Is there anything more comforting than a bubbling dish of pasta coming out of the oven? You know the one. It’s cheesy, hearty, and feels like a big, warm hug on a plate. That’s exactly what you get with these incredible Stuffed Pasta Shells. This recipe brings together jumbo pasta shells loaded with a savory mix of ground beef, Italian-inspired sausage, and plenty of ricotta and mozzarella cheese, all smothered in marinara sauce. It’s a classic crowd-pleaser that’s perfect for feeding your family or impressing dinner guests without spending all day in the kitchen. And honestly? It’s one of my absolute favorite dishes to make for a Sunday supper.
Top Reasons To Make It
This recipe is a total winner for so many reasons. First, it’s a complete, all-in-one meal that’s incredibly satisfying. You’ve got your protein, your pasta, and your veggies in the sauce, making dinner planning a breeze. It’s also fantastic for making ahead. You can assemble the whole dish hours before you need to bake it, which is a lifesaver on those hectic weeknights. Plus, those jumbo shells are just fun to eat—kids and adults alike get a kick out of them. And let’s not forget the leftovers. They are even better the next day. So good.
Ingredients
- 24 jumbo pasta shells: The perfect edible vessel for all that delicious filling.
- 1 tablespoon olive oil: For sautéing our meats and aromatics.
- 1/2 pound ground beef (85/15 is ideal): Adds a rich, hearty base to the filling.
- 1/2 pound ground Italian-style turkey sausage: Provides those classic fennel and herb notes without pork.
- 1 small yellow onion, finely chopped: Builds a savory flavor foundation.
- 3 cloves garlic, minced: Because good cooking always starts with garlic.
- 1 (15 oz) container whole milk ricotta cheese: Creates a creamy, luxurious filling.
- 1 large egg: Helps bind the cheese filling together so it doesn’t run out.
- 2 cups shredded mozzarella cheese, divided: For that iconic, gooey, stretchy cheese pull.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth of flavor.
- 1/4 cup fresh parsley, chopped, plus more for garnish: Brings a fresh, bright note to balance the richness.
- 1 teaspoon dried basil: Enhances the Italian flavor profile.
- 1/2 teaspoon dried oregano: Another essential Italian seasoning.
- 1 (24 oz) jar of your favorite marinara sauce: The easy, flavorful base for our dish.
- Salt and black pepper to taste: To season every layer perfectly.
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the jumbo shells according to package directions for al dente, usually about 9-10 minutes. They’ll cook more in the oven, so you don’t want them too soft. Drain them carefully and lay them out in a single layer on a baking sheet to cool so they don’t stick together.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, turkey sausage, and onion. Cook, breaking up the meat with a spoon, until it’s browned and the onion is soft, about 8-10 minutes. Add the garlic and cook for one more minute until fragrant. Drain off any excess grease and set the mixture aside to cool slightly.
- In a large mixing bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella cheese, Parmesan cheese, parsley, dried basil, oregano, and a good pinch of salt and pepper. Stir until everything is well mixed. Gently fold in the slightly cooled meat mixture until it’s fully incorporated.
- Spread about 3/4 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Now for the fun part: stuffing! Take a cooled shell in your hand and spoon a heaping tablespoon of the meat and cheese mixture into it. Don’t be shy—pack it in there! Place the stuffed shell seam-side up in the prepared baking dish. Repeat with the remaining shells and filling, arranging them in a single layer.
- Pour the remaining marinara sauce over the top of the stuffed shells, spreading it out to cover them mostly. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the sauce.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is completely melted and the sauce is bubbling around the edges.
- Take the dish out of the oven and let it sit for about 5-10 minutes before serving. This helps everything set up so you get perfect scoops. Garnish with a little extra fresh parsley if you like.
Variations & Substitutions
This recipe is wonderfully adaptable! For a lighter version, you can use ground turkey or chicken instead of the beef and sausage combo. To make these Spicy Stuffed Shells, add a half teaspoon of crushed red pepper flakes to the meat as it cooks. If you’re looking for a meatless Monday option, simply leave out the meat and add in about a cup of finely chopped sautéed mushrooms and spinach to the cheese mixture—it’s delicious. Don’t have jumbo shells? You can use manicotti tubes or even make Mini Stuffed Shells with smaller shells for a fun appetizer.
Serving Ideas & Pairings
These stuffed shells are a meal all on their own, but a few simple sides can really round everything out. A crisp, green salad with a tangy vinaigrette is my go-to to cut through the richness of the pasta. Some garlic bread or a few slices of crusty Italian bread are non-negotiable for sopping up that extra sauce. And if you’re feeding a real hungry crowd, a simple side of roasted broccoli or green beans with a little lemon zest always does the trick.
Oven Temperatures
Baking at 375°F (190°C) is the sweet spot for these stuffed shells. It heats them all the way through without burning the cheese on top. If you’re using a glass or ceramic baking dish, you can keep it at 375°F. If you’re in a real hurry, you can bump the temp to 400°F (200°C) and shave a few minutes off the baking time, but keep a very close eye on it to make sure the top doesn’t brown too quickly.
Storage & Reheating
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the unbaked dish, wrap it tightly in both plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed. The best way to reheat leftovers is in the oven at 350°F (175°C) until warmed through, which keeps the texture perfect. You can microwave single servings, but the shells might get a little soft.
Frequently Asked Questions
- Can I make stuffed shells ahead of time? Absolutely! This is one of the best make-ahead meals. Assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours before you need to bake it. You might just need to add a few extra minutes to the baking time if it’s going into the oven cold from the fridge.
- What’s the best way to keep the shells from breaking? Make sure your water is at a rolling boil before adding the shells, and stir gently right after you add them to prevent sticking. And most importantly, don’t overcook them during this initial boil—al dente is key!
- Can I use cottage cheese instead of ricotta? You sure can. If you prefer cottage cheese, just give it a quick pulse in the blender or food processor to make it smoother, or use it as-is for a slightly different texture. It works great as a substitute.
- What other meats can I use in these stuffed meat shells? This recipe is very flexible. Ground chicken, all ground turkey, or even a mild chicken sausage would work beautifully for a Stuffed Shells With Ground Turkey version.