Hearty Meatstuffed Shells with Classic Tomato Sauce

Hearty Stuffed Shells with Meat A Proper Comfort Food Classic

By Kendra ThompsonOctober 3, 2025

Table of Contents

Recipe Introduction: Get Ready for Stuffed Shells with Meat !

Fancy a bit of Italian comfort food? Stuffed Shells with Meat - is here to impress. I am sharing a dish that's sure to be a family favorite.

Honestly, who can resist big pasta shells loaded with flavour?

What's the Deal With Jumbo Stuffed Shells Recipe ?

These bad boys aren't just tasty. They're Italian comfort food elevated. This Italian Stuffed Shells Casserole is perfect for a Sunday lunch.

A rich, hearty dish, with a history rooted in Italian American kitchens. It's where big flavors and big portions collide.

This recipe isn't too tricky. It's dead easy to make. Total time is around 1 hour 15 minutes. Perfect for 6-8 people.

Why You'll Love This Recipe

One word: flavour! Plus, ricotta cheese is packed with protein. Meat Stuffed Shells with Ricotta offers a delicious and nutritious option.

It's ideal for family gatherings or a cosy night in. This recipe brings everyone together and make some happy memories.

So, get your aprons on and let’s get cooking! Next up, ingredients!

Let's Get Cookin': Ingredients & Gear for Stuffed Shells with Meat

Right, let's talk ingredients for these amazing Meat Stuffed Shells with Ricotta . Honestly, it's mostly stuff you probably already have kicking about.

We're making Jumbo Stuffed Shells Recipe tonight, and it’s going to be epic!

The Star Players: Ingredient Breakdown

Here's what you need to nail these Meat Stuffed Shells . Don't skimp!

Ground Beef/Italian Sausage: 1 lb (450g) . Use good quality, not that watery stuff.
Onion: 1 medium , finely chopped. About 1 cup (150g) .
Garlic: 2 cloves , minced. The more garlic, the better, right?
Ricotta Cheese: 1 (15 ounce/425g) container. Full fat is best, but part skim works too.
Egg: 1 large , beaten.
Parmesan Cheese: ½ cup (50g) , grated. Plus extra for topping.
Fresh Parsley: ¼ cup (5g) , chopped.
Italian Seasoning: 1 teaspoon .
Salt: ½ teaspoon .
Black Pepper: ¼ teaspoon .
Olive Oil: 2 tablespoons .
Crushed Tomatoes: 1 (28 ounce/794g) can. San Marzano if you can find them!
Tomato Sauce: 1 (15 ounce/425g) can.
Dried Oregano: 1 teaspoon .
Dried Basil: ½ teaspoon .
Sugar: ½ teaspoon . This balances the acidity; trust me.
Jumbo Pasta Shells: 1 (12 ounce/340g) box.
Mozzarella Cheese: 8 ounces (225g) , shredded.

Seasoning Secrets: The Flavour Boosters

Italian food needs a bit of oomph !

Italian seasoning is your best friend. A mix of oregano, basil, rosemary and thyme will do just fine.
Garlic is key. Don't be shy!
A pinch of sugar in the sauce balances the acidity. Makes a world of difference! For Spicy Stuffed Shells , add red pepper flakes to taste.

Gear Up: Equipment Checklist

Keep it simple, yeah? This is all you really need.

Large pot for pasta.
Large skillet or Dutch oven for sauce.
9x13 inch (23x33cm) baking dish.
Mixing bowls.

Honestly, you probably have most of this stuff already. My nan used a cake tin once, and it worked fine, so don't stress.

Now, let's get cracking with these Stuffed Shells With Ground Beef And Sausage .

Let's Talk Cooking Method: Stuffed Shells with Meat Proper Comfort Food

Alright, let's dive into making these amazing Stuffed Shells with Meat ! Honestly, it's easier than you think. We're making Jumbo Stuffed Shells Recipe stuffed to the brim with goodness, perfect for a Sunday dinner vibe.

This isn't just any Meat Stuffed Shells with Ricotta recipe. We’re going all in! You’ll have everyone wanting seconds, promise!

Prep Steps for Ace Shell Stuffing

Okay, mise en place is key. Chop that onion about 1 cup is perfect. Mince those 2 cloves of garlic.

Get your 15 ounces of ricotta ready, and grate that ½ cup of Parmesan. Time saving tip? Chop the parsley whilst the onion is sautéing for speed!

step-by-step Process: From Pan to Plate

First, simmer the tomato sauce. Heat 2 tablespoons of olive oil, sauté garlic, then add 28 ounces of crushed tomatoes and 15 ounces of tomato sauce. Season with oregano, basil, sugar, salt , and pepper. Simmer for 20 minutes.
Cook 12 ounces of jumbo shells. Don’t overcook them! Slightly under al dente is the trick.
Brown 1 pound of ground beef with the chopped onion. Drain the grease! Add the minced garlic.
Mix the meat with the ricotta, egg, Parmesan, parsley, and Italian seasoning.
Stuff each shell with the yummy meat filling. Pack it in!
Spread sauce in a 9x13 inch baking dish. Arrange the shells seam side up. Pour over the rest of the sauce.
Sprinkle with 8 ounces of mozzarella. Bake at 375° F ( 190° C) for 25- 30 minutes until bubbly and golden.

Pro Tips: Get Shell Shocked!

Don't overcook the pasta. Mushy shells are a no-no. Cool the meat slightly before mixing with the ricotta. No one wants melted cheese!

Honestly, spicy stuffed shells are a winner! Add a pinch of red pepper flakes. You can totally make the sauce a day ahead.

Saves you time, you know? I sometimes throw in a bit of Stuffed Shells With Ground Beef And Sausage for extra flavour.

These little tweaks level up your Italian Stuffed Shells Casserole game!

Enjoy your Ground Beef Stuffed Shells Recipe Easy !

Right, let's get down to the nitty gritty of these amazing Stuffed Shells with Meat - . Honestly, the recipe is pretty straightforward, but there are a few things that'll really take your dish from good to brilliant .

Here are my top tips for nailing this classic.

Serving Up Some Deliciousness: Plating & Sides

Hearty Meatstuffed Shells with Classic Tomato Sauce presentation

Listen, presentation matters, yeah? For these Meat Stuffed Shells with Ricotta , I love piling them high in a dish.

A sprinkle of extra Parmesan and fresh basil? Chef's kiss . A simple side salad cuts through the richness perfectly. Garlic bread is a must for soaking up all that lovely sauce! A glass of Italian red always goes down well.

Keeping Things Fresh: Storage Savvy

Okay, so you've got leftovers of these Jumbo Stuffed Shells Recipe (lucky you!). Pop them in an airtight container in the fridge.

They'll be grand for up to 3 days. Want to freeze them? Go for it! Wrap them well in cling film and then foil before freezing.

Defrost fully before reheating in the oven until piping hot.

Mix It Up: Variations on a Theme

Fancy a change? You can try using Stuffed Shells With Ground Turkey instead. It's a lighter option. Or how about adding a pinch of chilli flakes for Spicy Stuffed Shells ? Veggies are always good to go, and it´s a perfect Meals With Shell Pasta .

Sometimes I swap out some of the ground beef with sausage for Stuffed Shells With Ground Beef And Sausage .

Nutrition Nuggets: What You're Getting

So, each serving of these Baked Pasta Shells with Meat Sauce is roughly 450-550 calories. You are getting a good amount of protein, around 30-35g.

There is also about 20-25g of fat and 40-45g of carbs. Remember, these are just estimates, mind. It depends on how big your portions are and what ingredients you use.

Honestly, the key to making amazing Ground Beef Stuffed Shells Recipe Easy and Italian Stuffed Shells Casserole is to just have fun with it.

Don't be afraid to experiment and make it your own. These Meat Stuffed Shells are proper crowd pleasers.

Delicious Meat Stuffed Shells Secret Family Recipe Revealed

Frequently Asked Questions

Help! My stuffed shells are sticking together. What am I doing wrong?

Oh dear, that's a common problem! The key is to slightly undercook the pasta shells, drain them well, and immediately rinse them with cold water. This stops the cooking process and removes excess starch. Also, make sure you've got enough sauce in the baking dish; a good base layer prevents sticking.

Think of it like a non-stick frying pan you need a bit of oil!

Can I make these Stuffed Shells with Meat ahead of time?

Absolutely, you can! Stuffed shells are great for meal prepping. Assemble everything up to the baking stage, cover tightly with foil (or cling film), and refrigerate for up to 24 hours. When you're ready to bake, add an extra 10-15 minutes to the cooking time to ensure they're heated through.

Just like waiting for that perfect cup of tea patience is key!

What's the best way to store leftover Stuffed Shells with Meat ?

Leftovers are the best! Let the stuffed shells cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days. You can also freeze them for longer storage up to 2-3 months. When reheating, add a splash of water or extra tomato sauce to prevent them from drying out.

Microwave or oven both work well, depending on your preference.

I don't have ricotta. What can I use instead in my Stuffed Shells with Meat?

No ricotta, no problem! While ricotta's creamy texture is ideal, you can substitute with well drained cottage cheese in a pinch. Just be sure to press out as much liquid as possible, or the filling could be a bit watery.

You could also use a mascarpone for an extra luxurious version think of it as giving your shells a bit of a posh makeover!

Can I make this recipe vegetarian? What's a good meat substitute for the Stuffed Shells?

Definitely! For a veggie version, finely chop and sauté a mix of mushrooms, zucchini, and bell peppers. Season them well and use that in place of the ground meat. You could even add some cooked lentils for extra protein! It’s like a veggie shepherd's pie but in shell form.

Are there any tips for making the tomato sauce even more flavorful?

Absolutely! The secret to a truly killer tomato sauce is time and quality ingredients. Use San Marzano tomatoes if you can find them, and don't be afraid to experiment with herbs like bay leaves or a pinch of red pepper flakes for a little kick.

Simmering the sauce for longer (at least an hour) really deepens the flavors. Remember, good things come to those who wait especially when it comes to a proper tomato sauce!

Hearty Meatstuffed Shells With Classic Tomato Sa

Hearty Stuffed Shells with Meat A Proper Comfort Food Classic Recipe Card

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Preparation time:30 Mins

Cooking time:45 Mins

Servings:6-8 servings

Instructions:

Heat olive oil in a large skillet, sauté garlic, add crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally.
Cook jumbo shells according to package directions, but cook slightly less than al dente (they'll finish cooking in the oven). Drain and rinse with cold water to prevent sticking.
Brown ground meat and onion in a skillet. Drain off any excess grease. Add garlic and cook for another minute. Remove from heat and let cool slightly.
In a large bowl, combine the cooked meat mixture with ricotta cheese, egg, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Mix well.
Spoon the meat filling into each cooked pasta shell, packing it in firmly.
Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the stuffed shells in the dish, seam side up. Pour the remaining tomato sauce over the shells.
Sprinkle mozzarella cheese over the shells. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.