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I absolutely adore Italian stuffed shells with meat sauce. This traditional preparation of an endlessly versatile dish is so comforting and cheesy. I make it at least once a month for my family, and I always pack it with extra meat sauce. Beef stuffed shells is a super hearty meal that comfortably serves a large crowd, or you can freeze it for easy meal prep.
What’s in this Stuffed Shells Recipe with Meat?
It’s hard to go wrong with Italian food. Pasta, cheese, and sauce are always a winning combination in my mind! These beef stuffed shells are no exception – they’re easy, delicious, and always a crowd-pleaser.
- Ground Chuck: This is my favorite kind of ground beef for meat sauce. It’s got just the right balance of fat, and it adds so much flavor.
- Onion + Garlic: Add an earthy and slightly sweet flavor to the meat sauce.
- Marinara Sauce: I like to make my own, but you can use your favorite store-bought to save time.
- Egg: Binds the cheesy filling together.
- Cheese: A mixture of small curd cottage cheese, mozzarella cheese, and Parmesan cheese creates a rich, creamy, and cheesy filling for our shells.
- Jumbo Shells: The perfect size for stuffing! Make sure to cook yours just to al dente according to the package. If overcooked, they may fall apart.
Variations To Try
There are so many ways to change up these beef stuffed shells. You can swap some or all of the ground beef for Italian sausage. Try adding spinach, sautéed mushrooms, bell peppers, or caramelized onions to the filling for a bit more flavor. Or add some pesto to the cheese mixture!
How to Store and Reheat
Store leftover stuffed shells with meat in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
These stuffed beef stuffed shells can be frozen both before and after baking. Tightly wrap the pan in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. If you freeze before baking, bake directly from frozen at 350°F for about an hour (remove the plastic wrap first!). If you freeze after baking, let it thaw overnight in the refrigerator before reheating as described above.
Serving Suggestions
Just like all casseroles, these beef stuffed shells can be a meal all on their own. It’s a hearty, filling, and satisfying dish! That said, I still like to serve mine with a few sides, like Homemade Garlic Bread, Caesar Salad, or Roasted Vegetables.
Notes from the Test Kitchen
When I have vegetarian guests coming over, I find it super easy to make vegetarian stuffed shells. All I do is omit the meat from the sauce. You could also swap for Impossible ground beef if you prefer.
5-Star Review
“I can’t get enough of this meal! We’ll be making this weekly. It’s that delicious! Thank you so much.” – Jen
Stuffed Shells Recipe with Meat
Equipment
- 9×13 Baking Pan
- Baking Sheet
Ingredients
- 1 pound ground chuck
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 clove garlic minced
- 26 ounces marinara sauce store-bought or homemade(1 jar)
- 1 large egg lightly beaten
- 2 cups small curd cottage cheese (4% milk fat)
- 2 cups freshly shredded mozzarella cheese divided
- ¾ cup freshly grated Parmesan cheese divided
- 20 dry jumbo pasta shells (about 7 ounces)
- Chopped fresh basil leaves optional, for garnish
Instructions
- Preheat oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray; set aside.
- Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente according to the package, about 8-9 minutes. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.20 dry jumbo pasta shells
- In a large skillet, brown the beef on medium heat until cooked through and no pink remains, about 5-7 minutes. Drain off the rendered fat.1 pound ground chuck
- Reduce heat to medium-low. In the same skillet with the beef, heat the olive oil and add the onion. Cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds more.1 tablespoon olive oil, 1 yellow onion, 1 clove garlic
- Reduce the heat to low and add the marinara sauce. Simmer uncovered for 30 minutes, stirring occasionally.26 ounces marinara sauce
- In a medium bowl, mix the egg, cottage cheese, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese together.1 large egg, 2 cups small curd cottage cheese, 2 cups freshly shredded mozzarella cheese, ¾ cup freshly grated Parmesan cheese
- Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish.
- Stuff the shells with 1 rounded tablespoon of cheese mixture and arrange them on top of the meat sauce, open-side up. Spoon the remaining meat sauce in-between the shells but not directly on top of the shells.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining mozzarella and Parmesan cheeses over the shells. Bake 5-7 minutes longer, or until the cheese is melted.
- Garnish with fresh basil and serve!Chopped fresh basil leaves
Becky’s Tips
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- Keep an eye on the pasta shells so they don’t overcook. After boiling, set them upside down on a baking sheet to dry.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Stuffed Shells with Meat Step by Step
Boil the Shells: Preheat the oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray; set aside. Bring a pot of water on the stovetop to a boil. Cook 20 jumbo pasta shells to al dente according to the package, about 8-9 minutes. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.
Brown the Beef: In a large skillet, brown 1 pound of ground chuck on medium heat until cooked through and no pink remains, about 5-7 minutes. Drain off the rendered fat.
Sauté the Onion: Reduce the heat to medium-low. In the same skillet with the beef, heat 1 tablespoon of olive oil and add 1 diced yellow onion. Cook until translucent, about 3 minutes. Add 1 minced clove of garlic and cook for 30 seconds more.
Add the Sauce: Reduce the heat to low and add 26 ounces (1 jar) of marinara sauce. Simmer uncovered for 30 minutes, stirring occasionally.
Make the Filling: In a medium bowl, mix 1 large egg, 2 cups of small curd cottage cheese, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese together.
Spread the Sauce: Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish.
Stuff the Shells: Stuff the shells with 1 rounded tablespoon each of the cheese mixture and arrange them on top of the meat sauce, open-side up. Spoon the remaining meat sauce in between the shells but not directly on top of the shells.
Bake the Casserole: Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese over the shells. Bake 5-7 minutes longer, or until the cheese is melted.
Garnish and Serve: Garnish with fresh basil and serve!
These shells can turn watery due to excess moisture on the pasta or in the filling. This is why we drain the cooked shells on a baking sheet!
Make sure to use a large enough pot when boiling the shells so that they have room to move around, and don’t let them touch on the baking sheet as they cool and drain!
If your shells are hard, chances are you did not cook them for long enough. You want to make sure the shells are al dente but not undercooked. You may wish to add an extra shell to the pot to test for doneness.
Can I use Ricotta cheese instead of cottage cheese in the recipe??
Sure, Darlene!
Can I assemble this one day and then bake it the next? I’ll leave an updated review after I make it.
Absolutely, Terri!
This was delicious. I’m 67 and the first time I made stuffed shells
Easy to follow directions.
Grew up on something similar to this. The only modifications we made was adding sage, salt, pepper, garlic to the ground beef and since we couldn’t find any mairnara sauce we used an Italian sausage with garlic sauce from Prego. We made this in a 3x batch so roughly 62 shells in 11×17 and 9×13. This one everyone in the family couldn’t get enough of. There’s no leftovers. This is definitely becoming a meal rotation in our house.
I’m new to freezer meals… When do I freeze this? After I put it together, or after baking? If I bake it then freeze it, how long and what temperature do I reheat it? Thank you!
You can freeze it at either point! If you freeze before baking, bake directly from frozen at 350°F for about an hour. If you freeze after baking, let it thaw overnight in the refrigerator before reheating in a 350°F oven for 30 minutes!
Do I have to use an egg?
You can leave it out, but the filling won’t hold together as well!
How do you reheat from frozen?
Bake from frozen at 350°F for 45-60 minutes!
Delicious and quite easy. Lighter than many recipes of this type.
This turned out so good! Everyone at work loved it. I had to use a round pasta that I cut in half and filled with cheese mixture using a frosting piping bag. It was pretty as well as delicious. Will make again and again. Thanks for sharing. 😋
That looks delicious, Toni!
This looks phenomenal! I am going to make it this week for sure! Becky, I don’t want to step on your toes, but please let me share something as I GUARANTEE everyone will love it. This, as in any recipe that calls for Parmesan cheese, please please please use Parmesan Reggiano instead! I promise you you will love it and won’t ever use regular Parmesan again. This is not a “to each their own”comment, this is a FACT!! Best cheese on the planet!
Thanks for sharing, Eddie!