Easy Cheesy Stuffed Shells with Meat Sauce

This Cheesy Stuffed Shells with Meat Sauce recipe is sure to impress everyone! Jumbo pasta shells are filled with a trio of cheeses and baked in a rich, savory meat sauce.

Cheesy Beef Stuffed ShellsPhoto byThyme of Season

It’s surprisingly simple to make with just a few ingredients, yet it tastes like you spent hours preparing it. Serve it up with a salad and some bread, and you’ve got a cozy, satisfying meal ready in no time!

Ingredients you will need:

For the sauce:

• 2 tsp olive oil
• 1 pound lean ground beef
• 1 small white, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 tsp salt
• 1 28 oz. jar marinara sauce, use your favorite brand

For the stuffed shells:

• 16-20 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, divided
• 2 tablespoons fresh basil, finely chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup shredded cheddar cheese, divided
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder

How to Make Cheese Stuffed Shells with Meat Sauce:

Start by cooking the jumbo shells: Boil them in a big pot of water until they're al dente. Once done, drain and rinse them under cold water to halt the cooking process. Set them aside. NOTE: you may want to cook the shells for about 2-3 minutes less than package instructions, since they will be baked and we don't want the pasta to be too soft.

Next, mix the ricotta filling: In a medium bowl, mix together ricotta cheese, 1/4 cup of Parmesan, 1/2 cup of mozzarella, 1/4 cup of cheddar, basil, salt, and garlic powder. Stir everything until it’s well combined and set it aside.

For the meat sauce: Heat some olive oil in a large skillet over medium-high heat. Once the oil is hot, add in the beef and cook for 2-3 minutes, breaking it apart with a spoon.

Add in chopped onions and garlic, then season with Italian seasoning, garlic powder, and salt. Cook for another 2-3 minutes until the onions soften, then stir in the marinara sauce and let it simmer for another 2-3 minutes.

In a 9x12 baking dish, spread about two cups of the meat sauce on the bottom.

Preheat your oven to 375˚F.

Stuff the shells: Take a cooked shell and fill it with a generous tablespoon of the ricotta mixture. Do this for about 16-20 shells. Arrange the stuffed shells in a single layer over the sauce in the baking dish.

Once all the shells are filled, pour the remaining sauce over them. Top it off with the leftover mozzarella, cheddar and Parmesan cheese.

Cover the dish with aluminum foil and bake for 20-25 minutes until the sauce is bubbling. If you want a nice golden top, remove the foil and broil for about 3 minutes.

Let it cool for a few minutes, then sprinkle with fresh parsley or more basil if you like, and enjoy!

Storage and Reheating:

If there is a chance that you have leftovers, you can store and reheat them and enjoy these shells again. We recommend the following:

For Storage: Keep your leftovers in the baking dish, making sure to cover it well with foil. If you’re planning to store them for more than a day, it’s best to move the shells and sauce into an airtight container. They’ll stay good in the fridge for up to 3 days.

For Reheating: For the best results, reheat individual portions in the microwave. Just cover your bowl loosely with a damp paper towel to catch any splatters and keep the stuffed shells from drying out.

For Freezing: This dish freezes really well! Prepare it in a container, then seal it tightly with a lid or two layers of foil. When you’re ready to enjoy them again, let it thaw overnight in the fridge. After that, bake it at 375˚F. Just a heads up, if you’re putting the cold shells straight from the fridge into the oven, you’ll need to add at least 15 extra minutes to the baking time.