Awesome 450 Cal Stuffed Shells with Meat & Cheese

If you are hunting for that perfect, soul-hugging comfort food that screams ‘family dinner’ louder than anything else, look no further! We are diving deep into the world of classic Stuffed Shells with Meat & Cheese today. Trust me, these baked pasta shells, bursting with savory beef and creamy ricotta, are guaranteed to make everyone at your table ask for seconds, maybe even thirds!

Hi there, I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything I make around here is made with heart and flavor, and this recipe is no exception. I learned early on that the best meals are the ones you can look at and instantly feel warm inside. This dish has that magic quality, turning simple ingredients into something truly special.

Forget the fuss of complicated layering; this is straightforward, delicious Italian-American cooking designed for Sunday supper or a busy Tuesday night when you need a win. Get ready to master these incredible Stuffed Shells with Meat & Cheese!

Why You Will Love These Stuffed Shells with Meat & Cheese

I know you’re busy, but that doesn’t mean you should skip a hearty, homemade meal. This recipe is designed to give you maximum flavor payoff for minimum effort. Seriously, when I pull these out of the oven, my family thinks I spent all afternoon fussing over them!

Quick Prep Time for Busy Weeknights

• You won’t believe it, but the active prep time is only about 20 minutes! We make quick work of the filling so you can get this in the oven fast.

Flavorful Combination of Meats and Cheeses

• The filling is where the real party is—creamy ricotta mixed with mozzarella and Parmesan, plus that perfectly seasoned ground beef. It’s rich without being heavy.

Satisfying Italian-American Comfort

• There’s just something about baked pasta covered in sauce and cheese that feels like a hug. This is the definition of satisfying Italian-American comfort food that everyone cleans their plate for.

Gathering Ingredients for Stuffed Shells with Meat & Cheese

Alright, let’s talk about what you need to bring these glorious Stuffed Shells with Meat & Cheese to life. Because this dish relies on just a few core components, making sure those ingredients are good quality really makes a huge difference in the final taste. I always say, skip the fancy steps if you have to, but don’t skimp on the cheese!

Pasta and Sauce Base

You’ll need about 18 to 20 jumbo pasta shells—make sure they are the big ones designed for stuffing! Cook these according to the box, but listen closely: pull them out when they are just shy of done, that’s al dente territory. We don’t want mushy shells when they come out of the oven later. And grab your favorite jar of marinara sauce; a good, tangy sauce is the perfect counterpoint to all that rich cheese.

The Rich Meat and Cheese Filling Components

This is the heart of the dish! We’re using a pound of ground beef, but please, please make sure you drain every last bit of the fat after browning it. Nobody wants greasy stuffed shells! Then, you’ll mix that savory beef with the holy trinity of dairy: creamy ricotta, shredded mozzarella, and sharp Parmesan cheese. Get a good mix going so everything is incorporated.

Seasoning and Garnish

We keep the seasoning simple because the cheese does most of the heavy lifting. A little dried oregano goes in the filling for that classic Italian flavor. And trust me on this one: finish it off with lots of fresh basil chopped up right before you stuff the shells. That fresh green pop makes everything taste brighter!

Essential Equipment for Making Stuffed Shells with Meat & Cheese

You don’t need a million fancy gadgets for amazing Stuffed Shells with Meat & Cheese, but having the right tools makes stuffing them so much less of a chore. Having everything ready before you start mixing the filling saves so much time. I keep my standard baking gear ready for this recipe all the time because it’s such a reliable way to feed a crowd.

Baking Tools

You’ll definitely need a large pot for cooking those jumbo shells until they are perfectly al dente. A big mixing bowl is crucial for combining all that ricotta, mozzarella, and beef without spilling everywhere—I learned that the hard way once! For baking, grab a 9×13 inch baking dish. This gives the shells enough room to nestle in nicely under all that sauce. Remember, we are baking these at 350°F, so make sure your oven is preheated before you start layering everything in.

Step-by-Step Instructions for Perfect Stuffed Shells with Meat & Cheese

Now we get to the fun part! Making amazing Stuffed Shells with Meat & Cheese is all about following a few simple stages in order. Don’t rush the prep, and you’ll have a gorgeous, bubbly casserole ready in no time. I like to start heating my oven right when I get the water boiling for the pasta—that way, everything lines up perfectly.

Preparing the Pasta Shells

First things first: get a big pot of salted water boiling. Drop in those jumbo shells and cook them strictly according to the package directions, except you want to pull them out about two minutes early. We are aiming for al dente here; they need to be firm enough to hold their shape when you stuff them. Once they are cooked, drain them immediately in a colander. Spread them out on a baking sheet or a large platter. This step is non-negotiable! If you leave them piled up, they will steam and get sticky and gummy, and stuffing them will be a nightmare. Let them cool down while you work on the filling.

Cooking the Ground Beef

While the shells are cooling, grab a large skillet and brown your pound of ground beef over medium-high heat. Break it up really well as it cooks so you don’t end up with giant clumps. Once it’s totally browned—no pink left—you have to drain off every bit of fat. Tilt the pan right over a heat-safe bowl or use a fine-mesh strainer to catch it all. Excess grease will make your beautiful cheese filling slide right out of the shells later, so be thorough here!

Creating the Meat and Cheese Filling Mixture

Time to build the flavor foundation! Grab that big mixing bowl. Add in the creamy ricotta, the mozzarella, the grated Parmesan, your cooked and drained ground beef, the dried oregano, and all that fresh chopped basil. Use a sturdy spoon or your hands—I often use my hands because I can feel when it’s perfectly combined—and mix everything until it’s uniform. You want to see bits of everything distributed evenly. Taste a tiny bit here if you dare (I always do!); adjust salt and pepper if needed.

Assembling and Saucing the Stuffed Shells with Meat & Cheese

Now for the assembly line! Grab your baking dish and spread a thin layer of marinara sauce across the bottom. This stops the bottom layer of shells from sticking or burning. Take one cooled shell at a time and gently open it up. Use a small spoon—a teaspoon works well—to scoop a generous amount of the meat and cheese filling inside. Don’t overstuff them so much that they burst, but make sure they look plump! Arrange the filled shells snugly in the baking dish. Once they are all nestled in, pour the rest of your marinara sauce right over the top, making sure every shell gets a little blanket of sauce.

Baking to Golden Perfection

Your oven should be preheated to 350°F by now. Cover the baking dish tightly with aluminum foil. This traps the steam and helps the shells finish cooking through and heat up evenly without drying out the sauce. Bake it covered for about 20 minutes. After that, carefully remove the foil—watch out for that hot steam!—and bake uncovered for another 5 to 10 minutes. You are looking for the sauce to be bubbly around the edges and the cheese peeking through to be melted and just starting to brown slightly. Let the final dish rest on the counter for about 5 minutes before serving. That short rest lets the filling set up perfectly!

Tips for Mastering Your Stuffed Shells with Meat & Cheese

Even with a straightforward recipe like this, there are always little secrets that take your Stuffed Shells with Meat & Cheese from good to absolutely unforgettable. I’ve made this dish so many times over the years that I’ve learned exactly where things can go wrong, so I’m passing those hard-won lessons onto you! Follow these tips and you’ll be serving restaurant-quality comfort food every time.

Achieving the Best Filling Texture

The texture of your filling is everything! If your ricotta seems too watery, I highly recommend draining it first. You can scoop it into a mesh sieve lined with a coffee filter or cheesecloth and let it sit over a bowl for about 30 minutes to drip off excess moisture. This prevents the filling from seeping out into the sauce while baking. Also, make sure your cheeses—ricotta, mozzarella, and Parmesan—are at room temperature before mixing. Cold cheese doesn’t blend as smoothly with the ground beef, leading to lumps instead of that lovely, cohesive texture we want.

Preventing Overcooked Shells

This is the number one mistake I see people make when preparing baked pasta dishes! Remember, those shells are going to cook a second time in the oven under the sauce. If you cook them fully on the stovetop, they turn into sad, soggy pockets by the time dinner is served. Always aim for truly al dente—a little firm bite left in the center. If you feel like they are too firm, just give them an extra minute in the boiling water, but never let them get soft. That slight resistance is what keeps your final dish of Stuffed Shells with Meat & Cheese holding its structure beautifully.

Storing and Reheating Leftover Stuffed Shells with Meat & Cheese

The best part about making a big batch of these incredible Stuffed Shells with Meat & Cheese is that they taste even better the next day! They really soak up all that gorgeous marinara flavor overnight. But you need to handle leftovers correctly to keep them safe and delicious for later eating.

Safe Storage Practices

Once the shells have cooled down a bit—don’t put piping hot food straight into the fridge, it raises the temperature of everything else—transfer them into an airtight container. You can use the original baking dish if you have a tight-fitting lid, or transfer them to a shallower container. Make sure they are covered well to prevent drying out in the fridge. Honestly, these are usually best eaten within three to four days. Any longer and the pasta starts to get a little too soft for my liking.

Storage and Reheating Guide

Item	Storage Duration (Refrigerated)	Reheating Method
Leftover Shells	3 to 4 Days	Covered with foil, bake at 350°F until hot (about 15 minutes).
Frozen Shells	Up to 2 Months	Thaw overnight in the fridge, then bake covered as directed.

Commonly Asked Questions About Stuffed Shells with Meat & Cheese

I get asked so many great questions about this recipe all the time! It’s a classic for a reason, and people always want to know how to adapt it for their family’s needs. Here are a few of the most common things people ask me about making the best Stuffed Shells with Meat & Cheese.

Can I Make These Ahead of Time?

Oh yes, you absolutely can make these ahead of time! That’s one of the best parts about a great baked pasta dish. If you assemble the dish completely—shells stuffed, sauce poured over—cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours. When you’re ready to bake, just add about 10 to 15 minutes to the covered baking time since you are starting with a cold dish. It’s perfect for serving guests!

What Substitutions Work for the Ground Beef?

If you’re looking to make these lighter or maybe just need to swap out the traditional ground beef, you have great options! Ground turkey or ground chicken works beautifully; they absorb the herbs and cheese really well. For a vegetarian version of these Stuffed Shells with Meat & Cheese, you can substitute the beef with finely chopped mushrooms sautéed with a little garlic, or even use cooked lentils for a fantastic, earthy texture. Just make sure whatever replacement you use is fully cooked and drained of any excess liquid before mixing it into your ricotta blend.

Sharing Your Stuffed Shells with Meat & Cheese Experience

I truly hope this recipe brings as much comfort and joy to your table as it does mine. If you try out these wonderful Stuffed Shells with Meat & Cheese, I want to hear all about it! Did your kids love the creamy ricotta filling? Let me know how they turned out down in the comments below, or give this recipe a quick star rating so others can find this family favorite!

Estimated Nutritional Information for Stuffed Shells with Meat & Cheese

I always tell folks that knowing the nutrition facts is helpful, but enjoying the meal is the most important part! Since every jar of sauce and brand of cheese varies, please treat these numbers as a good starting point for your Stuffed Shells with Meat & Cheese. This is just an estimate based on the ingredients listed, so take it with a grain of salt!

Estimated Nutritional Breakdown Per Serving

Nutrient	Amount
Calories	450
Protein	30g
Fat	22g
Carbohydrates	35g

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