There’s comfort food, and then there’s the kind of dinner that wraps creamy cheese and savory meat inside giant pasta pockets, nests them in a pool of tangy marinara, and bakes until bubbling and golden. This version of Stuffed Shells with Meat uses 6 ounces of jumbo pasta shells and a rich filling of ricotta, shredded cheese, pesto, and browned ground beef for a family-friendly meal that feels special but is shockingly easy to put together.

Why you’ll love this recipe

Hands-off flavor: the filling comes together in one bowl while the meat browns separately.
Make-ahead friendly: you can assemble the casserole and refrigerate or freeze it before baking.
Textural contrast: tender shells, creamy ricotta, melty cheese, and savory beef all in one bite.

Ingredients

Yield: about 4–6 servings.

6 ounces jumbo pasta shells
2 tablespoons olive oil
½ of a large yellow onion, finely diced
1 pound ground beef
2 teaspoons garlic powder
1½ teaspoons Morton kosher salt
1 teaspoon black pepper
16 ounces ricotta cheese
2 cups shredded Italian cheese blend, divided
½ cup grated Parmesan cheese
1 large egg + 1 large egg yolk
⅓ cup basil pesto
3 tablespoons finely chopped basil leaves
26 ounces marinara, divided
Fresh basil for garnish

Prep notes

Read through the recipe once before starting so everything flows smoothly. Preheat your oven to 375°F (190°C) when you’ve got the shells assembled and ready to bake. Use a 9×13-inch baking dish or similarly sized casserole for even layering.

Step-by-step Instructions

Cook the pasta shells: Bring a large pot of salted water to a boil. Add the 6 ounces of jumbo pasta shells and cook until just al dente—tender but still with a slight bite—following the package timing but checking early so they don’t overcook. Drain the shells and spread them on a baking sheet or tray so they don’t stick together while you prepare the filling.
Brown the aromatics and beef: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the finely diced ½ of a large yellow onion and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Push the onion to the side, add the 1 pound ground beef, and cook, breaking it apart with a spoon, until fully browned and no pink remains, about 6–8 minutes total.
Season the meat: Stir the meat and onions together, then sprinkle in 2 teaspoons garlic powder, 1½ teaspoons Morton kosher salt, and 1 teaspoon black pepper. Mix thoroughly so the seasonings are evenly distributed. Taste a small bit and adjust salt or pepper if needed.
Make the cheese filling: In a large mixing bowl combine 16 ounces ricotta cheese, 1½ cups of the shredded Italian cheese blend (reserve the remaining ½ cup for topping), ½ cup grated Parmesan cheese, 1 large egg plus 1 large egg yolk, ⅓ cup basil pesto, and 3 tablespoons finely chopped basil leaves. Mix with a spatula or wooden spoon until smooth and homogeneous.
Combine meat with filling: Add about half of the browned meat mixture to the cheese filling, stirring until evenly incorporated. Reserve the remaining browned meat for layering in the casserole. The meat should be well mixed into the ricotta base so each shell gets a bit of beef inside.
Prepare the baking dish: Spread 1 cup of the 26 ounces marinara sauce in an even layer across the bottom of your 9×13-inch baking dish. This creates a flavorful base so the shells don’t stick and so every bite has saucy goodness.
Stuff the shells: Working one shell at a time, spoon a generous amount of the cheese-and-meat filling into each cooked shell. Arrange the stuffed shells in the baking dish on top of the marinara, placing them open-side up. Pack them fairly snugly but leave small gaps for sauce to surround them.
Top and finish assembly: Spoon the remaining marinara sauce over the arranged shells, distributing it evenly so each shell has some sauce on top. Sprinkle the reserved ½ cup shredded Italian cheese blend over the sauced shells for a cheesy crust.
Bake until bubbly: Cover the baking dish tightly with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake another 10–12 minutes until the cheese is melted and the edges are bubbling. If you like a browned top, switch the oven to broil for 1–2 minutes—watch carefully so it doesn’t burn.
Rest and garnish: Remove the casserole from the oven and let it rest for 5 minutes. This helps the filling set slightly so the shells hold their shape when served. Scatter fresh basil leaves on top for a bright, herbal finish and an extra drizzle of olive oil if desired.

Make-ahead and storage tips

To refrigerate: Assemble the dish, cover tightly, and store in the fridge for up to 24 hours. Add an extra 5–10 minutes to the baking time if baking straight from chilled.
To freeze: Assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, then bake as directed, adding 10–15 extra minutes to the covered baking time if still cold in the center.
To reheat: Warm individual portions in the microwave for 1–2 minutes or reheat the whole dish at 350°F (175°C) covered until heated through, about 20–30 minutes depending on portion size.

Serving suggestions

This Stuffed Shells with Meat casserole pairs beautifully with a crisp green salad, garlicky roasted broccoli, or a pile of sautéed spinach. A side of warm bread or garlic bread makes it an even heartier meal for family-style dinners.

Recipe notes

Cheese blend: The 2 cups shredded Italian cheese blend provides melty stretch and flavor. Save ½ cup for topping so the interior remains creamy while the top melts to a golden finish.
Pesto swap: If you prefer a milder herb note, reduce the ⅓ cup basil pesto to 2 tablespoons, but the ⅓ cup gives a pronounced basil depth that complements the meat and ricotta.
Salt: The recipe calls for 1½ teaspoons Morton kosher salt in the meat. Adjust to taste if you use a different brand of salt, which can vary in salinity.

Final thoughts

One-bite comfort with layers of flavor—that’s what makes this Stuffed Shells with Meat recipe a winner. It’s approachable enough for a weeknight while still delivering that special-occasion wow factor. Assemble it ahead for easy entertaining, or make it tonight when you want a cozy, satisfying dinner that fills the house with irresistible aromas.

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Stuffed Shells with Meat

Large pasta shells are filled with a cheesy beef and ricotta mixture, baked in marinara for a comforting family meal.

Prep Time25

Cook Time45

Total Time1 10

Servings: 6 servings

Ingredients

6 ounces jumbo pasta shells
2 tablespoons olive oil
1/2 large yellow onion finely diced
1 pound ground beef
2 teaspoons garlic powder
1 1/2 teaspoons kosher salt Morton
1 teaspoon black pepper
16 ounces ricotta cheese
2 cups shredded Italian cheese blend divided
1/2 cup grated Parmesan cheese
1 large egg
1 large egg yolk
1/3 cup basil pesto
3 tablespoons basil leaves finely chopped
26 ounces marinara sauce divided
fresh basil for garnish

Instructions

Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain and set aside to cool enough to handle.
Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes until softened.
Add the ground beef to the skillet with the garlic powder, kosher salt, and black pepper. Cook 8–9 minutes, breaking up the beef, until browned and cooked through. Drain excess fat and let the beef cool slightly.
In a mixing bowl, combine ricotta, 1½ cups of the shredded Italian cheese, Parmesan, the whole egg and extra yolk, basil pesto, and the chopped basil. Season with a little additional salt and pepper if desired, then fold in the cooled beef until evenly mixed.
Stir about half of the marinara sauce into the remaining beef in the skillet (or reserve half the sauce) and spread that sauce in an even layer across the bottom of the prepared baking dish.
Stuff each cooked shell with a generous spoonful of the ricotta-beef mixture and place the filled shells in a single layer in the baking dish.
Spoon the remaining marinara sauce over the stuffed shells, then sprinkle the remaining ½ cup of shredded Italian cheese evenly on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is melted and bubbling.
Let the stuffed shells rest a few minutes after baking, then garnish with fresh basil leaves and serve.