Stuffed Shells with Meat

The best stuffed shells with meat are loaded with ground beef, three types of cheese, and a secret ingredient (pesto!) that takes the flavor over the top. This cozy, make-ahead pasta bake is a crowd-pleaser the whole family will love.

If you love pasta bakes, you’ll also want to try our baked ziti with sausage and this ravioli casserole. Find more favorites in our Pasta Bake Recipes collection.

This 5-star recipe has been featured in Taste of Home magazine — and you’re about to see why!

How to Make Stuffed Shells with Meat | 1-Minute Video

Before You Get Started

A few tips to set you up for stuffed shell success:

• Cook the pasta just until barely al dente. The shells will continue to soften in the oven, so pulling them a minute early prevents mushy pasta. Rinse them under cold water right away to stop the cooking and keep them from sticking together.
• Don’t skip the pesto. It’s the secret ingredient that gives this filling incredible garlic and basil flavor. Store-bought pesto works perfectly, or use homemade pesto if you have fresh basil on hand.
• Plan for about 2-3 shells per person. This recipe yields 20-22 stuffed shells, which typically feeds 6-8 people. Larger appetites may want 4 shells, while smaller eaters are happy with 2.

** This recipe is made for making ahead: Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours or freeze for up to 3 months. You get two meals with one effort when you divide between two smaller baking dishes.

Ingredients to Know

Here’s a quick look at the key ingredients and what to keep in mind:

• Jumbo pasta shells: Cook the entire 12-ounce box since some shells may tear. These are different from manicotti (which are tubes); the shell shape makes them easier to stuff.
• Ground beef: Adds hearty texture and flavor to both the filling and sauce. You can substitute ground turkey, Italian sausage, or ground chicken.
• Ricotta cheese: Creates that rich, creamy filling. If you prefer, cottage cheese works as a substitute. Just strain off the liquid first or use whipped cottage cheese to avoid a watery filling.
• Pesto: The secret ingredient! Use store-bought for convenience or homemade pesto when basil is in season.
• Marinara sauce: A jar of store-bought marinara is a great shortcut, or try my homemade easy marinara sauce.

How to Make Stuffed Shells with Meat

This recipe takes about 30 minutes of prep and a few steps to assemble, but it’s very straightforward. If you can brown ground beef and cook pasta, you’ve got this.

Step 1: Cook the Pasta Shells

Bring a large pot of water to a boil and salt it generously. This is your only chance to season the pasta itself, so don’t be shy. 

Cook the jumbo shells according to package directions for al dente, then drain and rinse under cold water. The cold rinse stops the cooking immediately, cools the shells so you can handle them, and washes away excess starch that would otherwise make them stick together.

** Tip: Lay the rinsed shells on a sheet pan or clean kitchen towel in a single layer while you prep the filling. This keeps them from clumping.

Step 2: Brown the Meat

While the pasta cooks, brown the ground beef and chopped onion in a large skillet over medium-high heat. Break the meat into small crumbles as it cooks. 

Once no pink remains, drain off the fat and let it cool slightly before adding half to the filling.

Step 3: Make the Ricotta Filling

In a large bowl, combine the ricotta cheese, 1 ½ cups of the shredded Italian cheese blend, all of the Parmesan, one egg, the pesto, and half of the cooked beef mixture. Stir until everything is well combined. The egg helps bind the filling so it holds its shape inside the shells.

** Quick Note: Want to add veggies? Stir in cooked spinach (squeezed very dry) or sautéed mushrooms at this stage.

Step 4: Prepare the Meat Sauce

Spread about ¾ cup of marinara sauce in the bottom of a 13 x 9-inch baking dish. In a separate bowl, stir together the remaining marinara and the other half of the beef mixture. This becomes your meat sauce topping.

Step 5: Stuff and Assemble

Using a spoon, fill each cooled shell with a generous scoop of the ricotta mixture. Arrange the stuffed shells in the prepared baking dish, nestling them close together. Spoon the meat sauce evenly over the top, then sprinkle with the remaining ½ cup of Italian cheese blend.

Step 6: Bake

Cover the dish tightly with aluminum foil. Bake at 350°F for 30 minutes. Remove the foil and bake for 10 more minutes, until the cheese is melted and the filling is heated through. The edges should be bubbling and the top lightly golden.

Garnish with chopped fresh parsley or basil for a pop of color and fresh flavor.

Serving Suggestions

Stuffed shells with meat make a complete dinner alongside garlic bread, homemade focaccia, or a simple green salad with red wine vinaigrette. 

For extra vegetables, try roasted broccoli, sauteed zucchini, or roasted asparagus.

Storage, Freezing & Make Ahead Tips

To store leftovers: Keep baked stuffed shells in an airtight container in the refrigerator for 2-3 days.

To freeze: You can freeze baked leftovers or an unbaked assembled dish for up to 3 months. For unbaked shells, cover tightly with plastic wrap, then foil.

To make ahead: Assemble the dish completely (but don’t bake), cover with foil, and refrigerate for up to 24 hours. Bake according to the recipe when ready.

To reheat: Let the dish sit at room temperature for about an hour before reheating. Cover with foil and warm in a 350°F oven for 20-30 minutes, or until heated through. Individual portions can be microwaved for 30-60 seconds.

To bake from frozen: Thaw overnight in the refrigerator and bake as directed, or bake directly from frozen at 350°F for 60-70 minutes. Remove foil during the last 10 minutes to let the cheese brown.

Frequently Asked Questions

Should stuffed shells be covered when baking?

Yes, cover the dish with foil for the first 30 minutes. This traps steam and keeps everything moist. Remove the foil for the final 10 minutes so the cheese can melt and get slightly golden.

What can I use instead of ricotta cheese?

Cottage cheese is the best substitute. Strain off excess liquid first, or use whipped cottage cheese for a smoother texture. The filling may be slightly less creamy, but it will still taste great.

Can I add spinach or other vegetables?

Absolutely. Cooked spinach is a popular addition. Just make sure to squeeze it very dry before stirring it into the ricotta mixture, or you’ll end up with a watery filling. Sautéed mushrooms or zucchini also work well.

More Pasta Shells Recipes to Try

• Spinach Stuffed Shells
• Chicken Stuffed Shells with Spinach and Alfredo
• Creamy Beef and Shells {One Pot!}