Stuffed shells with meat are hearty, cheesy, and perfect for family dinners — like a mix of lasagna and manicotti but easier to serve.
Here’s a classic baked stuffed shells with meat recipe that never fails 👇
🧀🍝 Stuffed Shells with Meat
🕒 Total Time:
45–55 minutes
🍽 Serves:
6–8
Ingredients
For the shells:
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20–25 jumbo pasta shells
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1 lb (450 g) ground beef (or Italian sausage, or a mix)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning (or oregano + basil)
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2 cups (450 g) ricotta cheese
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1 ½ cups shredded mozzarella cheese (divided)
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½ cup grated Parmesan cheese
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1 egg, lightly beaten
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3 cups (700 ml) marinara sauce (homemade or store-bought)
Optional:
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Red pepper flakes, fresh parsley, or extra cheese for topping
Instructions
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Cook the pasta shells
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Boil shells in salted water until just al dente (slightly firm).
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Drain, rinse under cool water, and set aside on a baking sheet so they don’t stick.
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Cook the meat filling
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In a skillet, brown ground beef with onion and garlic over medium heat.
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Season with salt, pepper, and Italian seasoning.
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Drain any excess fat and let cool slightly.
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Make the filling
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In a large bowl, combine:
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Ricotta, 1 cup mozzarella, Parmesan, egg, and the cooked meat mixture.
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Stir until well blended.
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Prepare the baking dish
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Spread 1 cup of marinara sauce on the bottom of a 9×13-inch (23×33 cm) baking dish.
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Stuff the shells
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Spoon the meat-cheese mixture into each shell (about 2 tbsp per shell).
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Arrange them snugly in the dish.
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Top with sauce and cheese
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Pour remaining marinara sauce over the shells.
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Sprinkle with remaining mozzarella and a bit of Parmesan.
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Bake
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Cover with foil and bake at 375°F (190°C) for 25 minutes.
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Uncover and bake another 10 minutes until bubbly and golden.
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Serve
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Let rest 5 minutes, garnish with parsley, and serve with garlic bread or salad.
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💡 Variations
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Spicy version: Use hot Italian sausage or add chili flakes to the filling.
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Creamy twist: Mix a little Alfredo sauce with marinara for a rosé-style bake.
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Make-ahead: Assemble and refrigerate (up to 24 hrs) or freeze before baking.
Would you like me to give you a one-pan skillet version (no stuffing, same flavor, faster cleanup)?
