Best Stuffed Shells Recipe

These stuffed shells combine the hearty flavor of seasoned ground beef with creamy ricotta and melty cheese, all wrapped in tender pasta and baked in a rich tomato sauce. The jumbo pasta shells create the perfect vessels for holding the flavorful filling, while the combination of cheeses creates that irresistible stretch when you pull your fork away. Each bite delivers a perfect balance of flavors and textures that transforms a simple pasta dish into a memorable meal.

Last month, I served these at a small dinner gathering, and my friend's teenage son, who typically avoids anything with ricotta cheese, cleared his plate and then asked if there were any leftovers he could take home. His mother looked shocked and immediately requested the recipe, saying she'd never seen him willingly eat anything containing ricotta before.

Flavor Foundation

• Jumbo pasta shells: Provide the perfect pocket for holding generous amounts of filling. Cook them just until al dente as they'll continue cooking in the oven.
• Olive oil: Adds a subtle fruity flavor that enhances the savory elements. Use a good quality extra virgin olive oil for the best taste.
• Onion and garlic: Create the aromatic base that elevates the entire dish. Take time to sauté them properly until translucent for the best flavor profile.
• Ground beef: Brings richness and substance to the filling. Choose 85/15 lean-to-fat ratio for the ideal balance of flavor and texture.
• Crushed tomatoes: Provide the perfect consistency for the sauce without requiring additional thickening. San Marzano tomatoes offer exceptional flavor if you can find them.

I've made this recipe dozens of times and have found that browning the meat thoroughly before adding the tomatoes makes a significant difference in the overall flavor. Those caramelized bits add depth that you simply can't get otherwise. Also, allowing the sauce to simmer for the full 10 minutes helps meld the flavors beautifully.

Pin it

Cooking Process

Pasta preparation

Bring a large pot of heavily salted water to a rolling boil. Add the jumbo shells and cook for exactly 2 minutes less than the package directions indicate. You want them firm enough to hold their shape during filling but tender enough to finish cooking in the oven. After draining, lay them out separately on a baking sheet brushed with olive oil to prevent sticking. This step prevents the frustration of torn or stuck-together shells when you're ready to fill them.

Aromatics foundation

Heat olive oil in a deep skillet over medium heat until it shimmers but doesn't smoke. Add finely chopped onion and cook for 4-5 minutes until translucent and soft, stirring occasionally. Add minced garlic during the last 30 seconds to prevent it from burning while still releasing its aromatic oils. This layering of flavors creates the foundation for the entire dish and shouldn't be rushed.

Meat development

Add ground beef to the skillet, breaking it into small pieces with a wooden spoon. Season with salt and pepper, then allow it to cook undisturbed for about 2 minutes before stirring. This initial searing creates better flavor. Continue cooking until no pink remains, about 5-7 minutes total. Drain excess fat but leave a tablespoon for flavor. The browned bits at the bottom of the pan contain concentrated flavor that will incorporate into the sauce.

Sauce creation

Pour crushed tomatoes into the skillet with the browned meat mixture, stirring well to incorporate any browned bits from the bottom of the pan. Add Italian seasoning, crushing it between your fingers as you add it to release the essential oils. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. The sauce should coat the back of a spoon but still be fluid enough to surround the shells in the baking dish.

Cheese mixture

In a medium bowl, combine ricotta cheese, grated Parmesan, and beaten egg. Mix thoroughly until the mixture becomes smooth and uniform. The egg acts as a binder that prevents the filling from becoming grainy during baking. Season with a pinch of salt and pepper to enhance the cheese flavors. For extra flavor, stir in a tablespoon of finely chopped fresh basil or parsley if available.

Assembly strategy

Spread about one cup of meat sauce evenly across the bottom of a 9x13 inch baking dish. Hold each pasta shell open with your fingers and use a small spoon to fill it with approximately 1½ tablespoons of the ricotta mixture. Place filled shells in the baking dish, open side up, arranging them in neat rows. Continue until all shells are filled and arranged in the dish, then spoon the remaining meat sauce over and around the shells, ensuring each is partially covered while leaving some of the filling visible.

Perfect bake

Cover the baking dish with aluminum foil, tenting it slightly to prevent it from touching the shells. Bake in the preheated oven for 30 minutes, allowing the flavors to meld and the shells to finish cooking. Remove the foil and sprinkle the entire dish with remaining Parmesan and shredded mozzarella cheese. Return to the oven, uncovered, for another 10-15 minutes until the cheese becomes golden and bubbly with some browned spots. Let stand for 5-10 minutes before serving to allow the filled shells to set.

The first time I made these stuffed shells, I overcooked the pasta and ended up with a torn, messy situation when trying to fill them. I've since learned that cooking them for 2 minutes less than package directions gives them the perfect texture for handling. I've also discovered that making this dish a day ahead and refrigerating it overnight allows the flavors to develop beautifully. Just add about 10-15 minutes to the covered baking time if cooking from refrigerated.

Perfect Pairings

Serve these hearty stuffed shells with a crisp Caesar salad for a refreshing contrast to the rich main dish. A loaf of garlic bread makes the perfect companion for soaking up any extra sauce on the plate. For a complete Italian dinner experience, start with a small appetizer of marinated olives or bruschetta. I often serve this with a medium-bodied red wine like Chianti or Sangiovese that complements the tomato sauce without overwhelming the delicate cheese flavors.

Recipe Twists

Try substituting half the ground beef with Italian sausage for a more complex flavor profile. For a lighter version, use ground turkey instead of beef and add finely chopped spinach to the ricotta mixture. Add a layer of sautéed mushrooms between the shells for an earthy dimension. My family particularly enjoys when I mix some pesto into the ricotta filling—about two tablespoons gives it a wonderful herbal note that works beautifully with the other flavors.

Storage Solutions

Refrigerate leftovers in an airtight container for up to 4 days. For best results when reheating, sprinkle a few drops of water over the shells before covering with microwave-safe wrap to prevent them from drying out. For longer storage, freeze the entire assembled dish before baking. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the covered baking time. I often make two batches at once and freeze one for those busy weeks when cooking from scratch isn't possible.

Pin it

I've made these stuffed shells with ground beef for countless family dinners, potlucks, and meal trains for new parents. There's something about the combination of savory meat sauce, creamy ricotta filling, and tender pasta shells that makes this dish universally loved. While it takes a bit more effort than throwing together a basic pasta dish, the impressive presentation and incredible flavor make it worth every minute. My family has come to expect this dish for special occasions, and honestly, watching everyone's eyes light up when I bring it to the table makes me happy to oblige!

Frequently Asked Questions

→ Can I make these stuffed shells ahead of time?

Yes! You can assemble them a day ahead and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.

→ Can I freeze stuffed shells?

Absolutely. Freeze before baking, tightly covered. Thaw in the refrigerator overnight before baking or bake from frozen, adding 20-30 minutes to the cooking time.

→ What can I serve with stuffed shells?

A simple green salad and garlic bread make perfect sides. Roasted vegetables or steamed broccoli also pair well.

→ Can I make this without meat?

Yes, you can skip the beef and add spinach to the ricotta mixture, or substitute with mushrooms for a vegetarian version.

→ How do I know when the shells are done baking?

The cheese should be completely melted, bubbly, and starting to brown in spots. The sauce should be simmering around the edges.