Giant Cheese Stuffed Shells with Meat Sauce

This post contains affiliate links. If you click a link and make a purchase, we will make a commission. Thank you.

Giant Cheese Stuffed Shells with Meat Sauce is a great make-ahead fall dinner! It’s obsession worthy and slightly reminiscent of Olive Garden’s famous dish.

These stuffed shells are modeled after the onest at Olive Garden–but this recipe is a little more family friendly and family style. There aren’t any spices or chunks of onion, and it’s made in a baking dish, casserole style. 

Ingredients

• Jumbo shells - use jumbo shells, they’re the best for stuffed shells.
• Olive oil - after you cook your jumbo shells, rinse them under cold water and toss them with some olive oil so that they don’t stick together.  
• Ground beef - any ground beef that you like will work here. 
• Marinara sauce - your favorite jarred marinara or homemade will work.  
• Ricotta cheese - whole milk ricotta is best. 
• Italian cheese blend - you can use pre-shredded or shred your own blend of mozzarella nad provolone.  
• Parmesan - freshly grated is best!
• Italian parsley - for color and flavor. 
• Egg - to bind the mixture so that it doesn’t bleed all over the pan. 
• Garlic cloves - minced garlic cloves add flavor into the cheese mixture.  
• Oregano + pepper - for extra flavor. 

The process...

1. Cook the shells according to package directions, drain the water, rinse them with cold water, and toss them with olive oil.  Put aside to cool.  
2. In a pan over medium heat, brown the ground beef and drain any excess fat onto a paper towel.  Return the beef to the pan, turn off the heat, and stir in the marinara sauce. Set the sauce aside. 
3. In a large bowl, combine the ricotta cheese, Italian cheese blend, parmesan, parsley, egg, minced garlic cloves, oregano and pepper.  Stir until it’s combined.  
4. Grease an 8x10 baking dish.  Layer 2 cups of meat sauce in the bottom of the baking dish.  
5. Spoon a generous amount of the cheese mixture into each shell and place the shells into the baking dish.  Repeat until the baking dish is full.  
6. Cover the shells with the remainder of the meat sauce.  Cover the baking dish tightly with foil and bake at 350 degrees Fahrenheit for 40 minutes.  Uncover, sprinkle with additional shredded cheese.  Bake uncovered for 10 more minutes. 

Variations

• Make it spicy: swap the ground beef for spicy sausage.  
• Make it vegetarian: just leave the meat out and it’ll be vegetarian friendly!

Substitutions

You can make some substitutions with this recipe.  As a matter of fact, it’s a pretty basic recipe so it’s perfect for customizing.  Here are some suggestions:

• Ground beef - Try sweet or spicy sauce or ground turkey instead. 
• Marinara sauce - you can use alfredo or a mix of both marinara and alfredo.  
• Ricotta cheese - cottage cheese works well, too!
• Italian cheese blend - you can swap this for mozzarella.  
• Italian parsley - swap it for basil. 

Tips + tricks

• Flavorful Filling: Enhance the taste of your stuffed shells by using a well-seasoned filling. Mix ricotta cheese with fresh herbs like basil and parsley, add grated Parmesan or mozzarella cheese, and season with salt, pepper, and a dash of nutmeg for a rich and savory filling.
• Sauce Selection: Choose a high-quality pasta sauce or make your own from scratch with fresh tomatoes, garlic, onions, and herbs. A delicious sauce can elevate the overall flavor of the dish.
• Topping and Garnishes: Don't forget about the finishing touches. Sprinkle extra cheese on top before baking for a golden and cheesy crust. Fresh basil leaves, a drizzle of olive oil, or a sprinkle of red pepper flakes can add an extra layer of flavor and visual appeal to your stuffed shells.

Storage + leftovers FAQ

Can you freeze leftover stuffed shells?

Yes, allow them to cool completely. Next, arrange the stuffed shells in a single layer on a baking sheet and freeze them until they're firm. Once frozen, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3.  

To reheat frozen stuffed shells: 

• Preparation: Remove the stuffed shells from the freezer and let them thaw in the refrigerator overnight if possible.
• Oven Method: Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish and cover with aluminum foil to prevent drying out. Bake for approximately 25-30 minutes or until heated through.
• Microwave Method (for a few shells): If you're in a hurry and need to reheat just a few shells, you can use the microwave. Place the shells on a microwave-safe plate, cover with a damp paper towel, and microwave on medium power in 1-minute intervals until heated through, checking and stirring as needed.
• Sauce: To prevent the shells from becoming dry, you can add a bit of tomato sauce or a drizzle of olive oil before reheating. This will help maintain their moisture.

Remember that the exact reheating time may vary depending on your oven or microwave, so keep an eye on them to avoid overcooking.

Follow me on Instagram and Pinterest for more recipe and food content!

Giant Cheese Stuffed Shells with Meat Sauce

Giant Cheese Stuffed Shells with Meat Sauce is a great make-ahead fall dinner! It’s obsession worthy and slightly reminiscent of Olive Garden’s famous dish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American-Italian, Italian, Pasta

Servings 6 people

Calories 872 kcal

Ingredients

  

1x2x3x

• 12 oz package jumbo shells cooked according to package directions
• 3 tbsp olive oil
• 1 lb ground beef
• 24 oz marinara sauce
• 32 oz ricotta cheese
• ¾ cup Italian cheese blend shredded or grated
• ¾ cup parmesan grated
• ¼ cup parsley freshly chopped
• 1 egg
• 2 garlic cloves minced
• 1 tsp oregano
• ½ tsp pepper

Instructions

 

• Cook the shells according to package directions, drain the water, rinse them with cold water, and toss them with olive oil. Put aside to cool.
• In a pan over medium heat, brown the ground beef and drain any excess fat onto a paper towel. Return the beef to the pan, turn off the heat, and stir in the marinara sauce. Set the sauce aside.
• In a large bowl, combine the ricotta cheese, Italian cheese blend, parmesan, parsley, egg, minced garlic cloves, oregano and pepper. Stir until it’s combined.
• Grease an 8x10 baking dish. Layer 2 cups of meat sauce in the bottom of the baking dish.
• Spoon a generous amount of the cheese mixture into each shell and place the shells into the baking dish. Repeat until the baking dish is full.
• Cover the shells with the remainder of the meat sauce. Cover the baking dish tightly with foil and bake at 350 degrees fahrenheit for 40 minutes. Uncover, sprinkle with additional shredded cheese. Bake uncovered for 10 more minutes.

Notes

*See the recipe post for storage + leftovers tips, reheating, and freezing instructions. 

Nutrition

Calories: 872kcal | Carbohydrates: 18g | Protein: 55g | Fat: 65g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 223mg | Sodium: 1542mg | Potassium: 1287mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2009IU | Vitamin C: 20mg | Calcium: 563mg | Iron: 6mg

Tried this recipe?Let us know how it was!