When you need to wow your friends and family, this Stuffed Shells with Meat Sauce delivers. With tender pasta shells stuffed with ricotta and spinach and then topped off with a delicious meat sauce and covered in melted cheese, you have a mouthwatering dinner that is sure to satisfy. These baked stuffed shells with keep them coming back for more!
If you are ready to enjoy some cozy home-cooked comfort food, this stuffed shells recipe with meat is for you! Whether you are an expert cook or just starting out, we've got you covered with our easy-to-follow instructions.
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Busy weeknights call for something quick yet irresistibly cheesy, and that's where my Instant Pot Mac and Cheese steps in - a foolproof favorite that promises creamy perfection in minutes. And for a twist on tradition, don’t overlook the Baked Spaghetti with Ricotta; it’s a delectable fusion of creamy cheese and al dente pasta baked to golden-brown glory.
Ingredients and Substitutions
- Jumbo Shells: You will want about 9 ounces of jumbo pasta shells for this stuffed shells recipe.
Meat Sauce:
- Olive Oil or Avocado Oil: Either works perfectly, but if you're out, any vegetable oil will do the trick.
- Ground Beef: The star of our meat sauce! Feel free to swap for ground turkey, ground chicken, Italian sausage or even plant-based meat for a vegetarian twist.
- Minced Garlic: Garlic powder can also work in a pinch, but there's nothing like the fresh stuff. Onion powder could also be added to the mix.
- Tomato Paste and Crushed Tomatoes: For a chunkier sauce, you could use canned diced tomatoes in this recipe for stuffed shells.
- Italian Seasoning: A perfect blend of herbs. No Italian seasoning? No problem! Mix some basil, oregano, rosemary, and thyme yourself.
Cheese Filling:
- Ricotta Cheese: Cottage cheese can be a great alternative in your stuffed pasta shells if ricotta's not in the fridge.
- Chopped Frozen Spinach: Make sure it's thawed and squeezed dry. Fresh spinach wilted down is also a great option.
- Egg: I used a large egg, but any size will work.
- Fresh Parsley: No parsley? A little fresh basil or even skipping it won't ruin the day.
- Grated Parmesan Cheese: Another hard cheese like pecorino will also work.
Topping:
- Shredded Mozzarella Cheese: Melts beautifully over the top. Feel adventurous? Mix in a bit of cheddar or whatever you've got! An Italian cheese blend is also lovely here.
How to Make Stuffed Shells with Meat Sauce
For the full recipe for stuffed shells with ricotta and meat, including measurements, see the recipe card below.
Serving Suggestions
Serve stuffed shells with ground beef with air fryer garlic bread, bread machine garlic bread, or bread machine focaccia. A green salad with balsamic vinaigrette is a great way to round out the meal. A Caesar salad, garlic-roasted broccoli, or air fryer asparagus are also great options.
Tips & Tricks
- Prep Ahead: Busy day ahead? No worries! You can prepare the meat sauce and cheese filling a day in advance. Just keep them in the fridge, and you're good to go for an easier assembly. Or you can assemble the casserole up to one day ahead.
- Pasta Perfect: To avoid overly soft shells that can tear, cook them until just al dente. They'll hold up better when stuffing and continue to cook perfectly in the oven.
- Sauce It Up: Don't skimp on the sauce! A juicy layer at the bottom of your pan will keep the shells from sticking, and a generous topping will ensure every bite is moist and flavorful.
- Meal Prep: Make a double batch of stuffed shells with spinach and freeze one! Just assemble your dish, cover it tightly, and pop it in the freezer before the baking step. When you're ready, bake it straight from frozen - just add some extra cooking time.
Storage
Ensure your stuffed shells cool down to room temperature to avoid any condensation inside the container – because no one likes soggy pasta! Place in an airtight container and store leftovers in the refrigerator for up to four days.
Freezing
Just like with refrigeration, make sure they've cooled to room temperature. Transfer them to a freezer-safe container or bag. Pro tip: if using a bag, lay it flat in the freezer so it takes up less space and thaws more evenly later on.
Label your container or bag with the date, and freeze stuffed shells for up to 3 months. When you're ready to enjoy it, simply thaw it in the fridge overnight. Reheat it in the oven covered with aluminum foil at 375 degrees F until bubbly and warm, which usually takes about 30 minutes.
Stuffed Shells with Meat Sauce
Ingredients
- 9 ounces jumbo pasta shells
Meat Sauce
- 1 tablespoon olive oil or avocado oil
- 16 ounces lean ground beef
- 1 tablespoon minced garlic
- 6 ounces tomato paste
- 28 ounces crushed tomatoes
- 1 tablespoon Italian seasoning
Cheese Filling
- 15 ounces ricotta cheese
- 10 ounces chopped frozen spinach thawed and drained
- 1 egg beaten
- 2 tablespoons chopped parsley
- ⅓ cup grated Parmesan cheese
Topping
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F.
- Bring a pot of salted water to a boil. Add the pasta shells and cook according to package directions. Drain and reserve 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, breaking up with the back of a spoon, until browned. (About 5 minutes.). Add the garlic and cook for 1 more minute.
- Add the tomato paste and stir in, and then the crushed tomatoes and Italian seasoning. Reduce the heat to medium-low, and cook for 10 minutes, adding the reserved cooking water to adjust the consistency as desired.
- While the meat sauce is cooking, stir together the ricotta cheese, spinach, egg, parsley, and parmesan in a medium bowl. Season with salt and pepper.
- Stuff the mixture into the cooked pasta shells.
- Put â…“ of the meat sauce in the bottom of a 13 x 9 baking pan.
- Arrange the stuffed shells on top of the meat sauce, and top with the remaining sauce. Sprinkle with the mozzarella cheese.
- Cook for 30 minutes. Allow to cool for 5 to 10 minutes before serving.
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