Name: Stuffed Shells with Ground Beef
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 20 jumbo pasta shells; 1 lb ground beef; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 egg; 2 cups marinara sauce; 1 tsp Italian seasoning; 1/2 tsp garlic powder; to taste salt and pepper; 1 tbsp olive oil (for greasing pan)

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Stuffed shells with ground beef are one of those easy stuffed pasta shells recipes that bring everyone to the table with smiles. I still remember the first time my grandmother made these for Sunday dinner. The aroma of bubbling cheese and rich tomato sauce filled the house, and we couldn’t wait to dig in.

This classic Italian-American dish combines tender pasta shells with a savory beef and cheese filling, all baked to golden perfection. Whether you’re looking for quick and easy stuffed shells for a busy weeknight or want to impress guests at your next gathering, this recipe delivers comfort food at its finest.

What makes this dish so special? It’s simple enough for beginner cooks yet impressive enough for special occasions. The combination of creamy ricotta, seasoned ground beef, and gooey melted cheese creates layers of flavor that satisfy even the pickiest eaters. Plus, these pasta dinners are perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients for Meat Stuffed Shells

Getting the right ingredients is key to making the best stuffed shells. Here’s everything you need to stuff shells with ground beef and create this delicious pasta shells with ground beef dish.

For the Shells and Hamburger Meat Filling:

• 1 box (12 ounces) jumbo pasta shells

• 1 pound ground beef (80/20 works great)

• 15 ounces ricotta cheese

• 1 ½ cups shredded mozzarella cheese (divided)

• ½ cup grated Parmesan cheese

• 1 large egg

• 3 cloves garlic, minced

• 1 tablespoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons fresh parsley, chopped

For the Sauce:

• 24 ounces marinara sauce (about 3 cups)

• 1 teaspoon dried basil

• ½ teaspoon garlic powder

• ¼ teaspoon red pepper flakes (optional)

For Topping:

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil for garnish

Ingredient Tips:

Choose good quality ground beef with some fat content for flavor and moisture. Lean beef can make the filling dry. Fresh garlic makes a huge difference compared to powdered. If you want to try stuffed shells with ground beef and cream cheese, swap 8 ounces of ricotta for cream cheese for an extra creamy texture.

Instructions: How to Make Baked Stuffed Shells

Making this meat stuffed shells recipe is easier than you think. Follow these simple steps to create a restaurant-quality stuffed shells casserole at home.

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook for 9-10 minutes until al dente. They should be tender but still firm. Drain carefully and rinse with cool water to stop the cooking. Lay them out on a baking sheet to prevent sticking. Cook a few extra shells in case some break.

Step 2: Prepare the Beef Filling

Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-7 minutes, breaking it into small crumbles with a wooden spoon. Drain excess grease, leaving about a tablespoon for flavor. Add minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.

Transfer the cooked beef to a large mixing bowl and let it cool for 5 minutes. This prevents the egg from scrambling when you mix everything together.

Step 3: Mix the Filling

Once the beef has cooled slightly, add ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, and fresh parsley to the bowl. Mix everything together until well combined. The mixture should be creamy and hold together nicely.

Step 4: Assemble the Baked Stuffed Shells

Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce across the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds extra moisture.

Take one cooked shell and spoon about 2 tablespoons of the beef mixture inside. Place it in the baking dish with the opening facing up. Repeat with remaining shells, arranging them snugly in a single layer.

Step 5: Add Sauce and Cheese

Pour the remaining marinara sauce over all the stuffed shells, making sure each one gets covered. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.

Step 6: Bake to Perfection

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10-12 minutes until the cheese is bubbly and lightly golden.

Let the dish rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh basil for a beautiful presentation.

Easy Stuffed Shells with Ground Beef Recipe Delicious

Pro Tips and Variations

Want to make the best stuffed shells every time? These expert tips will help you perfect this meat stuffed shells beef recipe.

Essential Pro Tips:

Don’t overcook the pasta shells. They continue cooking in the oven, so slightly underdone shells turn out perfect after baking. Overcooked shells fall apart when you try to fill them.

Use a piping bag or zip-top bag with the corner cut off to fill the shells quickly and cleanly. This method is faster than using a spoon and creates less mess.

Make it ahead by assembling the entire dish, covering it tightly, and refrigerating for up to 24 hours before baking. This makes it perfect for dinner recipes stuffed shells when you need a stress-free meal.

Cream Cheese Variation

For incredibly rich stuffed shells with ground beef and cream cheese, replace half the ricotta with softened cream cheese. This creates an ultra-creamy filling that’s hard to resist. Add a tablespoon of sour cream for extra tang.

Other Delicious Variations:

Add sautéed spinach or mushrooms to the filling for extra nutrition and flavor. Swap ground beef for Italian sausage for a spicier kick. Try using half ground beef and half ground Italian sausage for the best of both worlds.

Use different cheeses like provolone, fontina, or asiago instead of mozzarella. Mix and match for your perfect cheese blend.

For a lighter version, use ground turkey or chicken instead of beef. Season it well because these meats have less natural flavor than beef.

Storage and Freezing:

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered with foil at 350°F for 20 minutes.

Freeze assembled unbaked shells for up to 3 months. Cover tightly with plastic wrap and then foil. Bake from frozen by adding 20-25 extra minutes to the baking time. Keep the dish covered for the first 35 minutes.

Serving Suggestions for This Pasta Dinner

These pasta shells with ground beef pair beautifully with simple sides that don’t compete with the rich flavors. Here are my favorite ways to serve this pasta dinner recipe.

Classic Accompaniments:

A crisp green salad with Italian dressing cuts through the richness perfectly. Toss mixed greens, cherry tomatoes, cucumbers, and red onion with a simple vinaigrette.

Garlic bread is non-negotiable in my house. Butter some Italian bread, sprinkle with garlic powder and parsley, and toast until golden. It’s perfect for soaking up extra sauce.

Roasted vegetables add color and nutrition to the plate. Try roasted broccoli, zucchini, or green beans seasoned with olive oil, salt, and pepper.

Wine Pairing:

A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce and beef beautifully. For white wine lovers, a crisp Pinot Grigio works well too.

Complete Meal Ideas:

Start with a simple antipasto platter of olives, pepperoncini, and sliced salami. Serve the yummy pasta recipes as the main course with garlic bread and salad. Finish with tiramisu or Italian cookies for dessert.

This meal works great for family dinners, potlucks, and dinner parties. The best part? You can prep everything ahead, so you’re not stuck in the kitchen while guests arrive.

Portion Guidance:

This recipe serves 6 people generously. Each serving includes 4-5 stuffed shells. If you’re feeding big eaters or want leftovers for lunch, plan on 6-7 shells per person.

These ground beef recipes are budget-friendly too. A single batch costs about $15-$20 to make and feeds a family of six, making it perfect for meal planning.

Conclusion

This stuffed shells recipe proves that comfort food doesn’t have to be complicated. With simple ingredients and straightforward steps, you can create a restaurant-quality meal that brings everyone together around the table.

The beauty of these stuffed pasta shells lies in their versatility. Make them for a cozy Sunday dinner, prep them ahead for busy weeknights, or double the batch and freeze half for those days when cooking feels impossible. The combination of tender pasta, savory beef, creamy cheese, and rich tomato sauce never gets old.

What I love most about this dish is how it becomes a blank canvas for your creativity. Add vegetables, swap proteins, experiment with different cheeses, or make it your own with family traditions. My grandmother’s version had a pinch of nutmeg in the filling. My cousin adds fresh basil to the ricotta. Your version might become the one your kids request for their birthdays.

Ready to make the best stuffed shells? Gather your ingredients, put on some music, and enjoy the process. This is cooking that feeds both the body and the soul.

FAQs About Stuffed Shells with Meat Sauce

Can I make stuffed shells without meat?

Yes! For a meatless dinner, simply omit the ground beef and add sautéed mushrooms, spinach, or both to the ricotta mixture. You can also add white beans or lentils for protein. The result is just as delicious and satisfying.

What’s the difference between stuffed shells and lasagna?

Both use similar ingredients, but stuffed shells are individual portions that are easier to serve and portion. They also have more cheese-to-pasta ratio, making them extra creamy and indulgent.

Can I use cottage cheese instead of ricotta?

Absolutely. Cottage cheese works as a substitute and is often cheaper. Drain excess liquid and blend it slightly for a smoother texture. The taste is slightly tangier but still delicious.

Why are my stuffed shells watery?

This usually happens when the shells are overcooked or too much sauce is used. Make sure to cook shells al dente and don’t drown them in sauce. Let the dish rest for 5-10 minutes after baking so the sauce can thicken.

Can I use a different type of pasta?

While jumbo shells work best for stuffing, you can make a similar dish with manicotti tubes. In a pinch, layer everything lasagna-style with regular pasta sheets.

How do I prevent the shells from breaking?

Cook them gently, stirring carefully. Don’t overcook them. Handle cooled shells gently when filling. Cooking a few extra shells gives you backups if some break.

What kind of ground beef should I use?

Use 80/20 ground beef for the best flavor and moisture. Leaner beef works but can make the filling drier. If using 90/10, add an extra tablespoon of olive oil to the mixture.

Can I add vegetables to the filling?

Yes! Finely chopped spinach, mushrooms, bell peppers, or zucchini work beautifully. Sauté them first to remove excess moisture, then mix into the filling.

Can I use homemade marinara sauce?

Definitely! Homemade sauce adds incredible flavor. Just make sure it’s not too thin or the dish will be watery. Simmer it longer if needed to thicken it up.

Best Stuffed Shells with Ground Beef Easy

John