I absolutely love Italian stuffed shells with meat sauce. This traditional preparation of an endlessly versatile dish is so comforting and cheesy. I make it at least once a month for my family, and I always pack it with extra meat sauce. Beef stuffed shells are a super hearty meal that comfortably serves a large crowd, or you can freeze them for easy meal prep.
5-Star Reviews
“Absolutely delicious! This recipe will satisfy everyone from the picky eaters to the gourmet pallets. I made for the first time a year or two ago and it has become in our rotation. I love this cheese mixture and prefer it over others. You don’t taste the egg, the cottage cheese doesn’t make it runny or chunky. 10/10 thank you for the yummy recipe.” -Christy
You can never go wrong with Italian food. It’s cheesy, saucy, hearty, and always satisfying. My spin on these Italian stuffed shells uses creamy cottage cheese instead of ricotta, which creates a lighter texture while still delivering that classic, rich, cheesy filling. I cook the ground beef until deeply browned, then layer the shells with plenty of meat sauce so everything stays moist and flavorful as it bakes. I’ve also made crockpot stuffed shells when I want a more hands-off version, but this oven-baked method gives you that perfectly melted, bubbly cheese on top. I usually make a full pan so we have leftovers for the next day, and if you try these Italian stuffed shells, I’d love to hear how they turn out for you.
Tips for Beginners
- How to cook the shells. Slightly undercook the pasta shells and cook them just until al dente so they stay flexible but firm. Fully cooked shells are much more delicate and tend to tear when you try to fill them, especially once they’ve cooled. Make sure to use a large enough pot when boiling the shells, so they have plenty of room to move around, which helps them cook evenly and prevents sticking. After draining, place the shells in a single layer on a baking sheet and don’t let them touch as they cool and drain. This keeps them from sticking together and makes them much easier to fill.
- The cottage cheese filling should be thick, creamy, and easy to scoop. If it looks loose or watery, the shells won’t hold their shape, and the filling can seep out during baking. I recommend using 4% milk fat cottage cheese, which has a richer texture and less excess moisture than lower-fat versions. Mix the filling just until combined so it stays thick and holds together easily when spooned into the shells.
- Don’t overfill the shells. It’s tempting to pack in as much filling as possible, but too much will cause the shells to split open or overflow as they bake. I’ve found that a heaping tablespoon of filling per shell gives the best balance without making them fragile.
- Cover the dish during the first part of baking. This traps moisture and keeps the pasta soft while everything heats through. Removing the foil toward the end allows the cheese on top to melt completely and develop that classic bubbly finish.
- Let the stuffed shells rest. Rest the shells for 5-10 minutes before serving. This gives the filling time to firm up and makes the shells easier to serve without falling apart. The sauce also thickens slightly as it sits, which improves the overall texture.
- Make it vegetarian. When I have vegetarian guests coming over, I find it super easy to make vegetarian stuffed shells. All I do is make a marinara sauce. You could also swap for vegan ground beef if you prefer.
Stuffed Shells Recipe with Meat
Equipment
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9×13 Baking Pan
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Baking Sheet
Ingredients
- 1 lb. ground chuck
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 clove garlic minced
- 23 oz. marinara sauce store-bought or homemade (1 jar)
- 1 large egg lightly beaten
- 2 cups small curd cottage cheese (4% milk fat)
- 2 cups freshly shredded mozzarella cheese divided
- ¾ cup freshly grated Parmesan cheese divided
- 20 dry jumbo pasta shells (about 7 oz.)
- chopped fresh basil leaves optional, for garnish
Instructions
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Preheat oven to 350°F and spray a 9×13-inch (3-quart) baking pan with nonstick spray; set aside.
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Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente according to the package, about 8-9 minutes. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.20 dry jumbo pasta shells
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In a large skillet, brown the beef on medium heat until cooked through and no pink remains, about 5-7 minutes. Drain off the rendered fat.1 lb. ground chuck
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Reduce heat to medium-low. In the same skillet with the beef, heat the olive oil and add the onion. Cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds more.1 tbsp olive oil, 1 yellow onion, 1 clove garlic
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Reduce the heat to low and add the marinara sauce. Simmer uncovered for 30 minutes, stirring occasionally.23 oz. marinara sauce
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In a medium bowl, mix the egg, cottage cheese, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese together.1 large egg, 2 cups small curd cottage cheese, 2 cups freshly shredded mozzarella cheese, ¾ cup freshly grated Parmesan cheese
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Pour about three-quarters of the meat sauce into the bottom of the prepared baking dish.
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Stuff the shells with 1 rounded tablespoon of cheese mixture and arrange them on top of the meat sauce, open-side up. Spoon the remaining meat sauce in-between the shells but not directly on top of the shells.
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Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining mozzarella and Parmesan cheeses over the shells. Bake 5-7 minutes longer, or until the cheese is melted.
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Garnish with fresh basil and serve!chopped fresh basil leaves
Video
Notes
- Add spinach to filling if desired.
- Add extra mozzarella for cheesier texture.
Nutrition
How to Make Italian Stuffed Shells Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick spray. This prevents sticking and makes serving much easier later.
Cook the shells: Bring a large pot of salted water to a rolling boil. Add the 20 dry jumbo pasta shells (about 7 ounces) and cook for 8–9 minutes, or until just al dente. The shells should be tender enough to bend slightly but still firm in the center, not soft or mushy. Drain carefully, then place the shells upside down on a baking sheet so excess water can drain and they can cool without sticking together.
Brown the beef: Heat a large skillet over medium heat and add 1 lb. ground chuck. Break it apart with a spoon and cook for 5–7 minutes, stirring occasionally, until the beef is fully browned and no pink remains. The meat should be crumbly with lightly browned edges. Drain off any excess grease to prevent the sauce from becoming oily.
Cook the aromatics: Reduce the heat to medium-low and add 1 tbsp olive oil to the skillet with the cooked beef. Add 1 diced yellow onion and cook for about 3 minutes, stirring often, until the onion becomes soft and translucent. Add 1 minced garlic clove and cook for 30 seconds, just until fragrant. The garlic should smell aromatic but not browned.
Add sauce and simmer: Pour in 23 oz. marinara sauce and stir until the beef and sauce are fully combined. Reduce the heat to low and let the sauce simmer uncovered for 30 minutes, stirring occasionally. The sauce should gently bubble and thicken slightly, creating a rich, cohesive meat sauce.
Make the cheese filling: In a medium bowl, combine 1 lightly beaten egg, 2 cups small curd cottage cheese, 1 cup freshly shredded mozzarella cheese, and ½ cup freshly grated Parmesan cheese. Stir until fully combined. The filling should be thick, creamy, and easy to scoop, not watery or runny.
Layer the meat sauce: Spread about ¾ of the meat sauce evenly across the bottom of the prepared baking dish. This creates a flavorful base and prevents the shells from sticking.
Fill the shells: Using a spoon, fill each pasta shell with about 1 rounded tbsp of the cheese mixture. The shells should be full but not overflowing. Arrange the filled shells in the baking dish, open-side up, nestling them gently into the sauce. Spoon the remaining meat sauce around and between the shells, but avoid covering the tops completely so the cheese can melt properly.
Bake the shells: Cover the dish tightly with aluminum foil and bake for 30 minutes, until the shells are heated through and the sauce is bubbling around the edges. Remove the foil and sprinkle the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese evenly over the shells. Return to the oven and bake for another 5–7 minutes, or until the cheese is fully melted and slightly golden.
Garnish and serve: Remove the stuffed shells from the oven and let them rest for 5 minutes so the filling can firm up. Garnish with chopped fresh basil leaves, if desired, and serve while warm. Enjoy!
How to Store and Reheat
You can assemble these Italian stuffed shells up to 24 hours in advance and store the covered baking dish in the refrigerator before baking. When ready to cook, bake as directed, adding an extra 5 to 10 minutes if baking straight from the fridge. Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days.
These stuffed beef shells can be frozen both before and after baking. Tightly wrap the pan in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. If you freeze before baking, bake directly from frozen at 350°F for about an hour (remove the plastic wrap first!). If you freeze after baking, let it thaw overnight in the refrigerator before reheating as described above.
Reheat individual portions in the microwave or warm larger portions in a covered baking dish at 350°F until heated through.
Serving Suggestions
I usually serve these Italian stuffed shells for weeknight dinners, Sunday dinner, or whenever I’m feeding family or hosting friends. They’re hearty enough to stand on their own, but I love pairing them with warm garlic bread to soak up the extra sauce and a simple green salad to balance the richness. For a more complete Italian-style spread, I’ll add burrata caprese, roasted vegetables, or even arancini as an appetizer. A glass of red wine makes it feel even more special, especially for dinner parties or holiday meals.
More Italian Baked Pasta Recipes
- Baked Ziti: Another cheesy baked pasta that delivers the same cozy Italian flavors and make-ahead convenience as these stuffed shells.
- Skillet lasagna: Layered pasta with ricotta and marinara that uses similar ingredients and techniques.
- Manicotti: Pasta tubes filled with ricotta and baked in sauce, perfect if you enjoy stuffed shells.
- Baked Spaghetti: An easy baked pasta casserole with rich sauce and melted cheese.
More Comforting Italian Recipes
Our Italian Stuffed Shells recipe was originally published 5/29/19. It was retested, reworked, and republished to be better than ever 2/23/26.
The post Italian Stuffed Shells appeared first on The Cookie Rookie®.
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