Stuffed meatball shells are the ultimate comfort dish jumbo pasta shells filled with juicy meatballs, creamy cheese, and baked in rich tomato sauce until bubbly and golden.
Ingredients
For the pasta & filling
- 20–24 jumbo pasta shells
- 500 g ground beef (or beef + pork mix)
- ½ cup breadcrumbs
- 1 egg
- 3 cloves garlic (minced)
- ¼ cup grated Parmesan cheese
- 2 tbsp milk
- 2 tbsp parsley (chopped)
- Salt and black pepper (to taste)
- 1 tsp Italian seasoning
For the cheese filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup Parmesan cheese
- 1 egg
- Pinch of salt and pepper
For the sauce
- 2 cups marinara or tomato sauce
- 1 tsp dried basil or oregano
Step-by-Step Instructions
1. Cook the pasta shells
Boil salted water and cook the jumbo shells until just al dente. Drain and set aside to cool.
2. Prepare the meatballs
In a bowl, mix ground meat, breadcrumbs, egg, garlic, Parmesan, milk, parsley, and seasoning. Roll into small meatballs (small enough to fit inside shells).
3. Cook the meatballs
Heat a pan over medium heat and cook the meatballs until browned and fully cooked. Set aside.
4. Make the cheese mixture
In another bowl, mix ricotta, mozzarella, Parmesan, egg, salt, and pepper until smooth.
5. Assemble the shells
Preheat oven to 180°C (350°F). Spread a layer of tomato sauce in a baking dish.
Fill each shell with a spoonful of cheese mixture, then place a meatball inside. Arrange in the dish.
6. Add sauce and cheese
Pour remaining sauce over the shells and sprinkle extra mozzarella on top.
7. Bake
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
8. Serve
Garnish with fresh herbs and serve hot.
Read Also: Chicken Pesto Pasta Recipe
Tips for Best Results
- Don’t overcook shells—they’ll soften more in the oven
- Use small meatballs for easy stuffing
- Let dish rest 5 minutes before serving
| Category | Ingredient | Quantity |
|---|---|---|
| Pasta | Jumbo pasta shells | 20–24 |
| Meatballs | Ground beef | 500 g |
| Meatballs | Breadcrumbs | ½ cup |
| Meatballs | Egg | 1 |
| Meatballs | Garlic (minced) | 3 cloves |
| Meatballs | Parmesan cheese | ¼ cup |
| Meatballs | Milk | 2 tbsp |
| Meatballs | Parsley | 2 tbsp |
| Meatballs | Italian seasoning | 1 tsp |
| Meatballs | Salt & pepper | To taste |
| Cheese Filling | Ricotta cheese | 1 cup |
| Cheese Filling | Mozzarella | 1 cup |
| Cheese Filling | Parmesan | ¼ cup |
| Cheese Filling | Egg | 1 |
| Cheese Filling | Salt & pepper | Pinch |
| Sauce | Marinara sauce | 2 cups |
| Sauce | Basil/Oregano | 1 tsp |
| Step | Action | Details |
|---|---|---|
| 1 | Cook Pasta | Boil shells until al dente, drain and cool |
| 2 | Make Meatballs | Mix ingredients and form small balls |
| 3 | Cook Meatballs | Brown in pan until fully cooked |
| 4 | Prepare Filling | Mix ricotta, cheeses, egg, seasoning |
| 5 | Preheat Oven | Set to 180°C (350°F) |
| 6 | Assemble | Fill shells with cheese and insert meatball |
| 7 | Add Sauce | Spread sauce in dish, place shells, top with sauce |
| 8 | Add Cheese | Sprinkle mozzarella on top |
| 9 | Bake Covered | Bake 25 minutes with foil |
| 10 | Bake Uncovered | Bake 10 more minutes until golden |
| 11 | Serve | Garnish and serve hot |
| Tip | Explanation |
|---|---|
| Don’t overcook shells | Prevents tearing during stuffing |
| Use small meatballs | Fits perfectly inside shells |
| Rest before serving | Helps flavors settle |
| Category | Value |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour |
| Servings | 4–5 |
| Nutrient | Amount |
|---|---|
| Calories | ~550–600 kcal |
| Carbohydrates | 45 g |
| Protein | 30 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Cholesterol | 140 mg |
| Sodium | 750 mg |
| Potassium | 450 mg |
| Fiber | 3 g |
| Sugar | 5 g |
| Calcium | 300 mg |
| Iron | 3 mg |
Notes
- Values are approximate and vary depending on cheese and meat used
- Using lean meat can reduce fat content
- Adding vegetables can increase fiber and nutrients
Read Also: KFC Baked Chicken Recipe
