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.
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!
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