My Italian Meat Stuffed Shells are the ultimate comfort food, filled with a flavorful meat mixture of seasoned ground pork, ricotta cheese, mozzarella cheese, and parmesan cheese. Nestled inside jumbo pasta shells and baked in marinara sauce, this dish comes out cheesy, bubbly, and perfect for the whole family. Give it a try and let me know how it turns out!
You can use any type of ground meat for these meat stuffed shells, but I personally love using ground pork because it has a rich, savory flavor that pairs perfectly with the creamy ricotta cheese and melted mozzarella cheese.
Ground pork stays tender and juicy as it bakes, making the meat mixture incredibly satisfying in every bite. It also absorbs the italian seasoning and black pepper beautifully, creating a well-balanced and flavorful filling.
If you prefer a leaner option, ground turkey or ground chicken will work too, but I recommend adding a little extra seasoning to enhance the taste. No matter what, this dish is ultimate comfort food and a family favorite!
Looking for more baked pasta recipes? Try my Pasta al Forno, Baked Rigatoni with Sausage, Baked Vodka Pasta, and Baked Bolognese.
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🌟 Why You'll Love this Recipe
- It’s like a hug in pasta form. These meat stuffed shells are the ultimate comfort food—warm, cheesy, and packed with a rich, savory meat mixture that makes every bite feel like a cozy embrace.
- It’s an overachiever in the best way. Jumbo pasta shells don’t just hold the filling—they cradle a perfectly seasoned blend of ground pork, ricotta cheese, and mozzarella cheese, making sure you get the ideal balance of creamy, meaty, and cheesy in every forkful.
- It’s leftovers you’ll actually fight over. Somehow, these stuffed shells taste even better the next day, making them the rare meal that’s just as exciting for round two. Just store them in an airtight container, and you’ve got an easy, delicious repeat dinner waiting for you!
🥘 Ingredients
- Jumbo Pasta Shells – Perfect for holding the hearty meat mixture, these shells create the ideal bite with a balance of pasta, filling, and sauce.
- Ground Pork – Adds a rich, savory flavor and stays tender and juicy, making every bite satisfying and full of flavor.
- Ricotta Cheese – The creamy base of the filling, giving it a luscious texture that pairs beautifully with the meat and cheese.
- Mozzarella Cheese – Melts beautifully inside the filling and on top, creating that gooey, cheesy goodness in every bite.
- Parmesan Cheese – Brings a salty, nutty depth to the dish, enhancing the flavors of the meat and ricotta mixture.
- Marinara Sauce – A simple and flavorful sauce that coats the shells, keeping them moist and adding a bright, tangy contrast to the richness of the filling.
- Italian Seasoning – A blend of herbs that ties everything together, giving the dish a classic Italian flavor.
- Large Egg – Helps bind the cheese mixture, ensuring a smooth and creamy filling that holds its shape inside the shells.
- Fresh Basil – Adds a pop of freshness at the end, balancing the richness of the cheese and meat.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the pasta – Bring a large pot of salted water to a boil. Cook the jumbo pasta shells 1 minute less than the package directions for al dente. Drain and set aside to cool.
Sauté the aromatics – In a large skillet over medium heat, heat the olive oil. Add the chopped onions and garlic, cooking for 2 to 3 minutes until softened and fragrant.
Cook the meat – Add the ground pork to the skillet, seasoning with salt, pepper, and Italian seasoning. Cook for 5 to 7 minutes, breaking it up with a spoon, until browned and cooked through.
Make the filling – In a large bowl, combine the cooked pork, ricotta cheese, mozzarella cheese, parmesan cheese, egg, and squeezed spinach. Stir until evenly mixed.
Stuff the shells – Fill each cooked shell with about 2 heaping tablespoons of the meat mixture, making sure they are generously filled.
Assemble the dish – Spread half of the marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer, then top with the remaining sauce and extra shredded cheese.
Bake the shells – Cover with aluminum foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbly.
Serve and enjoy – Let the dish cool for a few minutes before serving. Spoon extra sauce from the baking dish over the shells and garnish with fresh basil. Enjoy!
👩🏼🍳 Chef's Tips
- Don’t overcook the pasta – Boil the jumbo pasta shells 1 minute less than the package directions for al dente since they’ll continue cooking in the oven. This keeps them firm enough to hold the filling without falling apart.
- Drain and squeeze the spinach well – Excess moisture from the spinach can make the filling watery. Use paper towels or a clean kitchen towel to squeeze out as much liquid as possible before mixing it into the cheese mixture.
- Let the shells rest before serving – After baking, let the stuffed shells sit for 5 to 10 minutes. This helps the cheese filling set up, making them easier to serve and even more delicious!
📖 Substitutions & Variations
- Use ground beef or Italian sausage – A more traditional option that adds a classic, hearty flavor. Italian sausage also brings extra seasoning and spice.
- Swap ricotta cheese with cottage cheese – For a higher-protein alternative with a slightly different texture while still keeping the filling creamy.
- Add bell peppers to the sauce – Diced bell peppers add a subtle sweetness and extra texture to balance the richness of the cheese mixture.
- Use an Italian cheese blend instead of just mozzarella cheese – A mix of provolone, parmesan cheese, and asiago adds extra depth and melty goodness to the top of the stuffed shells.
🍴 Serving Suggestions
- Garlic bread – The perfect crispy, buttery side to soak up any extra sauce from the baking dish.
- Caesar salad – A fresh, crisp contrast to the rich, cheesy stuffed shells with a classic tangy dressing.
- Green salad – A simple mix of fresh herbs, greens, and a light vinaigrette adds a refreshing balance to the meal.
💭 Recipe FAQs
Yes! You can assemble the entire dish in the baking dish, cover it tightly with plastic wrap and aluminum foil, and store it in the refrigerator for up to 24 hours before baking. If freezing, place it in an airtight container or wrap it well for up to 3 months. When ready to bake, remove the plastic wrap, cover with foil, and bake as directed, adding an extra 10–15 minutes if baking from cold.
🥣 Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil or store in an airtight container for up to 3 months. Reheat in the oven at 350°F until warmed through.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Meat Stuffed Shells
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Equipment
- Large pot
- Colander
- Large skillet
- Mixing bowl
- Large baking dish (9x13 inches)
- Aluminum Foil
- Oven
- Knife and cutting board
- Spoon or small scoop
Ingredients
- 27 jumbo pasta shells 9 ounces total
- 1 cup onion finely chopped
- 2 cloves garlic chopped
- 1 teaspoon olive oil
- 1 pound ground pork
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 24 ounce jar marinara sauce
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
- 1 cup whole milk ricotta cheese
- 8 ounces mozzarella cheese shredded (plus extra for topping)
- 1 large egg
- 16 ounces frozen spinach thawed and squeezed well
- ¼ cup Parmigiano Reggiano or parmesan cheese plus extra for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook 1 minute less than the package instructions for al dente texture. Drain the shells using a colander and set them aside to cool.
- Sauté the aromatics: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the chopped onions and garlic and cook for 2 to 3 minutes, until softened and fragrant.
- Cook the meat: Add the ground pork to the skillet. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cook for 5 to 7 minutes, breaking it up with a spoon until browned and cooked through.
- Make the filling: In a large mixing bowl, combine the cooked ground pork, ricotta cheese, 8 ounces of shredded mozzarella, egg, thawed and well-squeezed spinach, and ¼ cup of parmesan cheese. Mix well until evenly blended.
- Stuff the shells: Fill each cooked and cooled pasta shell with about 2 heaping tablespoons of the meat mixture, making sure they are generously filled.
- Prepare the sauce: Pour half of the marinara sauce into the bottom of a large baking dish (or 2 smaller dishes).
- Assemble the dish: Arrange the stuffed shells in the baking dish over the sauce. Pour the remaining marinara sauce over the top of the shells. Sprinkle additional shredded mozzarella and parmesan cheese evenly over the top.
- Bake the dish: Preheat the oven to 375 degrees Fahrenheit. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is golden, bubbly, and slightly crispy on top.
- Serve and garnish: Let the dish cool for a few minutes before serving. Spoon extra sauce from the baking dish over the stuffed shells before plating. Garnish with fresh basil if desired.
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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