Meat Stuffed Shells

My husband loves these meat stuffed shells – it’s one of his all-time favorite dishes. 😊 I have to admit, I’m a big fan too. Why? Because not only are these stuffed shells incredibly easy to make, but they also freeze beautifully for later. In this post, I’ll walk you through how to make this comforting dinner step-by-step. By the end, you’ll have a warm, cheesy meal on the table and plenty of tips for freezing leftovers (if there are any!). Let’s get started, shall we?

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Why We Love This Meat Stuffed Shells Recipe

• Ultimate Comfort Food: Tender pasta shells are filled with a hearty meat filling and baked in rich marinara sauce with melty cheese on top. It’s cozy, satisfying, and tastes like a big hug on a plate.
• Husband-Approved: This recipe is a proven hit in our house. My husband requests these meat stuffed shells constantly, and even picky eaters clean their plates.
• Easy to Make: Don’t be intimidated – this dish is straightforward! We’ll brown some meat, boil some pasta, stuff the shells, and bake. I’ll guide you through each simple step.
• Freezer Friendly: Make a big batch and freeze some for later. These stuffed shells freeze like a dream. On busy nights, you can pull out a pre-made pan and have a homemade dinner with minimal effort.
• Make-Ahead Meal: You can assemble everything ahead of time. It’s perfect for meal prep or taking a dinner to a friend. Just pop it in the oven when you’re ready to eat – easy peasy!

Ingredients for Meat Stuffed Shells

Here’s what you’ll need to make this delicious dinner:

• Jumbo Pasta Shells: 16 shells, uncooked. These will be boiled until just al dente (tender but firm).
• Ground Beef: 1 lb of ground beef for a rich, meaty filling.
• Ground Pork: 1 lb of ground pork adds extra flavor and juiciness. (You can substitute Italian sausage or ground turkey if you prefer!)
• Onion: 1/2 cup diced onion, for sweetness and aroma.
• Eggs: 3 large eggs. They help bind the filling together, making it nice and firm inside the shells.
• Seasoned Breadcrumbs: 1 cup of breadcrumbs (seasoned) to give the meat filling structure and flavor.
• Salt and Pepper: To taste. I typically add about 1 teaspoon salt and 1/2 teaspoon black pepper, but you can adjust to your liking.
• Mozzarella Cheese: 3 cups shredded mozzarella, divided. We’ll mix some into the filling (1 cup) and sprinkle the rest on top (2 cups) for that gooey, cheesy topping.
• Marinara Sauce: 3 cups of your favorite marinara or spaghetti sauce. This coats the shells and keeps everything moist while baking. Use homemade sauce or a good-quality jarred sauce.

Tip: Before you start, preheat your oven to 350°F (175°C). Having a hot oven ready will ensure the assembled dish goes in at the perfect temperature.

How to Make Meat Stuffed Shells (Step-by-Step)

Making meat stuffed shells is easier than you might think. Follow these simple steps and you’ll have a fantastic dinner ready:

1. Brown the Meat and Onions: In a large skillet over medium-high heat, brown the ground beef, ground pork, and diced onion together. Stir occasionally and cook until the meats are no longer pink and the onion is soft. This usually takes about 5-7 minutes. Tip: Break up the meat with a spatula as it cooks for an even, crumbly texture. If there’s excess grease, carefully drain it off. Once done, remove the skillet from heat and let the mixture cool for a few minutes. (Letting it cool slightly will make it easier to handle in the next step and prevent the eggs from scrambling when we mix them in.)
2. Mix the Filling: In a large mixing bowl, combine the cooled meat-onion mixture with the eggs, seasoned breadcrumbs, salt, pepper, and 1 cup of the shredded mozzarella cheese. Using a spoon (or your clean hands), mix everything together until well combined. The eggs and breadcrumbs will bind the filling, and that bit of cheese inside makes it extra yummy. You should have a moist, scoopable filling for your pasta shells. Tip: If the mixture feels too wet, you can add a tablespoon more breadcrumbs. If it’s too dry, a splash of marinara sauce can help moisten it.
3. Cook the Pasta Shells: While you’re preparing the filling, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente. For most brands, this is around 9-10 minutes. You want them tender enough to bite but still firm enough to hold their shape when stuffed. Important: Drain the shells and rinse them with cool water to stop the cooking process and prevent sticking. Set the cooked shells aside on a plate or baking sheet, so they’re ready to fill. (Handling cool shells is much easier on your fingers, too!)
4. Stuff the Shells: Now for the fun part! Take each cooked shell and fill it with a generous spoonful of the meat mixture. You’ll use up all the filling across your 16 shells. Don’t worry if the shells tear a little – just wrap the torn sides around the filling when you place them in the dish. Tip: I like to hold a shell in my palm and spoon the filling in. You can also use a small cookie scoop to get uniform portions. The shells should be nicely packed with the meat mixture but not overstuffed to the point of splitting.
5. Prep the Baking Dish: Spread about 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. This layer of sauce prevents the shells from sticking and keeps the bottoms moist while baking. It also adds extra flavor from the bottom up.
6. Assemble the Dish: Place each stuffed shell in the baking dish meat-side down. (That means the open side with the meat goes facing down into the sauce.) Snuggle them in next to each other in a single layer. Once all the shells are in the dish, pour the remaining 2 cups of marinara sauce evenly over the top of the shells. Use a spoon to spread the sauce so each shell has sauce on it. Then sprinkle the remaining 2 cups of shredded mozzarella all over the top. At this point it already looks delicious, and it’s not even baked yet! 🎉
7. Bake: Cover the baking dish with aluminum foil. This keeps the moisture in and prevents the cheese from browning too quickly. Place the covered dish in your preheated 350°F oven and bake for about 45 minutes. The sauce will get bubbly, the cheese will melt, and the flavors will meld together. After 45 minutes, you can check that it’s heated through (the meat filling was already cooked, so mainly we’re heating and melting). Optional: If you like the cheese on top a little browned and bubbly, remove the foil for the last 5 minutes of baking or switch the oven to broil for a minute or two at the very end. Just watch closely so it doesn’t burn.
8. Serve: Carefully remove the dish from the oven (it will be hot and bubbly). Let the meat stuffed shells cool for a couple of minutes, then plate them up. I love to sprinkle a little fresh parsley or basil on top for color, and maybe a sprinkle of extra parmesan cheese. Serve your delicious stuffed shells with a side salad or some garlic bread, and enjoy every cheesy, meaty bite! 😋

Helpful Tips for Perfect Meat Stuffed Shells

• Let the Filling Cool: As mentioned, allow the cooked meat and onion mixture to cool a bit before mixing in eggs and cheese. This prevents you from accidentally cooking the eggs in the bowl.
• Don’t Overcook Pasta: Boil the shells just to al dente. They’ll continue to cook in the oven, and you don’t want them overly soft or mushy. Firm shells are easier to stuff and less likely to tear.
• Filling the Shells: If you find it tricky to hold the shells while filling, try using a piping bag or zip-top bag with a corner cut off to pipe the meat mixture into the shells. It makes the process neat and quick.
• Use Quality Sauce: The marinara sauce provides a lot of flavor and moisture. Use a sauce you really enjoy – whether it’s homemade or store-bought. A flavorful sauce makes a big difference in this dish.
• Cheese Variations: We use mozzarella for that classic stringy, melted cheese topping. Feel free to mix in some parmesan or use an Italian cheese blend for extra flavor on top. Just make sure there’s plenty of cheesy goodness covering those shells!

Freezing and Storing Meat Stuffed Shells

One of the best things about this meat stuffed shells recipe is how well it freezes and stores. I often make a double batch: one for tonight and one for the freezer. Here’s how to do it safely and conveniently:

❄️ Freezing (Make-Ahead): To freeze meat stuffed shells, it’s best to do it before baking:

• Prepare the recipe completely up to the point of baking (assemble the stuffed shells in the sauce and top with cheese in a freezer-safe baking dish).
• Instead of baking, cover the dish tightly. I like to press a layer of plastic wrap over the top of the shells (to prevent freezer burn), then cover with aluminum foil or a lid.
• Label the dish with the date and contents (“Meat Stuffed Shells”) so you remember what it is. Freeze it for up to 2-3 months for best quality.
• When you’re ready to enjoy your frozen stuffed shells, no need to thaw if you don’t have time. You can bake them from frozen! Preheat the oven to 350°F, keep the dish covered with foil, and bake. From frozen, they will take longer – approximately 60 to 90 minutes – to heat through. (Baking time can vary based on your oven and the depth of the dish.) To check, insert a knife in the center; if it’s hot to the touch when pulled out, the dish is heated through. In the last 10 minutes of baking, you can uncover the dish to melt and brown the cheese on top.
• Alternatively, for best results, you can thaw the dish in the refrigerator overnight before baking. Then bake at 350°F for about 45-50 minutes as usual.

🍝 Storing Leftovers: If you have leftover baked shells, let them cool to room temperature, then transfer to an airtight container and refrigerate. They will stay fresh in the fridge for 3-4 days. This makes for a great quick lunch the next day!

🔥 Reheating: To reheat refrigerated leftover shells, the oven is my preferred method (it keeps the texture of the pasta just right):

• Place the shells in an oven-safe dish, spoon a little extra marinara sauce over them if you have it (this adds moisture), and cover the dish with foil. Reheat in a 350°F oven for about 20-25 minutes, or until heated through and cheese is melty again.
• For a faster method, you can reheat individual portions in the microwave. Place a serving of meat stuffed shells on a microwave-safe plate, and cover it with a microwave-safe lid or even just a damp paper towel (to lock in moisture and prevent splatters). Heat on medium power for 2-3 minutes, checking if it’s warm; if not, continue in short increments until hot. Tip: Adding a spoonful of extra sauce or a few drops of water on top before microwaving can help keep the pasta from drying out.

No matter which reheating method you choose, make sure the shells are piping hot before serving (especially if they were frozen). Then dig in and enjoy that second-round of cheesy, meaty goodness!

Final Thoughts

I hope you feel excited and confident to try this easy meat stuffed shells recipe. It’s a hearty, crowd-pleasing meal with minimal fuss. I love that with a little prep, you can have a fantastic dinner now and another one waiting in the freezer. Whether you’re feeding a hungry family on a weeknight or delivering comfort food to a friend, these meat stuffed shells are sure to bring smiles. 🙂

If you give this recipe a try, let me know how you liked it! Happy cooking, and enjoy your cozy, cheesy pasta shells. 🍽️👩‍🍳

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