Greek Stuffed Shells

6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Easy Greek Stuffed Shells are made with a tasty beef, tomato, and kalamata olives filling topped with marinara, mozzarella, and feta cheese!

Greek Stuffed Shells are made with the usual ingredients you would find in many Greek dishes. When you think of stuffed shells, it’s hard not to picture the classic ricotta cheese and red sauce combo. However, you can wrap just about any of your favorite flavors in tender jumbo pasta shells. This Greek-flavored version seems like an elaborate dinner but is simple to make and sure to be a new favorite. These shells also have a blend of typical Italian ingredients plus lots of garlic flavor for a delicious Mediterranean mash-up. You can tone down the fresh garlic or add other Greek seasonings depending on your taste. Cheese Stuffed Shells are a classic Easy Dinner Recipe but once you have Cheesy Taco Stuffed Shells, you know the possibilities are endless!

Sabrina’s Greek Stuffed Shells Recipe

This Greek Stuffed Shells recipe makes a great meal prep dinner or potluck dish. It’s a unique twist on stuffed shells that’s yummy. Jumbo pasta shells are filled with a savory mixture of ground beef, onions, garlic, oregano, diced tomatoes, and kalamata olives, all blanketed in a luscious marinara and feta cheese topping. It can feed a crowd or be divided up into individual portions for a grab-and-go meal. Prepare the stuffed shells without baking and freeze them for a weeknight casserole ready to go when you need dinner without the work. Start your dinner with a fresh Greek Salad or traditional Greek Chicken and Rice Soup, also known as Avgolemono.


portioned ingredients for Greek Stuffed Shells
  • 12 ounces Jumbo Pasta Shells: These jumbo shells serve as the sturdy base for the yummy stuffed shells, ready to cradle all that delicious filling. In a pinch, regular-sized pasta shells can be a great substitute.
  • 1 pound Ground Beef: The ground beef brings savory goodness and protein to our filling, making it satisfying and comforting. If you prefer a leaner option, feel free to try ground turkey or chicken.
  • ½ Red Onion, diced: Onions are a common ingredient in many cuisines, but red onions are an essential ingredient in so many Greek recipes. If you don’t have red onions, white or yellow will do the trick just as well.
  • 3 cloves Garlic, minced: Garlic cloves, with their aromatic and pungent charm, enhance the overall flavor. In a pinch, garlic powder can step in, but we recommend fresh garlic for that extra zing.
  • 1 teaspoon dried Oregano: Dried oregano brings a fragrant, earthy, and slightly floral note to the filling, giving it a Mediterranean twist. If you have fresh oregano, you can use it too, just triple the amount.
  • 14 ounces canned diced Tomatoes: Canned diced tomatoes infuse rich tomato flavor and add a touch of moisture to the filling. Fresh diced tomatoes are a worthy alternative, though canned tomatoes offer convenience.
  • 3 cups Marinara Sauce: This recipe is full of tangy, tomato flavor with Marinara Sauce. Each tomato ingredient adds a different depth of flavor like sweetness and bitterness.
  • ¼ cup Tomato Paste: Tomato paste steps in to intensify the tomato flavor and give our sauce a lusciously thick texture. If you’re out of tomato paste, tomato sauce is a viable substitute, though it might yield a slightly thinner sauce.
  • ½ cup Kalamata Olives, chopped: When it comes to Greek olives, none is more well-known than kalamata olives! These meaty, slightly fruity olives have a mild but distinctive flavor. If you’re not a fan, black olives make for a milder alternative.
  • 1 cup Mozzarella Cheese, shredded: Shredded mozzarella cheese adds creamy, gooey goodness to our filling, helping it hold together beautifully. For a twist, consider a cheese mixture of Italian cheeses for extra variety.
  • ½ cup Feta Cheese, divided: Feta is a salty, firm cheese you’ll find crumbled on top of both sweet and savory Greek dishes. It doesn’t melt easily so mozzarella cheese was added to make an extra cheesy pasta dish. Be sure to divvy it up for both the filling and the delectable topping.
  • 2 tablespoons Fresh Parsley, minced: Fresh minced parsley takes the spotlight as a garnish, infusing our dish with a fresh, herby flourish. If you’re in a pinch, dried parsley can still work.

Kitchen Tools and Equipment

  • Large Pot: A large pot is essential for cooking the jumbo pasta shells. Make sure it’s big enough to hold plenty of water and pasta without overcrowding. Add a pinch of kosher salt to the boiling water for flavor.
  • Skillet or Frying Pan: You’ll need a skillet or frying pan to brown the ground beef, sauté the onions, and cook the filling. Choose a pan with a wide surface area to ensure even cooking, and drain any excess fat after browning the meat.
  • 9×13-inch Baking Pan: This baking pan is used to assemble and bake the stuffed shells. Make sure it’s deep enough to accommodate the shells and sauce comfortably. Cover the pan with foil during baking to keep the stuffed shells moist.
  • Cutting Board and Sharp Knife: A cutting board and a sharp knife are essential for dicing the red onion, mincing the garlic, and chopping the kalamata olives. A sharp Knife makes these tasks easier and safer. 

How to Cook Greek Stuffed Shells

Time needed: 45 minutes.

  1. Cook Pasta Shells

    Boil water with a tablespoon olive oil to keep the pasta shells from sticking together while cooking or draining the shells. Be careful handling the shells because they will be delicate once cooked. Drain them, rinse with cold water, and set aside.jumbo shells in water for boiling

  2. Prep for Baking

    Preheat your oven to 350 degrees. Set out a 9×13 baking dish.

  3. Prepare Filling

    In a skillet, brown the ground beef with diced red onion. Drain any excess fat. Add minced garlic, dried oregano, canned diced tomatoes, and chopped kalamata olives. Simmer until heated through. Stir in shredded mozzarella cheese until it melts.adding cheese to ground beef

  4. Fill Pasta Shells

    Gently hold the cooked pasta shells open as you stuff them one at a time. Place them in a 9×13-inch baking dish. Use a large spoon the size of the shell to help prop open the sides as you fill with the meat mixture. 20 stuffed jumbo shells in a baking dish

  5. Make the Sauce

    In the same skillet, combine marinara sauce and tomato paste. Simmer until it thickens. Spoon the sauce over and around the stuffed shells.shells covered in marina and feta cheese

  6. Add Toppings and Bake

    Sprinkle the top with feta cheese. Cover the baking pan with foil and bake for 25 minutes at 350 degrees.

  7. Garnish and Serve

    Garnish the Greek Stuffed Shells with minced fresh parsley, Parmesan cheese, and black pepper before serving. Enjoy your delicious meal!serving spoon pulling out a cooked Greek stuffed shells in baking dish garnished with fresh parsley

Can These Be Made Ahead?

Yes, you can prepare Greek Stuffed Shells ahead of time by assembling them and refrigerating them before baking. When ready to serve, simply bake them in the oven according to the recipe instructions. It’s a convenient make-ahead dish for busy schedules or entertaining guests.

Nutritional Facts

Nutrition Facts
Greek Stuffed Shells
Amount Per Serving
Calories 535 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 77mg26%
Sodium 1309mg57%
Potassium 1048mg30%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 11g12%
Protein 30g60%
Vitamin A 1116IU22%
Vitamin C 20mg24%
Calcium 237mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store Greek Stuffed Shells


These Greek Stuffed Shells can be kept at room temperature for up to 2 hours before they need to be stored. Cool the stuffed shells before transferring to an airtight container and refrigerate for up to 4 days. Spoon a little sauce into the bottom of the container to keep the pasta from drying out.

Reheating Tips

To reheat Greek Stuffed Shells, preheat your regular oven to 350, cover the dish with foil, and bake for about 20-25 minutes until heated through. Avoid using the microwave, as it may make the pasta shells soggy. An air fryer or toaster oven could work for reheating, but be cautious to prevent overcooking or burning the top.


Once cooled, place cooked shells in a freezer-safe container and freeze for up to 3 months. Portion out shells into individual servings in microwave-safe containers for an easy grab-and-go meal prep.

Frequent Questions

What if I can’t find Kalamata olives?

If kalamata olives are unavailable, you can use black olives as a milder substitute for a similar briny flavor.

How do I prevent pasta shells from sticking together during cooking?

Stir the pasta occasionally while boiling and add a pinch of salt to the boiling water. After draining, you can toss them with a bit of olive oil to prevent sticking.

Can I substitute ground beef with another type of meat?

Yes, you can use ground turkey or chicken as a leaner alternative to ground beef.

Recipe Card

Greek Stuffed Shells

Easy Greek Stuffed Shells are made with a tasty beef, tomato, and kalamata olives filling topped with marinara, mozzarella, and feta cheese!
Yield 6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 12 ounces jumbo pasta shells
  • 1 pound ground beef
  • 1/2 red onion , diced
  • 3 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 14 ounces canned diced tomatoes
  • 3 cups marinara sauce
  • 1/4 cup tomato paste
  • 1/2 cup kalamata olives , chopped
  • 1 cup mozzarella cheese , shredded
  • 1/2 cups feta cheese , divided
  • 2 tablespoons fresh parsley , minced


  • Preheat the oven to 350 degrees.
  • Cook the pasta shells in a pot according to the directions and drain.
  • Add the ground beef and onion to the pot on medium-high heat and brown well.
  • Drain the fat.
  • Add the garlic, stir to cook for 30 seconds.
  • Add oregano, canned diced tomatoes and kalamata olives; cooking until it comes to a simmer.
  • Stir in the mozzarella cheese until just melted.
  • Scoop the mixture into the jumbo pasta shells and place into a 9×13 baking pan.
  • To the pot add the marinara sauce and tomato paste on medium heat.
  • Stir well and bring to a simmer, then spoon the mixture over and around the stuffed shells.
  • Top with feta cheese.
  • Bake in a covered pan for 25 minutes.
  • Garnish with parsley before serving.


  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.


Calories: 535kcal | Carbohydrates: 57g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1309mg | Potassium: 1048mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1116IU | Vitamin C: 20mg | Calcium: 237mg | Iron: 5mg
Keyword: Greek Stuffed Shells

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Variations on Greek Stuffed Shells

  • White Sauce: These shells would be delicious with a white sauce, like Alfredo sauce or bechamel sauce. Try this easy Alfredo Sauce made with cream cheese for an extra rich and creamy sauce.
  • Ricotta Cheese: Add a ½ cup ricotta cheese with the mozzarella cheese for a cheesy cream sauce filling. You can add a blend of cheeses like cheddar, Parmesan, or Monterey jack cheese for more flavor too.
  • Seasonings: For more flavor, add a dash of white pepper, red pepper flakes, dill, or marjoram to the seasonings. Serve with a squeeze of lemon for a fresh, bright finish.
  • Veggies: Pump up the veggies in these stuffed shells by adding frozen spinach or fresh spinach, broccoli, red bell pepper, or cauliflower rice. If using frozen veggies, thaw and drain before adding them to the filling.

More Fresh Mediterranean Meals

Greek Stuffed Shells pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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