Classic Cheesy Meat Stuffed Shells

Classic Cheesy Meat Stuffed Shells

Serves: 4–6

Time: ~1 hour

Ingredients

Pasta & Sauce

• 20–24 jumbo pasta shells

• 3 cups marinara sauce (store-bought or homemade)

• Olive oil (for cooking)

Filling

• 1 lb (450 g) ground beef or Italian sausage (or half & half)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

• Optional: ¼ tsp red pepper flakes

Topping

• ½–1 cup shredded mozzarella

• Fresh parsley or basil, chopped

Instructions

1. Cook the shells
   Boil jumbo shells in well-salted water until just al dente. Drain and lay them out so they don’t stick. Set aside.

2. Cook the meat
   Heat a drizzle of olive oil in a skillet over medium heat.
   Add ground meat and cook until browned. Stir in garlic and cook 30 seconds more.
   Season with salt, pepper, Italian seasoning, and red pepper flakes (if using).
   Remove from heat and let cool slightly.

3. Make the filling
   In a large bowl, mix:

   • Ricotta

   • Mozzarella

   • Parmesan

   • Egg

   • Cooked meat
     Stir until well combined.

4. Assemble

   • Preheat oven to 375°F (190°C)

   • Spread 1½ cups marinara sauce in the bottom of a baking dish

   • Stuff each shell generously with the filling

   • Nestle shells into the sauce, open side up

   • Spoon remaining sauce over shells

5. Top & bake
   Sprinkle mozzarella over the top.
   Cover with foil and bake 25 minutes.
   Uncover and bake another 10–15 minutes, until bubbly and lightly golden.

6. Finish
   Let rest 5 minutes. Garnish with chopped parsley or basil and serve hot.

🔥 Pro Tips

• Swap ricotta for half ricotta, half mascarpone for extra richness

• Add chopped spinach to the filling for a veggie boost

• Make ahead: assemble, refrigerate, and bake the next day

If you want, I can also give you:

• A vegetarian version

• A spicy sausage version

• Or a one-pan weeknight shortcut