Yesss—comfort food mode activated. 🍝 Here’s a classic stuffed shells with meat recipe that’s rich, cheesy, and crowd-proof.
Stuffed Shells with Meat
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef (or half beef / half Italian sausage)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (or homemade)
- 15 oz ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella, divided
- ½ cup grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- Optional: pinch of red pepper flakes, fresh parsley
How to make it
- Cook the shells
Boil shells in salted water until just al dente. Drain and lay on a tray so they don’t stick. - Make the meat sauce
Heat olive oil in a skillet. Cook onion until soft, add garlic (30 sec).
Add meat and brown completely. Season with salt, pepper, and Italian seasoning.
Stir in 1 cup marinara and simmer 5 minutes. - Make the filling
In a bowl, mix ricotta, egg, Parmesan, ½ cup mozzarella, and parsley if using.
Fold in the meat mixture. - Assemble
Spread 1 cup marinara in the bottom of a baking dish.
Stuff each shell generously and place seam-side up.
Spoon remaining sauce over shells and top with remaining mozzarella. - Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake another 10–15 minutes until bubbly and lightly browned. - Rest & serve
Let sit 5–10 minutes before serving (helps them hold together).
Good swaps & upgrades
- Extra creamy: mix a little mascarpone or cream cheese into the ricotta
- Veg boost: add sautéed spinach or mushrooms to the filling
- Make ahead: assemble, cover, refrigerate up to 24 hrs before baking
- Freezer-friendly: freeze unbaked; bake from frozen at 375°F for ~60 min
If you want it extra meaty, spicy, or no-ricotta (more lasagna-style), say the word.
