These Stuffed Shells with Meat are a total crowd-pleaser. Jumbo pasta shells are stuffed with ground beef, ricotta, and topped with a quick and easy marinara sauce (that requires zero chopping)! Melty mozzarella finishes off the dish, and it comes out of the oven bubbling and positively packed with comfort and flavor.
Beef stuffed shells don't get any more delicious than this. The hardest thing about this recipe is stopping after one serving. We're talking saucy, cheesy pasta heaven! It's a filling, comforting pasta dinner the family will love.
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Why You'll Love Stuffed Shells with Meat
If you've never made stuffed shells before, rest assured--it's way easier than it sounds. My little trick for opening and loading up those shells with a yummy mix of ground beef and ricotta cheese will have you flying through the assembly in no time. If you love Italian casseroles, add this lazy lasagna and meatball casserole to your must-make list for sure.
Classic stuffed shells is an Italian dinner filled with cheese and spinach, but for a hearty, protein-packed take ground beef makes for an easy and excellent addition.
If you cook with ground beef often, our easy baked meatballs and marinara meat sauce recipes are right up your alley.
This recipe feeds a crowd and feels like such a special meal. It freezes wonderfully and tastes just as delicious when reheated. See below for storage and freezer tips.
Ingredients and Substitutions
Shells | Be sure to use jumbo shells. Large or medium shells are for recipes like shells and cheese. You can typically find jumbo shells in the dried pasta aisle of your grocery store.
Meat | This recipe calls for lean ground beef, but you can easily sub in ground turkey like we do in our turkey stuffed peppers and turkey meatballs. Italian sausage would also work if that is your preference.
Sauce | This marinara sauce comes together with a simple mix of tomato sauce and dried spices. If you're in a pinch for time, you can sub in your favorite store-bought marinara. If you want to really change things up, Alfredo or even pomodoro sauce makes a delicious alternative to marinara.
Cheese | For the max amount of flavor and texture perfection, we use three different cheeses in this recipe: ricotta cheese (of course), grated Parmesan, and mozzarella. As far as the mozzarella goes, you can use block style or fresh. I like to use torn, fresh mozzarella in the shells and block-style mozzarella on the top of the casserole to avoid moisture on the top. That is mostly just me being nitpicky. You can pick whichever you like and use one.
Spinach (optional) | All of our recipes here at The Anthony Kitchen are developed with ease at the forefront of mind; therefore, frozen spinach was omitted from this recipe. However, if you can't fathom the idea of ricotta stuffed shells without those pretty green specs, feel free to add spinach to your meat mixture before stuffing. Just note: it does need to be well-drained, or it will water down your shell filling.
How to Make Stuffed Shells with Ground Beef
Cook the Shells | Cook the shells to al dente according to package directions since it will continue to cook in the oven.
Cook the Onion + Ground Beef | On the stovetop, cook the onion, add the ground beef, and season it. Then, transfer it to a mixing bowl.
Mix Beef + Cheeses | Add the ricotta, mozzarella, Parmesan, egg, yolks, and basil (if using) to the bowl and stir to combine.
Mix Marinara Ingredients | This is the easiest marinara sauce you'll ever make and one you'll absolutely love. In a separate bowl, mix tomato sauce, sugar, seasoning, and basil (if using).
Stuff the Shells + Assemble in Dish | Add a thin layer of the marinara sauce to the bottom of the casserole dish. Fill each shell with about 2 tablespoons of filling (a cookie scoop works great for this task) and place them seam-side up in the casserole dish. Then, pour the remaining sauce across the top of the shells, and sprinkle with mozzarella cheese.
Bake | Cover the dish with foil and bake for 20 minutes. Remove the foil and continue to bake until the edges are hot and bubbly, about 5 minutes more.
Serve + Enjoy! | Top with freshly chopped basil, serve, and enjoy!
What to Serve with Stuffed Shells
This dish is well-rounded and perfect on its own. You can serve with a sprinkle of fresh chopped basil and Parmesan cheese and call it a delicious day.
Or serve alongside a yummy green such as burrata salad, Caesar salad, house salad, and a side of garlic bread.
And if you need more "stuffed" dishes in your life, we can't get enough of stuffed bell peppers!
Make Ahead and Storage Tips
Make Ahead | You can assemble the shells, cover them with plastic wrap, and let them chill in the refrigerator overnight or for up to 2 days. This allows the flavors to marry, and they will bake up beautifully when you're ready.
Freezing Unbaked Stuffed Shells with Meat | Freeze unbaked shells in the freezer for up to 3 months. Before baking, it is best to allow them to thaw in the fridge overnight. This casserole can be baked from frozen, but you will need to extend the cooking time.
Storing Leftovers | Allow the shells and meat to cool, then store in an airtight container in the fridge for up to 3 or 4 days. Keep freeze for up to 2-3 months.
5 More Pasta Recipes to Try
Stuffed Shells with Meat
Ingredients
- ½ (12-ounce) package jumbo shells
- 2 tablespoons olive oil
- ½ yellow onion, finely diced
- 1 pound 80/20 ground beef
- 3 teaspoons garlic powder, separated
- 2 teaspoons Kosher salt, separated
- 1 ¾ teaspoon black pepper, separated
- 1 (16-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese, separated
- ½ cup grated Parmesan cheese
- 1 egg (slightly beaten) + 2 egg yolks
- 3 tablespoons finely chopped basil, separated (optional)
- 2 (15-ounce) cans tomato sauce
- 3 tablespoons granulated sugar
Instructions
- Preheat the oven to 400° and have ready a greased 9x13" casserole dish.
- Cook ½ of a 12-ounce package of shells (about 20 shells) to al dente according to package directions, drain, and set aside to cool.
- While waiting on the shells to cook, begin on the filling. Add the olive oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the onion and sauté 3-4 minutes, just until softened.
- Add the beef, break it apart with a wooden spoon, and season with 1 teaspoon garlic powder, 1 teaspoon Kosher salt, and ¾ teaspoon black pepper. Cook for 6-8 minutes, until the beef is fully cooked through.
- Remove the beef from the pan using a slotted spoon and add to a large mixing bowl along with ricotta, 1 cup mozzarella, Parmesan, egg, egg yolks, and 2 tablespoons chopped basil (if using). Stir to combine well and set aside.
- In a medium-sized mixing bowl, add tomato sauce, sugar, 2 teaspoons garlic powder, 1 teaspoon Kosher salt, 1 teaspoon pepper, and 1 tablespoon chopped basil (if using). Stir and set aside.
- Add about ¾ cup of the marinara sauce to the bottom of the casserole dish. Fill each shell with about 2 tablespoons of the beef filling (a cookie scoop works great for this task) and place them seam-side up in the casserole dish. Once your shells are filled, pour the remaining sauce across the tops of them, and sprinkle with the remaining cup of mozzarella cheese.
- Cover the dish with foil, and bake for 20 minutes. Remove the foil and continue to bake until the edges are hot and bubbly, about 5 minutes more. Serve and enjoy.
Nutrition
Katie says
Made it for the family and it was a hit!
Bintu | Recipes From A Pantry says
What a great meal idea - this would be a delicious dish for my family as we all love stuffed shells.
Elaine says
Great idea for stuffing the shells - that must have made them extremely flavroful and delicious - yum!
Colleen says
This post had my mouth watering. I'm going to pick up all the ingredients and make these for dinner tomorrow. Can't wait!
Anjali says
This recipe is comfort food at its best and is perfect for feeding the whole family! 🙂
Nancy Smith says
Can this recipe be frozen prior to naking?
Kelly Anthony says
Yes it can 🙂