Stuffed Shells with Meat Sauce

Stuffed Shells with Meat Sauce is a comforting and hearty dish. Ricotta stuffed jumbo shells are smothered in a simple homemade meat sauce. They are absolutely delicious and family friendly.

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Stuffed Shells with Meat Sauce Recipe Ingredients

• Jumbo Pasta Shells
• Ground Beef
• Onion
• Minced Garlic
• Olive Oil
• Crushed Tomatoes
• Italian Seasoning
• Dried Basil
• Dried Oregano
• White Sugar
• Salt
• Red Pepper Flakes
• Ricotta Cheese
• Large Eggs
• Shredded Mozzarella
• Grated Parmesan
• Dried Parsley

These easy stuffed shells are the ultimate comfort food. Pasta shells are stuffed with a tasty cheese filling, topped with lots of cheese and baked in a hearty meat sauce. This is going to be one of the family's new favorite pasta dishes. 

How to Make Stuffed Shells with Meat Sauce

1. First, preheat oven to 375°F and lightly grease a 9x13 casserole dish.
2. Next, boil a large pot of water, salt the water well and cook the jumbo shells a minute less than the package directions for al dente. Drain and do NOT rinse.
3. While the pasta is cooking, in a large skillet brown the ground beef and onions together over medium heat until the beef is no longer pink and the onions are translucent.
4. Next add the olive oil and mince garlic and saute a minute or so until the garlic is fragrant.
5. Now stir in the crushed tomatoes, water, Italian seasoning, basil, oregano, granulated sugar, salt and red pepper flakes.

6. Reduce heat to medium-low and simmer the sauce while you make the ricotta filling.
7. In a large bowl, stir together the ricotta cheese, eggs, half the shredded mozzarella and parmesan cheeses, oregano, parsley, salt and black pepper. Stir together to combine everything well.
8. Place half of the meat sauce in the bottom of a baking dish.

9. Once the cooked shells are cool enough to touch stuff 30 shells with cheese mixture using a spoon. Fill them so they are full, but not overfilled that the shells break.
10. Arrange the shells in a single layer in the casserole dish in 5 rows with 6 stuffed shells in each row.
11. Spoon the remaining sauce over the shells.
12. Sprinkle the remaining mozzarella and parmesan cheese on top of the sauce.

13. Cover the casserole dish with aluminum foil.
14. Bake covered in preheated oven on center rack for 20 minutes.
15. Uncover the casserole dish and bake for an additional 15-20 minutes until sauce is bubbly and cheese is melted.
16. Serve and enjoy!

What to Serve with Cheese Stuffed Shells

Enjoy these cheese stuffed shells with meat sauce with a side salad (Caesar salad is our favorite) and Easy Garlic Bread for a complete meal. Or serve with some roasted vegetables like Garlic Parmesan Brussels Sprouts. These homemade Garlic Breadsticks are also a great addition.

For a lighter version of stuffed shells try these Chicken and Spinach Stuffed Shells. They are filled with tender chicken, spinach and ricotta cheese. Then topped off with a homemade garlic sauce and mozzarella cheese. Another great dish that will impress family and guests.

Storing Stuffed Shells with Meat Sauce

Storing: Store any leftover stuffed shells and sauce in an airtight container in the fridge for up to 4 days.

Reheating: Place shells and sauce in oven safe dish and cover with foil. Warm in low oven until heated through. Or you can microwave servings until warmed through.

Make Ahead Instructions

These Stuffed Shells with Meat Sauce is a great make ahead meal and freezes perfectly! Prepare the shells as recipe states, cover it tightly, and store in the fridge up to 3 days. While the oven preheats, let the stuffed shells come to room temperature. Bake according to recipe directions.

I almost always make 2 pans of shells when I make this recipe. One for dinner and one for the freezer for later. I like to make the freezer one in aluminum foil pans. Makes clean up a breeze and doesn't hog one of my casserole dishes in the freezer.

Simply double the recipe and make two pans. Tightly cover the extra pan of stuffed shells with plastic wrap and aluminum foil. Label, date and freeze. When ready to use, thaw it overnight in the fridge. While the oven is preheating, let the stuffed shells come to room temperature. Remove plastic wrap, replace aluminum foil and then bake according to recipe directions.

You can also bake this from frozen. Bake covered for 1 hour, then uncover and bake for another 30 minutes or until completely warmed through.

Tips for the Best Stuffed Shells Recipe

• Read the entire recipe and gather all your ingredients before you start. This will help the cooking process go smoothly and leave less room for any errors.
• Cook the pasta shells one minute less than the directions say for al dente, no longer. The shells will be too soft to stuff and can break or fall apart. The shells can also get a little mushy once baked in the oven.
• Do NOT rinse the pasta. You'll rinse away a lot of flavor. Let them cool in a strainer just enough so you can handle them.
• Shred and grate your own cheese. It will melt a lot easier and give you a great cheese pull.

More Pasta Recipes:

• Baked Rigatoni Casserole
• Mexican Lasagna
• Pizza Casserole
• Chicken Spaghetti Bake
• Cheeseburger Casserole
• Baked Penne Casserole
• Cheesy Spaghetti Bake
• Homemade Lasagna