Stuffed Shells with Meat Cheese

This cheesy stuffed pasta shell recipe transforms simple ingredients into a hearty, comforting meal that's perfect for family dinners. The jumbo shells cradle a rich filling of savory ground beef and creamy cheeses, all smothered in marinara sauce for a dish that always satisfies hungry appetites.

I first made these stuffed shells for my sister's birthday dinner years ago, and they've become our go to comfort food. My nephew who normally refuses anything with "white cheese" devours these without complaint a true testament to how delicious they are.

Ingredients

• Jumbo pasta shells: choose shells that are thick and sturdy to hold the hearty filling
• Ground beef: use 85/15 lean to fat ratio for best flavor without excess grease
• Chicken ham: adds a wonderful depth of flavor that complements the beef perfectly
• Marinara sauce: use your favorite jarred sauce or homemade if you have it on hand
• Ricotta cheese: the smoother the better for a creamy texture
• Cottage cheese: adds protein and a lighter texture to balance the richness
• Mozzarella cheese: fresh is best but pre shredded works well for convenience
• Parmesan cheese: freshly grated provides more flavor than the shelf stable version
• Egg: helps bind the filling and creates a fluffier texture when baked
• Italian seasoning: saves time instead of measuring individual herbs
• Garlic and onion powder: infuse flavor throughout without texture issues

Step-by-Step Instructions

Prepare the Shells:

Cook the jumbo pasta shells in generously salted water until they are al dente about 9 minutes. They should be firm enough to hold their shape but pliable enough to stuff without breaking. Drain them carefully and lay them out on a baking sheet to prevent sticking while they cool.

Brown the Meat:

Heat a large skillet over medium high heat until hot. Add the ground beef breaking it apart with a wooden spoon as it cooks. Continue cooking until no pink remains about 5 to 7 minutes. If using chicken ham add it to the browned beef and cook for another 2 minutes to marry the flavors. Drain any excess fat to prevent a greasy final dish.

Create the Filling:

In a large mixing bowl combine the ricotta cottage cheese mozzarella and Parmesan. The combination of these four cheeses creates a perfect balance of creaminess tanginess and stretch. Add the egg and seasonings mixing thoroughly until well combined. Fold in half of the cooked meat mixture gently to maintain texture in every bite.

Assemble the Shells:

Spread about 1/2 cup of marinara sauce across the bottom of your baking dish creating a thin layer to prevent sticking. Hold each shell in your palm and spoon approximately 2 tablespoons of filling inside pressing gently to fill the cavity. Arrange the stuffed shells in the baking dish with the opening facing upward to keep the filling intact during baking.

Sauce and Cheese:

Pour the remaining marinara sauce over the arranged shells ensuring each one gets some coverage. The sauce will bubble and cook down during baking creating a thicker more flavorful coating. Sprinkle additional mozzarella cheese generously over the top covering all the shells for that perfect melty cheese pull when serving.

Bake to Perfection:

Cover the dish with foil to trap moisture and heat allowing the shells to cook through without drying out. After 25 minutes remove the foil and continue baking until the cheese becomes golden and bubbly around the edges about 10 more minutes. Let stand for 5 minutes before serving to allow the filling to set.

These stuffed shells hold a special place in my heart because they were the first real dish I learned to make completely on my own. The smell of them baking still reminds me of Sunday dinners at my grandmother's house where she taught me to be generous with both cheese and love.

Make Ahead Magic

These stuffed shells are perfect for meal prep. You can assemble everything up to 24 hours before baking just cover tightly with plastic wrap and refrigerate. When ready to bake remove from the refrigerator 30 minutes before cooking to take the chill off and add an extra 10 minutes to the covered baking time. This makes them perfect for busy weeknights or when entertaining guests.

Simple Substitutions

The beauty of this recipe lies in its flexibility. Ground turkey or Italian sausage work wonderfully in place of beef for different flavor profiles. Dairy free? Replace the cheeses with plant based alternatives and use a flax egg instead of a regular egg. For a vegetarian version substitute the meat with finely chopped mushrooms zucchini and spinach sautéed until their moisture evaporates for a hearty meatless filling.

Serving Suggestions

These stuffed shells pair beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread is another perfect accompaniment to soak up any extra sauce. For a complete Italian inspired meal serve smaller portions as a first course followed by a light chicken or fish entrée. A glass of medium bodied red wine like Chianti complements the flavors wonderfully for adult diners.

Freezer Friendly Tips

This dish freezes exceptionally well making it perfect for meal planning. Prepare the recipe completely but stop before the final baking step. Cover tightly with foil then plastic wrap and freeze for up to three months. When ready to enjoy thaw overnight in the refrigerator then bake as directed adding about 15 extra minutes to the cooking time. Individual portions can also be frozen in small containers for quick single serve meals.

Common Queries

→ Can I substitute the ground beef?

Yes, ground turkey or Italian sausage make great alternatives and add unique flavors to the filling.

→ Is chicken ham necessary in this dish?

No, it's optional. Chicken ham adds depth, but the shells are delicious with beef alone.

→ What’s the best way to stuff the shells?

Use a small spoon to gently fill the cooled shells, being careful not to tear them.

→ Can I prepare stuffed shells in advance?

Absolutely. Assemble and refrigerate for up to a day, then bake when ready to serve.

→ How can I prevent shells from sticking together?

Toss cooked shells lightly with olive oil and spread them out on a tray to cool.