Giant Cheese Stuffed Shells
Craving a hearty Italian hug in dish form? Dive into these Giant Cheese-Stuffed Shells, a cherished recipe that transforms simple jumbo pasta into a cheesy, meaty masterpiece. Packed with savory Italian sausage and ground beef, melty mozzarella, and aromatic herbs, then blanketed in marinara and baked bubbly—it’s make-ahead magic perfect for family dinners. Pair with crusty bread and a crisp salad for pure comfort bliss!
This incredible Giant Cheese-Stuffed Shells recipe comes straight from one of our dearest friends—who not only showed up to dinner with a steaming pan of these beauties but graciously handed over the recipe too!
Tender jumbo pasta shells are generously stuffed with a savory mix of seasoned Italian sausage and ground beef, then loaded with creamy mozzarella and ricotta. Everything gets nestled in marinara, blanketed with more cheese, and baked until bubbly and golden. One bite and you’ll understand why it’s become an absolute favorite in our house.
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These Giant Stuffed Shells with Italian sausage and beef are pure comfort-food perfection—one of those recipes you’ll make again and again. Rich, cheesy, and packed with flavor, they deserve a permanent spot in your Italian dinner rotation.
Best part? Assemble them in the morning (or even the day before), stash in the fridge, then slide into the oven just before dinner. Pair with warm, crusty garlic bread and a fresh Tomato-Cucumber-Olive Salad, and you’ve got a restaurant-worthy meal that feels like a celebration, any night of the week!
Giant Cheese Stuffed Shells Recipe:
Ingredients:
- 1 pound of ground beef
- 1 pound of Italian Sausage
- One and ½ pounds of Mozzarella Cheese, grated
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 Tablespoons oregano, dried
- 3 Tablespoons basil, dried
- ¼ cup dried parsley
- 4 cups of pasta sauce
- 16 ounce box Jumbo Pasta Shells
Equipment Needed:
- Pasta Cooker
- Large Skillet
- Mixing Bowl
- 13 X 9 inch Baking Dish
🥣 Recipe Tips
- Undercook shells slightly: Boil jumbo pasta shells 1-2 minutes less than package instructions (al dente). They’ll finish cooking in the oven, staying firm and holding their shape without turning mushy.
- Season the meat boldly: Add a pinch of red pepper flakes or fennel seeds to the ground beef and Italian sausage while browning. This boosts the savory depth and complements the mozzarella’s richness.
- Mix in cheese off heat: Stir the mozzarella into the meat mixture after removing from heat to avoid curdling and ensure smooth, melty filling.
- Spread sauce evenly: Pour a thin layer of pasta sauce under and over the shells to keep them moist and prevent sticking during baking.
How to make Stuffed Pasta Shells with Ground Beef
Instructions:
- Cook the jumbo shells in salted boiling water 1–2 minutes shy of package directions (they’ll finish cooking in the oven). Drain, rinse briefly with cool water, and keep moist so they don’t stick.
- While shells cook, brown the sausage (remove casings if using links) and ground beef in a large skillet or Dutch oven over medium heat. Break it up as it cooks.
- Add onion and garlic; cook until onion is soft and translucent. Season with salt and pepper. Drain excess fat.
- Transfer meat mixture to a large bowl. Stir in oregano, basil, parsley, 4 cups of the shredded mozzarella, and 1 cup of marinara sauce. Mix until cheese melts and everything is creamy and combined.
- Spread 1 cup marinara sauce over the bottom of a 13×9-inch baking dish.
- When shells are cool enough to handle, stuff each one generously with the meat-cheese filling and nestle them into the sauced dish.
- Pour the remaining marinara over the stuffed shells, making sure every shell gets coated. Sprinkle the reserved 2 cups of mozzarella evenly on top.
- Cover with foil and bake at 300°F for 35 minutes, until bubbly and cheese is melted. Remove foil for the last 5–10 minutes if you want a golden top.
- Let rest 5 minutes, then sprinkle with extra parsley (fresh or dried) and serve hot. Dinner is officially legendary!
Giant Cheese-Stuffed Shells that turn any ordinary night into an Italian feast worth gathering for. Hearty, cheesy, and bursting with savory goodness, this make-ahead marvel—straight from our friend’s kitchen to yours—proves that the best comfort food is the kind that brings everyone together with zero stress. Serve it up with crusty bread and a crisp salad, then savor those satisfied sighs. Buon appetito—your table (and heart) will thank you!
Other Italian Pasta Recipes:
🥣 Recipe
Ingredients
- 1 pound ground beef
- 1 pound Italian Sausage bulk or links
- 1 ½ pounds mozzarella cheese grated
- 1 large onion chopped
- 4 cloves fresh garlic minced
- 3 Tablespoons oregano dried
- 3 Tablespoons basil dried
- ¼ cup parsley dried
- 1 quart pasta sauce
- 1 16 ounce box jumbo pasta shells
Instructions
- Cook the jumbo shells in salted boiling water 1–2 minutes shy of package directions (they’ll finish cooking in the oven). Drain, rinse briefly with cool water, and keep moist so they don’t stick.
- While shells cook, brown the sausage (remove casings if using links) and ground beef in a large skillet or Dutch oven over medium heat. Break it up as it cooks.
- Add onion and garlic; cook until onion is soft and translucent. Season with salt and pepper. Drain excess fat.
- Transfer meat mixture to a large bowl. Stir in oregano, basil, parsley, 4 cups of the shredded mozzarella, and 1 cup of marinara sauce. Mix until cheese melts and everything is creamy and combined.
- Spread 1 cup marinara sauce over the bottom of a 13×9-inch baking dish.
- When shells are cool enough to handle, stuff each one generously with the meat-cheese filling and nestle them into the sauced dish.
- Pour the remaining marinara over the stuffed shells, making sure every shell gets coated. Sprinkle the reserved 2 cups of mozzarella evenly on top.
- Cover with foil and bake at 300°F for 35 minutes, until bubbly and cheese is melted. Remove foil for the last 5–10 minutes if you want a golden top.
- Let rest 5 minutes, then sprinkle with extra parsley (fresh or dried) and serve hot. Dinner is officially legendary!
Nutrition
Click HERE to save these Giant Cheese Stuffed Shells to Pinterest
Oh my gosh – that is a friend!! He sounds like he was an awesome guy and I am so sorry he was taken too soon – how awesome of him to share his recipe with you!
I’m assuming the basil and oregano are dried?
Yes, you are correct, the herbs are dried. Thanks for bringing this to our attention, we have corrected our recipe.
@Evelyn, I don’t understand the cheese, I’m assuming it’s suppose to be a cup in a half, instead of a pound in a half? Also a quarter cup of dried parsley seems like a lot?
There is a lot of cheese in this recipe. These are Meat and Cheese stuffed shells with 1 pound of mozzarella mixed into 2 pounds of meat The remaining cheese is sprinkled on top. And 1/2 cup of dried parsley mixed with 3 pounds combined of meat and cheese filling is not as much as it seems. A 16 ounce box of Jumbo pasta shells is about 44-46 shells to fill. The one thing I am questioning is that maybe 8 servings is not enough, this will probable feed 12 or more people.
I’m a bit confused with the recipe. Where is the sauce ingredients and how toos? Thanks Jeanne
Hi Jeanne,
The printable recipe card is at the bottom of the post. We used a jar of pasta sauce and just added extra flavor.