Name: Italian Stuffed Shells Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Ingredients: 20 jumbo pasta shells; 1 lb ground beef; 1 cups ½ ricotta cheese; 1 egg egg; ½ cup grated Parmesan cheese; 1 tbsp fresh parsley or basil, chopped; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; Salt and pepper, to taste; 1 tbsp olive oil

Italian stuffed shells are a comforting, delicious dish that combines jumbo pasta shells filled with a rich, cheesy ricotta mixture and savory ground meat, all baked to perfection in a flavorful marinara sauce. Stuffed shells with ricotta and meat are perfect for family dinners or gatherings because they are hearty and packed with flavor. This recipe is easy to follow, making it ideal for beginner cooks or anyone looking to prepare a tasty, homemade Italian meal. Whether you’re craving stuffed shells with meat sauce or a meat-and-cheese combo, this recipe has you covered. Serve it with a side of garlic bread, and you’ve got a complete Italian meal everyone will love!

Ingredient Notes and Substitutions

1-Jumbo Pasta Shells: These are essential for stuffing, but if you can’t find jumbo shells, you can use manicotti or cannelloni pasta tubes as a substitute. Make sure to cook the pasta al dente so they don’t become mushy during baking.
2-Ricotta Cheese: Creamy ricotta forms the base of the filling. You can substitute cottage cheese if you’re looking for a lower-fat option, but the texture will be a little different. For a richer flavor, mix in mascarpone cheese.
3-Ground Meat: This recipe uses ground beef, but you can also use ground turkey, pork, or a combination of meats. For a vegetarian option, simply omit the meat and add more cheese or spinach to the filling.
4-Marinara Sauce: Store-bought or homemade marinara sauce works great. If you want a chunkier sauce, you can add diced tomatoes or use meat sauce for added flavor.
5-Cheese: Mozzarella and Parmesan cheese are melted on top of the stuffed shells. Feel free to use a mix of Italian cheeses like provolone or fontina for a more complex flavor.

Step-by-Step Directions

1-Cook the Jumbo Shells: Boil a large pot of salted water and cook 20 jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly. Be careful not to overcook the shells; they should be firm enough to hold the filling without falling apart.
2-Prepare the Meat Filling: In a skillet, cook 1 pound of ground beef (or your choice of ground meat) over medium heat until browned. Drain any excess fat and season with salt and pepper. Stir in 1 cup of marinara sauce and let the meat sauce simmer for 5 minutes. This will add richness and flavor to the filling.
3-Mix the Ricotta Filling: In a large bowl, combine 1½ cups ricotta cheese, 1 egg, ½ cup grated Parmesan cheese, and 1 tablespoon of fresh parsley or basil. Season with a pinch of salt and pepper. This mixture will provide a creamy, cheesy base for the stuffed shells.
4-Fill the Shells: Preheat your oven to 375°F (190°C). Take each cooked pasta shell and fill it with a spoonful of the ricotta mixture, followed by a spoonful of the meat sauce. Place each filled shell into a greased baking dish, seam side up, to keep the filling secure.
5-Top with Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, making sure they’re well-coated. Sprinkle 1 cup of shredded mozzarella cheese and ¼ cup of grated Parmesan on top. The cheese will melt beautifully and give the dish a golden, bubbly finish.
6-Bake the Shells: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly. Let the shells rest for 5-10 minutes before serving to allow the flavors to settle.

Pro Tips

Don’t overstuff the shells, or they may tear. You can always add extra sauce if needed.
Make this dish ahead of time and refrigerate. Bake when ready to serve for an easy weeknight meal.
You can freeze the stuffed shells for up to 3 months. Just freeze them before baking, and pop them in the oven when needed.

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