Stuffed Shells with Meat and Cheese Recipe

Introduction

This Stuffed Shells Recipe with Meat is a comforting Italian classic that’s perfect for a family dinner. Jumbo pasta shells are filled with a rich blend of cheeses and ground beef, baked in a savory marinara sauce until bubbly and golden. It’s a satisfying meal that’s sure to please everyone at the table.

Ingredients

• 1 pound ground chuck
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 26 ounces marinara sauce (store-bought or homemade, about 1 jar)
• 1 large egg, lightly beaten
• 2 cups small curd cottage cheese (4% milk fat)
• 2 cups freshly shredded mozzarella cheese, divided
• ¾ cup freshly grated Parmesan cheese, divided
• 20 dry jumbo pasta shells (about 7 ounces)
• Chopped fresh basil leaves (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray; set aside.
2. Step 2: Bring a large pot of water to a boil. Cook the pasta shells according to the package instructions until al dente, about 8-9 minutes. Drain and place the shells upside down on a baking sheet to dry.
3. Step 3: In a large skillet over medium heat, brown the ground chuck until fully cooked and no pink remains, about 5-7 minutes. Drain off any rendered fat.
4. Step 4: Reduce heat to medium-low. Add the olive oil to the skillet, then cook the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds.
5. Step 5: Lower the heat to low and stir in the marinara sauce. Let it simmer uncovered for 30 minutes, stirring occasionally.
6. Step 6: In a medium bowl, combine the beaten egg, cottage cheese, 1 cup of mozzarella, and ½ cup of Parmesan. Mix well.
7. Step 7: Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish.
8. Step 8: Stuff each pasta shell with about 1 rounded tablespoon of the cheese mixture. Arrange the stuffed shells open-side up over the sauce in the baking dish. Spoon the remaining meat sauce between the shells, avoiding coating the tops directly.
9. Step 9: Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and sprinkle the remaining mozzarella and Parmesan cheeses over the shells. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
10. Step 10: Garnish with chopped fresh basil if desired and serve warm.

Tips & Variations

• For a creamier filling, you can substitute ricotta cheese for the cottage cheese.
• Try adding cooked spinach or chopped mushrooms to the cheese mixture for extra flavor and nutrition.
• If you prefer a spicier sauce, add red pepper flakes to the marinara while it simmers.
• To save time, use pre-cooked frozen meatballs chopped into smaller pieces instead of ground chuck.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 20 minutes. Alternatively, you can microwave individual portions on medium power until hot, stirring halfway through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day before baking. Cover the dish tightly with foil and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of jumbo pasta shells?

If jumbo shells are unavailable, large manicotti tubes can be used as a substitute. Just adjust the filling amount per tube and baking time slightly if needed.

Stuffed Shells with Meat and Cheese Recipe

Print Recipe

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4.7 from 741 reviews

This Stuffed Shells Recipe with Meat is a comforting Italian-American classic featuring jumbo pasta shells filled with a savory cheese mixture and ground beef, all baked in a rich marinara sauce topped with melted mozzarella and Parmesan cheeses. Perfect for family dinners or special occasions, this dish combines tender pasta, hearty meat sauce, and creamy cheese filling for a satisfying meal.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat Sauce

• 1 pound ground chuck
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 26 ounces marinara sauce (store-bought or homemade – about 1 jar)

Cheese Filling

• 1 large egg, lightly beaten
• 2 cups small curd cottage cheese (4% milk fat)
• 1 cup freshly shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese

Assembly and Topping

• 20 dry jumbo pasta shells (about 7 ounces)
• 1 cup freshly shredded mozzarella cheese (for topping)
• ¼ cup freshly grated Parmesan cheese (for topping)
• Chopped fresh basil leaves (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch (3-quart) baking pan with nonstick cooking spray. Set aside.
2. Cook Pasta Shells: Bring a large pot of salted water to a boil on the stovetop. Add the jumbo pasta shells and cook until al dente, about 8-9 minutes according to package instructions. Drain the shells and lay them upside down on a baking sheet to dry and prevent sticking.
3. Brown the Meat: In a large skillet over medium heat, cook the ground chuck until fully browned and no pink remains, about 5-7 minutes. Drain off any excess fat from the skillet.
4. Sauté Onion and Garlic: Reduce the heat to medium-low. In the same skillet with the beef, add the olive oil and diced onion. Cook until the onion becomes translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
5. Simmer Sauce: Lower the heat to low and add the marinara sauce to the skillet. Let it simmer uncovered for 30 minutes, stirring occasionally to develop rich flavors.
6. Prepare Cheese Mixture: In a medium bowl, combine the lightly beaten egg, cottage cheese, 1 cup mozzarella cheese, and ½ cup Parmesan cheese. Stir well to create a smooth cheese filling.
7. Assemble in Baking Dish: Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish. Stuff each cooked pasta shell with about 1 rounded tablespoon of the cheese mixture and arrange the shells upright (open-side up) over the sauce. Spoon the remaining meat sauce between the shells, taking care not to pour it directly over them.
8. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
9. Add Cheese Topping and Bake: Remove the foil and sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese evenly over the shells. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
10. Serve: Garnish with chopped fresh basil leaves if desired, then serve the stuffed shells hot for a delicious and hearty meal.

Notes

• To prevent shells from sticking after boiling, arrange them on a baking sheet upside down to dry before filling.
• You can prepare the meat sauce a day ahead and refrigerate it to enhance flavor.
• Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
• For a vegetarian version, omit the beef and add sautéed vegetables like spinach or mushrooms to the sauce and filling.
• Make sure not to overfill the shells to avoid them bursting during baking.
• Use freshly grated cheeses for better melting and flavor compared to pre-shredded.

Keywords: stuffed shells, baked pasta shells, ground beef pasta, cheesy stuffed shells, Italian pasta bake