Stuffed Shells with Meat Recipe
Browning the beef separately and folding it into the ricotta filling (rather than just layering meat sauce on top) means every bite of the shell actually has meat in it, and slightly undercooking the shells before stuffing keeps them from splitting or turning mushy during the second bake.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Servings
- 6
Ingredients
- 12 oz jumbo pasta shells (dry)
- 1 lb ground beef (80/20)
- 15 oz whole milk ricotta cheese
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup parmesan cheese, grated, divided
- 1 large egg large egg
- 3 1/2 cups marinara sauce
- 3 cloves garlic, minced
- 1/2 cup yellow onion, diced
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- 3/4 tsp salt
- 1/4 tsp black pepper
Nutrition per serving
- Calories
- 757
- Protein
- 43g
- Carbs
- 57g
- Fat
- 40g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil.
- 2Cook the jumbo shells 1-2 minutes less than the package directions call for, so they're pliable but still firm. Drain and spread them in a single layer on a baking sheet to cool; shells that sit stacked and wet tend to stick together and tear when you try to stuff them.
- 3While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes, then add the garlic and cook 30 seconds more, until fragrant.
- 4Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, 6-8 minutes. Drain off excess fat and stir in the Italian seasoning, salt, and pepper. Remove from heat and let cool for a few minutes.
- 5In a large bowl, combine the ricotta, egg, half the mozzarella, half the parmesan, and the parsley. Stir in the cooled beef mixture until evenly combined; adding the egg to a still-hot pan of meat would scramble it before it can bind the filling.
- 6Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
- 7Stuff each cooled shell with about 2 tablespoons of the beef and ricotta filling and arrange them, opening up, in a single layer over the sauce.
- 8Pour the remaining marinara over the shells and sprinkle with the remaining mozzarella and parmesan.
- 9Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake 10-15 minutes more, until the sauce is bubbling and the cheese is melted and lightly golden. Baking covered first steams the shells through without drying out or scorching the cheese too early.
- 10Let the dish rest for 10 minutes before serving; the filling firms up slightly as it cools, which keeps the shells intact when you plate them.
Tips & variations
- Swap the ground beef for mild or hot Italian sausage, removed from its casing, for a spicier, fattier filling.
- Stir 2 cups of chopped, well-wrung fresh spinach into the ricotta mixture for a heartier, veggie-forward filling without changing the bake time.
- Cottage cheese can replace ricotta in a pinch; pulse it briefly in a food processor first so the filling isn't lumpy.
- Assemble the whole dish up to a day ahead and refrigerate unbaked; add about 10 minutes to the covered bake time since it will start from cold.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions in 60-second bursts until hot. To freeze, assemble the dish unbaked, wrap tightly in plastic wrap and foil, and freeze for up to 3 months; bake from frozen, covered, adding about 20 minutes to the covered bake time.
Tips from the Tulo kitchen
- A small cookie scoop makes portioning the filling into each shell faster and more consistent than a spoon.
- If a few shells tear while stuffing, just patch them with a little extra filling and lay them seam-side down; the sauce and cheese hide any imperfections once baked.
FAQ
Can I make stuffed shells with meat ahead of time?
Yes. Assemble the dish completely, cover tightly, and refrigerate up to 24 hours before baking. Add about 10 minutes to the covered bake time since the dish will be cold going into the oven.
Why did my shells tear when I stuffed them?
This usually means they were boiled too long before stuffing. Pull them 1-2 minutes short of the package time so they're still firm enough to handle, since they'll finish cooking in the oven.
Can I use a different cheese instead of ricotta?
Cottage cheese works as a substitute; pulse it in a food processor for a few seconds first so the filling isn't lumpy. Mascarpone also works but makes the filling noticeably richer and looser.
Can I freeze stuffed shells with meat?
Yes, either baked or unbaked. Wrap the dish tightly in plastic wrap and foil and freeze up to 3 months. Bake from frozen, covered, adding roughly 20 minutes to the covered portion of the bake time.
