Easy Cheesy Stuffed Shells with Meat, a simple and delicious recipe that's ready in under an hour. Jumbo Pasta Shells are stuffed with seasoned ground beef, then covered with parmesan cheese, sauce, and mozzarella. Serve with your favorite salad, for a simple and tasty dinner!
Your picky kids will love these cheesy jumbo stuffed shells. Prepare the recipe as is, or make it your own by adding your own touches. For example, add your favorite herbs or spices, or replacee the mozzarella cheese with your favorite cheese mixture.
Why This Recipe Works
This Stuffed Shells with Meat recipe always reminds me of my mom. Although not a traditional Assyrian recipe, this was a recipe that mom created.
Unlike lasagna and other pasta recipes that might be a little daunting to prepare, this Stuffed Shells with Meat recipe is actually fun to make and so easy! Simply boil the shells and stuff with seasoned ground beef then cover with tomato sauce and cheese.
Make the recipe even simpler by substituting the made from scratch tomato sauce with store-bought spaghetti sauce.
The Stuffed Shells with Meat recipe was originally posted in Mom's Authentic Assyrian Recipes, however, it's been updated for this post.
What Goes Into This Recipe
Recipe Ingredient Notes
- Filling — To make this recipe even healthier, substitute ground turkey for the ground beef in the filling.
- Herbs — I'm not sure why mom chose to use mint instead of oregano or basil, but the mint works in this recipe and is a nice change. However, you can substitute basil or oregano if you don't have mint on hand.
- Cheese — Although mom used parmesan cheese, she never added mozzarella. But pasta is so much better when it's cheesy, so go ahead, add the extra cheese!
How to Make Easy Cheesy Stuffed Shells with Meat
Preheat oven to 350 Degrees F
1. Fill a 5-quart Dutch oven ¾ full of water. Add olive oil and 1 teaspoon salt and bring the water to a boil.
2. Add shells and cook, uncovered, for 10 minutes, stirring occasionally. Drain the pasta and rinse with cold water.
3. Meanwhile, brown the meat in a medium-sized pan. Add the onion, garlic, 1 teaspoon salt, black pepper, and paprika. Cook a few more minutes and set aside to cool.
Note: If using higher fat ground beef, drain the extra fat from the pan.
Sauce
4. Mix the sauce ingredients in a small saucepan and bring to a boil. Simmer the sauce while you stuff the shells.
Stuff the Shells
5. Spray a 9" x 13" baking dish with nonstick cooking spray. Stuff each shell with approximately 1 tablespoon of filling and arrange in the prepared baking dish.
6. Pour the sauce over the stuffed shells, then sprinkle with mint and parmesan cheese. Sprinkle mozzarella cheese over the shells, cover with foil, and seal.
7. Bake the meat-stuffed shells for 30 minutes.
8. Serve the stuffed shells with salad and garlic bread.
Recipe FAQs and Expert Tips
Since stuffed shells already contain carbs and protein, a great side option would be a green salad. A Middle Eastern salad in particular goes great with this recipe. A salad adds fiber to the meal, making it a little healthier.
Yes, stuffed shells can be frozen after being baked. Make sure the stuffed shells are cooled completely first, then wrap the pan tightly with a few layers of heavy-duty foil. Freeze for up to three months.
If possible defrost frozen shells overnight in the refrigerator, then bake at 350 degrees F. for 20 minutes or until hot and bubbly.
To keep the shells from drying out, you may want to add about a half a cup of sauce over the pasta before reheating.
- Be sure to drain the cooked shells completely before filling them with the meat filling.
- In mom's original recipe, the ground beef was seasoned with allspice and curry. I've left it out in this recipe, but if you would like to try the original recipe, add 1 teaspoon of allspice and ½ teaspoon of curry to the filling.
- Mix the ground beef with ricotta cheese, cottage cheese, or even cream cheese for a creamier pasta dish.
Related Recipes
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Easy Cheesy Stuffed Shells with Meat
Ingredients
- 1 tbsp olive oil
- 2 tsp salt (divided)
- 1 12 ounce package of jumbo shells
- 1¼ lbs. ground beef (lean)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tsp black pepper
- 2 tsp paprika
- nonstick cooking spray
- 1½ tsp dried mint
- 3 tbsp parmesan cheese
Sauce
- 6 ounce canned tomato paste
- 2½ cups water
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp citric acid
- 1 cup shredded mozzarella cheese
Instructions
Preheat oven to 350 Degrees F.
- Fill a 5-quart Dutch oven ¾ full of water. Add olive oil and 1 teaspoon salt and bring the water to a boil.
- Add shells and cook, uncovered, for 10 minutes, stirring occasionally. Drain the pasta and rinse with cold water.
- Meanwhile, brown the meat in a medium-sized pan. Add the onion, garlic, 1 teaspoon salt, black pepper, and paprika. Cook a few more minutes and set aside to cool.
- Note: If using higher fat ground beef, drain the extra fat from the pan.
Sauce
- Mix the sauce ingredients in a small saucepan and bring to a boil. Simmer the sauce while you stuff the shells.
Stuff the Shells
- Spray a 9" x 13" baking dish with nonstick cooking spray. Stuff each shell with approximately 1 tablespoon of filling and arrange in the prepared baking dish.
- Pour the sauce over the stuffed shells, then sprinkle with mint and parmesan cheese. Sprinkle mozzarella cheese over the shells, cover with foil, and seal.
- Bake the meat-stuffed shells for 30 minutes.
- Serve the stuffed shells with salad and garlic bread.
Notes
- Be sure to drain the cooked shells completely before filling them with the meat filling.
- In mom's original recipe, the ground beef was seasoned with allspice and curry. I've left it out in this recipe, but if you would like to try the original recipe, add 1 teaspoon of allspice and ½ teaspoon of curry to the filling.
- Mix the ground beef with ricotta cheese, cottage cheese, or even cream cheese for a creamier pasta dish.
- For a quicker version of this recipe, use jarred pasta sauce instead of making your own sauce.
Nancy Vazquez says
This is a great recipe which can easily be adapted to several cultures simply by changing up the spices and cheese variety. This recipe provides a very useful way to use up odds and ends of cheese as well by incorporating them in this recipe.