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Square overhead shot of a spoon in a dish of stuffed shells with meat.
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4.90 from 46 votes

Stuffed Shells with Meat

These stuffed shells with meat are filled with ground beef, three types of cheese, and pesto for incredible flavor. A cozy, make-ahead pasta bake the whole family will love.
Course Dinner
Cuisine Italian
Keyword Ground Beef Recipes, stuffed pasta shells, Stuffed Shells Recipe, stuffed shells with meat, Stuffed Shells with Ricotta
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 446kcal
Author Blair Lonergan

Equipment

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.
    Cooking ground beef in a skillet for stuffed shells.
  • 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.
    Stirring together filling for stuffed shells.
  • 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.
    Meat sauce for stuffed shells in a small white bowl.
  • Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
    Process shot showing how to stuff pasta shells.
  • Top the shells with the marinara sauce mixture.
    Process shot showing how to make stuffed shells with meat sauce.
  • Sprinkle the remaining ½ cup of Italian cheese blend over top.
    Sprinkling cheese on top of stuffed shells before baking.
  • 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!
    Square front shot of stuffed shells with meat in a blue baking dish.

Video

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

Serving: 1/8 of the casserole | Calories: 446kcal | Carbohydrates: 21g | Protein: 35g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 714mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 2.2mg | Calcium: 494mg | Iron: 2.2mg