Stuffed Shells with Meat
There’s something incredibly comforting about a plate of Stuffed Shells with Meat. The combination of tender jumbo pasta shells filled with a savory meat and cheese mixture, all smothered in rich marinara sauce, is a meal that feels like a warm hug. Whether you’re feeding a crowd or just indulging in a hearty dinner for yourself, this recipe is sure to become a family favorite. Let’s dive into the details of making these delightful stuffed shells!
Why I Love This Recipe
Stuffed shells are not just a meal; they are an experience. Each bite is a perfect balance of flavors and textures, offering a delightful burst of cheesy goodness paired with the savory richness of ground beef. This recipe is versatile, too—feel free to switch up the cheeses or add your favorite veggies to the filling. Plus, it’s a great dish to prepare ahead of time and bake later, making it ideal for busy weeknights or family gatherings.
What We’re Using
- 6 ounces jumbo pasta shells: The star of the show, these large shells hold all the delicious filling.
- 2 tablespoons olive oil: For sautéing the onions and adding depth to the filling.
- 1 large yellow onion: Finely diced, it adds sweetness and flavor to the meat mixture.
- 1 pound ground beef: The hearty protein that makes this dish satisfying.
- 2 teaspoons garlic powder: For that irresistible garlicky flavor.
- 1 teaspoon Morton kosher salt: To enhance all the flavors.
- 1 teaspoon black pepper: For a touch of heat.
- 16 ounces ricotta cheese: Creamy and rich, it’s essential for the filling.
- 2 cups shredded Italian cheese blend: A mix of mozzarella and provolone adds gooeyness.
- ½ cup grated Parmesan cheese: For a nutty, salty finish to the filling.
- 1 large egg + 1 large egg yolk: This helps bind the filling together.
- ½ cup basil pesto: A burst of flavor that elevates the dish.
- 3 tablespoons finely chopped basil leaves: Fresh herbs for a fragrant touch.
- 26 ounces marinara sauce: The perfect accompaniment to our stuffed shells.
- Fresh basil for garnish: A lovely touch for presentation.
Equipment & Tools
- Large pot: For boiling the pasta shells.
- Skillet: To sauté the onion and brown the ground beef.
- Mixing bowl: For combining the filling ingredients.
- 9×13 inch baking dish: To hold the assembled stuffed shells.
- Spatula: Perfect for mixing and transferring the filling.
- Aluminum foil: Useful for covering the dish while baking.
Stuffed Shells with Meat: From Prep to Plate
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook according to the package instructions until al dente, usually around 9-11 minutes. Drain the shells and lay them flat on a baking sheet to prevent sticking.
Step 2: Sauté the Onion and Beef
In a skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes. Then, add the ground beef, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Season with garlic powder, kosher salt, and black pepper.
Step 3: Make the Filling
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded Italian cheese blend, grated Parmesan cheese, the large egg, egg yolk, basil pesto, and chopped basil leaves. Mix until well combined. Then, fold in the cooked beef and onion mixture.
Step 4: Assemble the Shells
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9×13 inch baking dish. Using a spoon, fill each pasta shell with the meat and cheese mixture and place them in the baking dish, open side up. Once all shells are filled, pour the remaining marinara sauce over the top and sprinkle with the remaining shredded Italian cheese blend.
Step 5: Bake the Stuffed Shells
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 6: Garnish and Serve
Once out of the oven, let the stuffed shells sit for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your hearty plate of Stuffed Shells with Meat!
If You’re Out Of…
- Ground beef: Substitute with ground turkey or chicken for a lighter option.
- Ricotta cheese: Cottage cheese blended until smooth can work in a pinch.
- Marinara sauce: Any jarred pasta sauce or homemade tomato sauce will do.
- Italian cheese blend: Use a mix of mozzarella and cheddar for a different flavor.
Frequent Missteps to Avoid
- Overcooking the pasta shells: They should be al dente, as they will continue to cook in the oven.
- Packing the filling too tightly: Gentle filling allows for expansion and keeps the shells intact.
- Skipping the resting time: Letting the dish sit after baking helps the filling set and makes serving easier.
- Not covering the dish while baking: Covering prevents the cheese from burning and keeps the shells moist.
Save It for Later
If you have leftovers (which is rare with this dish!), they can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Alternatively, you can freeze the unbaked assembled shells. Just cover tightly with plastic wrap and foil. When ready to enjoy, bake directly from frozen, adding extra time to ensure they’re heated all the way through.
Troubleshooting Q&A
What can I do if my stuffed shells are too watery?
If your filling seems watery, it might be due to excess moisture in the ricotta or cooked beef. Drain any excess liquid from the mixture before filling the shells. Also, ensure the marinara sauce is not overly runny.
How do I know when the stuffed shells are done baking?
Stuffed shells are done when the cheese on top is bubbly and golden, and the sauce is steaming. A food thermometer can help; the internal temperature should reach 165°F (74°C).
Can I make stuffed shells ahead of time?
Absolutely! You can assemble the stuffed shells and store them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are coming straight from the fridge.
What can I serve with stuffed shells?
Stuffed shells pair beautifully with a simple side salad, garlic bread, or steamed vegetables for a balanced meal.
Let’s Eat
There’s something undeniably satisfying about digging into a plate of Stuffed Shells with Meat. Each shell, filled to the brim with a savory mixture and topped with gooey cheese and rich marinara, is a culinary delight that warms the soul. It’s perfect for gatherings, cozy family dinners, or simply because you deserve a treat. Enjoy this comforting dish that not only fills your belly but also brings joy to your table.
Stuffed Shells with Meat
Ingredients
Equipment
Method
- Step 1: Prepare the Pasta - Start by bringing a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook according to the package instructions until al dente, usually around 9-11 minutes. Drain the shells and lay them flat on a baking sheet to prevent sticking.
- Step 2: Sauté the Onion and Beef - In a skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes. Then, add the ground beef, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Season with garlic powder, kosher salt, and black pepper.
- Step 3: Make the Filling - In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded Italian cheese blend, grated Parmesan cheese, the large egg, egg yolk, basil pesto, and chopped basil leaves. Mix until well combined. Then, fold in the cooked beef and onion mixture.
- Step 4: Assemble the Shells - Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9x13 inch baking dish. Using a spoon, fill each pasta shell with the meat and cheese mixture and place them in the baking dish, open side up. Once all shells are filled, pour the remaining marinara sauce over the top and sprinkle with the remaining shredded Italian cheese blend.
- Step 5: Bake the Stuffed Shells - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Step 6: Garnish and Serve - Once out of the oven, let the stuffed shells sit for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your hearty plate of Stuffed Shells with Meat!
Notes
- For a lighter option, substitute ground beef with ground turkey or chicken.
- Use cottage cheese blended until smooth if you’re out of ricotta.
- Leftovers can be stored in the refrigerator for up to 3 days.
