I Hate Ricotta Meat & 2 Cheese Stuffed Shells

"My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole."
photo by Probably This photo by Probably This
photo by Probably This
photo by Andrea C. photo by Andrea C.
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Papa Villadi photo by Papa Villadi
Ready In:
18 stuffed shells




  • Boil water for pasta.
  • Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
  • Cook pasta in water, drain.
  • Preheat oven to 400 degrees.
  • Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
  • Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
  • Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
  • Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
  • Bake in oven for 20-25 minutes or until bubbly and browned.

Questions & Replies

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  1. Dom  Gigi s Mom
    These are great!! I got 1 9*13 and 1 8*8 pan but that was OK cause we all ate seconds. One tip that was on the box of shells that I used was to only cook the shells 9 min then drain and dump out onto a cookie sheet. This was awesome advice because the shells didn't touch each other on the cookie sheet so they didn't stick together. And they were still firm enough to stuff with out them ripping. Definitely adding this to the Keeper file.
  2. Papa Villadi
    Yep, I'm not a big ricotta fan either. My recipe is a variation of yours in that I combine (cooked) lean ground beef and ground pork with my eggs, cheeses (I use parmesan, asiago, sharp provolone), bread crumbs, spices (oregano, sweet basil, parsley, salt & pepper), minced garlic, minced onion, and spinach filling before putting those big boys down in the "marinara pool" in my casserole dish - topping with a combo of mozarella, sliced baby portabellas, and sweet peppers. :0)
  3. slreynolds992
    Love this recipe! I make it a lot but the wine is not needed.
  4. Camaro Chic
    This was a good recipe to eliminate ricotta- the wine was not needed. I cook with wine all the time but this was not good. If the wine wasn't there I would have loved it. It is what it is- no need to jazz it up...
  5. Bahrain R.
    Off-the-charts amazing. Adding this as a staple in my repertoire.


  1. wildeyeris
    Excellent! I didn't believe all the filling was going to fit in 18 shells, so I made more. I wasted the extras because indeed, it fit perfectly in 18 shells. I think next time I will cook the spaghetti sauce and wine because 25 minutes in the oven was not enough time for the wine and sauce to meld together. I used high quality wine, but it stood out too much alone in the sauce. I also used ground venison instead of beef. Definitely a keeper!
  2. 89240
    Delicious! I used homeade spaghetti sauce instead of the jarred, and used 3 cloves garlic instead of 1. Also shredded some mozzerella on top with the parmesan. I'll be making this often, even the picky eaters liked it.


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