Cheesy, saucy and packed with flavor, these stuffed shells with meat are the ultimate comfort food! Jumbo pasta shells are filled with a creamy ricotta, spinach, and ground beef mixture, smothered in marinara and baked to bubbly, golden perfection.
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If stuffed shells are on a restaurant menu, I will order them 10 out of 10 times. But it’s taken me years to come to the conclusion that they are shockingly simple to make!
The goal is to pack as much flavor into the filling as possible, so my recipe for stuffed shells with meat stars a blend of creamy ricotta, spinach and oregano. Plus, homemade means you can customize them exactly how you like—mix up the meat, swap the cheese or make a big batch to freeze for later. Trust me, once you try these, you’ll never go back to store-bought!
One of my favorite things about stuffed shells is how customizable they are! You can use different ground meats, swap in your favorite veggies or play around with the cheese blend. Here’s what you’ll need:
- Jumbo pasta shells: These oversized shells, called conchiglioni in Italian, are perfect for holding all that delicious, cheesy filling. You’ll need about 18, but I always cook a few extra in case some break.
- Ground meat: Italian sausage (sweet or spicy), ground beef, turkey, chicken or pork all work for this stuffed shells recipe. Use one or mix and match for extra flavor!
- Ricotta cheese: I use whole milk ricotta for the filling because it gives a rich and creamy texture. Part-skim ricotta works, too, just keep in mind that it’ll make the filling a bit less creamy, but still tasty.
- Frozen spinach: Thawed and drained well! I like to press out excess moisture with a clean kitchen towel so the filling isn’t watery.
- Egg: Helps bind the meat and cheese filling together and keeps it moist.
- Seasoning: I keep the ricotta filling simple with dried oregano, salt and pepper. Feel free to add a pinch of garlic powder or red pepper flakes for extra zing. If you don’t have ground oregano on hand, dried basil or Italian seasoning work well as substitutes.
- Marinara sauce: Use your favorite store-bought brand or whip up my 10-minute homemade marinara sauce instead.
- Shredded mozzarella cheese: Melty, gooey and essential for that bubbly golden topping. Try to use freshly shredded if you can.
See the recipe card for full information on ingredients and quantities.
I use my Lodge cast iron skillet for this recipe. It’s one of the most versatile pans in my kitchen, perfect for everything from pizza dip to fruit crumble. But if you don’t have an oven-safe skillet, no worries! A 9×13-inch baking dish works just as well, giving the spinach and ricotta stuffed shells plenty of room to bake up perfectly.
- Cook the shells. Boil them in salted water until al dente, then rinse under cool water so they don’t stick together. Set them aside while you make the filling.
- Brown the ground beef in a skillet, breaking it apart as it cooks. Use a slotted spoon to transfer the browned beef to a bowl and set it aside to cool.
- Prepare the filling. Mix the cooled beef with ricotta, spinach, egg, oregano, salt and pepper.
- Spread a layer of marinara sauce in a baking dish.
- Stuff the shells. Use a small spoon to fill each shell with the cheese mixture and place them in a single layer on top of the marinara sauce. Divided evenly, the filling should be enough for 18 shells.
- Spoon the remaining marinara over the shells.
- Sprinkle with shredded mozzarella and bake at 350°F for about 25 minutes, until the cheese is melted and slightly crisp at the edges.
Serving Suggestions
These baked Italian shells are hearty and comforting, so I love pairing them with a few lighter sides to balance things out. Cheesy garlic bread (made with my secret ingredient!) is always a must for mopping up that extra marinara, and a crisp wedge salad or kale Caesar salad adds a refreshing crunch.
A crusty baguette and my favorite bread dipping oil or a fresh Caprese salad with tomatoes, burrata and basil is always a crowd-pleaser, too. And for dessert, Toll House cookies are a family favorite!
How to Make Stuffed Shells Ahead of Time
Simply stuff the shells, layer them with sauce and cheese into your skillet or baking pan of choice, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the bake time since it’s starting out cold from the fridge. Less than 30 minutes later, you’ll have a family-friendly dinner on the table!
Freezing Instructions
Stuffed pasta shells are one of my favorite freezer meals and a great dish to share with friends. If I plan on freezing them for later, I prepare everything in a disposable baking dish. This way, I can take them right from the cold freezer to the hot oven without worrying about the baking dish cracking or shattering—and I don’t have to ask for my pan back if I’m sharing the love with others!
Assemble the dish as you normally would, all the way through layering the mozzarella cheese on top. Once everything is ready, cover the dish tightly with aluminum foil, then wrap it securely with plastic wrap. Don’t be afraid to add an extra layer or two of plastic wrap to prevent freezer burn. Store in the freezer for up to 3 months. When you’re ready to bake, thaw overnight in the fridge and bake as directed until bubbly and golden on top and warmed through.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
The fastest and easiest way to reheat stuffed shells is to place a serving on a microwave-safe plate and cover it with a paper towel (no one enjoys cleaning tomato splatters from inside a microwave!) and microwave them in 30-second increments until they’re warm and gooey again.
Finish off your shells with a grated Parm shower and day 2 leftovers are looking just as fine as their day 1 selves!
Frequently Asked Questions
Sure! You’ll need about 1 pound of fresh spinach to replace a 10-ounce box of frozen spinach. Just sauté it down in a little olive oil, let it cool and squeeze out any excess moisture before adding it to the ricotta filling.
Instead of ricotta, try cottage cheese (blending it in a blender or food processor will give it a smoother consistency, but it’s optional), or go for mascarpone for a creamy twist. For an indulgent filling, cream cheese is a rich, smooth alternative.
Absolutely! Just skip the meat and add extra spinach, sautéed mushrooms or finely chopped zucchini to the filling. You can even throw in some crumbled tofu for extra protein.
Ingredients
- 18 jumbo pasta shells
- 1 pound ground beef or other ground meat (See Kelly's Note)
- 3/4 cup whole milk ricotta
- 1 (10-oz.) package frozen chopped spinach, thawed and drained well
- 1 large egg
- 2 teaspoons ground oregano
- 3 cups homemade or store-bought marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Grated Parmesan cheese, for garnish
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside.
- Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink. Using a slotted spoon, transfer the ground beef to a bowl and set it aside to cool completely.
- Once the ground beef has cooled, stir in the ricotta cheese, spinach, egg, oregano, ½ teaspoon salt and ¼ teaspoon pepper.
- Add half of the tomato sauce to the bottom of a 10-inch skillet or baking dish.
- Divide the ground beef mixture among the shells then arrange them in a single layer in the baking dish. Top the shells with the remaining sauce then sprinkle them with the mozzarella cheese.
- Bake the shells until the cheese is melted and the shells just begin to crisp, about 25 minutes.
- Top the shells with grated Parmesan cheese and fresh basil and then serve.
Kelly’s Notes
- Any type of ground meat can be used in this recipe, include ground beef, chicken or turkey. If you use Italian sausage, make sure to remove the casings prior to proceeding with the recipe as directed.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Make-ahead: You can assemble the whole dish a day ahead. Simply stuff the shells, layer them with sauce and cheese in your baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, simply pop it in the oven, adding a few extra minutes to the bake time if it’s coming straight from the fridge.
- Freezing: Prepare in a disposable baking dish for easy sharing. Cover tightly with foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed until bubbly and golden.
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Great recipe. I make stuffed shells often in the winter at our home. I like your recipe. “Tweaked” it a little with some different cheeses that I had on hand. And I used my homemade marinara sauce that i had canned from last summer. Turned out great!
So glad you enjoyed it, Autumn!
Can you freeze the ‘stuffing’ w the ricotta cheese? Do you recommend freezing the shells already stuffed?
Hi! Yes, you can freeze them stuffed.
There were several stuffed shells recipes I found, but this one was more in line with how I cook and my family eats and the ingredients I mostly have on hand so I tried this one. My husband is picky when it comes to pasta meals (he’s a classic meat and potatoes guy) so it was going to be a first-time trial. He loved it, said “This is delicious! Please keep this on the make-again list!” He polished off 6 of the shells for dinner (I had 2) and he brought the remaining 4 for his lunch at work today. I added finely chopped onions and garlic in the meat mixture since we like that, and next time I just might add a bit more sauce. Gave me 24 shells. I froze half, uncooked and without the sauce, for a future meal. Thanks Kelly, I’d been looking for a pasta recipe he would love!
Woohoo! I’m so happy to read this, Ella! I’m thrilled you and your husband enjoyed the recipe :)
This recipe was quick, easy and simple! I like recipes that aren’t time consuming. This was a hit for a quick meal the entire family enjoyed! I will be fixing it again!
Thanks Kelly
Zulene
This is what I love to read, Zulene! I’m thrilled your family enjoyed the stuffed shells!
This recipe was quick, to the point and delicious! I will be fixing it again! That’s the kind of recipe I like cooking for my family and they enjoy It!
Thanks Kelly
Z. Mills
You are so welcome, Zulene! I’m thrilled you enjoyed the recipe!
Love this recipe! Thanks so much for sharing it, Kelly!
You are so welcome, Dani! I’m thrilled you enjoyed the recipe!