Meatball Stuffed Shells Pasta

Meatball stuffed shells are my go-to comfort food when family gathers around and I want everyone to linger at the table for seconds. Filling each tender shell with a juicy meatball, then smothering them in marinara and cheese, is a cozy ritual that makes the kitchen feel extra welcoming and warm.

The first time I made these shells for a Sunday dinner, they vanished before I could snag seconds. Now everyone looks forward to meatball night.

Ingredients

• Jumbo pasta shells: choose ones that are firm and don’t tear easily for neat stuffing
• Ground beef: gives the meatballs their traditional richness look for fresh or high-quality ground chuck if possible
• Egg: acts as a binder for tender meatballs
• Breadcrumbs: add structure and soak up juices use fresh or panko for best texture
• Parmesan cheese: boosts flavor and adds saltiness real Parmigiano Reggiano is worth it
• Fresh parsley: brightens up the meatballs select crisp vibrant leaves free of yellowing
• Garlic: adds depth mince fresh, as powder won’t give the same punch
• Dried oregano: gives classic Italian flavor use a fresh jar so it’s aromatic
• Salt and ground black pepper: for seasoning grind the pepper fresh for the fullest taste
• Milk: makes meatballs moist whole milk works best
• Marinara sauce: brings the dish together homemade or a good quality jar makes a difference
• Shredded mozzarella cheese: for that melty goodness buy block cheese and shred yourself for maximum melt
• Extra Parmesan cheese: sprinkled on top for a savory finish
• Fresh basil leaves: for garnish choose bright green leaves with no wilting

Instructions

Prep the Baking Dish:

Lightly grease a large rectangular baking dish to prevent sticking and ensure easy serving

Boil the Jumbo Pasta Shells:

Boil the shells in generously salted water to give pasta flavor cook just until al dente so they hold their shape later cool shells before stuffing to make them easier to handle

Mix and Shape the Meatballs:

In a large bowl blend ground beef with egg breadcrumbs Parmesan parsley garlic oregano salt pepper and milk use your hands and mix just until combined to keep meatballs tender form into small even balls about the size of a walnut which helps with uniform cooking

Brown Meatballs:

Heat a large skillet with a trace of olive oil brown meatballs on all sides over medium heat turn them gently using tongs or a spoon this step seals in flavor and keeps them from falling apart in the sauce meatballs do not need to be fully cooked

Layer Marinara Sauce:

Spread a thin layer of marinara sauce in the bottom of your baking dish this creates a steamy base and infuses the shells with moisture while baking

Fill Pasta Shells:

Stuff each shell with a single meatball nestle shells next to each other open side facing up for even heating and an impressive look

Top with More Sauce and Cheeses:

Pour remaining marinara over the filled shells ensuring everything is snug and covered shower mozzarella and Parmesan evenly to form a bubbly cheesy topping

Bake Covered then Uncovered:

Cover dish with foil first to steam and meld flavors bake at 190 degrees Celsius until the interior is hot and cheese melts then finish uncovered so the cheese browns and bubbles

Garnish and Serve:

Scatter fresh basil over hot shells just before serving for a fragrant finish tuck extra leaves on top if you want a pretty presentation

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This recipe always reminds me of my grandmother’s kitchen where we rolled meatballs together and snuck tastes of sauce between layers. Parmesan is what I look forward to most each time its nutty richness takes every bite to the next level.

Storage Tips

Leftovers keep well covered in the fridge up to three days. If the shells start to dry out, splash a bit of extra marinara on top before reheating. To maintain the texture, reheat slowly in the oven or microwave in short bursts.

Ingredient Substitutions

Ground turkey or chicken can be swapped for beef and works especially well for a lighter taste. Gluten-free pasta shells and breadcrumbs allow this to fit more diets. If you are out of mozzarella, try provolone or a mix of Italian cheeses.

Serving Suggestions

Pair with a bright green salad dressed in lemon vinaigrette and crunchy garlic bread for a full meal. A glass of medium-bodied red wine rounds out the cozy Italian vibe. Finish the plate with a shower of basil or chopped parsley.

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This hearty pan of stuffed shells is the very definition of comfort on a busy weeknight or festive Sunday. Dive right in and let each meatball-filled shell bring a burst of Italian flavor to your table.

Recipe Questions & Answers

→ Can I prepare the meatballs in advance?

Yes, you can shape and brown the meatballs a day ahead. Store in the fridge until you're ready to assemble the dish.

→ What type of pasta shells should I use?

Jumbo pasta shells work best, allowing enough room to hold the meatballs and sauce.

→ Is it possible to substitute beef with another protein?

Absolutely! Lean ground turkey or chicken can be used for a lighter flavor and texture.

→ Which cheeses are recommended for topping?

Mozzarella and Parmesan melt beautifully and offer a savory richness to the baked dish.

→ How do I prevent shells from tearing during stuffing?

Cook the shells until just al dente and cool slightly before stuffing to reduce breakage.

→ Can I make this dish ahead and freeze?

Yes. Assemble fully, cover tightly, then freeze. Bake from frozen, adding extra time.