Classic Meat and Cheese Stuffed Shells: The Ultimate Comfort Dinner

When it comes to satisfying, soul-warming comfort food, few dishes can compete with a tray of bubbling, baked pasta. These Meat and Cheese Stuffed Shells are a hearty twist on the classic Italian favorite. Instead of the traditional plain ricotta filling, these jumbo pasta shells are packed to the brim with a savory, seasoned ground beef mixture, smothered in marinara sauce, and baked under a blanket of gooey mozzarella cheese.

This dish is the culinary equivalent of a warm hug. It combines the best elements of lasagna—the meat, the cheese, the sauce—into individual, perfectly portioned pockets of deliciousness. It is a family favorite that looks impressive on the table but is surprisingly simple to assemble. Whether you are feeding a hungry crowd on a Sunday night or meal-prepping for the week ahead, these stuffed shells deliver big flavor with every bite.

In this guide, we will walk you through the steps to create this masterpiece, including how to keep your pasta firm, how to season your meat filling for maximum impact, and tips for freezing this dish for later.

Why You Will Love This Recipe

Stuffed shells are a staple in many households, but this meat-lover’s version takes it up a notch. Here is why it deserves a spot in your rotation:

1. Hearty and Filling: While cheese-stuffed shells are delicious, adding ground beef (or Italian sausage) turns this into a substantial meal that satisfies even the biggest appetites. The protein-packed filling ensures no one leaves the table hungry.

2. Make-Ahead Friendly: This is one of those magical dishes that tastes even better the next day. You can assemble the entire dish in the morning (or the night before), keep it in the fridge, and just pop it in the oven when you get home from work.

3. Freezer Gold: Stuffed shells freeze beautifully. You can double the batch, bake one for dinner, and freeze the other for a busy night when you don’t have time to cook.

4. Customizable: Not a fan of beef? Swap it for turkey, sausage, or a plant-based crumble. You can also hide veggies like spinach or finely chopped zucchini in the filling for a nutritional boost.

The Key Ingredients

To get that restaurant-quality taste, you need the right components.

Jumbo Shells (Conchiglioni)

You need the large shells specifically designed for stuffing. When boiling them, the trick is to undercook them slightly. They will continue to cook in the oven while absorbing the sauce. If you boil them until fully soft, they will tear when you try to stuff them.

The Meat Filling

We use lean ground beef for this recipe to avoid a greasy pool at the bottom of the dish. However, mixing in a little Italian sausage adds incredible depth of flavor. The meat is browned with onions, garlic, and herbs before being stuffed into the pasta.

The Cheeses

This recipe uses a trio of cheeses:
Mozzarella: For that classic stretch and melt on top.
Ricotta: Mixed into the meat or used as a binder to keep the filling creamy.
Parmesan: Adds a salty, nutty finish that cuts through the richness.

The Sauce

A good quality marinara is essential. You can make your own, but a high-quality jarred sauce works perfectly for a weeknight meal. You want enough sauce to cover the bottom of the pan and drizzle over the top to keep the pasta moist.

Ingredients

To make a family-sized tray (serves 6-8), you will need:

1 box (12 oz) Jumbo Pasta Shells
1 lb Lean Ground Beef – (85/15 or 90/10 lean)
1 jar (24 oz) Marinara Sauce – divided use.
1 small Yellow Onion – finely diced.
2 cloves Garlic – minced.
1 cup Ricotta Cheese – whole milk preferred.
2 cups Shredded Mozzarella Cheese – divided.
1/2 cup Parmesan Cheese – grated.
1 large Egg – lightly beaten (helps bind the filling).
1 tbsp Italian Seasoning – dried oregano, basil, thyme mix.
Salt and Black Pepper – to taste.
Fresh Parsley or Basil – chopped, for garnish.

Instructions

Follow these steps for perfect shells every time.

Prep the Oven and Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta shells for 2-3 minutes less than the package instructions (al dente). Drain and rinse with cool water to stop the cooking and prevent sticking.
Make the Meat Filling: In a large skillet over medium-high heat, add the ground beef and onion. Cook until the beef is browned and the onion is translucent, breaking up the meat with a wooden spoon. Add the minced garlic and cook for 1 minute until fragrant. Drain any excess fat.
Season and Combine: Remove the skillet from heat. Stir in the Italian seasoning, salt, pepper, and about 1/2 cup of the marinara sauce to moisten the meat. Let it cool slightly (about 5 minutes).
Create the Cheese Mixture: In a medium bowl, whisk the ricotta cheese, egg, parmesan, and 1/2 cup of the mozzarella cheese. Add the cooled meat mixture to this bowl and stir until fully combined. This is your filling.
Stuff the Shells: Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Take a cooked shell and spoon about 2 tablespoons of the meat/cheese mixture inside. Place the stuffed shell into the baking dish. Repeat until the dish is full.
Top and Bake: Spoon the remaining marinara sauce over the shells. Sprinkle the remaining 1 1/2 cups of mozzarella cheese generously over the top. Cover the dish with foil (tent it slightly so the cheese doesn’t stick).
Bake: Bake covered for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and slightly browned.
Serve: Let the dish rest for 5-10 minutes before serving (this helps the filling set). Garnish with fresh chopped parsley or basil.

Tips for Success

Don’t Overstuff: It is tempting to pack as much filling as possible, but if you overstuff, the shells might rip. A generous spoonful is plenty.

Sauce Coverage: Make sure the edges of the pasta shells are touched by some sauce or cheese. Any exposed dry pasta will become hard and crunchy in the oven.

The “Ziploc” Method: To make stuffing easier and less messy, put your filling into a large gallon-sized Ziploc bag. Snip the corner off to create a piping bag. Pipe the filling directly into the shells.

Serving Suggestions

Since this dish is rich and heavy on carbs and protein, lighter sides work best to balance the meal.

Green Salad: A crisp Caesar salad or a garden salad with vinaigrette cuts through the richness of the cheese.
Roasted Vegetables: Garlic roasted broccoli or asparagus adds a nice crunch and nutrition.
Garlic Bread: If you really want to go all out on the carbs (we won’t judge!), a slice of crusty garlic bread is perfect for mopping up the extra sauce.

Storage and Freezing

Fridge: Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or oven.

Freezer (Unbaked): Assemble the dish completely but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 60 minutes (covered), then uncover for 10 minutes.

Freezer (Baked): You can also freeze baked leftovers. Thaw in the fridge overnight before reheating for the best texture.

Meat and Cheese Stuffed Shells are the definition of crowd-pleasing comfort food. With melty cheese, savory beef, and tender pasta, it’s a meal that brings everyone to the table with a smile. Enjoy!