and parsley, and enjoy!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Love them just like grandmom made
Yes, so so good!