Cheesy Baked Meatball-Stuffed Shells with Marinara

Traeger Meatball Stuffed Shells

This variation swaps the traditional ricotta stuffing for a robust meatball mixture. Large pasta shells are par-boiled until just tender, then filled with a seasoned beef mixture, topped with marinara and a generous layer of melted cheese, and baked until bubbly.

Using lean ground beef keeps the dish from becoming greasy while delivering plenty of savory meat flavor. The shells stay tender when finished in sauce, and the dish reheats well for easy weeknight leftovers.

Why You’ll Love This Dish

• Meatball in Every Bite — Each shell is stuffed with a seasoned meat filling rather than cheese, so the meat flavor shines.
• Great for Feeding a Crowd — Bake a large pan to serve many without extra fuss.
• Moist and Saucy — The shells finish cooking in marinara so they stay tender and flavorful.
• Cheese on Top — Saving most of the cheese for the top gives you a perfect, melty crust without overwhelming the filling.
• Easy Leftovers — Reheat with a splash of sauce to keep everything moist and delicious.

Recipe Shopping List

Here are the main ingredients you’ll want on hand. Exact quantities and the full recipe are included in the recipe card below.

• Jumbo pasta shells — Choose shells made for stuffing; par-boil them so they hold their shape.
• Lean ground beef (90/10) — Lean beef keeps the dish from getting greasy; 85/15 can be used with extra draining.
• Italian seasoning blend — A simple blend of oregano, basil, thyme and rosemary works well.
• Garlic powder — Provides a steady garlic note in the filling without the risk of burning.
• Onion powder — Adds savory depth and helps create that classic meatball flavor.
• Salt and black pepper — Essential for seasoning both the filling and the pasta water.
• Egg — Acts as a binder to keep the filling intact during baking.
• Marinara sauce — Use a sauce you enjoy on its own; if very thick, thin slightly with water so shells finish tender.
• Shredded mozzarella — For that classic, stretchy cheese pull.
• Shredded Italian blend — Adds complexity and helps with browning; Parmesan or provolone are good options.

How To Make This Recipe

Below is an overview of the method so you know what to expect. Refer to the ingredient list and full step-by-step instructions in the recipe card for exact measurements and times.

1. Preheat: Set your pellet grill or conventional oven to 350°F. If using a pellet grill, bake on the top rack or provide extra distance from the heat source to prevent direct flame contact.
2. Par-boil the shells: Cook jumbo shells in well-salted boiling water for roughly half the package time so they remain firm enough to fill. Drain and rinse under cold water to stop cooking.
3. Make the filling: In a bowl, combine the ground beef with Italian seasoning, garlic powder, onion powder, salt, pepper, and a beaten egg. Mix until evenly combined but do not overwork.
4. Stuff shells: Spoon or pack the meat mixture into each shell and arrange them snugly in a high-sided 9×13 (or similar) baking pan. If you have leftover meat, form a few small meatballs and add them to the pan.
5. Top with sauce and cheese: Pour marinara over the shells so they are mostly covered. Sprinkle shredded mozzarella and the Italian cheese blend evenly over the top.
6. Bake: Bake for 30–45 minutes, until the sauce is bubbling, the cheese is melted and golden, and the internal temperature of the meat reaches 165°F.
7. Rest and serve: Let the pan rest for about 10 minutes before serving so the sauce settles. Finish with torn fresh basil or a sprinkle of grated cheese if desired.

Recipe FAQ

No. A pellet grill adds a light smoky note that I enjoy, but you can bake these in a regular oven with equally delicious results. If using a grill and you prefer no smoke, tightly cover the dish while baking.

Ground beef works well for a classic flavor. If you prefer a mix, beef and pork blends are traditional for meatballs. For this recipe, lean beef (90/10) helps avoid excess grease since the meat cooks inside the shells.

The safest way is to check the internal temperature of the meat; it should reach 165°F. Also look for bubbling sauce and melted, lightly browned cheese on top. Let the dish rest briefly before serving so the filling firms up slightly.

Serve This With

Garlic bread or soft breadsticks are perfect for dipping into the extra marinara. A simple green salad with a tangy vinaigrette or a classic Caesar-style dressing balances the richness of the baked shells.

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