By Becky Hardin
Published Sep 28, 2023
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
Ingredients1x2x3x
- ▢ 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
Video
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
Equipment
- 9×13 Baking Pan
- Baking Sheet
Becky’s Tips
- 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.
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.
More Stuffed Shell Recipes We Love
- Spinach Stuffed Shells
- Crockpot Stuffed Shells
- Chicken Alfredo Stuffed Shells
- Cheesy Mexican Stuffed Shells
- Chicken Stuffed Shells
Stuffed Shells Recipe with Meat
Equipment
- 9x13 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 9x13-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
Video
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
