Stuffed Shells with Ground Meat

One dish that is common in Italian American restaurants in the NYC metro area is “Stuffed Shells” and this recipe for Stuffed Shells with Ground Meat will definitely be a hit in your household. These stuffed shells with ground meat consist of tender pasta shells filled with meat and cheese, covered with a little tomato sauce and more cheese and then baked till warm and bubbly.

Stuffed Shells with Ground Beef

Growing up in New Jersey I ate stuffed shells a lot. It was such a fun pasta shape to eat as a kid, and it remains a favorite even into adulthood. Stuffed shells normally only have cheese inside, but I am always looking to add a bit of protein to bulk up a meal, so adding ground beef to these was the perfect touch. These stuffed shells with ground meat have the perfect ratio of meat to cheese to tomato sauce and then they are stuffed in a tender pasta shell.

For this recipe, you have to find jumbo pasta shells. I mentioned above that stuffed shells are popular on menus on the East Coast, and you will find that they are a lot easier to find in East Coast grocery stores as well. I’ve heard people who grew up in NY/NJ but now live in California say that they rarely see it on menus and one of the reasons for that is that the jumbo pasta shells can be hard to find there. So, if you are reading this, and you live on the west coast, I am sorry! But, if you live on the west coast, and you were able to find Jumbo Pasta Shells in the grocery store, please leave a comment below and let everyone else know where you find it.

What do I need to make Stuffed Shells with Ground Meat?

• Jumbo Pasta Shells – I find these in the pasta section of bigger grocery stores. The shell size must be jumbo for this recipe to work.
• Ricotta Cheese – This cheese has a creamy consistency that creates a great filling for your shells. It isn’t very flavorful on its own so it relies on the flavor of the other ingredients.
• Ground Beef – I use 96/4 lean ground beef in this recipe and it is perfect. You can use 90/10 or 85/15, just remember to drain some of the oil out.
• Seasoning – dried onion, oregano, and seasoning salt
• Parmesan Cheese – This adds a great flavor and depth to the cheesy taste
• Egg – This gets mixed into the ricotta cheese to hold it together a little better
• Mozzarella Cheese – I use low-moisture part skim mozzarella cheese. It shreds easily and melts perfectly.
• Canned Crushed Tomatoes – I like the ones already seasoned with garlic and basil because it gives them extra flavor. I normally use Tuttorosso brand. You can also use jarred marinara sauce.

Stuffed Shells with Meat

Traditional stuffed shells only have cheese in them, but I like to add ground meat to them so that it bulks up the meal and the protein. Also, when it has meat in it, it becomes a great choice for meal prep for me. These stuffed shells with some garlic bread and a side salad create a delicious and easy meal you will come back to time and time again. If you are interested in other High Protein meal prep ideas check out my High Protein Pasta Sauce or these Higher Protein Chicken Enchiladas.

Here is how you make these Stuffed Shells with Ground Meat:

INGREDIENTS  

• 1 tbsp olive oil or avocado oil
• 3 cloves garlic minced
• 1 lb ground beef lean
• 3/4 tsp seasoning salt Lawry’s
• 1 tsp dried chopped onion
• 1/2 tsp oregano
• 1/4 tsp sea salt separated into 2-1/8s
• 16 oz whole milk ricotta
• 1/4 cup parmesan cheese freshly grated
• 1 egg
• 16 oz low moisture part skim mozzarella freshly shredded and separated into 2-8oz piles
• 25-30 jumbo shells 1 box
• 28 oz canned crush tomatoes or your favorite jarred marinara sauce
• parsley optional

INSTRUCTIONS 

• Heat 1 tbsp of olive oil in a pan and cook the minced garlic until soft. Do not let it burn. Add the ground beef to a pan with 1/8 tsp of salt, dried onion, seasoning salt, and oregano. 
• Boil the Jumbo Shells using the instructions on the box. You should get about 25-30 in a box.
• Preheat the oven to 350F
• In a large bowl, combine the ricotta cheese, parmesan cheese, egg, remaining 1/8 tsp of salt, half of your shredded mozzarella. Mix well, and then add your ground beef. 
• Once the pasta is done boiling, drain the shells.
• Lay out a 9×13 casserole dish(I use a cast iron one) and spread half of your crushed tomatoes on the bottom of the dish. Using a small spoon, carefully fill each pasta shell with the ricotta and meat filling. Once each shell is full, add it to the casserole dish and repeat. 
• Top with remaining sauce and the rest of the shredded mozzarella cheese.
• Cover loosely with foil and bake for 28-30 minutes. Then, remove the foil and bake until the cheese is starting to brown and get bubbly. 
• Remove the dish from the oven and top with parsley