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!
Table of Contents
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
Absolutely loved this! Followed to a t and it was perfect. My boyfriend always asks for this . This is by far the best thing I have ever cooked. I can’t wait to try other recipes by you.
– Diana
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Stuffed Shells with Meat
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (12 ounce) box jumbo pasta shells
- 1 lb. ground beef (you can substitute with ground turkey, ground Italian sausage, or ground chicken)
- 1 cup chopped onion
- 2 cups shredded Italian blend cheese, divided (you can substitute with shredded mozzarella cheese)
- 1 (15 ounce) container ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ¼ cup pesto (use prepared store-bought pesto for convenience or homemade pesto when basil is fresh)
- 1 (24 ounce) jar marinara sauce
- Optional garnish: chopped fresh parsley or basil
Instructions
- Preheat oven to 350°F. Cook pasta shells in a large pot of salted boiling water according to package instructions for al dente. Drain the shells in a colander and rinse under cold water.
- Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
- Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
- Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
- Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
- Top the shells with the marinara sauce mixture.
- Sprinkle the remaining ½ cup of Italian cheese blend over top.
- Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!
Notes
- Pull the pasta early. Cook shells just until barely al dente since they’ll continue to soften in the oven.
- Pesto is the secret. Don’t skip it! It adds incredible garlic and basil flavor to the filling.
- Ricotta substitute: Use cottage cheese (drained) or whipped cottage cheese if you prefer.
- Add veggies: Stir cooked, well-drained spinach or sautéed mushrooms into the filling.
- For more heat: Add black pepper or a pinch of crushed red pepper flakes to the filling.
- Serving size: Plan for 2-3 shells per person. This recipe yields about 20-22 stuffed shells.
- Make ahead: Assemble unbaked, cover, and refrigerate up to 24 hours or freeze up to 3 months.
- Reheat at 350°F for 20-30 minutes (covered) until warmed through. From frozen, bake 60-70 minutes.
Nutrition
This really is The Best! Made it for my family and we wished I’d tripled the recipe. Yummmmmmm. Thanks!
– Carol
Originally published in December, 2013, this post was updated in December, 2025.
Could I replace the marinara sauce for tomato sauce?
Sure! The tomato sauce just doesn’t have the seasoning that the marinara sauce has, so you might want to add some Italian herbs (like basil, oregano, etc.) or salt and pepper. Totally up to you and your taste preferences!
Made this over the weekend, and stored the extra filled shells in freezer bags. I only used the ground meat in the sauce not in the filling mixture, as I wanted to use a piping bag to squirt the filling into the shells, and I figured the beef would clog the nozzle. I love pesto, a d was really pleased at how flavorful it made the filling. That’s a great tip!
Both my husband and stepson enjoyed the shells.
Great! I’m so glad that you enjoyed the meal, Christina! 🙂
Great idea!! I’m cooking for two, so i did the same.it’ll be nice for another quick mask!
Enjoy, Lesley! 🙂
Had to comment again, these shells were a huge hit!! My bf loved them! the pesto in the filling was such a tasty addition! Saving this for future dinners. Thanks!
Wonderful! Thanks for taking the time to come back and leave a note, Lesley!
Made these tonight and they were delicious! I love the addition of the pesto for added flavor. Hubby wanted to know right away how difficult they were to make because he wants them again! Thanks for the recipe!
What is the pesto for? Can I make this without it?
Hi, Stacey! The pesto just adds more flavor to the mixture (garlic, basil and Parmesan, primarily). You can totally make the recipe without the pesto, though. You might want to add some herbs to substitute for that flavor if you’ve got them — basil and parsley would be great. Hope you enjoy!
Hey, Lyndsey! In step #3, the recipe says to combine 1.5 cups of the shredded Italian blend cheese (the recipe calls for 2 cups divided, so you will use the remaining 1/2 cup on top), with all of the Parmesan (1/2 cup) called for in the recipe. I hope that helps to clarify!
I think she was looking for the KINDS of cheese to use in the Italian Blend not realizing that it’s a prepackaged blend called “Italian Cheese Blend”.
Oh!!! If that’s the case, then I don’t know what the packaged ratio is. 🙂 Thank you for helping to clarify the question! If you can’t find the Italian cheese blend package, grated mozzarella is a perfect substitute.
Just use whatever amount of the cheese you have, making sure you have the total amount. I use more cheese than suggested, love the cheese.
Absolutely! The recipe is just a guide, but you should always feel free to make it your own! 🙂
This really is The Best! Made it for my family and we wished I’d tripled the recipe. Yummmmmmm. Thanks!
That’s great, Carol! Thank you so much for letting me know and for taking the time to leave a note!
Wonderful taste, fairly easy to put together, this ia dish l will make again and again.
Thanks, Mary! That makes me so happy to hear! 🙂
Not hard to follow… but I can understand your confusion. The total amount of the shredded Italian cheese blend was 2 c. (see recipe ingredient list) when she said 1.5 c. shredded Italian cheese blend and then mentioned 2 other cheeses (Ricotta, Parmesan) she means, “don’t put in all the 2 cups of shredded Italian cheese, only put in 1.5 c. but do put in all of the Ricotta and Parmesan”. If you look at step 6, it says to put the remaining 1/2 c. shredded Italian cheese on top.
Hopefully that makes sense! I love this recipe and it has become a favorite for me! It’s not hard to prep and a great recipe to have in the freezer ready to go when time or energy is low! Thank you for a great recipe!
Thank you, Sarah!
Question can I use Spinich with the rogotta cheese and not use beef, chicken etc.r, for a vegetarian.
And if I freeze this cook first or cook after taken from fr
Hi, Betty! I’d recommend using this recipe for spinach stuffed shells: https://www.theseasonedmom.com/spinach-stuffed-shells/
Here are the preparation and storage instructions:
How to Freeze: This is the ultimate prep-ahead freezer meal! If you would like to make the casserole in advance, simply assemble the dish (but do not bake). Cover the dish with foil and either refrigerate for up to 24 hours; or, if freezing, cover tightly with plastic wrap, then foil. Keep in freezer for up to 3 months.
How to Cook Frozen Stuffed Shells: When ready to bake, you can either thaw the stuffed shells in the refrigerator overnight (and bake according to the recipe instructions); or you can bake the stuffed shells directly from the freezer at 350°F for about 60-70 minutes (or until heated through). Don’t forget to remove the foil during the final 10 minutes of baking to allow the cheese to brown on top!
How to Reheat: Let the dish sit on the counter and come to room temperature for about 1 hour before reheating. Cover the dish with foil and reheat in a 350°F oven just until warmed through (about 20-30 minutes). You can also reheat individual portions in the microwave for about 1 minute.
Leftovers will keep in an airtight container in the fridge for 2-3 days.
Hi, Nechica! You can do it either way, but I’ve shown them facing down here. 🙂
Making this tonight! I decided to use the jumbo shells in the pantry finally on a whim. This recipe fit my needs perfectly. Only substitutions I made was ground venison instead of beef (which I do with all beef recipes) and used cream cheese and a little sour cream instead of ricotta because I didnt have any and it’s a little late in the evening to make a grocery store run! I think it will turn out very nicely though the cream cheese may run out of the shells more than the ricotta but that’s my own fault! Haha
Thanks, Jessica! 🙂
Thank you! That’s so kind of you to say, and it makes me really happy to know that you enjoy the recipes. I’m so appreciative that you took the time to leave me a note! 🙂
Making Right Now, The Stuffing Looks So Good & I like the idea of the Pesto added, Let You know how it tastes, Can’t Wait !!
Wonderful! Enjoy, Sandy!
Can you cook shells ahead?
Hi, Nyleen! If you’re just wanting to cook the pasta ahead (but not assemble and bake the full dish in advance), that should work — just be careful that you really rinse the shells well with cold water after draining them. Also, you might want to toss them with olive oil, because I’m really worried that they will stick together as they sit, making it hard to stuff them later without ripping them apart. Hope that makes sense! 🙂
Haven’t even eaten them yet – just got done making 2 pans – 1 for the freezer. I did half and half of spinach and ricotta and these meat stuffed shells. I used half ground beef and half mild Italian sausage. It was soooooooooo fun to make – especially in my COVID-19 shelter-in-place crazed state. They smell delicious. I will check out your other recipes – since I seem to have time on my hands – which I wash a lot – stay safe and healthy all!
Hello!! I followed this recipe today and it turned out great. Although could you PLEASE PLEASE PLEASE made a video for all of us? I would love to save a video or something that it is easy and faster to follow PLEASE! Seriously it is an amazing recipe. Loved it
This recipe is fantastic! The pesto made a world of difference.
Thanks, Nicole! I totally agree. 🙂 Thank you for taking the time to come back and leave me a note!
I made this today and it was sooooo good. I can’t wait to try some more of your recipes.
Yay! So glad that you enjoyed them, Marisol! Thanks for taking the time to come back here and let me know. I hope you enjoy some of my other recipes, too!
No rating as I haven’t made these yet. Question, though, do you use a basil pesto? The recipe doesn’t specify. Thanks!
Hi, Lauren! Yep — basil pesto is what I always use. 🙂
What kind of basil pesto do I buy. Does it come in a jar and which hrand. Thanks
Hi, Priscilla! You can really use any pesto that you can find. Some stores sell fresh pesto in the refrigerated section or near the deli. I usually buy a jar of Classico brand pesto, which is sold in the same aisle as the other pasta sauces and packaged dry pastas. Different stores carry different brands, though, and any version (store-bought, homemade, etc.) will work here. Enjoy!
Should the shells be put into the casserole with the “open” side facing up or down? Some of the pictures look different than the video.
Hi, Dana! I usually place them open side up, but either way works fine!
Absolutely loved this! Followed to a t and it was perfect. My boyfriend always asks for this . This is by far the best thing I have ever cooked. I can’t wait to try other recipes by you.
Thanks, Diana! I’m so glad that you and your boyfriend both enjoyed it! I appreciate you taking the time to come back here and let me know. 🙂
Made this for the first time last night. Loved it and so did the rest of the family! Shared it with my mom and she can’t wait to try it either. Will definitely make this again.
Wonderful! Thanks, Kristin!
Great recipe, easy to follow and we loved it! Pesto is a great touch!
We’re so glad you enjoyed it, Kay! Thank you for trying it out and taking the time to leave a review.
This is the best!!! My family and I loved it. I will be making it again soon. I just have one question. Do you keep the oil or strain it after browning the meat?
Thanks, Sidney! I strain off the grease and discard it after browning the meat.
can i freeze this after baking and how do i do it for it to be good later please email me n let me know
Hi, Connie! It’s definitely best to freeze the dish before baking; however, if you have leftovers you can certainly freeze the baked shells as well. Just transfer them to a freezer-safe, airtight container, cover tightly and freeze for up to 3 months.