If you are craving something creamy and comforting, you are in the right place. This Cheesy Stuffed Shells with Meat Sauce recipe is a total game-changer for dinner. It is simple to make but tastes like you spent hours in the kitchen. You will love how the cheese melts into the savory meat sauce.
Why You Will Make This Again
This dish is the definition of a family-friendly comfort food classic. It works perfectly for a cozy winter dinner when everyone is hungry. You can easily prep the shells ahead of time for busy nights. It is reliable, satisfying, and always gets empty plates at the table. Your kids will love the cheesy filling and savory meat.
This recipe is also very budget-friendly for families. It uses simple pantry staples you likely have on hand. You can feed six people with just one pound of beef. It is a hearty meal that keeps everyone full and happy. You will find yourself making this recipe on repeat all season long.
How This Comes Together
You just boil the shells and brown the meat. Mix the cheeses and stuff them. It is easier than it looks to get right. Beginners can master this dish on the first try. The meat sauce simmers while you prep the cheese. Everything comes together in one large baking dish. You do not need any fancy equipment for this recipe.
What You Will Need
You only need a few simple pantry ingredients to start. Most of these items are likely in your kitchen now. We use jumbo shells and a basic meat sauce. It is a very straightforward list of items.
- 12 ounces jumbo pasta shells
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- Preheat oven to 375°F (190°C).
- Cook jumbo shells in a large pot of boiling salted water until al dente.
- Drain shells and set aside on parchment paper to prevent sticking.
- In a large skillet, brown the ground beef and onion until cooked through.
- Drain excess grease from the skillet.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in the marinara sauce and simmer on low for 5 minutes.
- Spread 1 cup of the meat sauce onto the bottom of a 9×13 inch baking dish.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, and seasonings.
- Stuff each cooked shell with 2 tablespoons of the cheese mixture.
- Place shells into the baking dish and spoon remaining sauce over them.
- Sprinkle with the remaining 1 cup of mozzarella.
- Cover dish tightly with foil and bake for 20 minutes.
- Remove foil and bake for 15 minutes until cheese is bubbly and browned.
- Garnish with fresh parsley and rest for 5 minutes before serving.
How to Serve It
Serve these shells while they are hot and bubbly. Add a side of garlic bread to soak up the sauce. A fresh green salad balances the richness perfectly. It is a great meal for hosting friends or family. You can even serve it with roasted vegetables. The presentation looks impressive on any dinner table.
Leftovers and Storage
Store leftovers in an airtight container in the fridge. They will stay fresh for up to four days. You can also freeze the unbaked shells for later. This makes it a great option for meal prep. Reheat in the oven at 350 degrees until hot. Add a splash of water to keep them moist while reheating.
Make It Even Better (Pro Tips)
- Cook shells for two minutes less than the package directions.
- Place cooked shells on parchment paper so they do not stick together.
- Use whole milk ricotta for the best creamy texture.
- Do not skip the egg as it binds the cheese filling.
- This is a perfect winter meal for cold evenings.
- Top with extra parmesan right before serving for more flavor.
- Let the dish rest for five minutes so it sets properly.
Easy Ways to Change It Up
- Swap ground beef for Italian sausage for more spice.
- Add fresh chopped spinach to the cheese mixture for extra greens.
- Use a spicy marinara sauce to give the dish a kick.
- Try using ground turkey for a leaner protein option.
- Add sautéed mushrooms to the meat sauce for more texture.
Quick Questions
Can I make this ahead of time?
Yes, assemble the dish and keep it in the fridge. Bake it when you are ready for dinner. You may need to add five minutes to the bake time.
Can I use cottage cheese instead of ricotta?
You can, but the texture will be a bit different. Ricotta is much creamier for this recipe. If you use cottage cheese, drain it first.
Can I freeze the leftovers?
Yes, you can freeze individual portions in containers. They last for up to three months in the freezer. Thaw them in the fridge before you reheat them.
I hope you love this cozy meal as much as we do. It is the perfect way to end a busy day. Let me know how it turns out for you!
— Ethan
Cheesy Stuffed Shells with Meat Sauce
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Cook jumbo shells in a large pot of boiling salted water until al dente, drain, and set aside on parchment paper to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef and onion until meat is cooked through; drain excess grease.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in the marinara sauce and simmer on low for 5 minutes.
- Spread 1 cup of the meat sauce onto the bottom of a 9x13 inch baking dish.
- In a medium mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper until well incorporated.
- Stuff each cooked shell with approximately 2 tablespoons of the cheese mixture and place into the baking dish.
- Spoon the remaining meat sauce over the shells and sprinkle with the remaining 1 cup of mozzarella.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and slightly browned.
- Garnish with fresh parsley and allow the dish to rest for 5 minutes before serving.
