Pasta shells stuffed with savory ground beef and oodles of mozzarella cheese--easy to make!
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Meat & Cheese Stuffed Shells

Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Servings: 6 -8
Author: Judith Hannemann


  • 24 large shells cooked per package directions, cooled
  • 1 recipe Quick Chunky Tomato Sauce see NOTES
  • Filling:
  • 1 1/2 lb lean ground beef
  • 8 oz mozzarella diced small (1/4-inch dice)
  • 3/4 cups plain breadcrumbs
  • 1/4 cup grated parmesan -OR- Romano cheese
  • 4 eggs
  • 1/4 cup finely chopped onion
  • 2 cloves garlic minced
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 tbs chopped fresh parsley -OR- 2 tbs dried parsley
  • 2 tbs milk
  • Extra parmesan cheese for topping
  • 1/2-1 cup shredded mozzarella for topping


  • Preheat oven to 350 degrees F. Pour about 1/4 cup of the sauce in the bottom of a 13 x 9-inch baking dish.
  • Mix all filling ingredients in a large bowl. Divide into 24 equal portions (should be about the size of a ping pong ball)
  • Stuff the shells tightly with the portions of meat filling. Place the filled shells in the prepared pan.
  • Top with remaining sauce, then sprinkle the extra parmesan cheese and shredded mozzarella on top.
  • Cover with foil and bake for 60-75 minutes.


A large jar of prepared chunky pasta sauce may be substituted.
If you make my sauce recipe, add an 8 oz can of tomato sauce, if desired, to extend sauce quantity.