If you love comfort food, get ready for a dish that will steal the show at dinnertime! These Stuffed Shells with Meat are packed with a rich, savory filling, smothered in marinara sauce, and baked to cheesy, bubbly perfection. It’s a family favorite that’s hearty, satisfying, and surprisingly easy to make.
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Why You’ll Love Stuffed Shells with Meat
Ultimate Comfort Food: Warm, cheesy, and loaded with flavor.
Make-Ahead Friendly: Perfect for meal prep or freezing for later.
Crowd-Pleaser: A hit with both kids and adults.
Rich & Savory: A blend of meat, cheese, and marinara sauce for the perfect bite.
Great for Gatherings: Ideal for potlucks, family dinners, or even special occasions.
Ingredients in Stuffed Shells with Meat
Jumbo Pasta Shells: The perfect vessel for holding all that delicious filling.
Ground Beef or Italian Sausage: Adds hearty, meaty goodness.
Ricotta Cheese: Creamy, rich, and essential for that classic stuffed shell texture.
Mozzarella Cheese: Melts beautifully for that gooey, cheesy topping.
Parmesan Cheese: Adds a salty, nutty depth to the filling.
Marinara Sauce: Use homemade or store-bought for a flavorful base.
Garlic & Onion: A must for building bold, aromatic flavors.
Egg: Helps bind the filling for a perfect consistency.
Italian Seasoning: A blend of herbs that enhances the overall flavor.
Salt & Pepper: Simple but essential for seasoning.
Instructions
Cook the Pasta: Boil the jumbo shells in salted water until al dente. Drain and set aside.
Prepare the Meat Filling: In a skillet, cook ground beef (or sausage) with garlic and onion until browned. Drain excess grease.
Mix the Cheese Filling: In a large bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the cooked meat.
Stuff the Shells: Fill each pasta shell with a generous spoonful of the meat and cheese mixture.
Assemble the Dish: Spread a layer of marinara sauce in a baking dish. Arrange the stuffed shells on top, then cover with more sauce and extra mozzarella.
Bake to Perfection: Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
Serve & Enjoy: Let the dish rest for a few minutes before serving. Garnish with fresh basil or parsley.
How to Serve Stuffed Shells with Meat
With a Side Salad: A crisp Caesar or garden salad balances the richness.
With Garlic Bread: Perfect for soaking up that delicious marinara sauce.
With Roasted Veggies: Try roasted zucchini, asparagus, or bell peppers.
With a Glass of Wine: A light red like Chianti or Pinot Noir complements the flavors.
Additional Tips
Don’t Overcook the Pasta: Slightly undercook the shells, as they’ll soften more in the oven.
Use a Piping Bag: Makes stuffing the shells easier and less messy.
Make it Spicy: Add red pepper flakes or spicy sausage for a kick.
Freeze for Later: Assemble the dish, cover, and freeze before baking for an easy meal later.
FAQ
Q1: Can I use a different type of meat?
A1: Yes! Try ground turkey, chicken, or even a plant-based substitute.
Q2: Can I make this dish ahead of time?
A2: Absolutely! Assemble it up to 24 hours in advance and refrigerate until ready to bake.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze stuffed shells?
A4: Yes! Freeze unbaked for up to 3 months. Bake straight from frozen, adding extra time.
Q5: What’s the best way to reheat leftovers?
A5: Reheat in the oven at 350°F for 15 minutes or in the microwave until warm.
Q6: Can I use cottage cheese instead of ricotta?
A6: Yes! Cottage cheese is a great substitute and adds extra protein.
Q7: What if I don’t have jumbo shells?
A7: You can use manicotti or even layer the filling in lasagna noodles.
Q8: How do I prevent the shells from sticking together?
A8: Toss them with a little olive oil after draining.
Q9: Can I add spinach?
A9: Yes! Mix in chopped spinach for added nutrition and flavor.
Q10: What cheese melts best on top?
A10: Mozzarella is the go-to, but provolone or fontina work great too.
Final Thoughts
These Stuffed Shells with Meat are comfort food at its finest—cheesy, hearty, and full of flavor. Perfect for a cozy night in or a family dinner that everyone will love.
Print
Stuffed Shells with Meat
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
These cheesy stuffed shells with ground beef and Italian sausage are baked to perfection in a rich marinara sauce, creating the ultimate comfort food. Perfect for a family dinner or meal prep, this easy stuffed shells recipe is loaded with flavor and topped with melted mozzarella for a deliciously satisfying dish!
Ingredients
For the Meat Sauce:
- 1 tbsp extra-virgin olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3/4 – 1 lb ground Italian sausage
- 3/4 – 1 lb ground beef
- 24 oz marinara sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Filling:
- 32 oz ricotta cheese
- 2 eggs
- 1 cup cooked spinach, drained and chopped
- 1/4 cup mozzarella cheese
- 1/4 cup shredded Parmesan
- 1 tsp garlic powder
- 1 tsp kosher salt
For the Pasta:
- 1 box jumbo shells
- 2 cups mozzarella cheese
- Fresh parsley, for serving
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Cook Pasta: Cook the jumbo shells according to the package instructions. Drain and set aside.
- Prepare Meat Sauce: In a large skillet, heat the olive oil over medium heat. Sauté the diced bell peppers until soft. Add the ground sausage and beef, cooking until browned. Stir in the marinara sauce, garlic powder, onion powder, salt, and black pepper. Simmer for a few minutes, then set aside.
- Make the Filling: In a large bowl, mix together the ricotta, spinach, eggs, mozzarella, Parmesan, garlic powder, and salt until well combined.
- Stuff the Shells: Fill each cooked jumbo shell with the ricotta mixture, making sure they are well-packed.
- Assemble: Spread a few spoonfuls of the meat sauce in the bottom of a 13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining sauce over the top.
- Bake: Cover and bake for 20 minutes at 350°F. Remove from the oven, sprinkle the remaining 2 cups of mozzarella cheese on top, and increase the oven temperature to 375°F. Bake for another 15 minutes, or until the cheese is fully melted. For best results, broil for a few minutes at the end for a golden, bubbly top.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- You can use store-bought marinara sauce or homemade sauce for extra flavor.
- Swap spinach for kale or omit it for a simpler filling.
- For extra cheesiness, add more Parmesan on top before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120 mg