Stuffed Shells Recipe With Meat

The Best Stuffed Pasta Shells Recipe

The best stuffed pasta shells are full of ground beef, three different types of cheese, and a secret ingredient that adds tons of flavor!

Prep: 30min

Total: 70min

Yield: 8

Serving Size: 1 /8 of the casserole

Nutrition Facts: servingSize 1 /8 of the casserole, calories 446 kcal, Carbohydrate 21 g, Protein 35 g, Fat 23 g, Saturated Fat 12 g, Cholesterol 116 mg, Sodium 714 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 1 (12 ounce) box Jumbo pasta shells
• 1 lb. ground beef ((you can substitute with ground turkey, ground Italian sausage, or ground chicken))
• 1 cup chopped onion
• 2 cups shredded Italian blend cheese, divided ((you can substitute with shredded mozzarella cheese))
• 1 (15 ounce) container ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ¼ cup pesto
• 1 (24 ounce) jar marinara sauce
• Optional garnish: chopped fresh parsley or basil

Instruction:

1. Preheat oven to 350°F.
2. Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.
3. Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
4. Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
5. Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
6. Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
7. Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.
8. Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

Easy Beef-Stuffed Shells

Here’s a rich and comforting dish that’s terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. —Blair Lonergan, Rochelle, Virginia

Prep: 45min

Total: 01h30min

Yield: 10 servings.

Nutrition Facts: calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

Ingredients:

• 20 uncooked jumbo pasta shells
• 1 pound ground beef
• 1 large onion, chopped
• 1 carton (15 ounces) ricotta cheese
• 2 cups shredded Italian cheese blend, divided
• 1/2 cup grated Parmesan cheese
• 1/4 cup prepared pesto
• 1 large egg
• 1 jar (26 ounces) spaghetti sauce, divided

Instruction:

Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13×9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Stuffed Shells with Meat

These Stuffed Shells with Meat are the ultimate comfort food. Loaded with creamy ricotta cheese and baked in a hearty meat sauce, one bite will have you hooked. Plus, this easy stuffed shells recipe is freezer-friendly, so you can enjoy them any night of the week.

Prep: 25min

Total: 52min

Serving Size: 1

Nutrition Facts: calories 517 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, Saturated Fat 16 grams saturated fat, servingSize 1, Sodium 1063 milligrams sodium, Sugar 7 grams sugar, Trans Fat 1 grams trans fat, unSaturated Fat 13 grams unsaturated fat

Ingredients:

• 1 box jumbo pasta shells
• 1 pound ground beef
• 1/2 cup diced onions
• 1 cup diced green pepper
• 1 tablespoon minced garlic
• 1 – 24 ounce jar marinara sauce
• salt and pepper, to taste
• 1 – 15 ounce container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 cups shredded Italian cheese, divided
• 1 large egg
• 1 tablespoon minced garlic
• 2 tablespoons minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instruction:

1. Preheat oven to 375°. Spray a 9×13 dish with nonstick spray.
2. Cook pasta shells according to box directions. Drain water and place shells on a wire rack, so they do not stick together.
3. Cook the ground beef with the onion and peppers until done. Drain any grease.
4. Stir the garlic and marinara sauce into the meat mixture. Season to taste with salt and pepper. Spread 1 cup sauce in bottom of prepared dish.
5. Stir together the ricotta, parmesan, 2 cups shredded cheese, egg, basil, and salt and pepper.
6. Fill 24 cooked pasta shells with the cheese mixture. Place filled shells on top of the sauce in the dish.
7. Spoon the remaining meat sauce around the filled shells. Top with the remaining shredded cheese and cover with foil. Bake 25 minutes, remove foil, and broil 2 minutes. Serve immediately.

How To Make STUFFED SHELLS | Beef And Cheese Stuffed Shells | Simply Mamá Cooks

FAQ

What goes good with stuffed shells?

• Onion Rings.
• Stuffed Peppers.
• Cobb Salad.
• Quinoa salad.
• Steamed Broccoli.
• Deviled Eggs.
• Apple Bread.
• Roasted Carrots.

Why is my stuffed shells watery?

Do I thaw stuffed shells before baking?

What is the difference between baked manicotti and stuffed shells?