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Stuffed Shells Recipe

Our stuffed shells recipe asks for nothing more than 35 minutes of your time and some simple ingredients, to turn out a rich, flavorful pasta dish.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: how to make stuffed shells, stuffed pasta shells, stuffed shells, stuffed shells recipe, stuffed shells with meat
Servings: 4 servings
Calories: 476kcal
Author: Luna Regina


  • 6 oz dry conchiglie about 24 jumbo
  • 1 tbsp olive oil
  • 1 tbsp garlic about 3 cloves, minced
  • 2 oz onion about half a medium, chopped
  • 1 tbsp Hunt’s tomato paste
  • 2 oz tomatoes about half a medium, chopped
  • 6 oz 85% lean ground beef
  • 2 tsp dried oregano
  • 1 tsp brown sugar
  • 1/2 tsp brown gravy mix
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup homemade tomato sauce
  • 1/2 cup unsalted chicken broth
  • 4 oz ricotta cheese
  • 2.5 oz mozzarella shredded
  • 0.5 oz parmesan shredded
  • 2 tbsp basil julienned
  • 1 medium egg
  • 2 tbsp parsley finely chopped


  • Preheat the oven to 400°F. Bring a pot of water to a boil, and add 6 oz dry conchiglie. Set a timer to 7 minutes. When the timer goes off, drain the pasta, and rinse them under tap water. Set aside. Meanwhile, prepare the sauce by following steps 2-6.
  • Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Sauté 1 tbsp minced garlic and 2 oz chopped onions for about 30 seconds.
  • Add 1 tbsp tomato paste and stir until it becomes more liquid and coats the onions, about a minute or so.
  • Add 2 oz chopped tomatoes and sauté for about 2 minutes or until everything looks more dry.
  • Add 6 oz ground beef along with 2 tsp dried oregano, 1 tsp brown sugar, 1/2 tsp brown gravy mix, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 cup tomato sauce. Stir everything for about 2 minutes.
  • Pour in 1/2 cup chicken stock and simmer for another 2 minutes. Set aside when it’s done, and go back to the pasta, which should be done by now.
  • In a bowl combine 4 oz ricotta, 2.5 oz mozzarella, 0.5 oz parmesan, 2 tbsp julienned basil, and 1 egg. Stuff the filling into each shell (24 in total).
  • Take a baking dish large enough to hold the shells in one layer, and pour your meat sauce in. Place the stuffed shells on the meat sauce, and slide the baking dish into the oven. Bake for 15 minutes.
  • When it’s done, take it out and sprinkle 2 tbsp chopped parsley on top and enjoy.


Serving: 1serving | Calories: 476kcal | Carbohydrates: 42g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 546mg | Potassium: 456mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1288IU | Vitamin C: 14mg | Calcium: 247mg | Iron: 3mg