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- 20 large pasta shells - 1 pound ground beef or turkey - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 jar (24 oz) marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Meaty stuffed shells need the right mix of ingredients. Start with the pasta shells. Choose large shells for easy filling. Ground beef or turkey adds protein and flavor. I enjoy using turkey for a lighter meal. The cheeses create a creamy filling. Ricotta makes it rich, while mozzarella adds meltiness. Parmesan gives a nice salty touch. Next, you need aromatics like onion and garlic. They bring depth to the dish. Italian seasoning addsHerbs that enhance the flavor. Marinara sauce ties it all together. Use your favorite brand or homemade sauce for the best taste. Don’t forget salt and pepper! They balance the flavors. For a final touch, fresh basil leaves look pretty and taste great. They brighten up the dish. Gather these ingredients before you start cooking. It makes the process smooth and fun. Enjoy making your meaty stuffed shells! {{ingredient_image_1}} Set your oven to 375°F (190°C). Preheating helps cook the dish evenly. Cook 20 large pasta shells as per the package instructions. Make sure they are al dente. Once cooked, drain and set them aside to cool a bit. In a large skillet over medium heat, add one finely chopped onion and two cloves of minced garlic. Sauté until the onion looks clear. Then, add one pound of ground beef or turkey. Cook until it turns brown. Drain any excess fat to keep it light. In a large bowl, mix the cooked meat with one cup of ricotta cheese, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. Add one teaspoon of Italian seasoning, salt, and pepper. Stir until everything blends well. Use a spoon or a piping bag to fill each pasta shell with the meat and cheese mix. Be careful not to overfill them. Start by spreading a thin layer of marinara sauce on the bottom of your baking dish. Place the stuffed shells seam side up in the dish. Pour the remaining marinara sauce over the shells, making sure they are all covered. Add some extra mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, take off the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. Once out of the oven, let the dish cool for a few minutes. If you like, add fresh basil leaves for a nice touch. Serve hot and enjoy! You can use ground beef or ground turkey for this dish. Both give great flavor. Ground beef adds richness, while ground turkey is lighter. You can even try ground chicken or plant-based meat for a twist. Each choice will change the taste a bit, so pick what you like best. After cooking the pasta shells, let them cool for a few minutes. This step helps prevent burns when you fill them. Use a spoon or a piping bag to stuff the shells. This tool makes it easy and keeps things clean. Don’t overstuff them! Fill them enough so they hold together but not too much that they burst. Cheese is key in stuffed shells. Ricotta is classic, but you can mix it up. Try adding goat cheese for tang or cottage cheese for a lighter option. You could also mix in some feta for a salty kick. For the topping, mozzarella is great, but you can use provolone or a mix of cheeses for extra flavor. Pro Tips Perfect Pasta Shells: Make sure to cook the pasta shells just until al dente. They will continue cooking in the oven, so you want them to be firm enough to hold the filling without breaking. Flavorful Filling: For an extra flavor boost, consider adding some chopped spinach or mushrooms to the meat mixture. This adds a delicious depth to your filling and increases the nutritional value. Cheese Variations: Feel free to experiment with different types of cheese in your filling. Adding some feta or goat cheese can give a tangy twist that complements the sauces beautifully. Make Ahead: You can prepare the stuffed shells ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if they go in cold. {{image_2}} You can easily make vegetarian stuffed shells. Swap out the meat for plant-based options. Try using lentils, mushrooms, or even tofu. Each adds a unique flavor and texture. You can also load the filling with extra veggies. Spinach, zucchini, or bell peppers work great. Mix these with ricotta and mozzarella for a hearty bite. Want some heat? Add spices to your filling. Red pepper flakes or cayenne pepper can do the trick. For a fresh kick, chop up some jalapeños and mix them in. You can also top the stuffed shells with a spicy marinara sauce. Just look for sauces that say "spicy" or "arrabbiata." Your taste buds will thank you for the extra flare! If you need gluten-free options, don't worry. Many brands offer gluten-free pasta shells. Look for those made from brown rice or quinoa. They cook up just like regular pasta. You can use the same filling and sauce for a delicious meal. Your gluten-free friends will love you for it! To keep your stuffed shells fresh, store them in an airtight container. Make sure they cool down first. Place a layer of plastic wrap over the dish before sealing. This helps prevent drying out. You can keep them in the fridge for up to three days. When ready to eat, check for any signs of spoilage. Freezing stuffed shells is easy and great for future meals. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until they are firm, about two hours. After that, transfer them to a freezer-safe bag or container. Be sure to label them with the date. They will stay good for about three months. When reheating stuffed shells, avoid drying them out. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for 20-25 minutes until heated through. If you want, add a splash of marinara sauce on top to keep them moist. You can also reheat in the microwave but they may not taste as good. Always check for even heating. Yes, you can prepare Meaty Stuffed Shells ahead of time. You can assemble the dish, then cover it tightly. Keep it in the fridge for up to 24 hours before baking. If you want to freeze it, wrap it well in plastic wrap and foil. It can last for up to three months in the freezer. To bake, just add a few extra minutes to the cooking time if frozen. You can tell when the stuffed shells are done by looking for a few signs. The cheese on top should be bubbly and golden. The sauce should be hot and steaming. Also, when you insert a knife into the center, it should feel warm. Use a food thermometer; it should read 165°F (74°C) in the center. Meaty Stuffed Shells pair well with several sides. A fresh green salad adds a nice crunch. Garlic bread is great for scooping up sauce. Roasted vegetables can bring extra flavor. You might also enjoy steamed broccoli or a light pasta salad. Each side balances the rich flavors of the shells. Definitely! You can mix in different ingredients to make your filling special. Try adding spinach or mushrooms for extra veggies. You can use chicken or sausage instead of beef or turkey. Herbs like parsley or oregano can add fresh notes. Even different cheeses like goat cheese or feta can change the flavor profile. If you need a ricotta substitute, there are good options. Cottage cheese is a great choice; it has a similar texture. Cream cheese can work too, but it has a richer taste. For a lighter option, try Greek yogurt. You can even make a homemade version by blending tofu with a bit of lemon juice for a dairy-free choice. This blog post detailed a tasty recipe for stuffed pasta shells. We covered all the ingredients, from large pasta shells to flavorful ground beef, and even some tasty cheese options. I shared tips for cooking and stuffing the shells with ease. You learned about delicious variations and how to store leftovers. Overall, stuffed shells are a great meal choice. They are fun to make and loved by many. Try this recipe, and enjoy every bite!

Cheesy Meaty Stuffed Shells

Delicious stuffed pasta shells filled with a cheesy meat mixture, topped with marinara sauce and extra cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 20 large pasta shells
  • 1 pound ground beef or turkey
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 jar marinara sauce (24 oz)
  • to taste salt and pepper
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large skillet over medium heat, add the chopped onion and garlic. Sauté until the onion is translucent. Add the ground beef or turkey, cooking until browned. Drain any excess fat.
  • In a large bowl, combine the cooked meat mixture with ricotta cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until well mixed.
  • Carefully fill each pasta shell with the meat and cheese mixture, using a spoon or piping bag for ease.
  • Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly covered. Sprinkle additional mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired and serve hot.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword cheesy, Italian, meat, pasta, stuffed shells