Stuffed Shells with Meat

Stuffed shells with meat feel special thanks to a smooth ricotta blend and bright, homemade sauce. The filling pipes cleanly, bakes beautifully, and freezes well for effortless future dinners.

This recipe delivers the same cozy satisfaction I aim for in my healthy beef stroganoff and layered pasta dishes like vegetable lasagna. If you’re fully leaning into comfort food territory, it also scratches the same itch as my easy lasagna recipe.

Stuffed shells may look intimidating, but once you pipe the filling, they’re surprisingly efficient—and far easier than layering a full lasagna.

Ingredients & Substitutions

• Jumbo pasta shells: Jumbo shells hold the filling well and bake evenly.
• Ricotta cheese: Part-skim ricotta provides structure without heaviness.
• Cottage cheese: Using 2% large-curd cottage cheese adds protein and lightness.
• Mozzarella and parmesan: Freshly shredded mozzarella melts more smoothly than pre-grated. Freshly grated Parmesan adds depth and umami. An Italian cheese blend can replace mozzarella and Parmesan.
• Fresh herbs: Cilantro, basil, and thyme brighten the rich filling and sauce. Swap cilantro for fresh parsley if preferred.
• Ground beef: I prefer 96% lean for clean flavor and minimal grease.
• San Marzano tomatoes: Essential for quick sauces—naturally sweet and balanced.

See the recipe card below for full ingredients and quantities.

Variations on Stuffed Shells with Ground Beef

• Change the protein. Ground turkey or ground chicken work well, or add sausage similar to what I use in my Italian sausage soup for a bolder flavor.
• Add other vegetables. If you add spinach or other vegetables, binding the filling with one large egg can help it set more firmly.
• Use a different sauce. Try my easy pasta sauce recipe, homemade tomato pasta sauce, or red wine pasta sauce depending on how bright you want it! A touch of dried oregano deepens the tomato flavor.
• Go semi-homemade. A high-quality jarred marinara works in a pinch—just taste and adjust seasoning.

Professional Tips

• Undercook the shells slightly. This prevents tearing and keeps them tender after baking.
• Blend for ultra-smooth filling. An immersion blender creates a more cohesive texture.
• Pack shells snugly. Tightly packed shells bake more evenly and stay creamier.
• Freeze without sauce. Add sauce just before baking for best texture.

How to Make Stuffed Shells with Meat

Step 1: Cook shells gently. Cook 30 jumbo pasta shells in a large pot of water according to package directions, reducing the cooking time by 2 minutes so they are just under al dente. Drain in a colander, rinse twice with cold water to stop cooking, and set aside.

Step 2: Brown the beef. Brown the ground beef in a large skillet until fully cooked. Transfer to a paper towel–lined bowl and set aside.

Step 3: Sauté aromatics. Heat olive oil in the pan. Add onions and sauté over medium-high heat until they begin releasing their juices. Add garlic and cook until the onions are translucent, reducing heat as needed to avoid burning.

Step 4: Build the sauce. Add tomatoes to the pan and stir to combine. Stir in basil, thyme, kosher salt, and black pepper.

Step 5: Simmer gently. Bring the sauce to a boil, then reduce to a low simmer. Taste and adjust seasoning as needed.

Step 6: Prepare baking dish. Spread a thin layer of sauce in the bottom of a large baking dish.

Step 7: Preheat the oven. Preheat the oven to 350°F with a rack in the middle.

Step 8: Mix the filling. In a large bowl, combine ricotta and cottage cheese. Blend the ricotta mixture until smooth if desired.

Step 9: Add filling ingredients. Stir in ½ cup mozzarella, Parmesan, cilantro, basil, and cooked beef. Transfer to a gallon plastic bag and cut a nickel-sized hole in one corner.

Step 10: Fill the shells. Pipe filling into each shell, starting at one end and filling completely. Nestle shells tightly in the baking dish with filling facing up.

Open the cooked shells gently before filling.

Step 11: Bake until bubbly. Spoon sauce over the shells, top with remaining mozzarella, cover with aluminum foil, and bake in the preheated oven for 30 minutes. Uncover and continue baking until the filling is bubbling and the cheese is melted.

Step 12: Serve and enjoy.

These pair beautifully with healthy kale and cabbage slaw salad, rosemary lemon roasted cauliflower, or roasted acorn squash slices. Serve with a crisp caesar salad for balance!

Recipe FAQs

Before You Go

I hope you enjoyed this cozy, chef-tested pasta dinner. Be sure to explore my full collection of dinner recipes or try something lighter next, like my lemon chicken recipe.