If you’re craving something creamy and comforting, this is it. These Stuffed Shells with Meat Sauce hit every spot. You get cheesy pasta and a hearty meat sauce in every bite. It is the perfect dinner for a cold night.
Why You’ll Make This Again
This recipe is pure comfort food for your family. It is perfect for a cozy Winter evening at home. You can even prep it ahead of time for busy nights. It makes a big batch that everyone loves. This meal is reliable and ready in about an hour.
How This Comes Together
The process is very straightforward for any home cook. You boil the pasta while browning the beef. Mix the three-cheese filling in one bowl. Stuff the shells and let the oven do the rest. It is a simple way to impress your guests.
What You’ll Need
These ingredients are likely already in your pantry or fridge. Use a good quality marinara for the best flavor.
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 0.5 cup grated parmesan cheese, divided
- 1 large egg, lightly beaten
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step-By-Step Directions
- Preheat oven to 375 degrees Fahrenheit.
- Cook jumbo shells in boiling salted water until al dente, drain, and rinse with cold water.
- In a large skillet over medium heat, brown the ground beef until cooked through; drain excess fat.
- Add onion and garlic to the beef and sauté until translucent, about 4 minutes.
- Stir in the marinara sauce and simmer for 5 minutes.
- Spread 1 cup of the meat sauce onto the bottom of a 9×13 inch baking dish.
- In a medium bowl, combine ricotta, 1 cup of mozzarella, 1/4 cup of parmesan, egg, parsley, salt, and pepper.
- Fill each cooked shell with the cheese mixture and place in the baking dish.
- Spoon the remaining meat sauce over the shells and sprinkle with the remaining mozzarella and parmesan.
- Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 to 15 minutes until the cheese is melted and bubbling.
How to Serve It
Serve these shells while they are piping hot. They look beautiful in a large ceramic dish. Add a side of crispy garlic bread to scoop up sauce. A fresh green salad balances the richness perfectly. This is a family-friendly hit every single time.
Leftovers & Storage
Store any leftovers in an airtight container. They stay fresh in the fridge for three days. You can also freeze the unbaked dish easily. Just thaw it in the fridge overnight before baking. Reheat individual portions in the microwave for a quick lunch. The flavors often improve the next day.
Make It Even Better (Pro Tips)
- Do not overcook the pasta shells during the boil.
- Drain the beef well to avoid a greasy sauce.
- Use a piping bag to fill shells much faster.
- Add extra cheese on top for a golden crust.
- Make this for a cozy Sunday dinner.
- Swap beef for ground turkey to keep it lighter.
- Rinse shells in cold water to stop the cooking.
Easy Ways to Change It Up
- Add fresh spinach to the ricotta for extra greens.
- Use spicy Italian sausage instead of ground beef.
- Try a pumpkin marinara for a Fall seasonal twist.
Quick Questions
Can I make this ahead of time?
Yes, you can assemble the dish a day early. Keep it covered in the fridge until you bake. You may need five extra minutes of baking time.
Why do I need the egg?
The egg acts as a binder for the cheese. It keeps the filling from running out of the shells. It creates a much better texture after baking.
I hope you love these Stuffed Shells with Meat Sauce as much as my family does. It is the perfect way to end a long day. Enjoy every cheesy bite!
— Ethan
Classic Stuffed Shells with Meat Sauce
Ingredients
Method
- Preheat oven to 375 degrees Fahrenheit.
- Cook jumbo shells in boiling salted water until al dente, drain, and rinse with cold water.
- In a large skillet over medium heat, brown the ground beef until cooked through; drain excess fat.
- Add onion and garlic to the beef and sauté until translucent, about 4 minutes.
- Stir in the marinara sauce and simmer for 5 minutes.
- Spread 1 cup of the meat sauce onto the bottom of a 9x13 inch baking dish.
- In a medium bowl, combine ricotta, 1 cup of mozzarella, 1/4 cup of parmesan, egg, parsley, salt, and pepper.
- Fill each cooked shell with the cheese mixture and place in the baking dish.
- Spoon the remaining meat sauce over the shells and sprinkle with the remaining mozzarella and parmesan.
- Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 to 15 minutes until the cheese is melted and bubbling.
