Here’s a classic Italian-style stuffed shells with meat recipe—rich, cheesy, and perfect for a comforting dinner 🍝🧀
🐄 Stuffed Shells with Meat
Ingredients (serves 4–6)
- 20–25 jumbo pasta shells
- 1 lb (450 g) ground beef (or a mix of beef & pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella (plus extra for topping)
- 2 cups marinara sauce (store-bought or homemade)
- Optional: fresh basil or parsley, chopped
Instructions
- Cook pasta
Boil shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly. - Cook meat
In a skillet over medium heat, sauté onion until soft. Add garlic for 30 seconds. Add ground meat, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat if needed. - Mix filling
In a bowl, combine cooked meat, ricotta, Parmesan, and half of the mozzarella. Stir in optional herbs. - Stuff shells
Spoon filling into each cooked shell. - Assemble in baking dish
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange stuffed shells on top. Pour remaining sauce over shells and sprinkle remaining mozzarella on top. - Bake
Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and bubbly. - Serve
Let sit 5 minutes before serving. Garnish with extra Parmesan or fresh basil if desired.
🌟 Tips & Variations
- Vegetables: Add sautéed spinach, mushrooms, or zucchini to the filling.
- Cheesy twist: Mix mozzarella and provolone into the filling.
- Spicy: Add red pepper flakes or a splash of hot sauce to the meat.
- Make-ahead: Assemble shells in dish, cover, and refrigerate overnight. Bake the next day.
If you want, I can give a super-rich “three-cheese meat-stuffed shells with béchamel” version that’s decadent enough for a special dinner. Do you want me to do that?
