Perfect for Sunday dinner or feeding a crowd.
This Stuffed Shells with Meat Sauce recipe is a dependable baked pasta dish made with a creamy ricotta filling and a simple meat sauce. I always come back to this one when I need a dinner that’s reliable and I know everyone will enjoy it.
Stuffed Shells – Meat or No Meat?
I do enjoy a very simple ricotta filling with a flavorful marinara but there is just something about the meat sauce that takes these over the top.
Have you ever had a family member complain about soup for dinner? Sometimes it feels like a dinner without meat is incomplete, although we do try to do at least one meatless meal a week at my house. Anyways, point being, a simple ricotta filling with pasta and red sauce can feel like it’s missing something.
That’s where our very basic meat sauce comes into play. It’s super easy but still rounds out the meal and ensures everyone’s belly is full at the end of the night.
Ingredients
Using fresh mozzarella and parmigiano reggiano adds most of the flavor here. Ricotta is fairly mild and can vary in saltiness, so the other cheeses help keep the filling simple but well seasoned.
Ricotta Filling Ingredients
- ricotta cheese – the base of the filling
- fresh mozzarella – look for the block of fresh whole milk mozzarella where other blocks of cheese are sold in your grocery store
- parmigiano reggiano – try to find the real stuff, you’ll never go back!
- egg – serves as a binder
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper – to taste
- garlic cloves – fresh and minced
- chopped fresh parsley – optional, it’s not a deal breaker, leave it out if you don’t have it or don’t prefer it
Basic Stuffed Shells Ingredients
- ground beef – I use 90/10 here, I want a little fat for flavor, drain any large amounts of residual grease
- marinara sauce – I use homemade or store bought, whatever I happen to have on hand
- shallot – milder than an onion
- garlic – fresh and minced!
- tomato paste – adds an extra layer of richness and flavor to the sauce
- olive oil – to start our sauce
- kosher salt – tomato sauces typically need a little salt, but taste that your sauce isn’t already salty enough for your preference
- jumbo pasta shells – the recipe calls for 12 oz which is typically the quantity sold in a single box at the store
- fresh mozzarella – for topping
- parmigiano reggiano – for topping
- basil – for garnish, optional, but a delicious touch
How to Make Stuffed Shells
Making the Meat Sauce
- Sauté the shallot: Sauté the shallot in olive oil until soft, then add garlic and cook for 30 seconds.
- Add the Tomato Paste: Stir in tomato paste and let caramelize.
- Brown the beef: Season and brown the ground beef until no pink remains.
- Add the Marinara: Stir in the marinara and bring it to a simmer.
Assembling the Stuffed Shells
- Prepare the Pasta: Cook the jumbo shells in salted water until just al dente. Drain and set aside so they cool slightly and are easy to handle.
- Mix the Cheese Filling: In a bowl, combine ricotta, mozzarella, parmigiano, egg, garlic, parsley, salt, and pepper. Mix until smooth and evenly combined.
- Prepare the Baking Dish: Spread a thin layer of meat sauce in the bottom of a baking dish.
- Stuff the Shells: Fill each shell generously with the cheese mixture and arrange them in a single layer in your baking dish.
- Cover the Shells: Spoon the remaining meat sauce over the shells.
- Add the Cheese Topping: Sprinkle mozzarella and parmigiano evenly over the top.
- Bake and Rest: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until hot and bubbling. Let the shells rest for 10 minutes before serving.
What to Serve with Stuffed Shells
Stuffed shells are rich and filling, simple sides work best.
Think a crisp green salad with a light vinaigrette, garlic bread, or a simple vegetable side like green beans or zucchini.
My go to is a caesar salad or zucchini coins.
How to Make Stuffed Shells Ahead of Time
Stuffed shells are a great make ahead pasta dish option. You can assemble the entire dish up to 24 hours in advance, cover it tightly, and store it in the refrigerator. When ready to bake, let the baking dish sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if needed. I like to use throw-away aluminum pans for this.
Baked Ziti is another great make ahead option.
How to Freeze Stuffed Shells/Make Ahead of Time
Stuffed shells freeze very well, making them a great freezer meal. Assemble the dish in a freezer-safe baking dish or aluminum throw away pan. Cover tightly with plastic wrap, then wrap with foil. Freeze for up to three months.
To bake from frozen, remove the plastic wrap and replace the foil and bake until heated through. Remove the foil for the last few minutes and broil for color. You can also thaw the shells overnight in the refrigerator and bake as originally directed.
Equipment I Use to Make Stuffed Shells
- Baking Dish – Le Creuset, Staub, and Pyrex are my favorite!
- Stainless Steel Frying Pan – Perfect for whipping up the meat sauce
- Microplane – so helpful for grating cheese
Frequently Asked Questions
How long do stuffed shells last in the fridge?
Stuffed shells will keep well in the refrigerator for up to four days when stored in an airtight container.
Do I have to use fresh mozzarella?
Fresh mozzarella gives the best texture and flavor, but low-moisture whole milk mozzarella will also work if that’s what you have.
Can I make stuffed shells without meat?
Yes, you can leave out the meat and use extra marinara sauce.
Print
Stuffed Shells with Meat Sauce
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
Ingredients
Cheese Filling
- 2 cups ricotta cheese
- 1 cup fresh mozzarella, shredded
- ¼ cup parmigiano reggiano, grated
- 1 egg
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh parsley (optional)
Meat Sauce
- 1 pound ground beef, I use 90/10
- 16–24 oz marinara sauce*, homemade or store bought
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
Pasta and Topping
- 12 oz jumbo pasta shells, about 15–20 shells
- ½ cup fresh mozzarella, shredded
- ¼ cup parmigiano reggiano, grated
- Basil for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil, heavily salt it, then cook 12 oz jumbo pasta shells until just al dente. Drain and set aside.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add 1 finely diced shallot and cook 3-4 minutes until soft. Stir in 2 minced garlic cloves and cook for 30 seconds.
- Stir in 1 tablespoon tomato paste and cook for 1 minute.
- Add 1 lb ground beef, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until no pink remains, breaking it up as it cooks. Drain excess fat if needed.
- Add 16–24 oz* marinara sauce and simmer for 10 minutes. Remove from the heat.
- In a bowl, combine 2 cups ricotta cheese, 1 cup shredded mozzarella, ¼ cup parmigiano reggiano, 1 egg, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, 2 minced garlic cloves, and 2 teaspoons chopped parsley. Mix until well combined.
- Spoon and evenly spread about ½ cup meat sauce into the bottom of a 9×13 baking dish.
- Fill each pasta shell with about 2 tablespoons of cheese filling and arrange seam side up in the dish. Spoon the remaining meat sauce evenly over the shells.
- Sprinkle ½ cup shredded mozzarella and ¼ cup parmigiano reggiano evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbling and golden. Broil for 1-2 minutes for additional color, watching closely,
- Let rest 10 minutes before serving. Garnish with basil if desired.
Notes
*If you like a heavier meat sauce, use only 16 oz marinara sauce. If you want it to be saucier, use the whole 24 oz, which is a typical store bought sauce jar size.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Stovetop, Oven
- Cuisine: Italian
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