Meat and Cheese Stuffed Pasta Shells with Wine Sauce
Jumbo pasta shells stuffed with seasoned ground beef, mozzarella, and breadcrumbs, then baked in a rich tomato-wine sauce topped with Parmesan. This hearty Italian-American comfort dish combines the satisfying flavors of meat and cheese in tender pasta shells. Perfect for family dinners or entertaining, the addition of red wine to the sauce adds depth and complexity. The recipe creates a complete meal that's both filling and flavorful, with the shells holding their shape beautifully while absorbing the savory sauce.
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 1 garlic clove, chopped
- 8 ounces mozzarella cheese, shredded
- ½ cup Italian style breadcrumbs
- ¼ cup fresh parsley, chopped
- 1 egg, beaten
- 26 ounce jar spaghetti sauce
- 8 ounces tomato sauce
- ½ cup parmesan cheese, grated
- 18 jumbo pasta shells, cooked and drained
- salt and pepper, to taste
- ⅓ cup dry red wine
Instructions
- 1
Boil water for pasta
- 2
Brown ground beef with diced onion and chopped garlic in large skillet, then drain and cool
- 3
Cook pasta shells in boiling water until tender, then drain
- 4
Preheat oven to 400 degrees
- 5
Combine cooled meat mixture with mozzarella cheese, breadcrumbs, beaten egg and parsley, then season with salt and pepper
- 6
Mix spaghetti sauce with tomato sauce and cover bottom of 13x9 casserole dish with one quarter of the sauce mixture
- 7
Stuff cooked shells with meat mixture and place in rows on top of sauce in dish
- 8
Add red wine to remaining sauce and mix well, then cover shells with sauce and sprinkle with parmesan cheese
- 9
Bake for 20-25 minutes or until bubbly and browned
Tips
Cook shells just until al dente as they will continue cooking in the oven and can become mushy if overcooked.
Let the meat mixture cool completely before combining with cheese to prevent the mozzarella from melting prematurely.
Use a spoon or piping bag to fill shells neatly and prevent tearing the delicate pasta.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in 350F oven until heated through.
Assemble shells up to 1 day ahead, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve hot with garlic bread and a simple green salad.
Common Mistakes
Don't overfill shells or they will burst during baking.
Avoid overcooking pasta initially to prevent mushy texture after baking.
Substitutions
FAQ
Can I freeze these stuffed shells?
Yes, assemble and freeze unbaked for up to 3 months. Thaw overnight in refrigerator before baking, adding extra 10-15 minutes to cooking time.
What if I don't have jumbo shells?
You can use large shells or substitute with manicotti tubes, though you may need to adjust the filling amount and cooking time slightly.
How do I prevent shells from breaking?
Cook pasta just until al dente, handle gently when draining, and let cool slightly before stuffing. Work with one shell at a time.