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Mary Johnson

Meatball Stuffed Shells

Jumbo pasta shells filled with a juicy mini meatball and a spoonful of seasoned ricotta, covered in marinara, topped with mozzarella, and baked until bubbling. Easy to make ahead and freeze.
Print Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: baked stuffed shells, freezer pasta dinner, Italian-American, jumbo stuffed shells, make-ahead pasta, meatball stuffed pasta shells, stuffed shells with meatballs
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g ground beef (80/20)
  • ½ lb 225 g ground pork or mild Italian sausage, casings removed
  • ½ cup panko breadcrumbs
  • ⅓ cup 80 ml milk
  • 1 large egg for the meatballs
  • ⅓ cup grated Parmesan for the meatballs
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley for the meatballs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt ½ teaspoon if using Italian sausage
  • ½ teaspoon black pepper
  • 1 box 12 oz / 340 g jumbo pasta shells
  • 15 oz 425 g ricotta
  • ½ cup 50 g grated Parmesan (for the filling)
  • ½ cup shredded mozzarella for the filling
  • 1 large egg for the filling
  • 2 tablespoons chopped fresh parsley for the filling
  • ¼ teaspoon salt and a few grinds of pepper for the filling
  • Optional: 10 oz 280 g frozen chopped spinach, thawed and squeezed very dry
  • 24 to 32 oz 680 to 900 g marinara sauce
  • 2 cups 8 oz / 225 g shredded mozzarella, for the top
  • ¼ cup grated Parmesan for the top
  • Fresh basil to serve

Equipment

  • Large pot for boiling the shells
  • 9x13-inch baking dish
  • Rimmed baking sheet and parchment paper
  • Large mixing bowl
  • Instant-read thermometer
  • Spider strainer or slotted spoon
  • Aluminum foil
  • Small second baking dish (for any extra shells)

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Stir the panko and milk together in a large bowl for a few minutes until soft. Add the beef, pork, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
  3. Shape about 30 meatballs, each roughly the size of a walnut (a bit over 1 inch), and set them on the baking sheet.
  4. Bake the meatballs for 8 to 10 minutes, until browned on the outside. They finish cooking inside the shells. Lower the oven to 375°F (190°C).
  5. Boil about 36 shells in salted water, in batches, for 1 to 2 minutes less than the package time. Drain gently, rinse with cool water, and lay them in a single layer.
  6. Stir together the ricotta, Parmesan, ½ cup mozzarella, egg, parsley, salt, pepper, and the spinach if using. Taste and adjust.
  7. Spread 1 cup of sauce over the bottom of a 9x13-inch dish. Spoon about 1 tablespoon of filling into each shell, press a meatball into it, and set the shells open side up in the dish, snug against each other.
  8. Spoon the remaining sauce over and around the shells. Cover tightly with foil.
  9. Bake covered for 25 minutes. Uncover, scatter the 2 cups of mozzarella and ¼ cup of Parmesan over the top, and bake 10 to 15 minutes more, until bubbling with golden spots.
  10. Check that the center of one meatball reaches 160°F (71°C). Rest for 5 minutes, then top with basil and serve.

Notes

  • Buy more shells than you need. A 12-oz box holds about 35, and a few will always tear. Pull them 1 to 2 minutes before the package time, since they bake again.
  • Use a blend of beef and pork (or sausage), and soak the panko in milk, to keep the meatballs tender.
  • Frozen meatball shortcut: use one thawed, fully cooked meatball per shell, skip steps 1 to 4, and preheat the oven to 375°F. Bake covered for about 30 to 35 minutes, until hot all the way through.
  • If using spinach, squeeze it very dry in a clean towel, or the dish can turn watery.
  • Make ahead: assemble through step 8, cover, and refrigerate up to a day. Add 5 to 10 minutes to the covered baking time.
  • Freeze: assemble in a freezer-safe pan with the sauce, wrap well, and freeze for up to about 3 months. Thaw in the refrigerator for 24 hours, then bake covered until hot and bubbling. Check that the center reaches 165°F.
  • Leftovers: refrigerate within 2 hours and eat within 3 to 4 days. Reheat until steaming hot (165°F).
  • For a sweet-heat finish, drizzle a little hot honey over the baked shells.
  • Gluten-free: use gluten-free jumbo shells, handled carefully, and gluten-free breadcrumbs.
  • Quantities, bake times, and calories are estimates. Test the recipe once and adjust to your oven.