Ground Beef Stuffed Shells
Beef Stuffed Shells combine creamy, cheese-filled pasta with hearty beef marinara and a bubbly mozzarella topping. It’s a filling baked pasta dinner for family meals or feeding guests. Assemble it ahead to get a head start on dinner without giving up a freshly baked taste.
Save This Post!
We’ll email this post to you so you can find it later.
Best Stuffed Shells Recipe You’ll Ever Make
I keep the ricotta filling separate from the beef sauce so each shell has a distinct, creamy center. Spoon the meat sauce directly into the shells to get savory beef in each portion instead of leaving it around the pasta. Jarred marinara saves preparation time, while fresh onion, garlic, and Italian seasoning add flavor to the sauce.
Cooking the shells just shy of al dente helps them hold up during stuffing without becoming mushy during baking. The egg gives the ricotta filling structure, while Parmesan adds savory flavor and mozzarella melts throughout. Covering the dish first protects the pasta edges, then uncovering it lets the cheese topping finish melting.
If you enjoy baked pasta dinners, try my Lasagna with Cottage Cheese or Ratatouille Lasagna. My Crock Pot Taco Pasta is another hearty option when you want to change up pasta night.
Ingredients
See the recipe card below for the full ingredient list and exact measurements.
- Jumbo Pasta Shells: Choose jumbo shells with enough room for both the cheese filling and meat sauce.
- Olive Oil: A little oil helps the beef and onion get started in the skillet.
- Ground Beef: Browned ground beef makes the marinara hearty and adds savory flavor.
- Onion: Finely diced onion softens with the beef and blends into the sauce.
- Garlic: Fresh minced garlic adds another layer of flavor to the marinara.
- Italian Seasoning: This dried herb blend gives the meat sauce its familiar Italian-inspired flavor.
- Crushed Red Pepper Flakes: These are optional, but they add a little heat to the sauce.
- Ricotta Cheese: Ricotta creates the creamy filling tucked inside each shell.
- Egg: The egg binds the filling and helps it hold together after baking.
- Parmesan Cheese: Grated Parmesan adds a salty, savory flavor to the cheese mixture.
- Mozzarella Cheese: Half goes into the ricotta filling, and the rest creates the melted topping.
- Marinara Sauce: Use a jar of your favorite marinara or an equal amount of homemade sauce.
- Fresh Parsley: Optional chopped parsley adds fresh flavor and color before serving.
Substitutions and Variations
- Change the Ground Meat: Use ground turkey or Italian sausage instead of beef. Reduce the added seasoning when using seasoned sausage.
- Add Spinach: Stir cooked, well-drained spinach into the ricotta filling. Squeeze out excess moisture first.
- Try Cottage Cheese: Replace some ricotta with well-drained cottage cheese. Blend it first if you prefer a smoother texture.
- Adjust the Spice: Skip the red pepper flakes for a mild dinner, or increase them for more heat.
How to Make Beef Stuffed Shells
STEP 1: Preheat the oven to 375°F. Set out a 9×13-inch baking dish.
STEP 2: Cook the jumbo shells according to package directions until just shy of al dente. Drain and rinse with cool water to stop the cooking process.
STEP 3: Heat the olive oil in a large skillet over medium heat. Add the ground beef and finely diced onion. Cook until the beef is browned and the onion is softened, then drain any excess grease.
STEP 4: Add the minced garlic and cook for 1 minute, until fragrant. Stir in the Italian seasoning, salt, black pepper, optional red pepper flakes, and marinara sauce.
STEP 5: Combine the ricotta, egg, Parmesan, and 1 cup of mozzarella in a large bowl. Stir until the filling is evenly mixed.
STEP 6: Spread 1 cup of meat sauce across the bottom of the baking dish.
STEP 7: Fill each cooked shell with the ricotta mixture and arrange it in the dish, opening facing up. Spoon meat sauce into each shell over the ricotta. Distribute any remaining sauce around and over the shells.
STEP 8: Sprinkle the remaining 1 cup of mozzarella over the shells. Cover the baking dish with foil.
STEP 9: Bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and the sauce bubbles.
STEP 10: Sprinkle with chopped fresh parsley, if using, before serving.
Tips for Making Stuffed Shells with Ground Beef
- Use Small Beef Crumbles: Break the beef into small pieces so the meat sauce fits easily inside each shell.
- Drain the Pasta Well: Let excess water drain from the shells before adding the filling.
- Distribute the Ricotta Evenly: Add some filling to each shell before dividing the remaining mixture among them.
- Keep the Openings Facing Up: Arrange the shells so the filling and meat sauce stay inside during assembly.
Common Mistakes to Avoid When Making Stuffed Shells
- Overcooking the Shells: Soft shells tear more easily during stuffing and can become mushy in the oven.
- Skipping the Grease Drain: Excess beef fat can leave an oily layer on the finished sauce.
- Overstuffing the Pasta: Leave room above the ricotta for meat sauce instead of packing each shell completely.
- Baking Uncovered Too Soon: Keep the foil on during the first baking stage to protect the exposed pasta edges.
How to Store
- Refrigerator: Store the shells with their sauce in the refrigerator for 3 to 4 days.
- Freezing: Freeze cooled portions in freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
- Reheating: Cover and reheat in a 350°F oven until hot throughout. Add a little marinara if the pasta looks dry. For individual portions, microwave loosely covered until heated through.
Serving Suggestions
Pick a crisp side from my Simple Green Salad Recipes to serve with the rich, cheesy shells. Add Easy Focaccia for soaking up the extra meat sauce. For dessert, Strawberry Dump Cake makes a simple finish to the meal.
Beef and Ricotta Stuffed Shells FAQs
Yes, assemble the shells up to one day ahead, cover, and refrigerate. Add extra covered baking time as needed to heat the chilled filling. Follow your baking dish’s instructions for moving it from the refrigerator into the oven.
Yes, partially cook the shells before filling them. This recipe doesn’t contain enough liquid to cook dry shells reliably in the oven.
Yes, assemble them in a freezer-safe baking dish and wrap tightly. Freeze for up to 3 months, then thaw in the refrigerator. Bake covered until heated through before uncovering to finish the topping.
Jumbo shells vary in size, so you may need a second small baking dish. Divide the sauce and mozzarella between both dishes. Keep the shells in a single layer for easier filling and serving.
Other Pasta Recipes to Try
- Make One-Pot Chicken and Orzo when you want another chicken pasta dinner.
- Try Cajun Sausage Pasta to change up your usual pasta night.
- Add Feta Tomato Pasta to your recipe list for another cheese and tomato pairing.
- Serve Chicken Tortellini the next time you’re planning a tortellini dinner.
- Make my Bahama Breeze Jerk Chicken Pasta for a restaurant-inspired pasta night at home.
Final Thoughts
Stuffing the shells is a simple kitchen job to share with someone while you catch up before dinner. Save this recipe for your next pasta night, and leave a rating after you try it. I’d love to hear what you added to your dinner menu!
Ground Beef Stuffed Shells
Equipment
- Wooden spoon or spatula
Ingredients
- 12 ounces jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 24 ounces marinara sauce
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F.
- Cook the jumbo pasta shells according to the package directions, stopping just before they reach al dente. Drain and rinse with cool water. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain any excess grease.
- Add the garlic and cook for 1 minute, until fragrant. Stir in the Italian seasoning, salt, black pepper, optional crushed red pepper flakes, and marinara sauce.
- In a large mixing bowl, stir together the ricotta cheese, egg, Parmesan cheese, and 1 cup of the mozzarella cheese until combined.
- Spread 1 cup of the meat sauce evenly across the bottom of a 9 × 13-inch baking dish.
- Fill each pasta shell with the ricotta mixture and arrange in the baking dish. Spoon the remaining meat sauce into and over the filled shells.
- Sprinkle the remaining 1 cup of mozzarella cheese evenly over the shells.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Sprinkle with the optional fresh parsley before serving.
Notes
- Prevent Cheese Sticking: Lightly spray the underside of the foil with cooking spray before covering the baking dish.
- Use a Piping Bag: Transfer the ricotta mixture into a piping bag with a wide opening for easier filling.
- Catch Sauce Drips: Set the baking dish on a rimmed baking sheet before placing it in the oven.
- Label Frozen Portions: Write the recipe name and freezing date on each container before storing.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
