Ground Beef Stuffed Shells

Name: Ground Beef Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 large jumbo pasta shells; 1 pound ground beef; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 2 cups marinara sauce; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Classic Comfort Meals

I absolutely love making Ground Beef Stuffed Shells for my family on busy weeknights. This dish combines tender pasta shells with a savory beef filling, all topped with rich marinara sauce and gooey melted cheese. It's a hearty meal that pleases even the pickiest eaters, and the best part is that it can be prepped ahead of time, making dinner a breeze. Plus, the joy of pulling a bubbling casserole out of the oven makes it feel special, even on a regular evening.

Created by

Eliza Thornton

Last updated on 2026-02-24T04:21:36.536Z

When I first tried making stuffed pasta shells, I was amazed at how simple and rewarding it could be. The combination of seasoned ground beef and creamy ricotta filling truly elevates the dish. I remember watching the cheese melt beautifully while it baked, creating a delicious aroma in the kitchen that made everyone eager to dig in.

One tip I found helpful is to slightly undercook the pasta shells before filling them. This prevents them from becoming too mushy during baking. It's all about that perfect texture, and with a sprinkle of fresh basil on top before serving, the dish always gets rave reviews!

Why You Will Love This Recipe
Satisfying and comforting dish that brings everyone together
Versatile recipe that allows for personalization with different fillings
Baked with melty cheese on top that creates an irresistible crust

The Perfect Pasta Shells

Choosing the right pasta shells is crucial for achieving the best texture and flavor in your Ground Beef Stuffed Shells. Look for jumbo shells that are sturdy enough to hold the filling without breaking. When cooking the shells, ensure they are slightly undercooked, as they will continue to cook in the oven. Cook them for about 6 to 8 minutes until al dente, and remember to give them a gentle stir to prevent them from sticking together.

After draining the pasta, allow the shells to cool slightly. This step not only makes them easier to handle but also helps prevent the filling from melting too quickly when stuffed. If you find that the shells are still too hot, you can run cold water over them to cool them down more quickly. This method also helps rinse off excess starch, which can make stuffing them easier.

Customizing Your Filling

The filling for these stuffed shells is incredibly versatile. While this recipe features a classic ground beef mixture, you can easily swap it out for ground turkey or chicken for a lighter option. Alternatively, for a vegetarian twist, consider using sautéed vegetables like spinach, zucchini, or mushrooms combined with the ricotta and mozzarella. If you're adding vegetables, be sure to cook them first to reduce moisture, which can make the filling too watery.

When it comes to cheese, feel free to mix it up based on your preferences. Adding a bit of cream cheese can create a richer texture, while incorporating some shredded provolone can provide a delightful twist to the flavor profile. Experiment with herbs and spices as well; a touch of crushed red pepper flakes can add a subtle kick if you enjoy a bit of heat.

Make-Ahead and Storage Tips

One of the best things about Ground Beef Stuffed Shells is their make-ahead potential. You can prepare the entire dish in advance, assemble the stuffed shells, and cover them tightly with foil. Store them in the refrigerator for up to 24 hours before baking. If you're prepping for a longer period, you can freeze the unbaked shells. Just be sure to wrap them well in either plastic wrap or aluminum foil to prevent freezer burn.

When you’re ready to cook the frozen shells, you can bake them directly from the freezer. Increase your baking time to about 40-45 minutes. To ensure even cooking, cover the dish with foil for the first half of the bake, then remove it to let the cheese on top get bubbly and golden. This method yields a comforting meal ready when you are, perfect for busy weeknights!

Ingredients

Gather these ingredients before you start:

Ingredients for Ground Beef Stuffed Shells

12 large jumbo pasta shells
1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish

Once you have all your ingredients, you're ready to get cooking!

Instructions

Follow these steps to make your Ground Beef Stuffed Shells:

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Pasta

Cook the jumbo pasta shells in a large pot of salted boiling water for about 8 minutes, or until al dente. Drain and set aside to cool slightly.

Make the Filling

In a skillet over medium heat, brown the ground beef until cooked through. Drain excess fat. In a bowl, combine cooked beef, ricotta, 1/2 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.

Stuff the Shells

Carefully fill each cooked pasta shell with the beef and cheese mixture. Place the stuffed shells in a greased baking dish.

Add Sauce and Cheese

Cover the stuffed shells with marinara sauce, then sprinkle remaining mozzarella cheese on top.

Bake

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Serve and Enjoy

Garnish with fresh basil before serving. Enjoy your delicious Ground Beef Stuffed Shells!

Now that you've made your stuffed shells, enjoy the harmony of flavors!

Pro Tips

For a twist, try adding sautéed vegetables like spinach or mushrooms to the beef filling for extra flavor and nutrition.

Serving Suggestions

These stuffed shells pair beautifully with a fresh side salad or garlic bread, allowing you to create a well-rounded meal effortlessly. A simple arugula salad with a balsamic vinaigrette can add a refreshing touch to the dish, balancing the richness of the cheese and beef filling. For garlic bread, a generous slather of garlic butter on crusty Italian bread, toasted until crispy, will make an excellent accompaniment that everyone will enjoy.

Consider serving the stuffed shells topped with additional marinara sauce and a sprinkle of fresh basil for a pop of color and flavor. You can also pass around extra cheese at the table for those who can’t resist a little more cheesiness in their meal. This way, everyone can customize their plate to their liking!

Troubleshooting Common Issues

If you find that your stuffed shells are falling apart, it’s often due to overcooking the pasta. Remember to cook the shells just until al dente, as they will continue to soften during baking. Another potential issue is an overly watery filling, which can result from not draining cooked vegetables properly. Always ensure any additional ingredients are well-drained, and consider adding a small amount of breadcrumbs to help absorb excess moisture.

If your cheese isn’t melting properly, consider increasing the oven temperature slightly towards the end of baking. You can also broil the dish for a minute or two to achieve that glorious bubbly, golden cheese crust. Just keep a close eye on it to prevent burning. Following these tips will help ensure your stuffed shells come out perfectly every time.

Questions About Recipes

→ Can I make the stuffed shells ahead of time?

Yes, you can assemble the shells and store them in the fridge for up to 24 hours before baking.

→ What can I use instead of ground beef?

You can substitute ground turkey, chicken, or even a plant-based meat alternative for a lighter version.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I freeze Stuffed Shells?

Yes, they freeze well! Assemble them, cover tightly, and freeze for up to 2 months. Bake straight from frozen, adding extra time.