These Stuffed Shells with Meat Sauce bring together tender pasta shells packed with a rich cheesy filling and topped with plenty of hearty homemade meat sauce. Each perfectly baked pan is full of classic Italian flavor, perfect for special occasions or holidays.

Jump to:

• ❤️ Why You'll Love This Stuffed Shells Recipe
• 🛒 Ingredients for Italian Stuffed Shells
• 🔪 How to Make Stuffed Shells with Meat Sauce
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Italian Pasta Shells
• 🔄 Substitutions and Additions
• Why Did My Shells Fall Apart When I Tried to Fill Them?
• How Do I Keep the Filling from Leaking Out During Baking?
• What Do I Do If the Sauce Looks Watery After Baking?
• How Do I Know When the Shells Are Perfectly Baked?
• 🍽️ More Italian Pasta Recipes

❤️ Why You'll Love This Stuffed Shells Recipe

• Classic Italian comfort food
• Jumbo pasta shells stuffed with a flavorful mix of 3 cheese
• Baked with a traditional homemade meat sauce
• Perfect for special occasions or holidays

This Stuffed Shells with Meat Sauce is one of those classic Italian comfort dishes that brings everyone to the table. I fill jumbo pasta shells with a creamy blend of ricotta and mozzarella, then top them with a rich savory meat sauce that that’s so good I could eat it straight from the spoon.

I finish everything with a layer of melty cheese that bakes into a bubbling pan of warm cheesy goodness. It is the kind of dish that works beautifully for holiday gatherings yet stays simple enough to enjoy on any weeknight.

If you love these stuffed shells, you should also try my Spinach Artichoke Stuffed Shells.

🛒 Ingredients for Italian Stuffed Shells

• Italian Meat Sauce: A hearty homemade sauce that wraps every shell in rich flavor.
• Jumbo pasta shells: These large shells hold a generous scoop of cheesy filling.
• Diced tomatoes: Adds texture and a fresh boost to the meat sauce.
• Ricotta cheese: Soft and creamy, perfect for stuffing.
• Mozzarella cheese: Melts beautifully and gives the dish that signature pull.
• Romano or Parmesan cheese: Adds a salty and savory bite to the filling.
• Fresh basil: Brings bright Italian flavor to the mixture.
• Fresh parsley: Adds color and a clean, fresh taste.
• Garlic: A grated clove or two adds warm and savory flavor.
• Salt: Just a little to balance the cheese and herbs.
• Black pepper: Adds a gentle kick and rounds out the filling.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large pot
• Mixing bowl
• 9 x 13 Casserole baking dish

🔪 How to Make Stuffed Shells with Meat Sauce

Prepare half of the Italian Meat Sauce in this recipe, adding in the diced tomatoes.

Once the sauce is ready, bring a large pot of water to a boil.  Add in some salt and the shells, then boil for 8-9 minutes or until slightly undercooked. 

You don’t want it to be cooked all the way, as the shells will continue to cook when you bake it and they will be mushy. Drain and allow them to cool slightly.

Preheat oven to 375°F. In a large mixing bowl, add in the ricotta cheese, 1 cup of the shredded mozzarella cheese, Romano (or parmesan) cheese, basil, parsley, grated garlic, salt and pepper.

Mix until well combined.

Add a decent layer of the meat sauce to the bottom of a 9 x 13 casserole baking dish that’s been sprayed with olive oil.

Pour some of the meat sauce over the center of the shells. Stuff each shell with the cheese mixture, then line them up on top of the meat sauce.

Pour some of the meat sauce over the center of the shells.

Cover with aluminum foil and bake 25 minutes.

Remove the foil, add rest of mozzarella cheese over the tops and bake for 10-15 minutes or until the cheese is golden and bubbly.

Allow the shells to cool slightly before serving, as they will be piping hot.

💡 Tips

• Cook the shells just under al dente so they keep their shape while baking.
• Spread a thin layer of sauce under the shells so they do not stick to the baking dish.
• Let the shells cool a few minutes after boiling so they are easier to hold and fill.
• Use whole milk ricotta for the creamiest filling that does not dry out in the oven.
• Cover the dish tightly with foil first to keep the shells soft and moist.

☑️ Storage Instructions

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 325°F until warm.

Freezer: Freeze fully cooked leftovers in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator, then warm in the oven until heated through.

🍴 What to Serve with Italian Pasta Shells

The great thing about this dish is can serve as a complete meal along with a Italian Chopped Salad or simple Asparagus Salad.

🔄 Substitutions and Additions

• Spinach: Add sautéed spinach to the cheese mixture for extra color and freshness.

• Pesto: Stir a spoonful of pesto into the ricotta mixture for a bright twist.

• Sausage: Add cooked spicy Italian sausage links over the top for extra protein.

• Mushrooms: Add sauteed mushrooms to the meat sauce for an earthy flavor.

• Peppers: Add roasted red peppers to the filling for a sweet and smoky layer.

• Cheese: If you prefer cheddar, just swap it for the mozzarella

Why Did My Shells Fall Apart When I Tried to Fill Them?

They likely cooked too long. Boil them just under al dente and let them cool on a flat tray so they stay firm enough to handle.

How Do I Keep the Filling from Leaking Out During Baking?

Pack the cheese mixture firmly into each shell and nestle the shells into the sauce so they stay supported as they bake.

What Do I Do If the Sauce Looks Watery After Baking?

Let the dish rest for about ten minutes. The starch from the pasta will help the sauce thicken and settle as it cools.

How Do I Know When the Shells Are Perfectly Baked?

Look for melty golden cheese on top and bubbling sauce around the edges. The shells should be tender but still hold their shape when lifted.

🍽️ More Italian Pasta Recipes

• Easy Italian Pasta Salad
• Penne all Vodka
• Spaghetti with Meat Sauce
• Penne Arrabbiata
• Baked Ziti
• Ravioli Soup