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.
Can I combine ground beef with sausage?
Absolutely! Enjoy, Beverly! 🙂
Hi, Mary! Thank you so much for letting me know! I don’t have too much control over the specific ads that appear, but I can report this to my ad company so that they can block those particular ads in the future. Again, thanks for telling me!
This recipe is absolutely the best ever stuffed shell recipe. Very simple and delicious! Thank you for sharing!
Oh, good! So glad that it was a hit, Marilyn. Thanks for your note!
Delicious!! Will make for company this winter for sure—made a half recipe for my family of 4 and now I wish I would have made the whole recipe to have 1/2 in the freezer! Thank you!
Awesome! Thanks, Kirsten! That’s exactly what I do — make the full recipe and then freeze one pan for another day. 🙂
I loved the idea of adding the beef to the filling, however, I did not have any pesto. I always have my own red sauce with meat though so I just drained as much meat from my red sauce and tried that instead. I do plan on trying the pesto though as soon as I get or make some. Hoping this turns out just as good. In the oven now. I am thinking it will just turn out tasting more like lasagne, which is fine because I love lasagne.
I bet your version will work, too! Hope you enjoy, Kathy!
Your recipes are amazing! I have tried many, and never disappointed. I do have a quick question for this recipe. I’m are not a fan of ricotta, so I usually do 1/2 ricotta and 1/2 cottage cheese. Can this be frozen? I will be doing the full recipe and freezing half. If not, I can make it as written(hubby LOVES any kind of chees!)
Hi, Patti! So glad that you enjoy the recipes! 🙂
Yes, I think it should work perfectly fine to sub with 1/2 cottage cheese and freeze half of the recipe. Enjoy!
I have only made this dish over 10 years ago. But this recipe was a big hit at my house. Husband loved it, kids loved it and so did I. There was nothing else needed for this dish . Thank you
So glad to hear that, Ana Rosa. Thank you!
Curious if I could substitute cream cheese for Ricotta? Hubby will NOT EAT anything made with Ricotta – there is no way to ‘disguise it’ to satisfy him. I’ve tried subbing cottage cheese (after pureeing it) and he wouldn’t eat that either.
Pain to me, cause I LOVE things like the shells and lasagna and others!
Hi, Carol! I think the cream cheese would probably work — just make sure that it’s softened to room temperature. Other options (besides cottage cheese) that might work as an alternative include a thick sour cream or mascarpone cheese. Hope your husband approves! 🙂
What do you recommend to serve with stuffed shells to make a
Complete meal?
Hi, Kimberly! I typically serve them with salad and bread. Garlic bread is great, or you could do a baguette, dinner rolls, whatever you like. Enjoy!
Not a crumb left on our plates!
XO from TO
Yay! So glad to hear that you enjoyed it!
Do you think spinach would work with the pesto in this recipe?
Hi, Teri! Yes, I do! Here’s my spinach stuffed shells recipe if you’d like to see more specific details: https://www.theseasonedmom.com/spinach-stuffed-shells/
Hello, I’d like to add a little seasoning to the beef. What would you recommend and how much? I also like using a ground beef/pork mix. Would you recommend this? If so, again, what seasoning and how much?
Thanks!
Sure, a mix of ground beef and pork would be great! You can season the meat with any herbs/spices that you like. I would go with garlic powder, basil, oregano or an Italian seasoning blend. For spice, you can also use some crushed red pepper flakes. Hope that helps, and enjoy!
My absolute favorite the basil pesto is a knock out combo. Thank you for sharing ❤️ I add the red pepper flakes to the marinara and I combined white rice with the beef and ricotta (must add from my mom’s recipe) absolutely delicious.
Thank you, Jade-Ann! I’m so glad that you enjoyed the meal. Thanks for your note!
This was really good! My store was out of shells, so I used manicotti. I also did half beef and half sweet Italian sausage. All was delicious.
YUM! Italian sausage is always a great addition! Thanks, Lori! 🙂
Can I make this ahead of time, refrigerate it then bake it the next day?
Yes, ma’am! Just let it come to room temperature on the counter for at least 30-60 minutes before baking. This will help it reheat evenly. You don’t want to put a cold dish in the hot oven if you don’t have to. 🙂 Enjoy!
Do you have to use pesto
Hi, Lynda! No, you don’t. If you don’t have pesto, you can use chopped fresh basil or even dried basil as a flavorful substitute.
In the oven now! Yes, it’s hot out this weekend (even up here in RI) but that’s ok. I started with your spinach stuffed shells recipe from this morning’s blog but ended up here since I had some Italian sausage in the freezer. Love your weekly e-newsletter and all the pics. You live in a beautiful area of the country and you make the most of it!
Thank you, Tim. I really appreciate that! I hope that you enjoy the meal!
I did not enjoy the taste of the pesto in the cheese filling. It was very over powering
Great recipe. I am not sure you know this, but there’s right-wing political ads running on this page. It’s already insufferable with ads, but the political ones make me never want to come back here.
I didn’t realize that, Ken. Thank you for letting me know!
Hi Blair!
I made this for Thanksgiving for my Italian/pasta loving sons and it was delicious! The pesto is so good mixed with ricotta.
I live in Virginia too… VA Beach/Chesapeake area and I love the Blue Ridge Mountains. So beautiful in the fall for hiking.
I quickly scanned over many of your recipes and can’t wait to try them… so many!
Thank you for this great webpage and recipes.
Lori Anne
Hi, Lori Anne! It’s so great to meet you. Thank you for visiting the blog and for your kind words. Happy holidays!
My husband is a picky person when it comes to pasta dishes. This was a home run for sure! Definitely becoming a regular
Awesome! Thanks, Jessica!
Making these right now. I have been making another version of stuffed shells, I just came across your recipe and I love pesto so I thought I would try it out. Can’t wait to try them out tonight.
Hope you enjoyed the meal, Carol!