Divine 1-Bowl Stuffed Shells with Meat & Cheese

If you are craving that deep, satisfying hug of truly great Italian comfort food, then you have come to the right place for the best Stuffed Shells with Meat & Cheese recipe you’ll ever need. Seriously, forget those fussy recipes! These meat and cheese stuffed shells are robust, cheesy, and just scream “Sunday dinner” even if it’s only Tuesday.

Hi, I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛 This recipe for classic stuffed shells is one of my go-tos because it tastes like it simmered all day, but it really comes together in about an hour.

Why This Stuffed Shells with Meat & Cheese Recipe Works for You

I’ve made this recipe countless times for family dinners and potlucks, so trust me when I say it is completely foolproof. Even if you’ve never stuffed a shell before, you won’t have any trouble here. The filling is mixed right in one bowl, and the payoff in flavor—that perfect blend of savory ground beef, creamy ricotta, and salty Parmesan—is huge for how little effort you put in. It’s a tested winner every single time, guaranteed to make you look like a kitchen superstar!

Gathering Your Ingredients for Stuffed Shells with Meat & Cheese

Okay, let’s get organized! Having everything ready makes assembling our Stuffed Shells with Meat & Cheese so much smoother. Don’t rush this part; a little prep work now means less stress when we start stuffing later. We are aiming for deep flavor here, so make sure your ingredients are good quality—especially that cheese!

We need about 18 to 20 jumbo shells, which sounds like a lot, but they puff up nicely when cooked. Remember, we are cooking them until they are just tender, not mushy. For the sauce, grab a jar you already love, about 24 ounces, because we need enough for the bottom of the dish and to cover the tops nicely.

Essential Components for the Filling

The heart of this dish is the filling, and it needs balance. You’ll need a full pound of ground beef, and I stress this: make sure you drain every bit of fat off after browning it. Nobody wants a greasy filling! For the cheeses, we’re using a generous two cups of creamy ricotta—use whole milk if you can, it makes a difference—two cups of mozzarella that you should shred yourself if possible, and about three-quarters of a cup of sharp Parmesan. Don’t skimp on the Parmesan; it brings the necessary salty kick.

For seasoning, keep it simple: just half a teaspoon of dried oregano mixed right in, plus some fresh basil for that bright, beautiful Italian aroma. Trust me, the fresh basil is non-negotiable for the best flavor!

Pasta and Sauce Requirements

When it comes to the pasta, we absolutely must use jumbo shells. Those little elbow macaroni just won’t hold enough of that amazing meat and cheese mixture! Cook them according to the package directions, but pull them out a minute or two early so they are still firm—that’s your al dente texture. They need to hold up to stuffing and baking.

For the sauce, any good jar of marinara works great here. We aren’t making a complicated sauce from scratch today, so pick your favorite store-bought brand. You’ll want to warm it up slightly before you pour it over the shells once they are stuffed and nestled into the baking dish.

Equipment Needed for Perfect Stuffed Shells with Meat & Cheese

You don’t need a whole kitchen full of gadgets for these classic Stuffed Shells with Meat & Cheese, thankfully! The most important thing is a large pot for boiling the pasta—make sure it’s big enough so the shells don’t stick together while cooking. You’ll also want a big mixing bowl for combining all that gorgeous filling ingredients.

A sturdy skillet is necessary for browning that ground beef, and of course, you need a 9×13 inch baking dish to hold everything together while it bubbles away in the oven. A slotted spoon will come in handy when you are transferring those cooked shells out of the water.

Step-by-Step Instructions for Stuffed Shells with Meat & Cheese

Alright, let’s get down to the fun part—putting this amazing meal together! Since we’ve got all our ingredients prepped, these Stuffed Shells with Meat & Cheese come together surprisingly fast. Remember to get your oven warmed up to 350°F while we tackle the first steps. We want everything hot and ready to go!

Preparing the Jumbo Shells

First up, the pasta. Get a large pot of salted water boiling—you need plenty of room for those jumbo shells to swim around so they don’t clump up. Drop them in and cook according to the package directions, but you are aiming for perfectly al dente. That means they are cooked through but still have a little bit of resistance when you bite them. If they are too soft now, they will turn to mush after baking!

The trick here, and please don’t skip this, is draining them immediately and laying them out on a clean baking sheet or a large platter lined with a clean kitchen towel. You want them to dry out just a little bit while you make the filling. If they are wet, they will water down our beautiful cheese mixture. Give them about ten minutes to cool down enough to handle.

Creating the Flavorful Meat and Cheese Filling

Now for the amazing stuffing! Take out a big bowl—the biggest one you have—because we are mixing everything in here. Start by browning your pound of ground beef in a skillet over medium heat. Once it’s totally browned, you have to drain it. I mean really drain it. Tilt the pan and use a spoon to push the meat to one side, letting all that grease pool up, then carefully pour it into a separate container. If you skip this, your filling will be soupy, and that’s no good for holding its shape.

Once the beef is drained and slightly cooled, toss it into your mixing bowl. Add both cups of ricotta, the mozzarella, the Parmesan, the oregano, and most of your chopped fresh basil. Use a sturdy spoon or even clean hands to mix everything until it’s completely uniform. You want to see streaks of everything—the meat, the cheese, the green herbs—all married together perfectly. Taste a tiny bit (don’t tell anyone!) to make sure the salt is right.

Assembly and Baking Your Stuffed Shells with Meat & Cheese

Assembly time! Take your baking dish and pour about a third of your jar of marinara sauce onto the bottom, spreading it around evenly. This layer prevents the shells from sticking and gives us that saucy bottom layer everyone fights over. Next, carefully pick up each cooked, cooled shell and gently open it up. Using a small spoon or even a piping bag if you’re feeling fancy, generously stuff each shell with the meat and cheese mixture. Don’t be shy! You should get about 18 to 20 filled shells.

Nestle the filled shells snugly into the sauce-covered dish. Once they are all tucked in, pour the rest of your marinara sauce right over the top of the shells. If you have any leftover mozzarella or Parmesan, sprinkle it on top—more cheese never hurt anybody! Cover the dish tightly with aluminum foil. Pop it into your preheated 350°F oven and let it bake for 25 minutes. After 25 minutes, take the foil off and bake for another 5 minutes just to get the cheese bubbly. Let it rest for five minutes before serving. Wow, the smell in here!

Tips for Success with Stuffed Shells with Meat & Cheese

Making truly incredible Stuffed Shells with Meat & Cheese is all about the small details that keep the filling firm and the flavor bright. We want these baked shells to hold their shape beautifully when you lift them out, not collapse into a cheesy puddle. A few simple checks before they go into the oven make all the difference between a good dish and a spectacular one.

Don’t stress about making dinner perfect; just focus on these key areas, and you’ll be serving up cheesy perfection!

Mastering the Filling Consistency

If you remember one thing from this whole recipe, let it be this: drain the beef! Seriously, if you think you’ve drained enough fat, drain it one more time. Excess grease is the number one killer of a good filling consistency. We need that ricotta and mozzarella to bind everything, not oil. If your filling still seems a little loose after mixing, don’t panic. Just mix in an extra quarter cup of shredded mozzarella. That extra cheese will melt beautifully during baking and help everything firm up nicely.

Flavor Boosters and Freshness

The recipe calls for dried oregano, which is great for background depth, but the real magic comes from the fresh basil. Don’t substitute dried basil here; the fresh stuff has this bright, peppery punch that cuts through the richness of the beef and cheese. Chop it right before you mix it in, too. If you chop it too early, it tends to turn a little dark and lose some of its zing. A little sprinkle of fresh basil right before serving just wakes up the whole dish!

Frequently Asked Questions About Meat and Cheese Stuffed Shells

I get so many questions about how to prep these ahead of time or what to do if I can’t find jumbo shells! It’s totally normal to have questions when you’re trying a new family favorite. Here are some of the most common things people ask me when they are getting ready to make this hearty Italian meal.

Can I make Stuffed Shells with Meat & Cheese ahead of time?

Oh yes, you absolutely can! This is one of my favorite make-ahead meals for busy weeks. You can stuff all the shells, assemble the entire dish in the baking pan (sauce base, shells stuffed, sauce and cheese topping), cover it tightly with plastic wrap and foil, and keep it in the fridge for up to two days. When you are ready to bake, just pull it out about 30 minutes before you need to put it in the oven to lose that deep chill. You might need to add about 10 minutes to the covered baking time.

What is the best cheese to use for the filling?

The combination is really what makes this filling sing! You need the ricotta for that creamy, slightly tangy base—it’s the binder. The mozzarella is essential because it melts beautifully and gives you those wonderful, long cheese pulls. Finally, the Parmesan cheese—don’t skip it! It’s the sharp, salty flavor that cuts through the richness of the beef and prevents the whole thing from tasting flat. It’s the trio that works perfectly together.

Storing and Reheating Your Leftover Stuffed Shells with Meat & Cheese

The best part about making a big batch of Stuffed Shells with Meat & Cheese is having leftovers for lunch the next day! They actually taste even better once the flavors have settled overnight. You want to be sure you store them correctly so they don’t dry out or get soggy. Make sure the dish is completely cooled down before you try to cover it tightly.

When reheating, I always recommend covering the dish tightly with foil first. This traps the steam and keeps the shells from drying out. A quick blast in the oven at 350°F usually does the trick, but if you’re just grabbing a couple of shells, the microwave works fine if you add a tiny splash of water or extra marinara sauce to the plate first.

Storage Table

Storage Location	Maximum Duration
Refrigerator	3 to 4 days
Freezer (Airtight Container)	Up to 3 months

Sharing Your Experience Making This Dish

I just love hearing when one of my recipes becomes a new family favorite! Did you try this dish tonight? Tell me how it went in the comments below. I always want to know if you sprinkled extra Parmesan on top or if you served it with garlic bread. Come back soon for more simple, delicious cooking inspiration! About Me.

Print