These Stuffed Shells with Ground Beef are a comforting Italian-inspired dinner made with tender jumbo pasta shells filled with seasoned ground beef, creamy ricotta, mozzarella, and Parmesan. Everything is baked in a rich marinara sauce until bubbling, golden, and wonderfully cheesy.
It’s an excellent family dinner and can easily be prepared ahead of time for busy weeknights or weekend gatherings.
Ingredients
For the Shells
- 20–24 jumbo pasta shells
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
For the Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- 3 cups marinara sauce
- ½ cup shredded mozzarella cheese, for topping
- Fresh parsley or basil, for garnish
Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until slightly under al dente.
They should be firm enough to hold their shape during stuffing and baking.
Drain carefully and arrange the shells in a single layer on a lightly oiled baking sheet or plate to prevent them from sticking together.
2. Prepare the Ground Beef
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3–4 minutes, until softened. Add the ground beef and cook until browned, breaking it apart with a spoon.
Stir in the garlic, Italian seasoning, oregano, salt, black pepper, and red pepper flakes if using.
Cook for another minute, then remove from the heat. Drain excess grease if necessary and allow the beef mixture to cool slightly.
3. Make the Cheese Filling
In a large bowl, combine the ricotta, egg, Parmesan, 1 cup of mozzarella, parsley, Italian seasoning, salt, and black pepper.
Add the slightly cooled ground beef mixture and stir until everything is evenly combined.
4. Prepare the Baking Dish
Preheat the oven to 375°F (190°C).
Spread about 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
5. Stuff the Shells
Carefully fill each cooked pasta shell with the ground beef and cheese mixture. A spoon works well, or you can transfer the filling to a piping bag or zip-top bag with the corner snipped off.
Arrange the stuffed shells in the baking dish with the filling facing upward.
Spoon the remaining marinara sauce around and lightly over the shells.
Sprinkle the remaining mozzarella cheese evenly over the top.
6. Bake
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
For a more browned top, broil for 1–2 minutes at the end, watching carefully.
7. Rest and Serve
Let the stuffed shells rest for about 5–10 minutes before serving.
Garnish with fresh parsley or basil and serve warm with garlic bread and a simple green salad.
Tips for the Best Stuffed Shells
Don’t overcook the pasta: Slightly undercooked shells are easier to stuff and hold their shape better during baking.
Let the beef cool slightly: Adding piping-hot beef directly to the cheese mixture can make the filling loose.
Use plenty of sauce: The marinara helps keep the shells moist while they bake.
Don’t overfill: A generous spoonful of filling is enough. Overfilled shells can split during baking.
Cover before baking: Foil keeps the shells from drying out while the filling heats through.
Make-Ahead Instructions
These stuffed shells are perfect for meal prep. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking.
When ready to cook, remove the dish from the refrigerator and let it sit at room temperature for about 20–30 minutes. Bake as directed, adding a few extra minutes if needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The stuffed shells can also be frozen. Assemble the dish without baking, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking.
These Stuffed Shells with Ground Beef combine hearty seasoned beef, creamy ricotta, melty mozzarella, Parmesan, and rich marinara sauce in one delicious baked pasta dish. It’s classic comfort food that’s easy to make and perfect for sharing.