Jumbo Pasta Shells Stuffed with Meat and Cheese
Indulge in a hearty Italian classic—jumbo pasta shells stuffed with a savory meat and creamy cheese filling. This recipe elevates comfort food to a restaurant-quality meal, combining tender pasta with a rich, flavorful filling and baked in a robust marinara sauce. Perfect for family dinners, special occasions, or when you want a show-stopping yet easy-to-make dish.
Ingredients List
- 12–16 jumbo pasta shells
- 250g ground beef or ground turkey
- 250g ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce (homemade or store-bought)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp olive oil
- Fresh basil or parsley for garnish
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package instructions. Drain and rinse with cold water to prevent sticking.
Step 2: Prepare the Meat Filling
In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant. Add ground meat and cook until browned and fully cooked. Season with Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.
Step 3: Combine Meat and Cheese
In a mixing bowl, combine cooked meat with ricotta, ½ cup mozzarella, Parmesan, and egg. Mix until smooth and well combined.
Step 4: Preheat Oven
Preheat oven to 180°C (350°F). Lightly grease a baking dish and spread 1 cup of marinara sauce evenly on the bottom.
Step 5: Stuff the Shells
Carefully fill each shell with the meat and cheese mixture and arrange seam-side up in the prepared baking dish.
Step 6: Add Sauce and Cheese
Pour the remaining marinara sauce over the shells and sprinkle with the remaining ½ cup mozzarella cheese.
Step 7: Bake
Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and golden.
Step 8: Serve
Garnish with fresh basil or parsley. Serve warm with a side salad or garlic bread.
Cook Time
Total: 50 minutes
Prep: 15 minutes
Bake: 35 minutes
Servings
Makes approximately 4 servings
Nutritional Information (approx. per serving)
- Calories: 530 kcal
- Protein: 28g
- Carbohydrates: 36g
- Dietary Fiber: 4g
- Sugars: 6g
- Fat: 28g
- Saturated Fat: 12g
- Sodium: 650mg
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 160°C (320°F) for 10–15 minutes to preserve texture. Avoid microwaving to prevent sogginess.
Suggestions
- Swap ground beef for ground turkey or chicken for a leaner version.
- Add finely chopped vegetables like spinach, zucchini, or bell peppers to the filling for added nutrition.
- Assemble ahead and refrigerate before baking for a convenient weeknight meal.
- Serve with a crisp salad or roasted vegetables for a complete dinner.
Seasonal Relevance
Jumbo pasta shells stuffed with meat and cheese are perfect year-round. Use fresh summer herbs and vegetables in warmer months or hearty roasted vegetables and rich marinara during cooler seasons to elevate the dish.
Conclusion
This recipe for jumbo pasta shells stuffed with meat and cheese delivers rich flavor, creamy texture, and a satisfying meal that’s both easy to prepare and impressive on the plate. Perfect for family dinners or entertaining guests, it’s a dish that’s sure to become a repeat favorite.
Jumbo Pasta Shells Stuffed with Meat and Cheese
4
servings15
minutes35
minutes530
kcalTender jumbo pasta shells filled with savory ground meat, creamy ricotta, and melted mozzarella, all baked in a rich marinara sauce. Perfect for family dinners or special occasions, this recipe combines comfort food with restaurant-quality flavor.
Ingredients
12–16 jumbo pasta shells
250g ground beef or ground turkey
250g ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 egg
2 cups marinara sauce (homemade or store-bought)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp black pepper
½ tsp salt
1 tbsp olive oil
Fresh basil or parsley for garnish
Directions
- Preheat oven to 180°C (350°F). Lightly grease a baking dish and spread 1 cup of marinara sauce on the bottom.
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and rinse with cold water.
- In a skillet, heat olive oil and sauté onion and garlic for 2–3 minutes. Add ground meat, cook until browned, season with Italian seasoning, salt, and pepper. Remove from heat and let cool.
- In a bowl, combine cooked meat with ricotta, ½ cup mozzarella, Parmesan, and egg. Mix until smooth.
- Stuff each shell with the meat-cheese mixture and place seam-side up in the baking dish.
- Pour remaining marinara sauce over shells and sprinkle with remaining ½ cup mozzarella cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and golden.
- Garnish with fresh basil or parsley and serve warm.
Recipe Video
Notes
- Swap ground beef for ground turkey or chicken for a leaner version.
- Add finely chopped vegetables like spinach, zucchini, or bell peppers to the filling for added nutrition.
- Assemble ahead and refrigerate before baking for easy weeknight dinners.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.
FAQs
Q1: Can I make these stuffed shells ahead of time?
Yes, assemble the shells and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if chilled.
Q2: Can I freeze the stuffed shells?
Absolutely. Wrap tightly with foil or plastic wrap and freeze for up to 1 month. Bake from frozen, adding 10–15 minutes to the cooking time.
Q3: How can I prevent the shells from falling apart?
Cook shells al dente, don’t overfill, and place them seam-side up in the dish. Using slightly thicker marinara sauce also helps keep them intact.
