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.
My family absolutely loves this recipe! We just had it again, tonight. The pesto is such a smart addition having so many of the needed ingredients for good Italian dishes. Bravo Blair!
Thank you so much, Amanda! We’re so glad you enjoy the recipe!
My favorite recipe for stuffed shells, it’s so delicious and honestly it sounds and looks a lot more difficult than what it actually is. So worth it.
Thank you so much, Tessa!
I made this recently and my family and I loved it. Thank you
We’re so happy to hear this, Kathy!
About to cook and wanted to add mushrooms. Any advice on if this would be a good addition?
Hi Shelby,
We haven’t tested it, but you should be able to add mushrooms! We recommend sautéeing them before adding them to the filling.
This sounds like a good idea, thanks will be trying it tonight.
Having not made stuffed shells in a while , I wanted to look up a recipe to remind myself how to make them. When I came across Seasonedmom.com needless to say I am glad I did, as soon the picture popped up my mouth was watering. I have all the ingredients and will be making these tonight. Thanks seasonedmom.
We’re so glad you found us, Michele! We hope you enjoy it.
Pro: Truly the best tasting stuffed shells I’ve ever had.
Con: The cooking time (for me at least) was considerably longer than estimated—and I have a great Kitchen Aid oven. Instead of the 30 mins covered and 10 mins uncovered cooking time, it would have been more like 45 to 50 mins covered and another 10 to 15 uncovered for them to be baked through and served hot. I say “would have been” because after 30 mins I had to take them out and finish them in batches in the microwave for several mins. How good they tasted made up for the extra time, but I would just suggest adding appx 30 mins to the total time for this recipe.
Thanks for your feedback, David!
Yummy! Of course, I made it my own by omitting parm cheese, and pesto and egg. Substitute cottage cheese. I cut in half, just 2 of us. Prego sauce is always my choice. Added red pepper flakes, and extra pepper cheese when reheating. Boyfriend said, add that to your arsenal! We loved it! Thanks!
Thank you for the feedback, Sue! We’re so glad you enjoyed the recipe.
My family loves this! I us3d 1/2 mild Italian sausage and 1/2 ground beef, we think it’s the best!
Thanks so much, Chris!
My 3 kids and husband love it. It’s a dish that they always request now.
Amazing! We’re so glad it was a hit!
This was my very first “pasta bake” and I must say that due to your simple instructions, everything came along swimmingly! My very picky Husband, Son and Grandson is head over heals for this dish!! I did, however, use Italian sausage in place of the beef and I used cottage cheese in place of ricotta and everything turned out splendidly.
Thanks Again,
Trevor
I’m so glad to hear that it was a success, Trevor. Thank you for letting me know!
SO delicious. I’ll definitely be making this again.
Thank you, Megan!
I made this recipe with Italian sausage and it tastes so much better! I also made a batch using crab in the filling and homemade alfredo sauce! It was all a huge hit!
Oooh, the crab version sounds great! I agree, Italian sausage adds really nice flavor. 🙂
Can I make this the day before? Looks great!
Hi Melissa,
Yes! The dish can be assembled, covered with foil, and stored in the fridge for up to 24 hours. Or, leftover baked stuffed pasta shells will last in an airtight container in the fridge for 2-3 days. 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.
Hope this helps!
These were amazing… Thank you!
Thank you so much, Katie!
This recipe is right on! My family loved it! I made it with both ground beef and hot Italian sausage. It was hearty and very delicious. I also made my own spaghetti sauce. I put finely chopped fresh basil on top and it made a beautiful presentation as well. Thank you for sharing.
Thank you for trying it out, Donna! We’re so happy it was a hit!
Yum! The picky eaters even took 2nds!
We’re so happy to hear this!
I am making this dish to take to a friend having surgery. She would like to stick it in the freezer and pull it out when needed. Would I just prepare the dish but not bake it? I assume bring to room temperature and bake at the same temp in this recipe? Thanks so much for any help you can provide.
Hi, Jan! That’s such a nice thing to do for her! Here are the make-ahead instructions:
How to Freeze
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 from Frozen
When ready to bake, you can either thaw the stuffed shells in the refrigerator overnight (and then let sit on the counter and come to room temp before you 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!
An AMAZING recipe! Truly the best stuffed pasta shell recipe ever! Love the pesto in the filling! Delicious with garlic bread and a salad. Thank you for your outstanding recipes!
Thank you, Julie!
This is one of my family’s favorite meals. At least one of my kids requests it for their birthday dinner!!
Yay! That’s such an honor. Thank you, Susan!
Made this but substituted sweet Italian sausage in place of the ground beef.
We hope you enjoyed it, Doug!
I thought I was doing this recipe
right. Well wrong I didn’t cook the meat. I mixed everything together . Now it’s baking but I don’t know what to do.